If you’re looking for a dish that truly wows yet feels like a comforting hug, this Marry Me Chicken Recipe is exactly what you need in your dinner rotation. I absolutely love how the creamy, flavorful sauce clings lovingly to tender chicken cutlets, making every bite a delightful experience. Whether it s a quiet weeknight or a special occasion at home, you ll find that this recipe hits the perfect note of elegant and approachable.
When I first tried this Marry Me Chicken Recipe, I was surprised by how quickly it came together and yet how impressive it tasted. The combination of garlic, parmesan, and sundried tomatoes creates a sauce that s rich without being overwhelming, and the subtle kick from chili flakes keeps things exciting. I promise, once you make this, it s going to be the recipe everyone asks you for again and again.
Why You’ll Love This Recipe
- Creamy yet light sauce: The heavy cream and parmesan blend into a velvety sauce that s not too heavy but full of flavor.
- Simple ingredients, big impact: You likely already have most of these in your pantry, making it easy and budget-friendly.
- Quick to prepare: Perfect for when you want something impressive but don t have hours to spend in the kitchen.
- Versatile and customizable: You can tweak spices or add your favorite herbs to make it truly your own.
Ingredients You’ll Need
This Marry Me Chicken Recipe brings together fresh and pantry staples that create a creamy, flavorful sauce with tender chicken at the center. Choosing good-quality parmesan and fresh garlic really elevates the final dish, so keep an eye out for those when shopping.
- Chicken breasts: Slicing them into thin cutlets helps everything cook evenly and faster.
- Salt and black pepper: Simple seasoning to enhance the chicken s natural flavors.
- All-purpose flour: Used to dredge the chicken for a slight crust that helps the sauce cling better.
- Olive oil: Brings a subtle fruitiness to the cooking fat along with the butter.
- Unsalted butter: Adds richness to both cooking the chicken and building the sauce.
- Garlic cloves: Freshly minced garlic is key for that fragrant kick.
- Chicken stock: Deglazes the pan and deepens the sauce s flavor.
- Heavy cream: Makes the sauce luscious and silky-don t substitute with lighter creams or it won t thicken right.
- Parmesan cheese: Freshly grated for best melting and flavor; store-bought pre-grated just can t match.
- Chili flakes: Adds a gentle spicy warmth to balance the richness.
- Oregano and thyme: Classic herbs that marry well with the creamy tomato sauce.
- Sundried tomatoes: Bring a chewy, tangy burst that enlivens every bite.
- Fresh basil: Freshly chopped, for garnishing and a bright herbal finish.
Variations
I love how adaptable this Marry Me Chicken Recipe is. Feel free to adjust spices or swap ingredients to suit what you have or your dietary needs-you’ll find it s easy to make it your own and keep the heart-warming flavors intact.
- Use boneless skinless chicken thighs: I ve swapped in thighs when I wanted juicier, more flavorful meat; just cook a bit longer.
- Spice it up: Add more chili flakes for a spicier kick or a pinch of smoked paprika for a smoky twist.
- Dairy-free version: Try substituting coconut cream for heavy cream and nutritional yeast for parmesan-you ll still get a creamy vibe.
- Herb swaps: Sometimes I toss in rosemary or parsley depending on what s fresh or what vibe I m going for.
How to Make Marry Me Chicken Recipe
Step 1: Prep and Season Your Chicken Cutlets
Start by slicing your chicken breasts into thin cutlets about ¼ inch thick-I usually just slice them horizontally with a sharp knife. Season both sides generously with salt and pepper, then dredge in flour and shake off any excess. This flour coating helps achieve that golden crust and thickens the sauce later. Trust me, this simple step makes a huge difference in texture!
Step 2: Brown the Chicken to Perfection
Heat olive oil and butter together in a large skillet over medium heat. Once the butter s melted and foamy, add the chicken cutlets-you want to avoid overcrowding, so cook in batches if necessary. Brown each side for 4-5 minutes until golden and cooked through. Don t rush this part; the golden crust adds amazing flavor. When done, set the chicken aside on a plate and cover to keep warm.
Step 3: Build the Creamy Sauce
Using the same pan, sauté minced garlic for about a minute until fragrant, being careful not to burn it. Then pour in chicken stock to deglaze, scraping up all the flavorful browned bits stuck to the pan-this is flavor gold! Lower the heat to medium-low and stir in heavy cream and freshly grated parmesan. Let the sauce simmer gently for a couple of minutes as it thickens and becomes silky.
Step 4: Season and Simmer with Sundried Tomatoes
Add chili flakes, thyme, and oregano to the sauce, then season to taste with salt and pepper. Toss in the chopped sundried tomatoes for a tangy pop that balances the creaminess. Return the browned chicken cutlets to the pan and spoon sauce over them. Let everything simmer together for a few minutes so the chicken soaks up those lovely flavors and the sauce thickens a bit more.
Step 5: Garnish and Serve Warm
Right before serving, sprinkle fresh chopped basil leaves on top to add a bright, herbal freshness. Serve this Marry Me Chicken Recipe over your favorite pasta, creamy mashed potatoes, or even rice-the sauce goes perfectly with all of them. I like to serve it with a simple green salad to balance the richness.
Pro Tips for Making Marry Me Chicken Recipe
- Don t overcrowd the pan: Cooking chicken in batches ensures each piece gets beautifully browned instead of steaming.
- Use fresh garlic and parmesan: They re worth the extra effort for that deep, authentic flavor and creamy sauce texture.
- Keep an eye on the sauce thickness: If it gets too thick, just add a splash of chicken stock or cream to loosen it up.
- Slice chicken evenly: This avoids uneven cooking, helping you prevent dry or undercooked sections.
