Marry Me Chicken

The original Marry Me Chicken recipe was created by The website, Delish in 2016 and has since inspired countless variations. My version is a quick skillet-only preparation — no oven required. Shallots, butter, and fresh herbs add extra depth, while thinly sliced or pounded chicken cutlets ensure fast, even cooking.

I used thinly sliced chicken cutlets cooked in 2 batches. If your chicken breasts are quite thick, pound them gently between 2 sheets of plastic wrap until they are about 1/4 to 1/2-inch thick.

Marry me chicken is similar to Tuscan chicken, a delicious Italian dish that includes many of the same ingredients: Parmesan cheese, cream, garlic, and sundried tomatoes. It’s the perfect recipe for date night, dinner guests, or any evening that calls for something creamy and irresistible.

Ingredient Notes

• Chicken breasts: Use thin cutlets or gently pound to ¼- to ½-inch thickness for even cooking.
• Flour: Lightly coats the chicken to create a golden crust and thicken the sauce.
• Butter and olive oil: Combine for richness and flavor.
• Shallots and garlic: Add aromatic depth to the sauce.
• Chicken stock: Balances the richness of the cream.
• Heavy cream: Creates the silky, decadent sauce.
• Parmesan cheese: Adds saltiness and body — use freshly grated for best results.
• Sundried tomatoes: Sweet-savory flavor and beautiful color contrast.
• Fresh herbs: Oregano and thyme add brightness; fresh is best but dried works well.
• Red chili flakes: Add gentle heat — adjust to taste.

Steps to Make Marry Me Chicken

1. Prepare the chicken: Pat chicken dry with paper towels, season with salt and pepper, and dredge lightly in flour, shaking off excess.
2. Cook the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook 3 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil.
3. Make the sauce base: Add the remaining butter to the skillet. Sauté the shallots for 2 to 3 minutes until softened, then add the garlic and cook 1 minute longer.
4. Deglaze and simmer: Pour in the chicken stock, scraping up the browned bits. Stir in the cream, Parmesan, chili flakes, oregano, thyme, and sundried tomatoes. Simmer gently for 2 minutes to thicken slightly.
5. Combine and finish: Return the chicken to the skillet and spoon sauce over the top. Simmer 2 minutes more, taste, and adjust seasoning.
6. Serve: Plate the chicken with sauce and serve over hot pasta, potatoes, or rice. Garnish with fresh herbs and extra Parmesan if desired.

What to Serve With Marry Me Chicken

• I love fettuccine or spaghetti with the dish, but you could also go with another starch. With its creamy sauce, it would be fantastic with roasted or mashed potatoes or polenta. Or serve it over boiled rice or a lovely risotto.
• For a lower carb meal, serve the chicken with fresh steamed green beans, broccoli, or spinach, and add a tossed salad to your menu.
• Bread is another excellent option for soaking up the creamy sauce. Focaccia, garlic bread, or a crusty ciabatta are wonderful choices.

Recipe Variations

• Spinach: Add a few ounces of baby spinach to the dish when you add the cream.
• Basil: Finish the dish with a handful of fresh, coarsely chopped basil.
• Lemon: Add a splash of fresh lemon juice just before it’s done for a bright flavor.
• Mushrooms: Mushrooms can add rich, earthy flavor. Sauté about 4 to 6 ounces of sliced mushrooms with the shallots.
• Chile Peppers: Add a pop of color and dial up the heat with a few tablespoons of finely chopped Fresno chile pepper.
• Roasted Red Peppers: Replace the sundried tomatoes with roasted red pepper strips for bright color and different flavor profile.