If there’s one chicken dinner that deserves a standing ovation, it’s Marry Me Chicken – because supposedly this dish is so good, it might just land you a proposal (or at least a lifetime of dinner compliments).
Juicy, golden chicken cutlets bathed in a creamy, garlicky, sun-dried tomato sauce with just the right amount of spice? Yep, this is the kind of meal that makes everyone at the table fall in love – fork first.
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Why this recipe works
- The sauce is unbelievable – A dreamy blend of heavy cream, Parmesan, and sun-dried tomatoes, with just a touch of spice and white wine to keep things interesting. It’s the kind of sauce you’ll want to spoon over everything – pasta, potatoes, or straight from the pan (no judgment).
- Restaurant-quality, but EASY – This dish has that “I spent all day cooking” vibe, but it comes together in about 30 minutes. Minimal effort, maximum flavor.
- Family-friendly, but impressive enough for guests – My kids love it, my husband devours it, and if I serve it to company, they always ask for the recipe. It’s that perfect balance of comfort food and dinner party-worthy.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chicken breasts – I use large chicken breasts sliced into cutlets so they cook quickly and evenly. You can also use boneless, skinless chicken thighs for extra juiciness – just adjust the cook time slightly.
- Sun-dried tomatoes – The oil-packed kind has way more flavor than dry-packed, and I love using a little of that oil for cooking. If you don’t have them, try roasted red peppers for a different twist, but you’ll miss some of that tangy, rich flavor.
- White wine – A dry white wine (like Sauvignon Blanc or Pinot Grigio) adds depth to the sauce, but if you’d rather skip it, just use extra chicken broth.
- Heavy cream – This makes the sauce luxuriously creamy. You can use half-and-half in a pinch, but the sauce won’t be quite as rich or thick.
- Parmesan cheese – Freshly grated Parmesan melts so much better than pre-shredded. If you need a swap, Pecorino Romano works well, but it’s a little saltier, so adjust seasoning as needed.
- Red pepper flakes – These give the sauce a little kick! If you’re making this for spice-sensitive kids, you can leave them out or reduce the amount.
- Basil & oregano – Fresh basil at the end gives the dish that perfect herby finish. If you don’t have fresh oregano, dried works fine – just use a smaller amount since it’s more concentrated.
Recipe variations
- Mushroom lover – If you love mushrooms, try sautéing sliced cremini or baby bella mushrooms along with the sun-dried tomatoes.
- Extra spicy kick – My husband loves a little extra heat, so sometimes I up the red pepper flakes to 2 teaspoons and add a pinch of cayenne.
- Spinach marry me chicken – Sometimes I stir in a handful of fresh spinach at the end for a little extra color and a sneaky way to add greens.
How to make Marry Me Chicken
Let’s make some Marry Me Chicken! This dish comes together quickly, so I like to have all my ingredients prepped before I start. Trust me, once that sauce starts bubbling, you won’t want to step away.
Before you begin, grab 3 large chicken breasts and slice them lengthwise to create thin cutlets. This helps them cook evenly and quickly – no dry or rubbery chicken here! If they’re still a little uneven, give them a quick pound with a meat mallet (or rolling pin) to get them to about ¼ inch thick.
1. Mix coating
2. Dredge chicken
This little coating gives the chicken a light crust that helps the sauce cling to it later (so good!). It also helps thicken the sauce – it may seem like an unnecessary hassle, but don’t skip this step!
3. Sear chicken
Once the oil is shimmering, add the chicken – don’t crowd the pan, or it won’t brown properly. Sear for 3-4 mins per side until golden brown and done (165°F internal temp).
4. Start the sauce
Now, add 3 minced garlic cloves and cook for another 30 seconds. Garlic burns fast, so watch out!
Pro tip: If the chicken sticks when you try to flip it, it’s telling you it’s not ready yet! Give it another 30 seconds, and it should release easily. Once cooked, transfer the chicken to a plate and loosely cover it with foil to keep it warm while you make the sauce.
5. Deglaze
Then, add 1 cup of chicken broth and let it simmer for another 2-4 mins to reduce.
6. Finish sauce
Stir until everything is smooth and well combined.
7. Add chicken back
8. Finish and serve
Final tip: If your sauce seems too thick, just add a splash of extra chicken broth to loosen it up. Too thin? Let it simmer a little longer, stirring occasionally, and it will thicken up beautifully.
Top tips for recipe success
- Slice and pound the chicken for even cooking – Cutting the chicken breasts into thin cutlets and if needed pounding them to an even ¼-inch thickness helps them cook quickly and prevents dry, overcooked spots. Trust me, this small step makes a huge difference!
- Shake off excess flour – The flour coating should be light, not clumpy. Too much flour can make the chicken gummy instead of giving it that perfect golden crust.
- Let the chicken sear undisturbed – If you try to flip it too soon and it sticks, it’s not ready yet! Give it another 30 seconds, and it should release easily when it’s perfectly golden brown.
- Don’t burn the garlic – Garlic goes from fragrant to burnt in seconds. Keep an eye on it and stir quickly – if it starts browning too fast, lower the heat.
- Scrape up the browned bits – When you deglaze the pan with wine (or broth), use a wooden spoon to scrape up all those flavorful bits from the bottom. They add so much depth to the sauce!
