The first time I made Marry Me Chicken for my boyfriend (now husband), I watched as his eyes widened with the first bite. “If I wasn’t already planning to propose,” he joked, setting down his fork, “this would have sealed the deal.” That’s the magic of Marry Me Chicken—a dish so deliciously creamy, so perfectly balanced between savory and tangy, that it’s rumored to inspire marriage proposals across dinner tables everywhere. This sun-dried tomato and herb chicken swimming in a creamy sauce has become one of the most sought-after recipes online, with over 2.3 million monthly searches. What makes this particular Marry Me Chicken recipe worth committing to? Let’s find out.

Why Marry Me Chicken Matters

Marry Me Chicken isn’t just another chicken dinner—it’s an experience. The dish combines tender chicken breasts with a rich, creamy sauce infused with garlic, sun-dried tomatoes, and Parmesan cheese. The result? A restaurant-quality meal that’s surprisingly simple to make at home. While the origin story varies slightly depending on who you ask, most agree that Marry Me Chicken earned its name from its proposal-inducing deliciousness.

For more delicious chicken recipes that share similar flavor profiles, check out our classic Marry Me Chicken recipe or try the equally decadent creamy Tuscan chicken. If you’re curious about nutritional alternatives, you might want to explore Honey Garlic Chicken Nutrition Facts or check detailed nutritional information about honey garlic variations for comparison.

Marry Me Chicken ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Fresh basil leaves, for garnish
• Salt and freshly ground black pepper, to taste

Substitution Ideas:

• Chicken thighs can replace breasts for more flavor and moisture
• Coconut cream works as a dairy-free alternative to heavy cream
• Fresh herbs can replace dried (use three times the amount)
• Nutritional yeast can substitute for Parmesan for a dairy-free option
• Cherry tomatoes (roasted and chopped) can work if you don’t have sun-dried

Ingredient Spotlight

The Star: Sun-Dried Tomatoes

These ruby-red gems are the secret weapon in Marry Me Chicken. Sun-dried tomatoes offer an intensely concentrated umami flavor that permeates the entire sauce. The process of sun-drying removes water while preserving and enhancing the tomato’s natural sugars and flavor compounds. I recommend using oil-packed varieties for this recipe—they’re already tender and come with infused oil that adds even more flavor.

The Base: Heavy Cream

Heavy cream creates the luxurious, silky texture that makes Marry Me Chicken so irresistible. It’s what transforms the sauce from a simple pan reduction to a velvety blanket that coats each piece of chicken perfectly. The fat content in heavy cream (about 36%) allows it to reduce and thicken without curdling, creating that restaurant-quality finish.

The Enhancer: Parmesan Cheese

Aged Parmesan brings a nutty, salty depth that rounds out the sauce. As it melts, it releases calcium ions that help thicken the cream even further. The crystallized proteins in properly aged Parmesan (called tyrosine) create little pockets of intense flavor that burst when you take each bite.

Timing

• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Total time: 40 minutes (30% faster than traditional chicken marsala)

One of the beautiful things about Marry Me Chicken is how quickly it comes together—you’ll spend just 15 minutes actively preparing ingredients, and the remaining time is mostly hands-off cooking. This efficiency makes it perfect for both special occasions and weeknight dinners when you want something impressive without spending hours in the kitchen.

Instructions

Step 1: Prepare the Chicken

Season chicken breasts generously with salt and pepper on both sides. For even cooking, pound thicker parts of the breast to create uniform thickness—this one extra minute of preparation will save you from the disappointment of unevenly cooked chicken later.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add chicken breasts and sear until golden brown, about 4-5 minutes per side. The goal here isn’t to cook them through—we’re just developing flavor through the Maillard reaction, creating those irresistible browned bits that will later flavor our sauce.

Step 3: Set Chicken Aside

Transfer chicken to a plate and tent loosely with foil. Don’t wash the pan! Those browned bits sticking to the bottom (called fond) are pure flavor gold for our upcoming sauce.

Step 4: Create the Flavor Base

Reduce heat to medium and add minced garlic to the same skillet. Cook until fragrant, about 30 seconds—watch carefully as garlic burns quickly and becomes bitter. I like to keep the garlic moving constantly with a wooden spoon to prevent burning.

Step 5: Build the Sauce

Pour in chicken broth, scraping up those flavorful browned bits from the bottom of the pan. Allow the liquid to reduce by half, about 3-4 minutes, which concentrates the flavors dramatically. Then add heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes. Stir to combine and bring to a gentle simmer.

Step 6: Incorporate the Cheese

Reduce heat to low and stir in the freshly grated Parmesan cheese until melted and smooth. Taste the sauce and adjust seasonings as needed—this is your chance to perfect the flavor balance.

