This Marry Me Chicken is tender, juicy chicken smothered in a silky Parmesan cream sauce with sun-dried tomatoes and fresh herbs. The first time I made this for Ryan, my best friend, he took one bite and said, "You need to make this every week." It's become my go-to when I want something that feels fancy but comes together in just 40 minutes.
If you're looking for other cozy dinner recipes, you might also love this Easy Chicken Cacciatore Recipe or these Delicious Air Fryer Pork Chops or Vegan Red Lentil Stew Recipe for busy weeknights.
The sauce is rich and garlicky, the Marry Me Chicken stays perfectly moist, and everything gets spooned over pasta for a meal that's both comforting and impressive.
Why You'll Love This Marry Me Chicken
Rich and creamy sauce: The heavy cream and Parmesan melt together into a velvety sauce that coats every bite.
Sun-dried tomatoes: They add a sweet, tangy flavor that balances the richness perfectly.
Quick and easy: This skillet Marry Me Chicken dinner takes just 40 minutes from start to finish.
One-pan cooking: Everything happens in one skillet, so cleanup is minimal.
Perfect over pasta: Rigatoni soaks up all that garlicky cream sauce beautifully.
Budget-friendly: At $3 per serving, this tastes like a restaurant meal without the price tag.
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Marry Me Chicken Ingredients
Here's what you'll need to make this creamy chicken with garlic cream sauce.
See Recipe Card Below This Post For Ingredient Quantities
- Chicken breasts: The star of the dish. Pounding them to an even thickness helps them cook evenly and stay tender.
- Salt: Seasons the chicken and brings out all the other flavors.
- Black pepper: Adds a subtle kick and warmth.
- All-purpose flour: Creates a light coating on the chicken that helps it brown and thickens the sauce slightly.
- Vegetable oil: Used for browning the chicken without burning.
- Butter: Adds richness and helps create that golden crust on the chicken. Using it in two stages builds deeper flavor.
- Onion: Julienned onion becomes sweet and soft when sautéed, adding a gentle sweetness to the sauce.
- Garlic: Fresh minced garlic is essential for that bold, aromatic base.
- Italian herb blend: A mix of oregano, basil, thyme, and rosemary that gives the sauce its Italian character.
- Fresh parsley: Adds a bright, fresh note to balance the richness.
- Chicken broth: Forms the base of the sauce and adds savory depth. Better Than Bouillon works great here.
- Heavy cream: Makes the sauce luxuriously creamy and smooth. Room temperature cream blends in more easily.
- Sun-dried tomatoes in oil: These add a concentrated tomato flavor with a hint of sweetness and tang.
- Parmesan cheese: Melts into the sauce, adding nutty, salty richness.
- Fresh basil: Torn basil leaves bring a sweet, peppery freshness that brightens the whole dish.
- Rigatoni: The pasta base that catches all that creamy sauce in its ridges.
How To Make Marry Me Chicken
Follow these steps to make perfect Parmesan chicken with sun-dried tomatoes.
Prep the chicken: Place the chicken into a heavy-duty freezer bag or between two sheets of plastic wrap. Use a meat tenderizer to pound the chicken to about ½ inch thick. This helps it cook evenly and stay juicy.
Season the chicken: Rub both sides of the chicken breasts with salt and pepper, then coat them evenly with flour. The flour creates a light crust and helps thicken the sauce later.
Cook the chicken: Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium heat. Brown the chicken on both sides for 6 to 8 minutes total, until the internal temperature reaches 165°F. The chicken should be golden and crispy on the outside. Remove from the pan and set aside.
Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon oil and 1 tablespoon butter. Add the sliced onions and minced garlic, sautéing until the onions are soft and golden brown, about 4 to 5 minutes. Your kitchen will smell amazing at this point.
Add the herbs and broth: Add the Italian herb blend, parsley, and chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Those bits are packed with flavor. Bring to a gentle simmer on medium-low heat.
Make the sauce: Stir in the heavy cream and sun-dried tomatoes, whisking to combine. Let the sauce simmer on medium-low heat, whisking occasionally, until it thickens to a gravy-like consistency, about 5 to 7 minutes.
Finish the sauce: Add the Parmesan cheese and fresh basil. Stir until the cheese melts completely into the sauce, creating a smooth, creamy texture. Remove from heat.
Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning the sauce generously over the chicken. Let it warm through for a minute or two. Serve immediately over cooked rigatoni or your favorite pasta.
Substitutions and Variations
Chicken thighs: Use boneless, skinless chicken thighs instead of breasts for even more flavor and moisture.
Half-and-half: If you don't have heavy cream, half-and-half works in a pinch, though the sauce will be slightly thinner.
Dried herbs: Swap the Italian herb blend for 1 teaspoon dried basil, ½ teaspoon dried oregano, and a pinch of thyme.
Vegetable broth: Use vegetable broth instead of chicken broth for a lighter flavor.
Different pasta: Try penne, fettuccine, or even orzo instead of rigatoni.
Add vegetables: Toss in baby spinach, cherry tomatoes, or mushrooms for extra nutrition.
Spicy version: Add ¼ teaspoon red pepper flakes with the herbs for a gentle kick.
Equipment For Marry Me Chicken
Large skillet: A 12-inch skillet gives you enough room to brown the chicken and make the sauce without crowding.
Meat tenderizer: Helps flatten the chicken to an even thickness.
Whisk: Essential for creating a smooth, lump-free sauce.
Tongs: Makes flipping the chicken easy and safe.
Instant-read thermometer: Takes the guesswork out of cooking chicken to the perfect temperature.
Large pot: For boiling the pasta.
Storage and Reheating Tips
Refrigerator: Store leftover marry me chicken pasta in an airtight container for up to 3 days. The sauce might thicken as it cools.
