Marry Me Chicken
Golden pan seared chicken breasts married in a luscious sun-dried tomato sauce and all on the dinner table in about 30 minutes! No need to wait for a special occasion (or proposal, ahhhm) to make this ridiculously delicious chicken, it’s good enough for any weeknight dinner. You’ll thank yourself later for this one. Serve with your choice of pasta, polenta, mashed potatoes, or garlic bread to soak up all of the creamy goodness.
Jump to Recipe
If you’re wondering how this chicken dish got it’s name. Back in 2016, when Lindsay Funston was an editor at Delish, she created a Tuscan-style chicken dish that became very popular. The video producer took a bite and declared, “I’d marry you for that chicken!” And so the dish won the name “Marry Me Chicken.”
How Do I Make Marry Me Chicken?
First, cook the chicken breasts by pan searing them.
Second, make the creamy, garlicky sun-dried tomato sauce.
Last, marry the two and you’re in for a treat to experience pure heaven.
Ingredient Notes
Chicken breasts – Pounded down to an even thickness. Another option is to slice them in half, lengthwise to get them really thin. You may need to pan sear them in two separate batches, depending on the size of the pan, before marrying them with the sauce. Alternatively, you can use chicken thighs, no need to cut them in half of pound them down to an even thickness.
Sun-dried tomatoes – Opt for sun-dried tomatoes packed in oil, they bring a concentrated sweetness to the dish. Diced or julienned, they add bursts of flavor to the creamy sauce.
Tomato paste – Although, tomato paste is not a very common ingredient in ‘Marry Me Chicken’, it is more common in ‘Tuscan Chicken’. It brings the sauce a beautiful golden orange hue as opposed to a light yellow color without the paste.
Italian seasoning – This blend typically includes dried herbs like oregano, basil, thyme, and rosemary. It adds a Mediterranean/Italian touch to the dish.
Chicken broth – Use a high-quality chicken broth or stock to elevate the flavor of the sauce. If you prefer a lighter option, go for a low-sodium variety.
Heavy cream – The key to the luxurious creaminess of Marry Me Chicken lies in heavy cream. It adds richness and smoothness to the sauce, making it truly magical. Once the heavy cream and Parmesan cheese simmer a few minutes, the sauce thickens up into this creamy garlicky tomato sauce.
Parmesan cheese – Freshly grated Parmesan cheese brings a nutty and salty kick to the sauce. I always love to grate my own. 🙂
FAQs:
1 .Can I use chicken thighs?
Absolutely! Chicken thighs are moist, juicy, and cook about as quickly as the pounded down chicken thighs.
2. Can I use bone-in chicken?
I don’t recommend using bone-in chicken for this recipe. The chicken would burn by the time it is fully cooked through when pan-searing it in a pan.
3. Can I make Marry Me Chicken ahead of time?
Yes, the dish can be prepared ahead of time and reheated. The flavors often intensify, making it even more delicious on the second day. Reheat the dish on the stovetop over medium/low heat.
4. What can I serve with Marry Me Chicken?
This dish pairs beautifully with pasta, polenta, mashed potatoes, or crusty bread to soak up the luscious sauce. A side of a green salad or roasted vegetables adds freshness.
5. Can I make it dairy-free?
Absolutely! Simply use dairy-free alternatives for the butter, cream, and cheese.
6. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
If you love this chicken dinner, I bet you’ll love these too!:
Crock-Pot Honey Garlic Chicken
Strawberry Balsamic Basil Brie
Sheet Pan Gnocchi With Brussels Sprouts And Zucchini
Peach, Burrata, And Prosciutto Salad
If you make this Marry Me Chicken recipe, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Marry Me Chicken
Ingredients
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 1½ teaspoons Italian seasoning, divided
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon fresh cracked black pepper, divided
- 3 tablespoons olive oil
- 3 tablespoons butter, unsalted
- 5 cloves garlic, minced
- ¾ cup chicken broth
- 1 cup heavy cream
- ½ cup chopped sun-dried tomatoes
- 2 tablespoons tomato paste
- ½ cup grated Parmesan cheese, plus extra for garnish
- ⅛ teaspoon red pepper flakes (leave out if you prefer no heat)
- ¼ cup fresh basil leaves, sliced, for garnish
- Pasta, for serving
Instructions
- Pat the chicken completely dry with a paper towel. Season with 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper.
- Heat the oil in a large pan over medium/high. Once the pan is hot, add the chicken and sear on both sides until golden brown. The chicken is not finished cooking quite yet. Transfer to a plate.
- Reduce heat to medium. Melt the butter in the same pan. Add the garlic and cook for 30 seconds until fragrant. Add the chicken broth and deglaze the pan, scraping up any browned bits.
- Stir in the heavy cream, sun dried tomatoes, tomato paste, Parmesan cheese, ½ teaspoon Italian seasoning, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Bring the sauce to a gentle simmer.
- Return the chicken to the pan and spoon the sauce over the chicken. Simmer until chicken is cooked through and the sauce is creamy.
- Season with salt and pepper, to taste. Garnish the chicken with additional Parmesan and fresh basil. Serve with choice of pasta.
