Marry Me Chicken

Golden-seared chicken is married together with a rich parmesan and cream sauce sprinkled with sun-dried tomatoes in this decadent marry me chicken recipe. Plus, it’s quick and easy to make!

Why this recipe works

The name Marry Me Chicken is known as a dish that’s so incredibly delicious that once you serve it, you’ll get a ring on your finger! But you can also interpret it as the ingredients marrying together perfectly, mingling in a decadent, creamy sauce. I’m telling you, the sauce paired with sun dried tomatoes really ties the entire dish together.

This is one of our favorite ways to dress up chicken breasts alongside chicken marsala. It’s packed with rich flavors but is easy enough to make in around 25 minutes all in one skillet.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – We’re slicing 2 chicken breasts in half (horizontally) to esentially create chicken cutlets. Alternatively, you can purchase 4 cutlets from the store. Cutting the chicken in half creates more evenly sized breasts and helps them to cook faster.

SAUCE – Stick with heavy cream for this recipe. It adds that creamy decadence that you can’t really get from regular milk, plus, the sauce won’t thicken as well without it. For the parmesan, you can use either freshly grated parmesan from the block or finely grated parmesan found at the grocery store. You can either julienne the sun dried tomatoes or chop them into smaller pieces, whatever suits your tastes more.

How to Make Marry Me Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cut breasts in half horizontally to make 4 thin breasts. Season both sides of the chicken with garlic salt and black pepper. You will not use all the seasoning, set the rest aside.
2. Dredge chicken in flour.
3. Add olive oil and butter to a large heavy bottomed skillet over medium heat until butter is melted.
4. Add floured chicken to the hot skillet. Cook for 2-3 minutes on each side, or until golden brown. Remove from pan.
5. Drain oil and butter mixture from the pan and set aside. Do not wipe pan clean.
6. Add heavy cream to the pan along with minced garlic, remaining black pepper, remaining garlic salt, parmesan cheese, and sun dried tomatoes. Whisk to combine.
7. Measure out 2 tablespoons of the reserved butter/oil drippings and add back to the skillet with the cream mixture (you can discard the remaining butter/oil mixture after this step). Whisk to combine. Bring to a boil over medium heat.
8. Add chicken back to the pan and turn to coat each piece. Bring to a boil over medium heat and cook for 2-3 minutes to heat through.

Frequently Asked Questions & Expert Tips

Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a dash of heavy cream or water to loosen the sauce as needed.

I don’t recommend freezing this dish as heavy cream based sauces tend to change in flavor and texture once thawed. This dish is best consumed the day of or reheated the following day.

Serving Suggestions

Serve marry me chicken with a starchy side like mashed potatoes, pasta, or rice. You can also incorporate steamed or roasted vegetables on the side like broccoli, carrots, or green beans. Enjoy warm from the pan with extra sauce on top, enjoy!

More Chicken Recipes

• Chicken Piccata
• Chicken Milanese
• Chicken Tetrazzini
• Chicken Cacciatore
• Stuffed Chicken Breast
• Chicken Divan

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!