Reheating: Warm gently in a skillet over low heat, adding a splash of cream or chicken broth to loosen the sauce. You can also microwave individual portions in 30-second intervals, stirring between each.
Freezing: The sauce can get a bit grainy when frozen because of the cream, but it's still delicious. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Meal prep tip: Cook the chicken and sauce ahead, then store separately from the pasta. Reheat and combine when you're ready to eat.
Expert Tips
Pound the chicken evenly: This is the secret to juicy, evenly cooked chicken. Aim for ½ inch thickness throughout.
Room temperature cream: Cold cream can cause the sauce to separate or curdle. Let it sit out for 20 minutes before cooking.
Don't overcook the chicken: Pull it from the heat at 165°F. It'll stay moist and tender.
Use the browned bits: Those stuck-on bits at the bottom of the pan are pure flavor. Scrape them up when you add the broth.
Fresh Parmesan works best: Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Grate it fresh for the smoothest texture.
Let the sauce simmer: Don't rush this step. The sauce needs time to thicken and for the flavors to meld together.
Taste and adjust: Add a pinch more salt, a squeeze of lemon, or extra Parmesan at the end to make it your own.
Serving Suggestions
Over pasta: Rigatoni, fettuccine, or penne are perfect for soaking up the creamy sauce.
With crusty bread: A warm baguette or garlic bread is ideal for mopping up every last drop of sauce.
Alongside roasted vegetables: Serve with roasted asparagus, green beans, or Brussels sprouts for a complete meal.
With a simple salad: A crisp Caesar salad or mixed greens with lemon vinaigrette balances the richness beautifully.
FAQ
What is Marry Me Chicken actually?
Marry Me Chicken is a viral recipe featuring pan-seared chicken breasts in a creamy Parmesan sauce with sun-dried tomatoes, garlic, and Italian herbs. It got its name from the idea that it's so delicious, it could inspire a marriage proposal. The dish became popular on social media and food blogs because it's easy to make but tastes restaurant-quality. My tip: Use fresh Parmesan and don't skip pounding the chicken flat for the best results.
What is Marry Me Chicken in the UK?
In the UK, Marry Me Chicken is the same recipe, sometimes called "engagement chicken" or "creamy Tuscan chicken." The ingredients and method are identical, though some UK cooks use double cream instead of heavy cream, and you might see it served with new potatoes or crusty bread instead of pasta. The name and the delicious creamy sauce are universal. A little trick: If you can't find sun-dried tomatoes in oil, regular ones work too, just soak them in warm water first.
What is the flavour of Marry Me Chicken?
Marry Me Chicken has a rich, savory flavor with layers of garlic, Parmesan, and tangy sun-dried tomatoes all wrapped in a silky cream sauce. The Italian herbs add warmth and depth, while the butter and browned chicken bring a subtle nuttiness. It's creamy and indulgent but balanced by the brightness of fresh basil and the slight tang from the tomatoes. It's comfort food at its finest. Family tip: If you have picky eaters, they usually love this because the flavors are bold but not spicy.
What type of cream do you use for Marry Me Chicken?
Use heavy cream (also called heavy whipping cream) for this Marry Me Chicken. It has a high fat content (36-40%), which means it creates a thick, luxurious sauce that won't curdle or separate when simmered. Half-and-half can work in a pinch, but the sauce will be thinner. Avoid using milk, as it's too thin and can break when heated. Pro tip: Let your cream come to room temperature before adding it to the pan for the smoothest, creamiest sauce.
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Pairing
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Marry Me Chicken
Ingredients
- 2 chicken breasts boneless, skinless
- ¼ teaspoon salt for seasoning
- ⅛ teaspoon freshly cracked black pepper for seasoning
- ¼ cup all-purpose flour for dredging
- 2 tablespoon vegetable oil divided
- 2 tablespoon butter divided
- ½ onion julienned (thinly sliced)
- 4 cloves garlic minced (for flavor)
- 1 ½ teaspoon Italian herb blend for seasoning
- ½ tablespoon fresh parsley minced (for garnish)
- 1 cup chicken broth use low-sodium for a lighter dish
- 1 cup heavy cream room temperature
- ¼ cup sun-dried tomatoes in oil diced (adds rich flavor)
- ¼ cup Parmesan cheese grated (for a creamy, cheesy sauce)
- 1 tablespoon fresh basil torn (for fresh flavor)
- ½ 16 oz box rigatoni cooked (or any pasta of choice)
Instructions
- Place the chicken between two sheets of plastic wrap or in a heavy-duty freezer bag. Use a meat mallet to pound the chicken thin, about ½ inch thick.
- Season both sides of the chicken with salt and pepper. Then, lightly dredge the chicken in flour, making sure it's fully coated.
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Heat 1 tablespoon of vegetable oil and 1 tablespoon of butter in a skillet over medium heat. Add the chicken and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and let it rest.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil and 1 tablespoon of butter. Add the sliced onions and minced garlic, sautéing until the onions are soft and golden brown.
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Stir in the Italian herb blend (except basil) and deglaze the pan with chicken broth, scraping up any browned bits from the skillet. Bring the mixture to a simmer over medium-low heat.
- Pour in the heavy cream and diced sun-dried tomatoes, stirring to combine. Allow the sauce to simmer on medium-low heat, whisking occasionally, until it thickens to a gravy-like consistency.
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Add the grated Parmesan cheese and torn basil, stirring until the cheese melts and the sauce thickens further. Once the sauce reaches a creamy consistency, remove the skillet from the heat.
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Return the cooked chicken to the skillet, spooning the sauce over the top. Serve the chicken and sauce over the cooked rigatoni pasta.
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