- Simmer the sauce to thicken – The sauce might look thin at first, but it thickens as it simmers. If it’s still too runny, let it bubble for another minute or two. If it’s too thick, add a splash of broth. Only simmer gently, so the sauce doesn’t split!
- Use freshly grated Parmesan – Pre-shredded cheese doesn’t melt as smoothly and can make the sauce grainy. I always grate mine fresh for the best texture.
- Taste and adjust seasoning – The saltiness of your dish depends on your broth, cheese, and sun-dried tomatoes. Before serving, give the sauce a taste and add more salt or pepper if needed!
Helpful recipe hints
Storage tips
Leftovers keep well in an airtight container in the fridge for up to 3 days.
The sauce thickens as it sits, so when reheating, add a splash of chicken broth or cream to loosen it back up. Reheat gently over low heat on the stovetop or in the microwave in 30-second intervals, stirring in between.
Serving tips
Pairing Marry Me Chicken with the right sides can elevate your meal from delightful to downright unforgettable. Here are some of my favorite accompaniments:
- Creamy mashed potatoes – The velvety texture of mashed potatoes perfectly complements the rich, savory sauce of the chicken. It’s a match made in comfort food heaven.
- Buttered pasta – A simple buttered pasta, like linguine or fettuccine, serves as an excellent base to soak up the luscious sauce. It’s quick, easy, and always a hit with the kids.
- Sautéed green beans – Lightly sautéed green beans add a fresh, crisp contrast to the creamy chicken. A squeeze of lemon over the beans can brighten the entire plate.
More chicken recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Printable Recipe Card
Marry Me Chicken
Juicy, golden chicken cutlets simmered in a creamy, garlicky sun-dried tomato sauce—Marry Me Chicken is so good, it just might land you a proposal! Quick enough for a weeknight but fancy enough for date night.
made it? tap the stars to add your rating!
Recipe details
Ingredients
For the chicken:
- 3 large chicken breasts sliced lengthwise into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- 4 tablespoons all-purpose flour
- 2 tablespoons olive oil OR oil from sun-dried tomatoes
For the sauce:
- 1 tablespoon unsalted butter
- ½ cup chopped sundried tomatoes packed in oil; drained
- 3 cloves garlic minced
- ½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio; or use more chicken broth
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon red pepper flakes
- ¼ teaspoon oregano
- 2 tablespoons fresh basil chopped
- extra parmesan and basil for serving (optional)
Instructions
- Prepare chicken: Pound 3 large chicken breasts (cut in half lengthwise into 6 cutlets) to an even ¼-inch thickness for uniform cooking. Combine ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon ground paprika and 4 tablespoons all-purpose flour; dredge chicken through flour shaking off any excess.
- Sear chicken: Heat 2 tablespoons olive oil (or sun-dried tomato oil) in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side, or until golden brown and just cooked through (165°F). Transfer to a plate and cover loosely.
- Start sauce: Reduce heat to medium. Add 1 tablespoon unsalted butter and allow to melt, then add ½ cup chopped sundried tomatoes and cook for 30 seconds to enhance their flavor. Stir in 3 cloves garlic (minced) and cook for another 30 seconds until fragrant.
- Deglaze: Pour in ½ cup dry white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to cook off the alcohol and concentrate the flavor. Add 1 cup chicken broth and simmer for another 2-4 minutes to reduce and thicken slightly.
- Finish dish: Reduce heat to medium-low. Stir in ½ cup heavy cream, ½ cup freshly grated Parmesan cheese, 1 teaspoon red pepper flakes, ¼ teaspoon oregano, and 2 tablespoons fresh basil. Return chicken to skillet, coating in the sauce. Simmer very gently for 3-5 minutes until sauce thickens slightly and chicken is warmed through (do not boil, or sauce will split!). Check for seasoning and adjust salt/pepper as needed and to taste.
- Serve & garnish: Garnish with extra parmesan and basil. Serve warm over buttered pasta, mashed potatoes, or with crusty bread.
Notes
Ingredient notes
- Chicken breasts – Slice and pound to ¼-inch thickness if needed for even cooking.
- Sun-dried tomatoes – Use oil-packed for the best flavor.
- Heavy cream – For a rich, creamy sauce; half-and-half works in a pinch.
- Parmesan – Freshly grated melts best; avoid pre-shredded.
- Red pepper flakes – Adjust to taste for spice level.
- Fresh basil – Stir in at the end for the best flavor.
Recipe tips
- Dredge lightly – Shake off excess flour for the best sear.
- Let chicken cook undisturbed – If it sticks, wait 30 seconds before flipping.
- Scrape up browned bits – Adds flavor to the sauce.
- Simmer to thicken – If too thin, cook longer; too thick, add broth.
- Taste before serving – Adjust salt and seasoning as needed.
Storage tips
- Leftovers – Store in an airtight container in the fridge for up to 3 days.
- Reheat – Warm on low with a splash of broth or cream until it reaches 165°F.
Nutrition is an estimate.
Jen says
wow, this was so easy and tasted incredible! served it over pasta and my whole fam loved it. saving this one for sure!
Nora says
I’m so glad, Jen!
Katie says
made this last night and omg it was amazing!! my husband legit said “you could serve this at a restaurant” 😂 def making this again soon!
Nora says
Haha, Katie. Love it! I agree with your husband, but I might be biased because it’s my recipe 🤣