This one pan Marry Me Chicken recipe with juicy chicken cutlets simmered in creamy sun-dried tomato sauce is ready in just 35 minutes. No need for proposals, just a craving for something delicious!
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I’m fully in my “marry me” recipe era right now making everything from marry me chicken meatballs, to marry me chicken soup and marry me chicken pasta (coming soon). Not to mention this classic marry me chicken that started it all.
Chicken in a creamy sauce like this lemon garlic chicken or Instant Pot Italian chicken breasts is always a hit. But tender chicken in a dreamy sun-dried tomato, garlic, and cream sauce is next-level comfort food that wins everyone over!
Why You’ll Love This Recipe
- Quick and easy: Almost a 30 minute meal that’s perfect for making busy weeknights feel special.
- Versatile: Pair it with pasta, rice, mashed potatoes, or crusty bread to soak up all that sauce.
- One skillet: Less cleanup and more time to enjoy your delicious, healthy dinner.
- Romantic reputation: Between the name and the amazing flavor, it’s definitely one to remember!
Ingredients for Marry Me Chicken
I make sure my healthy chicken recipes are packed with simple, wholesome ingredients, and this one is no different. You’ll likely have most of them already!
- Chicken breasts: Use 3 large boneless skinless chicken breasts cut lengthwise into thin cutlets.
- Flour: You’ll coat the chicken in flour to get that beautiful golden, crispy crust. I used all-purpose flour, but feel free to swap in whole wheat or gluten-free flour.
- Salt and pepper: Mixed into the flour to season the chicken.
- Oil and butter: Fry the chicken in this perfect blend for a crispy, golden crust and rich flavor. You’ll also add a bit more olive oil to the pan for the sauce.
- Garlic: Fresh garlic is best for this dish.
- Seasonings: Season the sauce with Italian seasoning, red pepper flakes, salt, and pepper.
- Chicken broth: Low sodium chicken broth or chicken stock for the sauce. You can also use vegetable broth if that’s what you have on hand.
- Heavy cream: It gives your homemade sauce a rich, creamy quality. For a lighter option, substitute half-and-half.
- Parmesan cheese: Freshly grated Parmesan is better than the pre-shredded kind for a more authentic Italian flavor.
- Sun-dried tomatoes: The little ingredient that makes the dish shine! If packed in oil, drain well; if dried, soak in hot water for 5 minutes, squeeze, and slice thinly.
- Fresh basil: For garnish.
How to Make Marry Me Chicken
This marry me chicken recipe comes together in just a few simple steps, all in one pan.
- Dredge the chicken: Mix flour, salt, and pepper in a shallow plate. Coat the chicken cutlets on both sides, shaking off any excess flour. Keep the leftover flour for later.
- Cook the chicken: Once the skillet is hot, add oil and butter. Add half the chicken and fry for 3-4 minutes, browning both sides. Transfer to a plate and repeat with the remaining chicken.
- Saute garlic and seasonings: Add oil and garlic to the skillet and saute for 30 seconds, stirring constantly. Then, add Italian seasoning and red pepper flakes, and stir for another 30 seconds.
- Make the sauce: Add the leftover flour, broth, heavy cream, Parmesan cheese, and sun-dried tomatoes to the skillet. Stir everything together and bring to a boil.
- Simmer the chicken: Add the cooked chicken back to the skillet, spoon sauce over the top, and simmer on low for 7 minutes, spooning more sauce over the chicken 1-2 times. The chicken is done when the sauce has thickened and the internal temperature reaches 165 F. Garnish with basil.
Tips for Best Results
Here are my top tips for the best results. After trying it, everyone will be asking for the recipe, popping the question, or both!
- Don’t stack dredged chicken: If you stack the chicken cutlets after coating them in flour, they’ll stick together. Keep them in a single layer until you’re ready to cook each batch.
- Don’t discard the flour: From the dredging plate. We use it to thicken the sauce in a later step.
- Grate your own Parmesan: Freshly grated Parmesan melts better and adds more flavor than pre-shredded cheese in a shaker or resealable bag.
- If you use whole chicken breasts: Finish cooking in the oven at 400 F for 10 minutes or so.
