Marry Me Chicken is an easy, yet impressive recipe for Chicken and Sundried Tomatoes in a rich and creamy sauce flavored with parmesan.
What is Marry Me Chicken?
It may seem odd to describe a recipe in relation to a marriage proposal. But legend has it that this chicken recipe is so good that you may end up with a marriage proposal to anyone you serve it to.
Made with chicken cutlets simmered in a rich and creamy parmesan sauce that is flavored with garlic and sundried tomatoes, Marry Me Chicken is a dish that leaves a lasting positive impression.
I can't promise a marriage proposal, but I can promise a delicious, easy chicken recipe whose flavors marry together beautifully, just like they do in Italian Wedding Soup.
why you'll love this recipe
- Flavorful. I think we have covered that Marry Me Chicken's flavor is so delicious, it makes the dish (and the chef) irresistible.
- Company Worthy. From the tender chicken to the creamy parmesan broth, this chicken recipe is worthy of serving to dinner guests or anyone you want to impress.
- Family-Friendly. This impressive dish should NOT only be reserved for company. It is a simple chicken dinner that's flavor goes over well with the entire family. Even if picky kids eat around the sun-dried tomatoes 😉
- Impressive Chicken Cutlet Recipe. Just like my recipes for Chicken Picatta, Chicken Marsala, and Honey Lemon Chicken, Marry Me Chicken is a delicious, simple chicken skillet recipe.
- Easy. Made in one pan, in less than 30 minutes, Marry Me Chicken comes together with minimal prep, despite delivering incredible flavor.
Notes On Ingredients
- Chicken: This recipe is classically made with chicken cutlets. While you can purchase thin chicken cutlets at any grocery store, it is more affordable to use boneless skinless chicken breasts and cut them into cutlets yourself. I have provided instructions on how to do this easily.
- Flour: The chicken cutlets are coated in flour before being pan-fried to create a nice crispy exterior on the chicken and to help thicken the pan sauce. If you need this recipe to be gluten-free, feel free to use a 1:1 gluten-free flour blend in place of the all-purpose flour.
- Sun-Dried Tomatoes: For the best results, I recommend using jarred sun-dried tomatoes packed in oil, rather than in water or sold in a pouch.
- Chicken Stock: Use low-sodium storebought or homemade chicken stock. This will help you stay in control of the level of sodium in the dish.
- Heavy Cream: Heavy cream will give this chicken recipe an incredibly rich, luxurious finish. I don't recommend substituting the heavy cream with milk, but half and half will work if that is all you have on hand. But honestly, the sauce will not be as rich or thick.
- Parmesan Cheese: I recommend grating parmesan yourself, rather than relying on parmesan cheese from a canister, for the best flavor. That said, feel free to use whatever parmesan cheese you have on hand.
Have an Instant Pot? Try out my recipe for Instant Pot Marry Me Chicken.
How to Make Marry Me Chicken
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Prepare the Chicken Cutlets. If you are starting this recipe with boneless skinless chicken breasts, rather than chicken cutlets, don't be intimidated by having to cut your chicken breasts into cutlets. It is quite a simple process, done by cutting the chicken in half lengthwise and pounding meat mallets. This will save you money by doing it yourself.
Step Two: Dredge the Chicken in Seasoned Flour. Coating the chicken in flour will not only add texture to the chicken but help to thicken the creamy parmesan sauce. Be sure to season the flour, to build incredible flavor in the final dish.
Step Three: Pan-Fry Chicken. To give this Marry Me Chicken dish texture and ensure the chicken cooks through, you want to saute the chicken in a combination of melted butter and oil. The oil will help to prevent the butter from burning, while the butter will add richness to the dish. It is best to work in batches, rather than overcrowd your pan, as this will cause the chicken to steam, rather than form a nice, crisp, exterior.
Step Four: Prepare Sundried Tomato Cream Sauce. While the chicken is resting on a plate the cream sauce comes together quickly by simmering the stock, cream, tomatoes, garlic, and parmesan together.
Step Five: Submerge the Chicken into the Cream Sauce. Add the seared chicken to the simmering sauce, to allow the chicken to finish cooking. Be sure to spoon the sauce over the chicken to ensure each bite is fully flavored.
