Marry Me Chicken

Marry me chicken brings juicy chicken breasts together with a creamy garlic Parmesan sauce and sun-dried tomatoes for bold, savory flavor. This easy chicken recipe cooks quickly in one pan, making dinner simple, comforting, and perfect for busy nights.

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Fall in love with marry me chicken, a creamy garlic Parmesan chicken dinner bursting with rich flavors everyone craves. Juicy chicken breasts simmer in a savory sun-dried tomato cream sauce that feels elegant yet comforting.

Serve this easy chicken recipe with pasta, rice, or bread and watch everyone ask for seconds.

This easy marry me chicken recipe is easy to make at home when you follow the step-by-step guide below. We include clear photos, directions, and pro tips to help you cook with confidence.

Plus, we’ve added answers to the most frequently asked recipe questions so you always get perfect results.

What you'll need to make marry me chicken:

• 4 boneless skinless chicken breasts (approximately 1½ pounds)
• ¼ cup of all-purpose flour
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• 3 tablespoons of olive oil
• 1 tablespoon of unsalted butter
• ½ cup of small chopped sweet yellow onion
• ⅓ cup of diced sun-dried tomatoes (that were packed in olive oil)
• 1 tablespoon of minced garlic
• ½ teaspoon of dried Italian seasoning blend
• ¼ teaspoon of red pepper flakes
• 1¼ cups of chicken stock
• ¾ cup of heavy cream
• ½ cup of grated Parmesan cheese
• 1 tablespoon of chopped fresh basil leaves

🥛 Heavy Cream: Lighten things up by using half-and-half, or mix milk with Greek yogurt for a creamy balance.

🍅 Sundried Tomatoes: Change the flavor with marinated artichoke hearts or roasted red peppers for a tasty, colorful twist.

🌿 Italian Seasoning: Mix your own blend with oregano, basil, thyme, rosemary, and marjoram, then adjust to match your taste.

🌶️ Red Pepper Flakes: Turn up the heat by using chili powder or a dash of cayenne instead of traditional flakes.

In a nutshell, marry me chicken is tender chicken breasts simmered in a creamy garlic Parmesan sauce with sun-dried tomatoes.

The flavors taste so rich and comforting that one bite makes people say, “Marry me!” It’s an easy dinner that feels fancy but comes together quickly in one pan.

FIRST STEP: Add the boneless skinless chicken breasts, all-purpose flour, salt, and black pepper to a large ziplock bag. Seal the bag and shake to thoroughly coat the chicken with the flour and seasonings. 

Remove the coated chicken breast from the bag, being sure to shake off any excess flour, and set the chicken on a plate. Discard the bag and excess flour. 

SECOND STEP: In a large 12-inch skillet on medium-high heat, add the olive oil. Once the oil and skillet are hot, add the chicken breasts (be sure to shake off any excess flour from the chicken before placing them into the hot skillet) and cook for 5-7 minutes on each side, or until golden brown. 

Once all the chicken has been browned, remove it from the skillet, place it on a plate, and set aside. (At this point, the chicken won't be fully cooked through. That's ok!)

THIRD STEP: Wipe out any remaining oil and overly browned flour from the bottom of the pan using a dry paper towel. This is especially important if you cook your chicken in 2 batches. 

FOURTH STEP: Turn the heat to medium and add the butter, chopped sweet yellow onion, diced sundried tomatoes, minced garlic, Italian seasoning, and red pepper flakes. Stir to combine and cook for 2-3 minutes or until the onions are tender.

FIFTH STEP: To the skillet, stir in the chicken stock and heavy cream. Allow the liquids to come to a low boil, then reduce the heat to medium-low heat and add the grated parmesan cheese and chopped basil. Stir to combine. 

Add the chicken back to the skillet. Make sure not to coat the chicken in the sauce, as you want to keep the flour coating on the top of the chicken as crisp as possible. Allow the chicken to gently finish cooking in the simmering sauce for 15-20 minutes.

SIXTH STEP: Once the chicken has finished cooking, you can remove the skillet from the heat and spoon some of the sauce over the top of the chicken before plating and serving.

⭐️ Serve the best chicken dish with buttery creamy mashed potatoes and a side of roasted veggies for a comforting dinner.

⭐️ Pair it with Parmesan noodles or fluffy lemon rice to soak up the rich, creamy sauce. Keep it cozy on weeknights with warm garlic bread or crusty rolls plus sautéed vegetables.

Add freshness by serving alongside a crisp cucumber bites or a light green salad. Impress guests by plating it over creamy garlic alfredo or serving with some simple sauteed vegetables.

⭐️ Try it with funeral potatoes or easy homemade beer bread for a hearty, family-style meal.

Looking for more chicken ideas? Our Tuscan chicken is one of our favorite flavorful ways to make chicken.

Here are the reasons why this chicken recipe is so loved:

❤️ Easy to Make: Quick steps and clear directions keep dinner stress-free and approachable for home cooks of every skill level.

💙 Comforting and Rich: The creamy sauce with chicken creates a cozy dish that feels both hearty and satisfying.

❤️ Versatile for Families: Everyone in the family loves the savory flavors, making it a reliable go-to recipe.

💙 Great for Leftovers: The chicken reheats well and keeps its creamy texture, making it perfect for next-day meals.

