If you’re looking for a delicious and easy chicken dinner that’s fancy enough for guests but simple enough for a weeknight, this Marry Me Chicken might just be your new favorite. It’s creamy, full of flavor, and pairs beautifully with just about anything. Let me show you how to make it!
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There are so many reasons to fall in love with this dish (no pun intended!). It’s creamy, savory, and has just the right amount of spice and tang from the sun-dried tomatoes. Bonus? It’s super versatile and reheats like a dream.
How to make Marry Me Chicken
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this marry me chicken recipe, you will need the following ingredients:
- All-purpose flour (or gluten-free 1-to-1 baking flour)
- Kosher salt
- Ground black pepper
- Extra virgin olive oil
- Boneless, skinless chicken breast
- Garlic, minced
- Dried thyme
- Dried oregano
- Red pepper flakes (more or less to taste)
- Low-sodium chicken broth
- Heavy cream (or your favorite nondairy substitute)
- Grated parmesan cheese (or nondairy version)
- Chopped sun-dried tomatoes (in oil)
- Chopped fresh parsley (for garnish)
- Torn fresh basil leaves (for garnish)
Feel free to swap in boneless, skinless chicken thighs if you prefer dark meat. They’re a bit more forgiving and stay super juicy.
If you’re avoiding dairy, use a full-fat coconut cream or cashew cream in place of the heavy cream, and opt for a dairy-free parmesan-style cheese.
You can also throw in some extras to make this dish your own. Try adding a can of artichoke hearts for more veggies and texture, or toss in some golden raisins for a touch of sweetness.
Adding fresh spinach at the end is another great option!
Cooking Marry Me Chicken
Marry Me Chicken is a simple recipe that can be made in just a few steps. Here is how to make it.
First, in a wide shallow bowl, mix together flour, salt, and pepper.
Pat chicken breasts dry with a paper towel. Dredge each piece in the flour mixture and set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 4-5 minutes per side, until golden brown. Transfer chicken to a plate.
In the same skillet, add the remaining 1 tablespoon olive oil, minced garlic, thyme, oregano, and red pepper flakes. Sauté for about 1 minute until fragrant.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes.
Whisk in the heavy cream and parmesan cheese, letting the mixture simmer for another 2 minutes.
Stir in the sun-dried tomatoes and let everything simmer for 2 more minutes.
Return the chicken to the skillet, spoon some sauce over the top, and cover. Let simmer for 15-20 minutes, until the chicken reaches an internal temperature of 165°F to 175°F.
Turn off the heat, stir in chopped parsley, and let sit for 10 minutes. Garnish with torn basil before serving.
Leftovers
Store leftovers in a covered container for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this homemade marry me chicken with sun-dried tomatoes! Let me know if you try it.
More Recipes Like This
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- This bright and zesty Lemon Chicken Pasta brings together tender chicken, fresh citrus, and a light creamy sauce for a refreshing twist on a classic comfort dish.
- If you’re a fan of rich, cheesy pasta, this Garlic Parmesan Chicken Pasta has layers of garlic flavor and a luscious parmesan sauce that clings to every bite.
- Packed with vibrant herbs, olives, and fresh veggies, this Mediterranean Chicken Recipe gives you sunny, coastal flavors for your table with minimal effort.
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Marry Me Chicken
If you're looking for a delicious and easy chicken dinner that's fancy enough for guests but simple enough for a weeknight, this Marry Me Chicken might just be your new favorite.
Ingredients
- 2 tablespoons all purpose flour or gluten free 1 to 1 baking flour
- 2 teaspoons Kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 pounds boneless skinless chicken breast or 4 chicken breast
- 6 cloves garlic minced
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes depending on how spicy you like
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream or nondairy version
- 1/2 cup grated parmesan cheese or nondairy version
- 1/2 cup chopped sun-dried tomatoes in oil
- 2 tablespoons chopped fresh parsley as garnish
- 1/4 cup fresh basil leaves torn, as garnish
Instructions
- In a wide shallow wide bowl, mix together the flour, salt and pepper.
-
Pat the chicken thighs dry with a paper towel. Dredge each piece in the flour mixture (on both sides). Set onto a plate.
-
Heat a large skillet with high sides over medium-high heat. Add 1 tablespoon of oil and let heat for 1 minute until hot.
- Add the chicken into the skillet and cook for 4-5 minutes on each side until golden.
- Transfer to a plate and set aside.
-
To the now-empty skillet, add remaining 1 tablespoon oil, garlic, thyme, oregano and red pepper flakes. Saute 1 minute until fragrant.
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Deglaze the pan with the chicken broth and simmer for 2 minutes. Scrape any bits off the bottom of the pan as you mix with a wooden spoon.
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Whisk in the heavy cream and parmesan cheese and simmer for 2 minutes, mixing often.
- Mix in the sun dried tomatoes and simmer for 2 more minutes.
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Place the chicken back into the pack and spoon the sauce over. Cover and let simmer for 15-20 minutes. The chicken should register between 165°F and 175°F on an instant-read thermometer when ready.
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Turn off the heat, mix in the parsley and let sit for 10 minutes before serving.
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Garnish with torn basil leaves.
Recipe Notes
- Would be great with a can of artichoke hearts added and even some
golden raisins. - Preps great for meal prep & spoon over rice!
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