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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