If there’s one dish destined to win hearts (and possibly marriage proposals!), it’s Marry Me Chicken. Imagine golden seared chicken bathed in a creamy, sun-dried tomato-spiked sauce finished with a flurry of fresh basil. It’s dreamy, a little decadent, and—best part—it all comes together in just 30 minutes with one pot!
Why You’ll Love This Recipe
- 30-Minute Magic: You’ll be amazed at how quickly Marry Me Chicken turns simple ingredients into a restaurant-worthy meal in just half an hour.
- One-Pot Wonder: Everything cooks in one skillet, which means you get deep, mingled flavors and a super easy clean-up at the end.
- Irresistibly Creamy Sauce: This rich, garlicky, sun-dried tomato sauce is pure comfort—don’t be surprised if you find yourself licking the spoon!
- Perfect for Every Occasion: Whether it’s date night, Sunday supper, or an impressive dish for guests, Marry Me Chicken never fails to make everyone swoon.
Ingredients You’ll Need
This one-pot Marry Me Chicken recipe calls for just a handful of everyday ingredients, but each one earns its spot. From the tender chicken and umami-rich sun-dried tomatoes to the velvety cream and punchy fresh basil, it’s all about letting big flavors shine with zero fuss.
- Chicken Breasts (2 large, about 1.7 pounds): Slice them horizontally into cutlets for even cooking and locks in juiciness.
- Salt & Pepper: Don’t skimp! Seasoning the chicken generously is the foundation of all that flavor.
- Flour (3 tablespoons): Lightly dredges the chicken to create a gorgeous golden crust and helps thicken the sauce. Gluten-free flour totally works here!
- Olive Oil (2 tablespoons): For searing the chicken—plus a drizzle of sun-dried tomato oil for extra oomph.
- Onion (⅓ cup, chopped): Use yellow or white for aromatic sweetness that’s subtle but essential.
- Garlic (5 cloves, finely chopped): This is where the dish gets its beautiful savory backbone—fresh garlic beats pre-minced every time.
- Sun-Dried Tomatoes (4 oz, oil-packed and chopped): Their sweet, tangy depth transforms the sauce; use a little of the oil if you like extra flavor.
- Dry White Wine (½ cup): A splash for deglazing! It adds acidity and builds more complexity; sub chicken stock if you avoid alcohol.
- Heavy Cream (1 cup): Makes the dreamy, luscious sauce that coats each bite so perfectly.
- Parmesan Cheese (½ cup, shredded): Melts into the sauce for salty, nutty goodness—use it at room temp so it melts smoothly.
- Chicken Stock (½ cup or more): Loosens up the sauce, letting you control how rich it gets.
- Fresh Basil: A finishing flourish that adds freshness and gorgeous color—don’t skip it!
Variations
The beauty of Marry Me Chicken is how easily you can make it your own—swap in what you love or need, and don’t be afraid to experiment! These tweaks keep things exciting and let you cater to dietary needs or just your latest flavor craving.
- Make It Dairy Free: Use full-fat coconut milk instead of cream and dairy-free Parmesan—your sauce will still be velvety and decadent.
- Try Different Proteins: Chicken thighs, pork chops, or even tofu work beautifully—just adjust the cook time as needed.
- Add Greens: Stir in a handful of fresh spinach or baby kale at the end for a pop of color and a boost of nutrition.
- Spice It Up: Craving heat? Add a pinch of chili flakes or a dab of Calabrian chili paste to the sauce.
How to Make Marry Me Chicken
Step 1: Prep and Sear the Chicken
Start by slicing your chicken breasts in half horizontally to create thinner cutlets—this ensures they’ll cook evenly and stay tender. Generously season each piece with salt and pepper, then dredge lightly in flour so they develop that irresistible crust. Heat olive oil in a large skillet over medium heat, then sear the cutlets in batches for about 5 minutes per side, until golden and just cooked through. Set aside on a plate—you want them juicy, not dry!
Step 2: Build the Flavor Base
In the same skillet (no dishwashing yet!), add chopped onion, garlic, and those glorious sun-dried tomatoes—plus a little of their flavorful oil. Cook over low to medium heat for 5 minutes, stirring often, until the onions are translucent and everything smells divine.
Step 3: Deglaze and Simmer the Sauce
Pour in the dry white wine (or chicken stock) to deglaze the pan, scraping up any golden bits from the bottom. Let it simmer for a couple of minutes so the liquid can reduce ever so slightly—this deepens the flavor and integrates those caramelized bits into the sauce.
Step 4: Make It Creamy
Reduce the heat and pour in the heavy cream, letting it come to a gentle simmer. Stir in the shredded Parmesan cheese—it melts right in, thickening the sauce and adding irresistible richness. If your sauce feels too thick, just whisk in a splash of chicken stock until it’s your perfect consistency. Taste and season again with salt and pepper if needed!