Step 7: Return Chicken to Pan

Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the top of each chicken breast. Cover and let simmer until chicken is cooked through (internal temperature of 165°F/74°C), about 5-7 minutes.

Step 8: Finish and Serve

Garnish with fresh basil leaves and additional Parmesan if desired. Serve hot, making sure to spoon plenty of that magnificent sauce over each chicken breast.

Tips & Tricks for Perfect Marry Me Chicken

1. 
   

   Room temperature chicken: Take your chicken out of the refrigerator 15-20 minutes before cooking—room temperature meat cooks more evenly.

   
   
2. 
   

   Proper pan selection: Use a heavy-bottomed, wide skillet to ensure even heat distribution and enough surface area for proper reduction of the sauce.

   
   
3. 
   

   Don’t rush the sear: A proper golden-brown crust on the chicken is essential for flavor development—resist the urge to move the chicken too early.

   
   
4. 
   

   Low and slow for the sauce: Once you’ve added the cream, keep the heat moderate to prevent the sauce from breaking or becoming grainy.

   
   
5. 
   

   Rest before serving: Allow the chicken to rest in the sauce for 2-3 minutes off the heat before serving. This redistributes the juices for maximum tenderness.

   
   

Recipe Variations & Substitutions

Spinach & Artichoke Marry Me Chicken

Add 2 cups fresh spinach and 1/2 cup chopped artichoke hearts to the sauce during the final simmer for a Mediterranean twist.

Lemon Herb Marry Me Chicken

Add the zest and juice of one lemon plus 2 tablespoons of fresh chopped herbs (like dill, parsley, and chives) for a brighter, fresher version.

Gluten-Free Marry Me Chicken

This recipe is naturally gluten-free! Just ensure your chicken broth is certified gluten-free if you have celiac disease or severe sensitivity.

Lighter Marry Me Chicken

Substitute half-and-half for heavy cream and reduce the Parmesan to 1/4 cup for a lighter but still delicious version.

Behind the Recipe

The exact origins of Marry Me Chicken are somewhat mysterious, but most food historians agree it likely evolved from Italian-American cuisine, specifically dishes like chicken with sun-dried tomato cream sauce. The clever name caught on in food blogs around 2018 and has since become a cultural phenomenon.

My personal connection to this dish began when I was searching for something special to cook for my anniversary dinner. I found an early version of Marry Me Chicken and tweaked it over several attempts until I achieved what I believe is the perfect balance of flavors. The name proved oddly prophetic—six months after I first made it, we were engaged!

Pairing Ideas

Sides

• Garlic mashed potatoes: The creamy texture mirrors the sauce while providing a neutral base
• Roasted asparagus: The slightly bitter notes balance the rich sauce
• Crusty artisan bread: Perfect for sopping up every last drop of sauce
• Wild rice pilaf: The nutty flavor and texture contrast beautifully with the creamy chicken

Drinks

• Sparkling water with lemon: The effervescence cuts through the richness
• Iced tea with a sprig of rosemary: Herbal notes complement the dish’s aromatics
• Cucumber-mint refresher: A cooling counterpoint to the dish’s warmth

Leftover & Reuse Ideas

Marry Me Chicken transforms beautifully into new meals:

• Creamy pasta: Shred the leftover chicken and mix with the sauce, then toss with fettuccine or penne
• Gourmet wraps: Slice the chicken thinly, add fresh greens, and wrap in a tortilla with extra sauce as a spread
• Stuffed baked potatoes: Top a baked potato with chopped Marry Me Chicken and extra cheese
• Savory crepes: Fill thin crepes with chopped chicken and sauce, then roll and warm

Nutritional Information

Per serving (based on 4 servings):

• Calories: Approximately 520
• Protein: 43g
• Carbohydrates: 6g
• Fat: 36g
• Sodium: 730mg
• Calcium: 20% DV
• Iron: 10% DV

Serving Suggestions

Present Marry Me Chicken with dramatic flair by:

• Serving in shallow, white bowls that showcase the vibrant sauce
• Drizzling additional sauce in a circle around the chicken
• Adding height with a small stack of roasted vegetables alongside
• Garnishing with a “confetti” of finely chopped fresh herbs
• Using edible flowers like pansies or nasturtium for special occasions

Common Mistakes to Avoid

Overcooking the Chicken

Problem: Tough, dry chicken that doesn’t absorb the sauce
Solution: Use a meat thermometer and remove chicken from heat when it reaches 160°F—it will reach the safe 165°F while resting

Curdled Sauce

Problem: Sauce separates and becomes grainy
Solution: Keep heat low when adding cream and cheese, and don’t allow the sauce to boil vigorously

Bland Flavor

Problem: Sauce tastes one-dimensional
Solution: Season in layers—salt the chicken before searing, taste and adjust the sauce before returning chicken to the pan

Rushing the Reduction

Problem: Thin, watery sauce
Solution: Allow proper time for the chicken broth to reduce before adding cream, which concentrates the flavors

Storage & Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days
• Freezing: Not recommended, as cream-based sauces can separate when thawed
• Reheating: Warm gently on the stovetop over low heat, adding a splash of cream if needed to revive the sauce
• Make ahead: Prepare the dish up to the searing stage, then refrigerate. Complete the sauce and final cooking just before serving

FAQs

Is Marry Me Chicken spicy?

