This site runs ads and generates income from affiliate links. Read my disclosure policy.
Creamy Marry Me Chicken made in one skillet with parmesan, sun-dried tomatoes, and garlic. Easy enough for weeknights, special enough for date night.
Know Before You Scroll
What You’ll Need
Chicken cutlets, garlic, sun-dried tomatoes, cream, parmesan
Flavor Profile
Creamy, savory, garlicky with a gentle kick and a bright finish
Difficulty Level
Easy
Equipment Needed
Large skillet, tongs, wooden spoon
Top Tip
Don’t skip the vinegar at the end. It’s what makes the sauce taste restaurant-level.
Ingredient Swaps
Chicken thighs work well if you prefer darker meat
Why This Recipe Works
I’ve tested a lot of “Marry Me Chicken” versions over the years, and the difference between good and unforgettable always comes down to balance. This one gets richness from heavy cream and parmesan, depth from sun-dried tomato paste, and just enough acid at the end to keep the sauce from feeling heavy. Finishing with fresh basil and vinegar instead of more salt makes the flavors pop without overpowering the chicken.
Ingredient Notes
Chicken
Best Choice
Thin-sliced chicken cutlets cook evenly and stay tender
Substitutions
Pound regular chicken breasts to an even thickness if needed
Sun-Dried Tomatoes
Best Choice
Oil-packed, drained well
Substitutions
Sun-dried tomato paste adds depth, but chopped tomatoes give texture
Cream & Cheese
Best Choice
Heavy cream and freshly grated parmesan
Substitutions
Half-and-half works, but the sauce will be thinner
Vinegar
Best Choice
White wine vinegar
Substitutions
Apple cider vinegar or a squeeze of lemon in a pinch
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Prep the Chicken
Pat the chicken cutlets dry with paper towels. Season both sides with kosher salt and black pepper. Lightly dredge each piece in the flour, shaking off any excess so you’re left with a thin coating.
2
Sear the Chicken
Heat the olive oil and butter together in a large skillet over medium-high heat. Add the chicken in batches and cook for 3 to 4 minutes per side, until golden brown and cooked through. Transfer to a plate and cover loosely to keep warm.
3
Build the Sauce Base
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant. Stir in the sun-dried tomato paste and cook for another minute, letting it deepen in color and flavor.
4
Deglaze and Simmer
Pour in the chicken stock, scraping up all the browned bits from the bottom of the pan. Stir in the heavy cream, parmesan cheese, red chili flakes, dried oregano, sun-dried tomatoes, and Dijon mustard. Simmer for 3 to 4 minutes, stirring often, until the sauce thickens slightly and turns glossy.
5
Add the Tomatoes and Chicken
Return the chicken to the skillet. Spoon the sauce over the top and let everything simmer gently for 3 to 5 minutes, until the chicken is heated through and coated in sauce. Remove the skillet from the heat. Stir in the chopped parsley and torn basil leaves. Add 1 teaspoon of vinegar, taste, and adjust with more vinegar, salt, or pepper until the sauce feels balanced and bright.
More Chicken Recipes
Recipe
Marry Me Chicken
Ingredients
Chicken:
- 6 thin-sliced chicken cutlets (from 3 large boneless, skinless breasts)
- 1 teaspoon kosher salt
- Ground black pepper (to taste)
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce:
- 4 cloves garlic (minced)
- 2 tablespoons sun-dried tomato paste
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ½ teaspoon red chili flakes
- ½ teaspoon dried oregano
- 1 teaspoon Dijon mustard (optional but highly recommended)
- ⅓ cup sun-dried tomatoes (chopped)
- 2 tablespoons fresh parsley (chopped)
- 6 fresh basil leaves (torn)
- 1 teaspoon white wine vinegar (or apple cider vinegar (or more to taste))
- Additional salt and pepper (to taste)
Instructions
- Pat the chicken cutlets dry. Season both sides with salt and pepper.
- Lightly dredge in flour, shaking off excess — just enough to coat the surface.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken in batches and sear for 3–4 minutes per side, until golden and cooked through.
- Transfer to a plate and cover loosely with foil.
- In the same skillet, add the minced garlic and cook for 30 seconds, just until fragrant.
- Stir in the sun-dried tomato paste and cook for another minute to deepen the flavor.
- Pour in the chicken stock, scraping up all the golden bits from the pan.
- Stir in the heavy cream, parmesan, chili flakes, oregano, and Dijon mustard.
- Simmer for 3–4 minutes, stirring often, until the sauce slightly thickens and turns glossy.
- Stir in the chopped sun-dried tomatoes, then return the chicken to the pan.
- Spoon sauce over the chicken and simmer on low for another 3–5 minutes, until heated through.
- Remove from heat and stir in the parsley and torn basil leaves.
- Add 1 teaspoon of vinegar, to taste — start with a little and adjust until the flavor feels bright and balanced.
- Taste again and season with more vinegar, salt and pepper as needed.
- Spoon the creamy sauce generously over the chicken.
- Serve with pasta, mashed potatoes, or crusty bread to soak up every bit of that sauce.
Tips
Erren’s Top Tips
- A light flour coating helps the chicken brown without making the sauce heavy
- Simmer gently once the cream is added to prevent splitting
- Taste before adding more salt. Parmesan and sun-dried tomatoes already bring saltiness
- Vinegar should wake up the sauce, not dominate it. Add gradually
Variations & Add-Ins
- Add sautéed mushrooms for extra depth
- Stir in baby spinach at the end until just wilted
- Swap basil for fresh thyme or rosemary for a cozier flavor
- Finish with crispy prosciutto bits for texture
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken stock or cream to loosen the sauce. Freezing is not recommended, as the cream sauce can separate.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
FAQs
Why is it called Marry Me Chicken?
The name comes from how rich and comforting the dish is — the idea being that it’s so good, it could inspire a proposal. It’s not traditional, but the combination of creamy sauce, garlic, and sun-dried tomatoes made the nickname stick.
Can I make Marry Me Chicken ahead of time?
You can make it a few hours ahead and gently reheat it on the stovetop with a splash of chicken stock or cream. It’s best served fresh, as the sauce is at its creamiest right after cooking.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well and stay very juicy. They may need a few extra minutes to cook through, but the sauce works beautifully with dark meat.
What should I serve with Marry Me Chicken?
This dish pairs well with pasta, mashed potatoes, rice, or crusty bread. Anything that can soak up the creamy sauce is a great choice.
Leave a Reply