Step 5: Return the Chicken and Finish with Basil
Slide your seared chicken cutlets back into the skillet, nestling them in the creamy sauce. Let them heat through for a couple of minutes. Just before serving, scatter fresh basil over the top for a burst of flavor and a touch of show-stopping color—your Marry Me Chicken is ready to dazzle!
Pro Tips for Making Marry Me Chicken
- Golden Sear Every Time: Pat your chicken dry before dredging in flour—this helps the crust crisp up beautifully and helps the sauce cling to each piece.
- Use the Sun-Dried Tomato Oil: Swapping in a tablespoon or two of the tomato oil for olive oil elevates the entire dish with a punch of flavor and aroma.
- Don’t Rush the Reduction: Letting the wine (or stock) simmer and reduce after deglazing intensifies all the savory notes in your sauce—totally worth the extra minute!
- Cheese Melting Secret: Use room temperature Parmesan and add it off the heat to prevent clumping and ensure ultra-silky sauce.
How to Serve Marry Me Chicken
Garnishes
Shower your Marry Me Chicken with torn fresh basil leaves right before serving for that lovely aroma and a beautiful pop of green. If you’re feeling extra, a dusting of shaved Parmesan or even a sprinkle of lemon zest lifts it further.
Side Dishes
This creamy chicken begs for something to catch every drop of sauce—think buttery mashed potatoes, pillowy gnocchi, fluffy rice, or even a bed of tender pasta. Add garlicky green beans or a crisp green salad on the side for balance.
Creative Ways to Present
Go family style by serving Marry Me Chicken straight from the skillet at the table—it’s rustic, cozy, and oh-so-appealing. Or, for date night vibes, plate the chicken cutlets in shallow bowls and spoon the sauce over for an elegant touch. For a crowd, slice the chicken and fan it across a platter, then drizzle the sauce and scatter basil leaves all around.
Make Ahead and Storage
Storing Leftovers
Store any Marry Me Chicken leftovers in an airtight container in the fridge for up to 3 days. The sauce might thicken a touch, but the flavors get even richer by the next day!
Freezing
You can freeze Marry Me Chicken, but keep in mind that creamy sauces might separate a little when thawed. If you want to freeze, let it cool completely, transfer to a sealed container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat gently on the stovetop over low heat, stirring often and adding a splash of chicken stock or cream to loosen the sauce if needed. The microwave works in a pinch, but low and slow on the stove keeps the chicken from drying out.
FAQs
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Can I make Marry Me Chicken ahead of time?
Absolutely! You can prepare Marry Me Chicken a day in advance—just keep the chicken and sauce separate and store both in the fridge. When ready to serve, gently reheat the sauce and chicken together in the skillet until heated through, adding a splash of stock if the sauce thickened overnight.
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Is Marry Me Chicken gluten-free?
It can be! Simply use your favorite gluten-free all-purpose flour blend in place of regular flour when dredging the chicken. All the other ingredients are naturally gluten-free, making this an easy swap.
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What can I use instead of heavy cream?
If you want a lighter sauce, try using half-and-half or full-fat coconut milk for dairy-free needs. The texture may be slightly less rich, but the sauce will still be lusciously creamy and delicious.
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Can I use chicken thighs instead of breasts?
Definitely! Boneless, skinless chicken thighs are fantastic here—just sear them a little longer until fully cooked (about 6-7 minutes per side), as they’re generally a bit thicker than breasts. The flavor is hearty and so satisfying.
Final Thoughts
If you’ve been searching for a dish that guarantees empty plates and lots of compliments, this Marry Me Chicken is the answer. It’s weeknight simple but date-night special, and the leftovers (if you have any!) only get better. Give it a try, and you just might find yourself making it on repeat for everyone you love!
Print
Marry Me Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
Description
This Marry Me Chicken recipe is a creamy and flavorful dish that comes together in just 30 minutes in one pot. Tender chicken cutlets are seared to perfection and then smothered in a luscious cream sauce with sun-dried tomatoes, Parmesan, and fresh basil.
Ingredients
Chicken:
- 1.7 pounds skinless boneless chicken breasts (2 large chicken breasts)
- Salt and pepper
- 3 tablespoons flour (gluten-free optional)
- 2 tablespoons olive oil
Sauce:
- 1/3 cup chopped onion (white or yellow)
- 5 cloves garlic, finely chopped
- 4 oz oil-packed sun-dried tomatoes, chopped
- 1/2 cup dry white wine or chicken stock
- 1 cup heavy cream
- 1/2 cup shredded Parmesan, room temperature
- 1/2 cup chicken stock, or more if needed
- Fresh basil, for garnish
Instructions
- Cook Chicken: Season chicken with salt and pepper, coat in flour, and sear in olive oil until browned and cooked through. Set aside.
- Prepare Sauce: In the same skillet, sauté onion, garlic, and sun-dried tomatoes. Deglaze with wine, then add cream and Parmesan. Adjust consistency with chicken stock.
- Combine: Return chicken to the skillet to reheat. Garnish with fresh basil before serving.
