Name: Air Fryer Marry Me Chicken
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 6 chicken breasts; Salt and pepper; 6 tablespoons all-purpose flour; 2 tablespoons olive oil; 2 tablespoons butter; 3 cloves garlic (minced); 1 cup chicken stock; 1 cup heavy cream (double cream in the UK); ¼ cup white wine; ½ cup parmesan cheese (grated); 1 teaspoon chili flakes; 1 teaspoon oregano; 1 teaspoon thyme; 1 cup sundried tomatoes (chopped); ¼ cup fresh basil leaves; Pasta (to serve (optional))

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Air Fryer Marry Me Chicken became my go-to date night dinner after the first time I made it. The chicken stays juicy and tender while the creamy Parmesan sauce with sundried tomatoes tastes like something from an Italian restaurant. It’s the kind of meal that impresses without the stress.

A plate of creamy Air Fryer Marry Me Chicken with sun-dried tomatoes and spinach, served over pasta. Fork and knife rest on the plate; small bowls with herbs and oil are nearby. — Air Fryer Marry Me Chicken. Photo Credit: Hungry Cooks Kitchen

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I make it for date nights, family dinners, and weeknight meals when I want something impressive that’s actually easy. It’s perfect for Valentine’s Day or Sunday dinners, and I always serve it over pasta to soak up all that creamy sauce. It keeps in the fridge for up to 3 days, or you can freeze it for up to 2 months in an airtight container.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Overhead view of labeled ingredients in bowls and plates for Air Fryer Marry Me Chicken, including chicken breasts, herbs, spices, sun-dried tomatoes, heavy cream, parmesan cheese, and seasonings. — Air Fryer Marry Me Chicken Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Air Fryer Marry Me Chicken with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll start by prepping the chicken, getting it crispy in the air fryer, then building that creamy sauce on the stovetop.

Pound and Season the Chicken

Place the skinless chicken breasts between two sheets of plastic wrap. I like using this sturdy meat mallet to pound it to ½ inch thick. This helps them cook evenly and stay tender.

Pat them dry with paper towels, then season both sides with salt and black pepper. Reusable Swedish dishcloths work well for this step and reduce waste.

Dredge each piece in flour, then shake off any excess to achieve a light, even coating.

Air Fry Until Golden

Preheat your air fryer to 400°F. I always use my basket-style air fryer, which gives you the best crisping results for seasoned chicken.

Lightly brush the floured chicken with olive oil using a silicone basting brush so the coating crisps up nicely. Place in the air fryer basket for 10 to 12 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F.

This meat thermometer takes the guesswork out of doneness. Remove the cooked chicken and set it aside.

Two seasoned chicken breasts on parchment paper inside an air fryer basket, surrounded by bowls with oil, herbs, and sun-dried tomatoes—perfect for preparing Air Fryer Marry Me Chicken on a light countertop. — Air fry the floured chicken for 10 – 12 minutes, flipping halfway through.

Build the Creamy Sauce

Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until it smells amazing.

Stir in chili flakes, oregano, and thyme, then add the chopped sundried tomatoes and cook for 1 to 2 minutes until everything’s fragrant.

Deglaze and Simmer

Stream in the chicken stock and white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those bits add tons to the flavorful sauce.

Pour in the heavy cream and grated Parmesan, then let the sauce simmer for 2 to 3 minutes until it thickens slightly and coats the back of a spoon.

Combine and Serve

Add the air-fried chicken to the sauce and coat each piece well. Let it sit for 2 minutes so the chicken absorbs all that depth. Stir in fresh herbs such as basil leaves right before serving.

Serve over pasta so you don’t waste a drop of that sauce. Enjoy!

If you’re taking this dish to a potluck or dinner party, an insulated casserole carrier keeps everything hot during transport and prevents spills in the car.

Air Fryer Marry Me Chicken

I love making Air Fryer Marry Me Chicken when I want a fancy dinner without spending a fortune or hours in the kitchen. The chicken stays juicy and golden, smothered in a creamy Parmesan sauce loaded with sundried tomatoes, garlic, and fresh basil, and every bite is absolutely delicious. I serve it for date nights, family dinners, and anytime I need something that looks impressive but comes together easily. Leftovers keep in the fridge for up to 3 days, or you can freeze it for up to 2 months in an airtight container.

