Marry Me Chicken is a delicious yet simple chicken breast recipe consisting of fresh garlic and dried herbs in a parmesan cheese and sun-dried tomato cream sauce. Yields 4 servings.

Marry Me Chicken

For years I’ve heard of Marry Me Chicken and never thought to make it until this time last year. Since then,  I’ve made it too many times to count. It’s a simple chicken breast dish that will most definitely impress. I love that the ingredients are easy to find and the dish itself isn’t hard to prepare.

where Did Marry me Chicken Originate?

From what I could gather, it was originally created by editors at Delish and that it was so good, people were shouting out that it was marriage material (or something like that). It really is that good.

Marry Me ChickenMarry Me Chicken

So with that said, this is your sign to make Marry Me Chicken asap.

ingredients for Marry Me Chickeningredients for Marry Me Chicken

To Make Marry Me Chicken You Will Need:

  • boneless skinless chicken breastsI use (boneless skinless) chicken breasts but thighs (2 per person) would also work.
  • kosher saltFor seasoning the chicken and enhancing the flavors in this recipe.
  • freshly ground black pepperThis will add some subtle bite and flavor.
  • butterLends extra flavor and richness and aids in browning the chicken.
  • avocado oilOr any oil safe for high temp cooking
  • garlicAdds distinct punchy flavor.
  • red pepper flakesGives flavor and subtle heat.
  • oregano (dried) – Lends earthy and slightly bitter flavor.
  • thyme (dried) – Has a sharp and earthy flavor.
  • low-sodium chicken brothOr low-sodium chicken stock.
  • heavy creamAdds richness and creaminess.
  • parmesan cheeseFreshly grated is best for flavor.
  • sun-dried tomatoes  – Use ones packed in olive oil.
  • lemon juiceLends subtle bright flavor and acidity.
  • basil (fresh) – For serving. Adds a pop of color and bright herbaceous flavor.

pound chicken breastspound chicken breasts

Pound The chicken Breasts:

Pat the chicken breasts with paper towel. Place 1 chicken breast at a time in a gallon size re-sealable bag or between to pieces of plastic wrap. Using the flat side of a meat tenderizer, pound the chicken to even thickness. This step is important as it will help cook your chicken evenly.

pound thin chicken and season with salt and pepperpound thin chicken and season with salt and pepper

Remove and place chicken on cutting board, repeating with the remaining chicken breasts. Season both sides of each breast with kosher salt and freshly ground black pepper.

dredge in flourdredge in flour

Dredge and cook the Chicken:

Add 1/4 cup unbleached all-purpose flour into a shallow bowl. Dredge both sides of each chicken breast until coated, shaking off the excess flour.

NOTE: If using chicken thighs you will want at least 2 thighs per person and you’ll maybe need to increase the flour to 1/3 cup.

floured chickenfloured chicken

Transfer to a clean plate and repeat with remaining chicken breasts.

cook on both sides in butter and olive oilcook on both sides in butter and olive oil

Preheat a skillet on medium-high heat. If using stainless steel, test with water, it should quickly dance across the pan. When hot, add in 1 tablespoon olive oil and 1 tablespoon butter. Once melted, work in batches add 2 breasts and cook 4 to 5 minutes a side – for a total of 8 to 10 minutes.

cook chicken in butter and oilcook chicken in butter and oil

Or until a nice golden crust forms and the chicken is fully cooked.

transfer cooked chicken to plate and keep warm under foiltransfer cooked chicken to plate and keep warm under foil

Transfer the chicken to a clean plate and keep warm under tented foil.

add garlic, herbs and spices to panadd garlic, herbs and spices to pan

Make The Cream sauce:

Reduce the heat under the pan to medium to medium-low. Add in the 4 cloves of minced fresh garlic, 3/4 teaspoon red pepper flakes (this adds heat without it being too spicy –  in my opinion), 1/2 teaspoon each dried oregano and dried thyme.

cook and then deglaze with brothcook and then deglaze with broth

Stir and cook 1 minute before pouring in 3/4 cup low-sodium chicken broth. Use a wooden spatula to scrape up the browned bits stuck to the bottom of the pan. There’s SO much flavor in those bits!

pour in heavy creampour in heavy cream

Next pour in 3/4 cup heavy cream.

stir and add in parmesan cheese.stir and add in parmesan cheese.

