Marry Me Chicken Recipe

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Marry Me Chicken is all about juicy, pan-seared chicken simmered in a rich, creamy sauce packed with garlic, Parmesan, and sundried tomatoes. The combination of tender chicken and a velvety, flavorful sauce makes it an easy go-to for a satisfying meal. Serve it over pasta or with crusty bread to soak up every last drop.

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For a chicken dinner that’s perfect for family meals or gatherings, Marry Me Chicken never disappoints. It comes together in one pan, can be made ahead, and stores well for easy leftovers. Serve it with pasta or bread for a meal everyone loves.

Ingredients You’ll Need

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

How to Make 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.

Follow my simple instructions, and you’ll find making this recipe really easy.

Prepare the Chicken

Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to about ½-inch thickness. This ensures even cooking and keeps the chicken juicy.

Pat them dry with paper towels, then season both sides generously with salt and pepper. Lightly coat each piece in flour, shaking off any excess so it doesn’t get gummy in the pan.

Sear the Chicken

Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the chicken in a single layer.

Let it cook undisturbed for 4-5 minutes on the first side until golden brown, then flip and cook for another 4-5 minutes. Transfer the chicken to a plate and set it aside while you prepare the sauce.

Make the Sauce

In the same skillet, add the minced garlic and let it cook for about 30 seconds, just until fragrant.

Stir in the chili flakes, oregano, and thyme, then add the chopped sundried tomatoes along with a little of their oil. Let everything cook together for 1-2 minutes to deepen the flavors.

Deglaze and Simmer

Pour in the chicken stock and dry white wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These add incredible flavor to the sauce.

Stir in the heavy cream and Parmesan cheese, letting the sauce simmer for 2-3 minutes until slightly thickened.

Simmer the Chicken

Return the chicken to the skillet, nestling it into the sauce so each piece is coated.

Lower the heat to medium-low, cover, and let it simmer for 10-15 minutes. This allows the flavors to meld together and the chicken to become extra tender.

Finish and Serve

Just before serving, stir in the fresh basil leaves. They add a burst of freshness that balances out the creamy, savory flavors.

Serve the chicken with pasta, rice, or your favorite side, making sure to spoon extra sauce over the top.

Recipe Notes and Expert Tips

I have a few essential tips to help you get the best results when making Marry Me Chicken.

• Even Thickness for Cooking: Pounding the chicken ensures it cooks evenly and stays tender. If some pieces are thicker, they might take longer to cook, so try to get them uniform.
• Golden Sear for Flavor: Let the chicken develop a deep golden crust before flipping. This locks in moisture and gives the dish its signature rich taste.
• Sundried Tomato Oil Boost: Adding a bit of oil from the sundried tomatoes enhances the sauce with an extra layer of deep, tangy flavor.
• Deglaze for Maximum Flavor: Scraping up the browned bits from the pan after adding the liquid infuses the sauce with even more depth.
• Simmer, Don’t Boil: Keeping the sauce at a gentle simmer ensures it thickens properly and doesn’t separate.
• Fresh Basil at the End: Stirring in the basil at the last moment keeps its flavor bright and prevents it from wilting too much.
• Reheating Tip: If reheating, add a splash of chicken stock or cream to loosen the sauce and bring back its silky texture.

How to Store Leftover Marry Me Chicken

Leftovers should be stored in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove over low heat, stirring occasionally and adding a little extra chicken stock or cream if needed.

Freezing is not recommended, as the creamy sauce can separate when thawed, affecting the texture.

What to Serve With Marry Me Chicken

I recommend pairing Marry Me Chicken with pasta, mashed potatoes, or crusty bread to soak up the sauce. A simple green salad or roasted vegetables like asparagus or broccoli add a fresh contrast to balance out the richness of the dish.

More Easy Recipes for You to Try at Home

If you are looking for easy and tasty recipes, then take a look at some of my favorites.

• Marry Me Chicken Soup
• Sheet Pan Parmesan Chicken Dinner
• Shredded Chinese Lemon Chicken
• Million Dollar Casserole
• Stir Fry Udon Noodles

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Marry Me Chicken

Marry Me Chicken is a one-pan wonder that turns simple ingredients into a rich, creamy dish that feels special without extra effort. The pan-seared chicken stays juicy while simmering in a velvety Parmesan sauce with just the right balance of garlic and sundried tomatoes. It’s perfect for family dinners, date nights, or when you need an easy but impressive meal. It can also be made ahead and stores well, making leftovers just as delicious the next day.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Course: Lunch, Main Course

Cuisine: American

Keyword: Marry Me Chicken

Servings: 4

Calories: 893kcal

Author: Mandy Applegate

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 breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to a ½-inch thickness. Pat them dry with paper towels, then season both sides with salt and pepper. Lightly coat each piece in flour, shaking off any excess.
  6 chicken breasts, Salt and pepper, 6 tablespoons all-purpose flour
• In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown. Once cooked, transfer the chicken to a plate and set it aside.
  2 tablespoons olive oil, 2 tablespoons butter
• Using the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chili flakes, oregano, and thyme, then add the chopped sun-dried tomatoes along with a bit of their oil. Cook for 1-2 minutes, stirring occasionally.
  3 cloves garlic, 1 teaspoon chili flakes, 1 teaspoon oregano, 1 cup sundried tomatoes, 1 teaspoon thyme
• Pour in the chicken stock and white wine, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and grated Parmesan cheese, allowing the sauce to simmer for 2-3 minutes until it begins to thicken slightly.
  1 cup chicken stock, 1 cup heavy cream, ½ cup parmesan cheese, ¼ cup white wine
• Return the chicken to the skillet, nestling it into the sauce. Lower the heat to medium-low, cover, and let it simmer for 10-15 minutes to absorb the flavors.
• Just before serving, stir in the fresh basil. Serve the chicken with pasta, if desired.
  ¼ cup fresh basil leaves, Pasta

Video

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Notes

• Even Thickness for Cooking: Pounding the chicken ensures it cooks evenly and stays tender. If some pieces are thicker, they might take longer to cook, so try to get them uniform.
• Golden Sear for Flavor: Let the chicken develop a deep golden crust before flipping. This locks in moisture and gives the dish its signature rich taste.
• Sundried Tomato Oil Boost: Adding a bit of oil from the sundried tomatoes enhances the sauce with an extra layer of deep, tangy flavor.
• Deglaze for Maximum Flavor: Scraping up the browned bits from the pan after adding the liquid infuses the sauce with even more depth.
• Simmer, Don’t Boil: Keeping the sauce at a gentle simmer ensures it thickens properly and doesn’t separate.
• Fresh Basil at the End: Stirring in the basil at the last moment keeps its flavor bright and prevents it from wilting too much.
• Reheating Tip: If reheating, add a splash of chicken stock or cream to loosen the sauce and bring back its silky texture.

Nutrition

Calories: 893kcal | Carbohydrates: 30g | Protein: 85g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 310mg | Sodium: 780mg | Potassium: 2381mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1751IU | Vitamin C: 17mg | Calcium: 259mg | Iron: 5mg

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About the Author

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.