Marry Me Chicken
Marry Me Chicken is a creamy and flavorful chicken dish that’s perfect for a special occasion like date night, or a regular family meal. Juicy chicken in a creamy sun-dried tomato sauce, all made in one pan for easy clean up!
Marry Me Chicken Recipe
Marry Me Chicken is a creamy chicken dish is perfect for a special occasion or a date night in, but is also easy enough to whip up on busy weeknights.
The combination of garlic, Italian seasoning, and red pepper flakes creates a creamy and slightly spicy sauce. Sun-dried tomatoes add a sweet and tangy flavor.
And of course, the grated Parmesan cheese adds a nutty flavor that ties everything together.
Marry Me Chicken is a family favorite and a great way to impress your loved ones or a special someone with a cozy, romantic dinner in. Think marriage proposal like the name suggests:)
It’s no wonder it has become such a popular recipe, with millions of views on Tik Tok with rave reviews. Make it in the slow cooker, as a soup, or try it with tortellini too!
Ingredients Needed
Chicken – Substitute boneless, skinless chicken thighs for chicken breasts.
Heavy cream – Substitute heavy whipping cream or coconut milk for a dairy-free option.
Parmesan cheese – You can use pecorino Romano or Asiago cheese instead of Parmesan cheese.
Sundried tomatoes – Substitute them with cherry tomatoes or roasted red peppers.
Italian seasoning – Homemade Italian seasoning is best or make a combination of dried basil, oregano, thyme, and rosemary.
Chicken broth – Use vegetable stock or white wine as a substitute for chicken stock.
Spices – Red pepper flakes.
Pantry staples – Olive oil, minced garlic, salt, black pepper.
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How to Make Marry Me Chicken
First: Preheat the oven to 375 F. Season the chicken breasts with salt and pepper.
Second: Heat olive oil, in an oven safe, large skillet, over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
Remove the chicken breasts to a plate. Reduce the temperature to medium heat.
Third: Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for 1-2 minutes or until fragrant.
Stir chicken brown into pan, gently scraping the bottom of the skillet to remove brown bits. Stir in the heavy cream, sun-dried tomatoes, and parmesan cheese.
Fourth: Bring to a simmer. Place the chicken and any juices back in the skillet. Spoon the sauce over the chicken.
Fifth: Place the skillet in the oven and bake for 15-20 minutes or until the internal temperature of the chicken is 165F.
Take out of the oven and allow it to cool for few minutes. Serve over angel hair pasta and garnish with sliced fresh basil or chopped parsley.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Serving Suggestions
Marry Me Chicken is a delicious and versatile dish that pairs well with a variety of sides. Serve it over your favorite pasta or white rice with a slice of garlic bread.
Roasted vegetables like broccoli or green beans or a fresh green salad with a light vinaigrette dressing pairs well with it too!
How long does it last?
Store any leftovers in the fridge in an airtight container for up to 3 days.
Can I freeze it?
Yes, Marry Me Chicken can be frozen for up to three months. I recommend freezing the chicken and sauce separately.
How do I reheat it?
To reheat Marry Me Chicken, place it in a saucepan or skillet over medium-low heat. Stir frequently to prevent the sauce from separating, and add a bit of chicken broth or heavy cream to make it creamy again.
You can also reheat it in the microwave. Be sure to stir it often and reheat in short intervals to avoid overcooking the chicken. Reheat until internal temperature reaches 165F.
Tips for No Leftovers
- Don’t overcrowd the skillet when browning the chicken. Use a big enough pan. I prefer a cast iron skillet.
- Season the skinless chicken breasts with salt and pepper before cooking.
- When making the creamy sauce, use low heat to prevent the heavy cream from curdling.
- Add the sun-dried tomatoes towards the end of cooking the sauce, so they don’t become too soft and mushy.
- Scrape off any brown bits on the bottom of the pan with a wooden spoon. This will add extra flavor to the sauce.
- Let the chicken rest for a few minutes before slicing it. This keeps the juices from running out.
- Serve over your choice of pasta, rice, or cauliflower rice.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This easy Marry Me Chicken recipe is simple and delicious and perfect for any occasion. With a flavorful sauce and tender chicken, it’s sure to impress your friends and family.
Marry Me Chicken
Ingredients
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes
- ¾ cup chicken broth
- ¾ cup heavy cream
- ⅔ cup sundried tomatoes chopped or sliced thin
- ½ cup Parmesan cheese grated
Instructions
- Preheat the oven to 375 F.
- Season the chicken breasts with salt and pepper.
- In a large, oven safe skillet, heat the olive oil over medium-high heat.
- Add the chicken breasts and cook for roughly 5 minutes on one side to brown it. Flip and brown the other side for an additional 3-4 minutes.
- Remove the chicken breasts to a plate.
- Reduce the temperature to medium.
- Add the minced garlic, Italian seasoning, and red pepper flakes.
- Cook for 1-2 minutes or until fragrant.
- Deglaze the pan with the chicken broth, gently scraping the bottom of the skillet to remove the delicious brown bits.
- Stir in the heavy cream, sun-dried tomatoes, and parmesan cheese.
- Bring to a simmer. Place the chicken back in the skillet and any juices accumulated on the plate.
- Spoon the sauce over the chicken.
- Place the skillet in the oven and bake for 15-20 minutes or until the internal temperature of the chicken is 165F.
- Remove from the oven and let cool for a minute or two.
- Serve over angel hair pasta and garnish with sliced fresh basil or chopped parsley.
Notes
- Don’t overcrowd the skillet when browning the chicken. Use a big enough pan. I prefer a cast iron skillet.
- Season the skinless chicken breasts with salt and pepper before cooking.
- When making the creamy sauce, use low heat to prevent the heavy cream from curdling.
- Add the sun-dried tomatoes towards the end of cooking the sauce, so they don’t become too soft and mushy.
- Scrape off any brown bits on the bottom of the pan with a wooden spoon. This will add extra flavor to the sauce.
- Let the chicken rest for a few minutes before slicing it. This keeps the juices from running out.
- Serve over your choice of pasta, rice, or cauliflower rice.
Nutrition
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