Whether or not you are looking for a proposal, this Marry Me Chicken recipe should get added to your menu. It is easy to make, but creamy and delicious, making it the perfect dinner.
In a world where I couldn’t possibly give you enough easy chicken recipes, let me introduce you to Marry Me Chicken. It is a delightfully simple chicken recipe that involves pan-frying chicken and then making a creamy sauce that is loaded with flavor. The sauce has a subtle garlic taste with a light kick from red pepper flakes. You will adore this dinner and the ring that may come from it.
How to Make Marry Me Chicken
Here is a brief overview of how this easy marry me chicken recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Cook the Chicken
Season with salt and pepper and cook in the skillet until fully cooked, then set aside. I love to use this thermometer to ensure my chicken cooks to a perfect 165 degrees Fahrenheit.
Add the seasonings
Add the garlic and seasonings to the skillet, being careful not to burn the garlic.
Make the Sauce
Add flour and whisk it in until you don’t see any streaks of white. Then slowly whisk in the chicken broth. The more you add, the quicker you can add it. Add the cream, sun-dried tomatoes, and Parmesan cheese. Stir until the cheese is melted.
Put it All Together
Return the chicken to the pan. Spoon the cream sauce over the chicken, garnish with sliced basil, and enjoy as is or with pasta.
Tips and Tricks
- Cutting chicken into cutlets: This recipe calls for one pound of chicken breasts. This is typically two very large, thick chicken breasts. Slice them in half lengthwise, butterflying them open and cutting all the way through, to make two thin chicken cutlets. See the step-by-step tutorial here: How to Make Chicken Cutlets.
- Use an instant-read thermometer: The best way to prevent overcooked chicken is to use a thermometer to know exactly when it is fully cooked and remove it from the pan.
- Start water for pasta at the start of the recipe. This dish is amazing with some pasta. There is plenty of sauce to toss the pasta in. Read all my tips and tricks for pasta here: How to Cook Pasta.
Storing and Reheating Leftovers
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in a small saucepan over low heat. Always use your best discretion when reheating and eating leftovers.
What to Serve with Marry Me Chicken
- Enjoy over Pasta or Rice
- Air Fryer Broccoli
- Chopped Salad
If you make this Mary Me Chicken recipe or any of my other recipes, I’d be so grateful if you left a comment letting me know what you think!
Marry Me Chicken
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cut into four thin cutlets (see note)
- 1 1/2 teaspoons kosher salt or 3/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 garlic cloves minced
- 1/2 tablespoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons all purpose flour
- 1 1/4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup sun-dried tomatoes finely chopped
- 1/4 cup grated Parmesan cheese
- fresh basil sliced, for garnish
Instructions
- In a large skillet over medium heat, add the oil and allow it to heat. Salt and pepper the chicken on both sides. Add the chicken and cook for 4 to 5 minutes on each side or until the chicken reaches 165 degrees Fahrenheit. Remove the chicken.2 tablespoons olive oil, 1 pound boneless skinless chicken breasts, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper
- In the same skillet, melt 2 tablespoons of butter. Add the garlic, thyme, and red pepper flakes, and cook until fragrant, about 30 seconds. Be careful to not let e garlic burn in this step.2 tablespoons butter, 2 garlic cloves, 1/2 tablespoon dried thyme, 1/2 teaspoon crushed red pepper flakes
- Whisk in the flour until you can no longer see any streaks of white. Slowly add the chicken broth, whisking in just a few tablespoons at a time to start, only adding more once what you just added is absorbed. While you want to start this slowly, it should take less than a minute to add all the chicken broth.2 tablespoons all purpose flour, 1 1/4 cups chicken broth
- Add the cream, sun-dried tomatoes, and Parmesan cheese. Stir until the cheese is melted. Taste and add more salt and pepper as needed.1/2 cup heavy cream, 1/2 cup sun-dried tomatoes, 1/4 cup grated Parmesan cheese
- Return the chicken, and any accumulated juices, to the pan. Spoon the sauce over the chicken, garnish with sliced basil, and enjoy.fresh basil
Notes
- Cutting chicken into cutlets: This recipe calls for 1 pound of chicken breasts. This is typically two very large, thick chicken breasts. Slice them in half lengthwise, butterflying them open and cutting all the way through, to make two thin chicken cutlets. See the step-by-step tutorial here: How to Make Chicken Cutlets.
Sandra says
Can this be made without sun-dried tomatoes? What can I use instead?
For sure. Some roasted red peppers would make a really good substitute.
Deanna says
This was sooo good, tasty and easy to do. However it looked like I spent all afternoon. I served with a side of brocoli and a salad.. will redo and redo
thanks
Deanna
I love dishes that look like you spent hours on, but they actually came together really simply. I’m so glad you liked this one as much as I do!