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Prep Time: 15

Cook Time: 12

Total Time: 27

Course: Main Course

Cuisine: American

Keyword: Air Fryer Marry Me Chicken

Servings:

Calories: 893kcal

Ingredients

6 chicken breasts
Salt and pepper
6 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic minced
1 cup chicken stock
1 cup heavy cream double cream in the UK
¼ cup white wine
½ cup parmesan cheese grated
1 teaspoon chili flakes
1 teaspoon oregano
1 teaspoon thyme
1 cup sundried tomatoes chopped
¼ cup fresh basil leaves
Pasta to serve (optional)

US Customary – Metric

Instructions

Place the chicken breast in between two sheets of plastic wrap and pound them until they are ½ inch thick.
6 chicken breasts
Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Dredge the chicken in flour, shaking off any excess.
Salt and pepper, 6 tablespoons all-purpose flour
Preheat the air fryer to 400ºF (200ºC). Lightly spray or brush the chicken thighs with olive oil to help crisp the coating.
2 tablespoons olive oil
Air fry for 10-12 minutes, flipping halfway, until golden brown. Remove from the air fryer and set aside.
In a large skillet, melt the butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in chili flakes, oregano, and thyme. Add the sun-dried tomatoes and cook for 1-2 minutes.
2 tablespoons butter, 3 cloves garlic, 1 teaspoon chili flakes, 1 teaspoon oregano, 1 teaspoon thyme, 1 cup sundried tomatoes
Pour in the chicken stock and white wine, scraping up any browned bits from the pan. Stir in the heavy cream and Parmesan cheese, letting the sauce simmer for 2-3 minutes until slightly thickened.
1 cup chicken stock, 1 cup heavy cream, ¼ cup white wine, ½ cup parmesan cheese
Add the air-fried chicken to the sauce and coat well. Let it sit for 2 minutes to absorb the flavors.
Stir in the fresh basil leaves before serving. Serve with pasta.
¼ cup fresh basil leaves, Pasta

Notes

Pound evenly: Make sure the chicken breasts are the same thickness throughout so they cook at the same rate and stay juicy.
Don’t skip the oil: Brushing the floured chicken with olive oil before air frying helps create that golden, crispy coating you’re looking for.
Easy swaps: Use chicken broth instead of stock, red pepper flakes instead of chili flakes, bake in the oven at 400°F for 20 to 25 minutes if you don’t have an air fryer, serve with fluffy rice instead of pasta, thin the sauce with a splash of water when reheating, or simplify the spices with 2 teaspoons of Italian seasoning.
Scrape the pan: Those browned bits stuck to the skillet after sautéing the garlic add deep flavor to the sauce, so scrape them up when you add the stock and wine.
Fresh basil at the end: Add the basil leaves right before serving so they stay bright green and fragrant instead of wilting into the sauce.
Flash-freeze for storage: Freeze the chicken pieces on a baking sheet for 1 hour, then transfer them to containers so they don’t stick together when reheating.

Nutrition

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How to Store Leftovers

Let the chicken cool completely, then transfer it to an airtight container with the sauce spooned over top. An airtight glass container keeps everything fresh and prevents the sauce from drying out.

It’ll keep in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or chicken stock if the sauce has thickened too much.

For longer storage, freeze the chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet until warmed through. The sauce might separate slightly when frozen, but a quick stir while reheating brings it back together.

What to Serve With Air Fryer Marry Me Chicken

I always serve it over pasta like fettuccine or penne to soak up all that creamy Parmesan sauce. Garlic bread works perfectly for mopping up extra sauce, and a simple arugula salad with lemon vinaigrette cuts through the richness.

Roasted vegetables like asparagus, green beans, or Brussels sprouts add color and balance out the meal. You could also serve it with mashed potatoes, crusty bread, or risotto if you’re skipping the pasta. Steamed broccoli or sautéed spinach also pair beautifully with the rich, creamy sauce.

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About the Author

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Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Air Fryer Marry Me Chicken

Ingredients You’ll Need