Marry Me Chicken is creamy, juicy, and full of flavour! It’s said that this chicken dinner is so good that if you make it for your partner, a marriage proposal will be his next question.
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.
Yields: 4 serving(s)
Prep Time: 10 mins
Total Time: 40 mins
Cal/Serv: 585
What is Marry Me Chicken?
Now let’s talk about the name. It’s a funny name and I’m sure you agree with me. When I first heard of it, I thought, what? Who marries who and why? But it’s said that because of how amazing this recipe is, if you make it for your partner they’ll instantly fall in love with your cooking and will propose immediately because the way to a man’s heart is through his stomach, right? Sounds good? So let’s get cooking!
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.
Chicken: This is one of my favourite ways to use up boneless, skinless chicken breasts, which can be notoriously bland and boring, yet are ideal to cook up on a busy weeknight. Still, this sauce is so good, you can pair it with pretty much any protein. Serve with chicken thighs, pork, or even pasta.
Garlic: I always lean toward the camp of the more garlic, the better, but in my opinion, two large-ish cloves finely chopped or grated provided a great base but didn’t overpower the sauce. Feel free to add more to taste depending on the size of your cloves.
Thyme: The peppery, woodsy bite of fresh thyme is why I went with this particular herb, but you can sub in more basil if you don’t have any on hand.
Crushed Red Pepper Flakes: Any dish with cream should have a little bit of heat, but if you’re extremely spice-averse (or serving this to anyone who is), you don’t have to include it (but I highly suggest even a pinch if possible).
Chicken Broth: If you’re making a vegetarian dish—like serving the sauce over pasta—any vegan or vegetable store-bought or homemade stock won’t take anything away from the final result. Just make sure it’s low-sodium, as I always want to be able to control the seasonings as much as I can.
Sun-Dried Tomatoes: This is the secret weapon to this recipe, as it gives such a complex, sweet and tangy addition to the sauce without having to use speciality ingredients you have to hunt down at the store. Plus, you can make it all year-round with sun-dried tomatoes, as using fresh tomatoes, depending on the season, will affect the quality of the dish.
Heavy Cream: Yes, including cream was inevitable to get the desired consistency for the sauce. I found in testing that only 1/2 cup is all you need, so you won’t feel overstuffed at the end of the meal.
Parmesan: This also helps bring out depth to the sauce and melts right into it. I go for the block or wedge and grate myself, which I’d always encourage a home cook to do if they have the time. It truly makes such a difference in the end.
Ingredients
1. 3 Tbsp. extra-virgin olive oil, OR Butter
2. 4 boneless, skinless chicken breasts
3. Salt
4. Freshly ground black pepper
5. 2 garlic cloves, finely chopped
6. 1 Tbsp. fresh thyme leaves
7. 1 tsp. crushed red pepper flakes
8. 3/4 cup low-sodium chicken broth
9. 1/2 cup finely chopped sun-dried tomatoes
10. 1/2 cup heavy cream
11. 1/4 cup finely grated Parmesan
12. Torn fresh basil, for serving
STEP-BY-STEP INSTRUCTIONS
There’s a reason I call for searing the chicken before letting it finish in the oven. You get a beautiful golden-brown crust, and it helps keep the chicken super-moist and flavourful. Plus, the base of the sauce is any chicken fat that has rendered out during this initial sear. It may seem like an unnecessary extra step, but trust me, it makes a huge difference.
On to the sauce: Using whatever schmaltz is left in the pan, a combination of garlic, fresh thyme, and a touch of red pepper flakes for just a hint of heat, get a quick toast; this brings out the aromatics’ fragrance and colour.
Stir in the heavy cream, broth, sun-dried tomatoes, and Parmesan, then let the sauce reduce a bit to meld and thicken. It’s as easy as that!
Finally, return the seared chicken to the skillet and let it roast in the oven until the chicken cooks totally through.
Once the chicken is cooked through, transfer it to a plate, and spoon plenty of the sauce on top along with fresh basil.
Directions
Step1
Arrange a rack in center of oven; preheat to 375°. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
Step2
In same skillet over medium heat, heat remaining 2 Tbsp. oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
Step3
Transfer skillet to oven. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers°, 10 to 12 minutes.
Step4
Arrange chicken on a platter. Spoon sauce over. Top with basil.
What To Serve With Marry Me Chicken
- Melting Potatoes: These decadent potatoes are yet another way to soak up all that sauce in carb form.
- Parmesan Roasted Green Beans: A perfect solution to use up any extra Parmesan, plus a bright green side will complete the meal.
- Cascio E Pepe Brussels Sprouts: This also includes a mix of pecorino and Parmesan, and who can say no to more cheese?
- Garlic & Feta Mashed Potatoes: For an extra-indulgent dish, spoon the chicken and sauce on top of the potatoes.
- Garlic Bread: Keep the sides simple by toasting some garlic bread and serving it alongside.
Storage
Have leftovers? Lucky you! Store in an airtight container in the fridge for up to 3 days, then reheat when ready to enjoy. Tip: If your sauce is too thick upon reheating, add a splash of water to thin it out.
NUTRITION
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 585 |
| Fat | 31 g |
| Saturated Fat | 11 g |
| Trans Fat | 0 g |
| Cholesterol | 238 mg |
| Sodium | 878 mg |
| Carbohydrates | 6 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Protein | 68 g |
| Vitamin D | 1 mcg |
| Calcium | 165 mg |
| Iron | 2 mg |
| Potassium | 1248 mg |