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.

What You’ll Like About This Recipe

• Creamy sauce. The combination of cream, Parmesan, and sundried tomatoes creates a luxurious sauce that tastes far more complex than the short ingredient list suggests. It coats the chicken beautifully and pairs well with almost any side.
• Fast and reliable. Because the chicken is prepared as thin cutlets, it cooks quickly and evenly, making this an ideal 30-minute dinner. There’s no long simmering time or advanced technique—just straightforward steps that guarantee a flavorful outcome.
• Balanced flavors. The chili flakes add gentle heat, the herbs bring freshness, and the sundried tomatoes contribute a tangy richness. The flavors layer naturally as the sauce simmers, giving the dish depth without heavy seasoning.
• Versatile serving options. The sauce is generous enough to spoon over pasta, mashed potatoes, rice, or soft polenta. It also works beautifully with crusty bread for soaking up every drop.
• Crowd-pleasing. This is a dish people remember—creamy, comforting, and visually appealing with its pops of red from the tomatoes. It’s great for family meals, date nights, or entertaining friends with minimal stress.

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. I use the packed-in-oil variety, but you could also use the dried variety. Just reconstitute them in some boiling water.
• Fresh herbs: Oregano and thyme add brightness; fresh is best but dried works well.
• Red chili flakes: Add gentle heat — adjust to taste.

How to Make It

1. Pat the chicken dry, season lightly, and dredge in flour to create a thin coating that will help build the sauce. Shake off any excess so the cutlets brown evenly.
2. Heat the olive oil and a portion of the butter in a skillet. Add the chicken and cook until golden on both sides. Removing the chicken once browned prevents overcooking and keeps the texture tender.
3. Add the remaining butter and the shallots to the skillet. Cook until softened, then add the garlic and stir briefly to release its aroma without burning.
4. Pour in the chicken stock and scrape the bottom of the skillet to lift the browned bits into the sauce. These give the dish much of its flavor and help the sauce develop color.
5. Stir in the cream, Parmesan, chili flakes, herbs, and sundried tomatoes. Let the mixture simmer gently so the flavors meld and the sauce thickens slightly.
6. Return the chicken and any accumulated juices to the skillet. Let it simmer just long enough for the chicken to absorb the flavors and reach a silky finish. Adjust seasoning before serving.

Pro Tips

• Slice whole chicken breasts into cutlets for more even cooking and better sauce absorption.
• Brown the chicken without crowding the pan to promote caramelization and avoid steaming.
• Simmer the sauce gently; boiling can cause the cream to reduce too quickly or separate.
• Chop the sundried tomatoes finely if you prefer smaller bursts of flavor in the sauce.
• Finish with an extra sprinkle of Parmesan at the table for richer flavor.

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.

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.

How to Store

• Refrigerate
  Leftovers keep well for 3 to 4 days. Store the chicken and sauce together in an airtight container. The sauce may thicken as it chills, but it loosens easily when reheated.
• Freeze
  This dish can be frozen for up to 2 months, though the cream sauce may separate slightly upon thawing. Reheat gently and whisk to restore smoothness.
• Reheat
  Warm slowly in a skillet over low heat, adding a splash of chicken stock or cream if the sauce becomes too thick. Avoid high heat to prevent curdling.