Marry Me Chicken has a mild warmth from the red pepper flakes, but it’s not overly spicy. You can adjust the heat level by increasing or decreasing the amount of red pepper flakes according to your preference.

Can I make Marry Me Chicken in advance?

Yes! You can prepare Marry Me Chicken up to a day in advance. Reheat gently on the stovetop, adding a splash of cream if needed to restore the sauce’s consistency.

What makes Marry Me Chicken different from other creamy chicken dishes?

The signature elements of Marry Me Chicken are the combination of sun-dried tomatoes and Parmesan in a creamy base, plus the perfect balance of herbs and a hint of heat from red pepper flakes.

Is Marry Me Chicken gluten-free?

Yes, this Marry Me Chicken recipe is naturally gluten-free, provided you use a gluten-free chicken broth.

Can I use chicken thighs instead of breasts for Marry Me Chicken?

Absolutely! Chicken thighs work beautifully in this recipe and actually stay more moist than breasts. Just adjust the cooking time accordingly as thighs typically take a few minutes longer to cook through.

Conclusion

Marry Me Chicken strikes that rare balance of being both impressively special and surprisingly simple. The rich, creamy sauce studded with sun-dried tomatoes creates a dish that looks and tastes like it came from a high-end restaurant, yet it’s accessible enough for home cooks of any level. Whether you’re cooking to impress a date, celebrate an anniversary, or simply elevate a weeknight dinner, this recipe delivers restaurant-quality results that might just inspire a proposal—or at least requests for seconds.

Made these Marry Me Chicken? Drop your twist in the comments, rate the recipe, and tag us on facebook, instagram with #erinrecipes — we might feature your creation!

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How to Make Marry Me Chicken in 35 Minutes (4 Servings!)

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• Author: Erin
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Marry Me Chicken is a creamy, dreamy dish bursting with flavor—garlicky sun-dried tomatoes, rich Parmesan cream sauce, and perfectly seared chicken breasts. It’s quick enough for weeknights but impressive enough for date night or special occasions.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup sun-dried tomatoes, chopped (oil-packed, drained)
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes (adjust to taste)
• Fresh basil leaves, for garnish
• Salt and freshly ground black pepper, to taste

Substitution Ideas:

• Use chicken thighs instead of breasts for more moisture.
• Coconut cream works as a dairy-free alternative to heavy cream.
• Fresh herbs can replace dried (use three times the amount).
• Nutritional yeast can substitute for Parmesan for a dairy-free option.
• Roasted cherry tomatoes can work if you don’t have sun-dried tomatoes.

---

Instructions

1. Prepare the Chicken: Season chicken breasts generously with salt and pepper on both sides. Pound thicker parts of the breast to create uniform thickness for even cooking.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add chicken breasts and sear until golden brown, about 4-5 minutes per side. Transfer to a plate and tent loosely with foil.
3. Create the Flavor Base: Reduce heat to medium and add minced garlic to the same skillet. Cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
4. Build the Sauce: Pour in chicken broth, scraping up the browned bits from the bottom of the pan. Allow the liquid to reduce by half, about 3-4 minutes. Then add heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes. Stir to combine and bring to a gentle simmer.
5. Incorporate the Cheese: Reduce heat to low and stir in the freshly grated Parmesan cheese until melted and smooth. Taste the sauce and adjust seasonings as needed.
6. Return Chicken to Pan: Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the top of each chicken breast. Cover and let simmer until chicken is cooked through (internal temperature of 165°F/74°C), about 5-7 minutes.
7. Finish and Serve: Garnish with fresh basil leaves and additional Parmesan if desired. Serve hot with plenty of sauce spooned over each chicken breast.

Notes

For best results, use freshly grated Parmesan instead of pre-shredded. Sun-dried tomatoes should be oil-packed for maximum flavor. If substituting coconut cream, reduce the cooking time slightly to avoid curdling.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 120mg

Keywords: marry me chicken, creamy chicken recipe, chicken with sun-dried tomatoes, easy weeknight dinner