Marry Me Chicken

Marry Me Chicken is creamy, juicy, and full of flavor! This creamy chicken is also family-friendly, and definitely a crowd-pleaser! All you need to make this wonderful dish is just a few ingredients and half an hour from your time.

Table of Contents

How to Make Marry Me Chicken

It’s a very easy recipe and requires less than 30 minutes of your time. So you can still make it even if a dinner date isn’t properly planned in advance as long as you have all of the ingredients.

What You’ll Need:

Chicken breast – sliced into cutlets. You literally just slice them in half to make them thinner. If you use whole chicken breasts, you’ll need to finish this off in the oven to make sure that they’re cooked through. But I like cutlets better in this recipe.
Flour, salt, and pepper – you will dredge the chicken in flour for that lovely golden and crispy crust.
Olive oil and butter – to brown the chicken I use olive oil and butter for flavor. You can even use the sundried tomato oil for extra flavor. That’s free flavor there!
Garlic – because it makes everything taste better!
Chicken or vegetable stock – I recommend using chicken stock, but if all you have available is vegetable stock then that works perfectly fine.
Heavy cream and parmesan cheese – for a super creamy and flavorful sauce. Do not use single or light cream as it won’t thicken the sauce very well.
Chili flakes, dried oregano, and thyme – for extra flavor.
Sundried tomatoes – what makes this dish so special!
Fresh basil leaves – for garnish.

Directions Marry Me Chicken

Dredge the chicken in seasoned flour, and shake off any excess flour. Transfer to a plate but do not stack the chicken as they will stick to each other.
In a heavy-bottomed pan on medium heat, heat the oil and melt the butter.
Brown the chicken on both sides until it’s golden brown, transfer onto a warm plate, cover, and set aside.
Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. Add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes and oregano.
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Marry Me Chicken is now ready! Just garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Tips Marry Me Chicken

Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
When sauteing the garlic, add a little bit of sundried tomatoes oil for more flavor.
Do not use single/light cream as that won’t thicken the sauce enough.
I recommend buying a block of parmesan cheese and grating it yourself. I found that store-bought parmesan cheese doesn’t have much flavor, and doesn’t dissolve well in sauces.

Storing Tips Marry Me Chicken

Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge.

I don’t recommend freezing creamy sauces as they change textures to grainy when frozen.

Prep Time: 10minutes mins

Cook Time: 15minutes mins

Total Time: 25minutes mins

Ingredients Marry Me Chicken

▢3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
▢½ teaspoon salt
▢¼ teaspoon ground black pepper
▢6 tablespoons (50 grams) all-purpose flour
▢2 tablespoons (30 ml) olive oil
▢2 tablespoons (28 grams) unsalted butter
▢3 cloves garlic minced
▢1 cup (240 ml) chicken stock
▢1 cup (240 ml) heavy cream (double cream in the UK)
▢½ cup (43 grams) parmesan cheese grated
▢1 teaspoon chili flakes
▢¼ teaspoon oregano
▢¼ teaspoon thyme
▢⅓ cup sundried tomatoes chopped
▢1 tablespoon fresh basil leaves

Instructions

Season chicken with salt and pepper, then dredge in flour and shake off any excess.
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Notes Marry Me Chicken:

Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board.
Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
When sauteing the garlic, add a little bit of sundried tomato oil for more flavor.
Do not use half and half/single cream as that won’t thicken the sauce enough.
I recommend buying a block of parmesan cheese and grating it yourself. I found that store-bought parmesan cheese doesn’t have much flavor, and doesn’t melt well in sauces.

Nutrition Information

Calories: 447kcal, Carbohydrates: 13g, Protein: 31g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 601mg, Potassium: 749mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1019IU, Vitamin C: 5mg, Calcium: 154mg, Iron: 2mg