The original Marry Me Chicken recipe was created by Delish in 2016 and has since inspired many delicious variations. My version includes shallots, butter, and fresh herbs, and it’s finished in the skillet with no need for the oven. It’s an easy preparation and comes together quickly, especially if you use thinly sliced or pounded chicken breasts. 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.
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.
How to Store and Reheat
- Transfer leftovers to an airtight container and store them in the fridge for up to 3 to 4 days.
- Gently heat leftover marry me chicken in a skillet over medium heat with a splash of chicken broth, cream, or water. Either break the chicken into pieces to heat evenly or cover the pan and heat over low heat until the chicken reaches 165 F.
Marry Me Chicken
Fall in love with Marry Me Chicken! This easy-prep skillet dish features chicken in a cream sauce with sundried tomatoes and Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Method: Skillet
- Cuisine: Italian
Ingredients
- 1 1/2 pounds chicken breast cutlets
- 1/2 teaspoon kosher salt
- 4 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 1/2 teaspoons minced garlic
- 3/4 cup chicken stock
- 3/4 cup heavy cream
- 1/3 cup Parmesan cheese
- 1/2 teaspoon crushed red chili flakes
- 1 teaspoon fresh chopped oregano or 1/4 teaspoon dried
- 1 teaspoon fresh chopped thyme or 1/4 teaspoon dried
- 1/2 cup sundried tomatoes
Instructions
- Prep and Cook the Chicken: Pat the chicken with paper towels to dry—season with salt and pepper and dredge in flour. Shake off excess flour. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 minutes on each side or until golden brown and cooked through. Remove the chicken to a plate and tent with foil to keep warm.
Credit: Diana Rattray - Make the Sauce: Add another tablespoon of butter to the skillet and sauté the shallots over medium heat for 2 to 3 minutes or until translucent. Add the garlic and sauté for 1 minute longer. Add the chicken stock and scrape up any browned bits. Reduce the heat to medium and add the heavy cream, Parmesan cheese, chili flakes, oregano, thyme, and sundried tomatoes. Bring to a simmer and cook for 2 minutes.
Credit: Diana Rattray - Add the chicken to the sauce and taste for seasonings, adding salt and pepper as needed. Simmer for 2 minutes.
Credit: Diana Rattray - Serve: Serve with hot cooked pasta or potatoes, and pass the Parmesan! Enjoy!
Credit: Diana Rattray
