Marry Me Chicken Recipe

Marry Me Chicken Recipe

While it's hard to trace the exact origins of the dish, Marry Me Chicken really is so good that it'll make anyone you serve it to proclaim, "Marry me!" Whether you're seeking matrimony or not, you'll want to add this creamy one-skillet chicken dinner to your weeknight repertoire.

For the dish, chicken cutlets are browned quickly before a garlic, Parmesan, and sun-dried tomato sauce is made in the same pan. Topped with fresh basil or parsley, it looks as good as it tastes. It’s ready in under 30 minutes and only dirties one pan, but it feels like a treat. Serve Marry Me Chicken for a special occasion or just any old night; either way, you’ll say “I do.”

Tips for Making This Creamy One-Skillet Chicken

  • Buy or DIY thin chicken cutlets: The dish begins with chicken cutlets, a thin boneless cut that cooks quickly. If you can’t find them at the store, simply slice a couple of large chicken breasts in half to make your own.
  • Use finely grated Parmesan: If you’re grating your own Parmesan cheese, make sure it is finely grated so that it easily melts into the sauce. If you’re using store-bought shredded Parmesan instead of grated Parmesan, decrease the quantity from 1/2 to 1/3 cup since shredded pieces are more compact than fluffy, freshly grated pieces. Let it come to room temperature before adding to the sauce.
  • Choose oil-packed sun-dried tomatoes: We like sun-dried tomatoes packed in olive oil (and drained) best for this recipe because they are tender and rich tasting, but any kind of sun-dried tomatoes will do. You can even make homemade sun-dried tomatoes to use in this and other recipes. If your sun-dried tomatoes are a little too dry, rehydrate them in hot water until pliable. Drain them well and pat dry before adding to the dish.
  • Go for fresh lemon juice and herbs: For the brightest-tasting, most delicious dish, use freshly squeezed lemon juice and fresh herbs rather than bottled lemon juice and dried herbs.

What to Serve with Marry Me Chicken

Serve over freshly cooked pasta, rice, polenta, or with crusty bread to soak up the sauce. Add a simple vegetable like lemony broccoli or a salad if you’d like. Then perhaps some chocolate fondue for dessert if you’re feeling romantic?

“This recipe was flavorful, creamy, and comforting. The addition of basil leaves made it taste fresh and more complex. I love that it’s ready in 30 minutes which is perfect for busy weeknights. I served the chicken with some leftover white rice, and it was delicious!” —Bahareh Niati

Marry Me Chicken Recipe / Tester Image A Note From Our Recipe Tester

Ingredients

  • 3 tablespoons all-purpose flour

  • 1/2 teaspoon fine salt, more to taste

  • 4 chicken breast cutlets (1 to 1 1/2 pounds)

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced or finely grated

  • 1/4 cup dry white wine

  • 3/4 cup low-sodium chicken broth

  • 1/2 cup heavy cream

  • 1/3 cup sun-dried tomatoes, coarsely chopped

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon red pepper flakes, or to taste, more for garnish

  • 1/2 cup freshly grated parmesan cheese

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons finely chopped fresh basil or parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Marry Me Chicken recipe gathered

    The Spruce Eats / Bahareh Niati

  2. Stir together 3 tablespoons all-purpose flour and 1/2 teaspoon fine salt in a shallow bowl or plate. Lightly dredge each side of 4 chicken breast cutlets (1 to 1 1/2 pounds) in the flour mixture, shaking off any excess.

    Chicken breast lightly dredged in flour on a plate

    The Spruce Eats / Bahareh Niati

  3. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to the hot pan and heat until it shimmers. Add the cutlets in a single layer and cook, undisturbed, until the bottom is golden brown and the chicken releases easily from the pan, 3 to 4 minutes.

    Chicken breasts fitting snugly in a large skillet in a single layer

    The Spruce Eats / Bahareh Niati

  4. Flip the chicken and brown on the other side until cooked through, 2 to 4 minutes more. (The chicken should reach an internal temperature of 165 at the thickest part of the cutlet.) Remove the chicken to a plate and set aside.

    Lightly browned chicken breasts in a skillet

    The Spruce Eats / Bahareh Niati

  5. Reduce the heat to medium and add 3 cloves garlic, minced. Cook, stirring constantly until fragrant, about 30 seconds. Add 1/4 cup dry white wine and scrape any brown bits from the bottom of the pan. Simmer until you can no longer smell alcohol, about 1 minute.

    Garlic and white wine in a skillet

    The Spruce Eats / Bahareh Niati

  6. Add 3/4 cup low-sodium chicken broth, 1/2 cup heavy cream, 1/3 cup sun-dried tomatoes, coarsely chopped, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Bring to a simmer, then reduce the heat to medium-low to maintain a simmer.

    Creamy sauce with bits of sun-dried tomatoes simmering in a skillet

    The Spruce Eats / Bahareh Niati

  7. Add 1/2 cup freshly grated parmesan cheese a little at a time, stirring after each addition, until all of it is melted. Add 1 tablespoon fresh lemon juice and stir to combine. Nestle the chicken into the sauce and simmer until warmed through and the sauce is thickened slightly, 4 to 5 minutes.

    Lightly browned chicken breasts in creamy sauce in a skillet

    The Spruce Eats / Bahareh Niati

  8. Taste the sauce for seasoning and adjust as needed. Serve garnished with 2 tablespoons finely chopped fresh basil and a sprinkle of red pepper flakes, if desired.

    Chicken breasts in a cream sauce topped with chopped fresh basil

    The Spruce Eats / Bahareh Niati

How to Store

  • Store the chicken in an airtight container in the fridge for up to four days. Reheat in 30-second increments in the microwave or in a pan on the stovetop.
  • We don't recommend freezing this dish since the sauce tends to separate upon defrosting.

Feeling Adventurous? Try This:

  • Use chicken thighs instead of breasts: Swap the chicken breasts for boneless, skinless chicken thighs and add a minute or two to the searing time and simmering time, ensuring they cook through. Chicken thighs should reach an internal temperature of 175 F for the best texture.
  • Add some heat: You can increase the heat in this recipe by adding more red pepper flakes or a spoonful of Calabrian chile paste.
  • Stir in some veggies: A few commenters suggest adding additional vegetables, such as sautéed mushrooms, to the dish—we think that’s a great idea and encourage you to share your own variations in the comments!

Recipe Substitutions

  • If you don’t have white wine, you can swap it for dry vermouth or for more chicken broth.
  • You can swap half or all of the heavy cream for half-and-half, but the sauce will not be as thick and luxurious.

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