How to Serve Marry Me Chicken Recipe
Garnishes
I almost always garnish this dish with fresh basil because it adds such a lovely pop of color and freshness that balances the rich sauce. Sometimes, I ll also add a little extra grated parmesan on top for those cheese lovers at the table-trust me, it never goes to waste!
Side Dishes
For sides, I adore pairing Marry Me Chicken with creamy mashed potatoes, garlic butter pasta, or even lightly sautéed green beans. A crisp salad or roasted seasonal vegetables work beautifully to lighten up this indulgent meal.
Creative Ways to Present
Once, for a cozy dinner party, I served the chicken on a bed of herb-infused risotto topped with sundried tomatoes and fresh basil leaves, garnished with edible flowers. It made the dish look stunning and added that wow factor without extra fuss, perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and find they last beautifully for up to 3 days. Because the sauce thickens in the fridge, I add a little splash of water or stock when reheating to bring back that creamy texture.
Freezing
From experience, I don’t recommend freezing Marry Me Chicken because the creamy sauce tends to turn grainy when thawed and reheated. If you must freeze, consider freezing the chicken and sauce separately, then mix them fresh after reheating.
Reheating
When reheating, I prefer warming it gently in a skillet over low heat with a splash of chicken stock to loosen the sauce. You can also reheat in the microwave but do it in short bursts, stirring in between to avoid drying out the chicken.
FAQs
-
Can I use chicken thighs instead of breasts for this Marry Me Chicken Recipe?
Yes, boneless and skinless chicken thighs work great and bring extra juiciness and flavor. Just remember they take a few minutes longer to cook through, so adjust your cooking time accordingly.
-
What s the best way to slice chicken breasts for this recipe?
Place the breast flat on a cutting board and slice horizontally with a sharp knife into thin cutlets about ¼ inch thick. If they aren t even, gently pound them thinner with a meat mallet for consistent cooking.
-
Can I make the sauce ahead of time?
It s best to make the sauce fresh, but if you do prepare it ahead, store it in the fridge separately and reheat gently with a splash of stock to bring back the creamy texture.
-
How do I prevent the sauce from curdling?
Simmer the sauce gently on medium-low heat and avoid boiling once cream is added. Also, adding parmesan gradually while stirring helps keep it smooth and creamy.
-
What should I serve with Marry Me Chicken?
Pasta, rice, or creamy mashed potatoes are classic pairings. I also love adding roasted or steamed vegetables to add some freshness alongside the rich flavors.
Final Thoughts
This Marry Me Chicken Recipe has become my go-to for nights when I want something that feels special without complicated steps. I love sharing it with friends and family because it always feels like a little celebration on a plate. I truly believe once you try this, it will be a staple in your kitchen too-easy, flavorful, and just downright comforting. So grab those chicken breasts, and let s get cooking!
Print
Marry Me Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Marry Me Chicken is a creamy, flavorful skillet chicken dish featuring tender chicken cutlets simmered in a rich sauce made with garlic, chicken stock, heavy cream, parmesan cheese, sundried tomatoes, and aromatic herbs. Perfectly browned and served warm, this comforting recipe is ideal over pasta or rice for a satisfying meal.
Ingredients
Chicken
- 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons (50 grams) all-purpose flour
For Cooking
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 grams) unsalted butter
Sauce
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream (double cream in the UK)
- 1/2 cup (43 grams) parmesan cheese, grated
- 1 teaspoon chili flakes
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/3 cup sundried tomatoes, chopped
- 1 tablespoon fresh basil leaves
Instructions
- Season and Dredge Chicken: Season the chicken cutlets with salt and pepper. Dredge each cutlet in all-purpose flour, then shake off any excess to ensure a light coating.
- Heat Oil and Butter: In a large skillet, heat the olive oil over medium heat, then melt the butter. Swirl the pan so the oil and butter coat it evenly.
- Brown the Chicken: Place the chicken cutlets in the hot skillet without overcrowding. Cook for 4-5 minutes on each side, or until the chicken is golden brown and cooked through. Transfer the cooked chicken to a plate, cover, and set aside.
- Sauté Garlic and Deglaze: In the same skillet, sauté the minced garlic for about one minute until fragrant. Add the chicken stock, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
- Add Cream and Cheese: Turn the heat to medium-low. Stir in the heavy cream and grated parmesan cheese. Let the sauce simmer for a couple of minutes to thicken slightly.
- Season Sauce: Add chili flakes, thyme, oregano, and season with salt and black pepper to your taste. Stir in the chopped sundried tomatoes.
- Simmer Chicken in Sauce: Return the browned chicken to the skillet with the sauce. Allow the sauce to simmer and thicken for a few more minutes, heating the chicken through.
- Garnish and Serve: Sprinkle fresh chopped basil over the dish before serving. Serve the Marry Me Chicken warm over pasta or rice for a complete meal.
Notes
- Chicken cutlets are available pre-sliced in most supermarkets, but you can slice chicken breasts into thin cutlets by holding the breast flat and slicing horizontally.
- Cutlets should be about ¼ inch thick; if thicker, use a meat mallet to pound them thinner for even cooking.
- Boneless, skinless chicken thighs can be substituted but require longer cooking time.
- For extra flavor, add a little sundried tomato oil while sautéing the garlic.
- Do not substitute half and half or single cream as they won’t thicken the sauce properly.
- Use freshly grated parmesan cheese from a block for the best flavor and meltability.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
- Freezing this creamy sauce is not recommended as it may change texture and become grainy.
Nutrition
- Serving Size: 1 serving
- Calories: 447 kcal
- Sugar: 3 g
- Sodium: 601 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 147 mg
