Easy Creamy Marry Me Chicken Recipe

There’s something about this “Marry Me” chicken that feels like a promise. It’s rich, creamy, and bursting with flavors that are just meant to be together. The kind of dish that, once you make it, becomes a forever favorite. This recipe brings together tender chicken breasts with a luscious sun-dried tomato cream sauce that feels downright luxurious—but is surprisingly simple to make! Whether you’re cooking for someone special or just want a meal that’ll make you fall in love with your own kitchen skills, this is the recipe to try.

The first time I made this dish, I was a bit skeptical. Could a few pantry staples and some chicken really be that impressive? Spoiler: Yes. The moment I pulled it from the oven, with the sauce all bubbling and golden, I knew this dish was a keeper. It’s the kind of meal you can make on a busy weeknight, but it’s fancy enough to serve on date night, too. Grab your skillet, and let’s get cooking!

this RECIPE

The origin story of “Marry Me” chicken

“Marry Me” chicken isn’t an old classic passed down for generations; instead, it’s a modern marvel from the internet age. The name supposedly came from the idea that this dish is so delicious, it might just make someone propose after the first bite! It’s a playful idea, of course, but it speaks to the power of food to create unforgettable moments. The creamy, savory flavors paired with sun-dried tomatoes and parmesan make it feel like an Italian-inspired love letter, full of warmth and depth. This recipe has evolved over time, but at its heart, it’s all about simplicity and flavor—two things I think any marriage could use a little more of.

Let’s talk ingredients: What makes this chicken so irresistible?

Here’s the beauty of this recipe: it doesn’t need a long list of ingredients to taste amazing. Let’s break it down:

• Chicken breasts: I use boneless, skinless chicken breasts for this, which cook up tender and juicy. If you’re out, boneless thighs are a great substitute; they’re even juicier and a bit more forgiving if you tend to overcook.
• Sun-dried tomatoes: These add a sweet-tart flavor and a beautiful color to the sauce. If you don’t have sun-dried tomatoes, a few chopped cherry tomatoes can work in a pinch, though they won’t have quite the same intensity.
• Garlic: Just a little garlic brings so much depth. I’d recommend fresh garlic here (the flavor is worth it), but garlic powder will do if you’re in a bind.
• Chicken broth: This is the backbone of our sauce, adding moisture and flavor. Veggie broth works as a substitute, though the flavor will be a touch lighter.
• Heavy cream: This is where the sauce gets its signature creaminess. Half-and-half can work if you’re looking to lighten things up, but the sauce won’t be quite as thick.
• Parmesan cheese: Freshly grated is best—trust me, the flavor and texture are worlds apart from the pre-shredded stuff.
• Oregano and crushed red pepper flakes: The oregano adds warmth, while the red pepper flakes give just a hint of heat. Adjust to taste if you prefer it milder or spicier.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you don’t need a lot of fancy equipment. Here’s what I recommend:

• Oven-safe skillet: A cast-iron skillet works beautifully here, as it holds heat well and can go straight from stovetop to oven. If you don’t have an oven-safe skillet, sear the chicken in any pan and then transfer to a baking dish before popping it in the oven.
• Tongs or spatula: Something sturdy to flip the chicken without tearing it.
• Grater: If you’re using fresh parmesan, a microplane or box grater will make quick work of it.

And that’s about it! I love a recipe that keeps the tool list as simple as the ingredients.

Step-by-step: How to make creamy marry me chicken (with tips!)

Step 1: Preheat and prep

Preheat your oven to 375°F (190°C) and place your skillet on the stovetop. Give the chicken breasts a generous sprinkle of salt and pepper on both sides.

Step 2: Sear the chicken

Heat the olive oil in your skillet over medium-high heat. When the oil is shimmering, add the chicken breasts. Sear for about 3-4 minutes on each side, or until golden brown. You’re not cooking it through here—just getting a nice crust. (Tip: Don’t overcrowd the pan! This helps get that golden sear we’re after.) Set the chicken aside once it’s browned.

Step 3: Sauté the garlic

In the same skillet, lower the heat a bit and toss in the minced garlic. Sauté it for about a minute, just until it’s fragrant. Be careful not to burn it—burned garlic can turn bitter!

Step 4: Build the sauce

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. This is where the flavor really starts to build. Let the broth simmer for a minute to reduce slightly, then add the heavy cream, parmesan, sun-dried tomatoes, oregano, and crushed red pepper flakes. Stir well, and bring it all to a gentle simmer. (Pro tip: If your cream is straight out of the fridge, let it sit at room temperature for a bit first. Cold cream can sometimes separate when added to hot liquids.)

Step 5: Add the chicken and bake

Return the seared chicken breasts to the skillet, nestling them into the sauce so they’re well-coated. Transfer the skillet to your preheated oven and bake for 12-15 minutes, or until the chicken reaches an internal temperature of 160°F. The sauce will be thick and bubbly—absolute perfection.

Step 6: Rest and serve

Once the chicken is done, let it rest for 5 minutes. This helps the juices redistribute, so every bite is juicy and tender. Spoon extra sauce over the chicken before serving—you’ll want every drop of it!

Mix it up! Variations and adaptations

• Make it vegetarian: Swap the chicken for thick slices of portobello mushrooms or even chickpeas. They’ll soak up the sauce beautifully!
• Lower-carb option: Try using coconut cream instead of heavy cream. It adds a subtle sweetness that plays well with the sun-dried tomatoes.
• Spicy twist: If you like more heat, add a bit more crushed red pepper flakes or even some sliced fresh chili.
• Vegan version: Replace the chicken with tofu or seitan, the heavy cream with a cashew cream, and skip the parmesan or use a vegan substitute.
• Herby goodness: Fresh basil or parsley stirred in at the end adds a lovely pop of color and freshness.

Serving ideas for a picture-perfect plate

Serve this creamy chicken over a bed of pasta or mashed potatoes—something that’ll soak up all that wonderful sauce. Garnish with fresh basil or parsley for a pop of color. If you’re serving guests, a simple side of roasted veggies or a fresh green salad complements the richness of the dish beautifully.

What to drink with “marry me” chicken?

A dish this creamy and savory deserves a great drink pairing. A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness and balances out the flavors. If you’re more of a red wine fan, go for something light, like a Pinot Noir. Not into wine? A sparkling water with a splash of lemon works just as well!

Storing and reheating tips

Got leftovers? Lucky you! Store the chicken and sauce in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop, adding a splash of broth if the sauce has thickened up. Avoid the microwave if you can—it tends to make the chicken a bit tough.

Scaling the recipe for any occasion

If you’re cooking for a crowd, this recipe is easy to double. Just make sure you don’t overcrowd the pan when searing the chicken. For a smaller portion, halve the ingredients and use a smaller skillet, but keep an eye on the cooking times.

Common questions about Marry Me Chicken

1. Can I use chicken thighs instead of breasts?
Absolutely! Thighs are even juicier and work beautifully here. Just adjust the cooking time as they may take a bit longer in the oven.

2. What if I don’t have an oven-safe skillet?
No problem! After searing the chicken and making the sauce, transfer everything to a baking dish and finish in the oven.

3. How do I make the sauce thicker?
If your sauce seems too thin, let it simmer a bit longer on the stovetop before baking. The parmesan also helps thicken it as it melts.

4. Can I use milk instead of heavy cream?
I’d recommend half-and-half instead of milk if you’re looking to lighten it up. Milk won’t give you the same creamy texture, but it’ll still taste delicious.

5. What can I serve this with?
Pasta, mashed potatoes, or a side of crusty bread to soak up the sauce are all great options!

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