- If you don’t like sun-dried tomatoes: You can use chopped fresh tomatoes or 1/2 cup of canned diced tomatoes. Fresh tomatoes will add a lighter, fresher flavor, while canned tomatoes add a more concentrated taste.
- Chicken thighs: You can use boneless skinless chicken thighs and there’s no need to slice them, just cook as is.
Serving Ideas
I love serving marry me chicken with pasta, rice, or mashed potatoes. It’s the ultimate comfort food that still feels special! Add some crusty bread to make it even better, or keep it simple with just chicken and bread.
If you’re doing pasta, go for buttered noodles or plain, and pick your favorite shape. If you’re going with rice, basmati or jasmine rice are perfect, but any kind works!
For a low carb twist, try zucchini or spaghetti squash noodles, cauliflower rice, or even cauliflower mashed potatoes!
How to Store and Reheat
Store: Transfer any leftovers to an airtight container and store in the refrigerator for 3-4 days.
Freeze: Store in the freezer in an airtight container for up to 3 months. To reheat, simply thaw in the fridge overnight.
Reheat: When you’re ready to dig in, reheat in the microwave for a few minutes, or warm it up in a skillet with a splash of broth and cover it.
FAQs
It’s called “Marry Me Chicken” because the rich, flavorful sauce and tender chicken is said to be so irresistible that they might just make someone want to pop the question.
The thickness of sauce varies with cooking time. If you cook it a bit too long it might thicken too much. If you don’t cook it long enough it won’t thicken. So just cook a bit longer if your sauce is too thin, or add a bit of chicken broth to thin it out.
Yes, you can make it in a slow cooker. Follow the recipe and brown chicken cutlets in a skillet, then cover with the sauce ingredients and slow cook on Low heat for 4 hours or on High heat for 2 hours.
Yes. Follow the recipe to brown the chicken cutlets on Saute function. Then deglaze the pot, add all ingredients, and pressure cook on High pressure for 8 minutes. After, wait 10 minutes and then release remaining pressure by turning pressure valve to Venting. You might have to adjust the sauce consistency.
More Chicken Recipes to Try
Marry Me Chicken
Equipment
Ingredients
For the Chicken:
- 3 large boneless skinless chicken breasts cut lengthwise into thin cutlets
- 5 tablespoons all purpose flour , whole wheat flour, or gluten free flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon oil for frying
- 1 tablespoon butter
For Marry Me Sauce:
- 1/2 tablespon oil for frying
- 3 large garlic cloves minced
- 1 teaspoon Italian seasoning
- 1/8 teaspoon red pepper flakes
- 1 1/4 cups chicken broth low sodium
- 1/2 cup heavy cream or half and half
- 1/2 cup Parmesan cheese freshly grated
- 1/3 cup sun dried tomatoes thinly sliced
- 2 tablespoons basil thinly sliced
Instructions
- To cook chicken: In a large shallow plate, add flour, salt and pepper. Dredge chicken cutlets in it on both sides, shaking off the excess. Do not discard the remaining flour. I usually do this as skillet is preheating.
- Preheat large skillet on medium-high heat, add oil and butter and spread to coat. Add half the chicken and pan fry for 3-4 minutes or until browned on each side. Transfer to a plate and repeat with remaining cutlets.
- To make sauce with chicken: Add oil and garlic, saute for 30 seconds, stirring constantly. Add Italian seasoning and red pepper flakes, stirring for 30 seconds.
- Add any remaining flour from the plate, broth, heavy cream, Parmesan cheese and sun dried tomatoes. Stir and bring to a boil.
- Add previously cooked chicken, spoon sauce on top and simmer on low heat for 7 minutes, spooning more sauce on top 1-2 more times. Chicken is ready when sauce has thickened a bit and inserted in the center thermometer registers 165 F.
- Turn off heat and garnish with basil. Serve over pasta, rice or mashed potatoes.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3-4 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
- Reheat: Reheat in a microwave for a few minutes or simmer in a skillet with a splash of broth while covered.
- Sun dried tomatoes: If using packed in oil, drain well. If using dried ones, soak in a bowl with hot water for 5 minutes, squeeze well and slice thinly.