Stir and add in 1/2 cup freshly grated parmesan cheese. Simmer on medium-low heat until thickened slightly. Taste and season with salt and pepper – for me it was about 1/2 to 3/4 teaspoon salt and 1/4 teaspoon (ish) freshly ground black pepper.

add in chopped sun-dried tomatoes, lemon juice, salt and pepperadd in chopped sun-dried tomatoes, lemon juice, salt and pepper

Lastly, stir in 1/4 cup finely chopped sun-dried tomatoes and squeeze in about 1 tablespoon fresh lemon juice.

add chicken back in and simmeradd chicken back in and simmer

Add the cooked chicken breasts back into the cream sauce and heat through.

spoon sauce over chickenspoon sauce over chicken

Once you’re ready to serve, spoon the sun-dried tomato cream sauce over top.

Marry Me ChickenMarry Me Chicken

And serve sprinkled with chopped fresh basil and extra parmesan cheese.

Marry Me ChickenMarry Me Chicken

What To Serve With Marry Me Chicken:

Marry Me ChickenMarry Me Chicken

Enjoy! And if you give this Marry Me Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Marry Me ChickenMarry Me Chicken

Yield: 4 servings

Marry Me Chicken

Marry Me Chicken is a delicious yet simple chicken breast recipe consisting of fresh garlic and dried herbs in a parmesan cheese and sun-dried tomato cream sauce. Yields 4 servings.

  • 4 medium chicken breasts, about 1½ to 1¾ pounds total weight
  • kosher salt
  • freshly ground black pepper
  • 1/4 cup unbleached all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons avocado oil, or oil safe for high-temp cooking
  • 4 cloves garlic, minced
  • 3/4 teaspoon red pepper flakes, or to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 3/4 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated, plus more for serving
  • 1/4 cup finely chopped sun-dried tomatoes
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 tablespoons chopped fresh basil leaves
  • Pat the chicken breasts with paper towel. Place 2 chicken breasts in a gallon size re-sealable bag or between to pieces of plastic wrap. Using the flat side of a meat tenderizer, pound the chicken to even thickness. This step is important as it will help cook your chicken evenly.

  • Remove and place chicken on cutting board, repeating with the remaining chicken breasts. Season both sides of each breast with kosher salt and freshly ground black pepper.

  • Add flour into a shallow bowl. Dredge both sides of each chicken breast until coated, shaking off the excess flour. Transfer to a clean plate and repeat with remaining chicken breasts.NOTE: If using chicken thighs you will want at least 2 thighs per person and you’ll maybe need to increase the flour to 1/3 cup.
  • Preheat a skillet on medium-high heat. If using stainless steel, test with water, it should quickly dance across the pan. When hot, add in 1 tablespoon olive oil and 1 tablespoon butter. Once melted, work in batches add 2 breasts and cook 4 to 5 minutes a side – for a total of 8 to 10 minutes or until a nice golden crust forms and the chicken is fully cooked.

  • Repeat with adding the second tablespoon of butter and oil and cooking the remaining 2 chicken breasts. Transfer the chicken to a clean plate and keep warm under tented foil.

  • Reduce the heat under the pan to medium to medium-low. Add in the garlic, red pepper flakes, oregano and dried thyme. Stir and cook 1 minute before pouring in the chicken broth. Use a wooden spatula to scrape up the browned bits stuck to the bottom of the pan.

  • Next pour in 3/4 cup heavy cream. Stir and add in parmesan cheese. Simmer on medium-low heat until thickened slightly.

  • Taste and season with salt and pepper – for me it was about 1/2 to 3/4 teaspoon salt and 1/4 teaspoon (ish) freshly ground black pepper.

  • Lastly, stir in the sun-dried tomatoes and squeeze in the lemon juice.

  • Add the cooked chicken breasts back into the cream sauce and heat through. Once you’re ready to serve, spoon the cream sauce over top and sprinkle with chopped fresh basil and extra parmesan (if desired).

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 628kcal, Carbohydrates: 11g, Protein: 56g, Fat: 39g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 219mg, Sodium: 514mg, Potassium: 1076mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1258IU, Vitamin C: 13mg, Calcium: 212mg, Iron: 2mg

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Laurie McNamara

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