Marry me chicken has earned its place as a tried-and-true favorite, and we know you’ll love making it too.

Can I use chicken thighs instead of chicken breasts? 
We haven't tried it, but we think boneless skinless chicken thighs would work well in this recipe. Just adjust the cooking time accordingly.

Can I use fresh tomatoes instead of sundried tomatoes? 
Sundried tomatoes add a unique flavor, but you can substitute them with halved cherry tomatoes for a fresh twist.

Should I slice the chicken before or after cooking marry me chicken?
Always cook whole chicken breasts for marry me chicken. Slice them afterward so the chicken stays juicy and tender.

Can I double the sauce for marry me chicken?
Yes, you can double the sauce for marry me chicken. Simply increase all sauce ingredients while keeping the chicken amount the same.

What’s the best way to thicken the sauce for marry me chicken?
To thicken the sauce for marry me chicken, remove cooked chicken and simmer it uncovered for a few minutes until it reaches your desired consistency.

Can I add veggies to marry me chicken?
Yes, try asparagus, spinach, or sliced bell peppers to add some greens to your dish.

Make Ahead: Coat the chicken with flour and seasonings, then refrigerate in a sealed bag up to one day ahead. For the best flavor and texture, always cook and serve marry me chicken the same day.

In the Fridge: Store leftover marry me chicken in an airtight container in the fridge for up to 2 days.

In the Freezer: Freezing marry me chicken is not recommended because the flour coating and creamy sauce change texture once thawed.

Reheating: Reheat marry me chicken on the stovetop for tender chicken and smooth sauce. Skip the microwave, since it dries the chicken and separates the sauce.

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Marry Me Chicken

Marry me chicken brings juicy chicken breasts together with a creamy garlic Parmesan sauce and sun-dried tomatoes for bold, savory flavor. This easy chicken recipe cooks quickly in one pan, making dinner simple, comforting, and perfect for busy nights.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Chicken, Chicken Dinner Ideas, Dinner

Cuisine American

Servings 4

Calories 667 kcal

Ingredients

  

1x2x3x

• 4 boneless skinless chicken breasts (approximately 1½ pounds)
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• ½ cup small chopped sweet yellow onion
• ⅓ cup diced sundried tomatoes (that were packed in olive oil)
• 1 tablespoon minced garlic
• ½ teaspoon dried Italian seasoning blend
• ¼ teaspoon red pepper flakes
• 1¼ cups chicken stock
• ¾ cup heavy cream
• ½ cup grated parmesan cheese
• 1 tablespoon chopped fresh basil leaves

DIRECTIONS

 

• Add the boneless skinless chicken breasts, all-purpose flour, salt, and black pepper to a large zip-top bag. Seal the bag and shake to fully coat the chicken with the flour and seasonings. Remove the coated chicken breast from the bag, being sure to shake off any excess flour, and set the chicken on a plate. Discard the bag and excess flour.
• In a large 12-inch skillet, on medium-high heat, add the olive oil. Once the oil and skillet are hot, add the chicken breasts (be sure to shake off any excess flour from the chicken before placing them into the hot skillet) and cook for 5-7 minutes on each side or until golden brown. You may need to cook your chicken in two batches to avoid overcrowding your skillet. Once all the chicken has been browned, remove the chicken from the skillet and place it on a plate and set aside.
• Wipe out any remaining oil and overly browned flour from the skillet using a dry paper towel. This is especially important if you had to cook your chicken in 2 batches.
• Turn the heat to medium and add the butter, chopped sweet yellow onion, diced sundried tomatoes, minced garlic, Italian seasoning, and red pepper flakes. Stir to combine and cook for 2-3 minutes or until the onions are tender.
• To the skillet, stir in the chicken stock and heavy cream. Allow the liquids to come to a low boil, then reduce the heat to medium-low and add the grated parmesan cheese and chopped basil. Stir to combine. Add the chicken back to the skillet. Make sure not to coat the chicken in the sauce, as you want to keep the flour coating on the top of the chicken as crisp as possible. Allow the chicken to gently finish cooking in the simmering sauce for 15-20 minutes.
• Once the chicken has finished cooking, you can remove the skillet from the heat and spoon some of the sauce over the top of the chicken before plating and serving.

Notes

• If you want to freeze this marry-me chicken, we suggest skipping the flour coating and just pan-searing your chicken in the skillet. The flour coating gives it a wonderful light crust, and the flour helps to thicken the sauce slightly. The flavors will be equally as delicious if you skip the coating for the purpose of freezing extras.
• You may need to cook your chicken in 2 batches depending on the size of your chicken breasts. You do not want to overcrowd your pan, or you will have a harder time evenly browning your chicken.
• If you want your parmesan cream sauce a little thicker, remove the chicken to a plate once it has cooked, increase the heat to medium-high, and allow the sauce to bubble and thicken for 2-4 minutes or until your desired consistency is reached. Just be sure to stir often.
• You can add an extra ¼ cup of grated parmesan at this point as well to help thicken your sauce. You can then place your chicken back into the sauce and serve.

Nutrition

Calories: 667kcal | Carbohydrates: 16g | Protein: 57g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 216mg | Sodium: 919mg | Potassium: 1179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1108IU | Vitamin C: 15mg | Calcium: 174mg | Iron: 2mg

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