Serving Suggestions
Marry Me Chicken is a rich chicken skillet recipe that makes an impressive dish worthy of a special occasion. To keep your dinner lower in carbs, you can serve Marry Me Chicken with sauteed spinach, roasted asparagus, parmesan broccoli, or a Warm Spinach Salad.
I highly recommend serving this dish with a side of cooked pasta, creamy mashed potatoes, or Instant Pot Jasmine Rice to soak up the delicious parmesan sun-dried tomato cream sauce.
Storage Instructions
- Refrigerate: Allow the leftover chicken and sauce to cool slightly and then transfer it to an airtight container. Store the leftover chicken and pan sauce in the container for up to 3 days in the refrigerator.
- Freeze: I don't recommend freezing Marry Me Chicken, as the cream will separate when thawed.
- Reheat: You can opt to microwave the chicken and sauce in a heat-safe dish, but I prefer reheating the chicken and sauce together in a dry skillet over medium-low heat until just warmed through.
More Easy Chicken Recipes
- Easy Baked Chicken Cordon Bleu
- Chicken Florentine
- Baked Chicken Parmesan
- Chicken Asparagus Stir Fry
- Chicken Katsu
- Baked Pesto Chicken
- Chicken Shawarma Wraps
If you gave this recipe for Marry Me Chicken a try, I would love for you to leave a comment and review below.
Chicken with Sundried Tomatoes AKA Marry Me Chicken
Ingredients
- 2 large chicken breasts
- ⅓ cup all-purpose flour
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 1 teaspoon garlic powder
- 1-½ tablespoons olive oil divided
- 1 tablespoon unsalted butter
- 3 cloves garlic minced
- ½ cup low-sodium chicken stock
- 1 cup heavy cream
- 1 (7-oz) jar oil-packed sun-dried tomatoes drained and roughly chopped
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon crushed red pepper flakes optional
- ½ cup grated parmesan cheese
- 5-7 basil leaves sliced into thin ribbons
Instructions
- Cut the chicken breasts in half lengthwise so you have 4 cutlets. Place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until the cutlets are even in thickness. Pay dry.
- In a shallow dish, whisk together the flour, kosher salt, pepper, and garlic powder. Dredge each chicken cutlet in the flour mixture to coat, shaking off excess flour.
- In a large skillet, heat 1 tablespoon of olive oil with 1 tablespoon of butter over medium heat until the butter is melted. Once melted, add the chicken to the pan, working in batches to prevent overcrowding your skillet. Cook the chicken cutlets for 3-4 minutes on each side, or until golden brown on each side and nearly cooked through. Transfer chicken to a clean plate, tent with foil, and set aside.
- If the skillet is dry, add ½ tablespoon of olive oil (omit if you still have a bit of oil left in your skillet.) Add the garlic and saute for just 30 seconds, until the garlic is fragrant. Add in the chicken broth and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
- Add in the heavy cream, chopped sundried tomatoes, oregano, thyme, and crushed red pepper flakes. Bring the mixture to a simmer over medium-high heat, stirring often. Once the sauce is simmering, lower the heat to low and whisk in the parmesan until melted. Taste to adjust seasonings if needed.
- Add the chicken and any accumulated juices to the sauce. Turn the chicken to coat in the sauce, or spoon the sauce over the chicken, and simmer for 3-4 minutes just to warm through the chicken and to ensure it reaches 165 degrees F.
- Remove the skillet from the heat and serve with basil if desired.
Winona T
Absolutely delicious. Everyone here loved it. The sauce is EVERYTHING!
Kristen Chidsey
I agree! The sauce is amazing. Thanks for taking the time to leave a review.
Olivia
This was amazing! The whole family couldn't get enough of it and are already asking when we can have it again!
Kristen Chidsey
I love hearing your family enjoyed this chicken recipe, Olivia! Thank you for sharing and I hope it becomes a regular meal at your house.
Sharina
We can't get enough of this chicken recipe! It was perfectly cooked and the sauce is winner!
Kristen Chidsey
Thrilled to hear you enjoyed this recipe, Sharina!
Sheri Bohan
Oh, my gosh! As a lifelong home cook, it was still music to my ears to hear my husband of 50 years proclaim that THIS was the best chicken I have ever served. It just melts in your mouth!
Kristen Chidsey
I just love hearing this, Sheri! Thank you for sharing!