Marry Me Chicken

Be prepared when serving up a plateful of marry me chicken because your date may drop to one knee and swear their undying love—to you and this romantic dinner recipe!

Our marry me chicken recipe features a sun-dried tomato cream sauce that’s extra flavorful thanks to minced garlic, herbs and red pepper flakes. Fresh spinach and basil add a pop of color, making this dish as attractive as it is delicious. Because the recipe uses chicken breasts sliced into quick-cooking, thin cutlets, it’s ready in only 30 minutes. That’s one reason it’s one of our most beloved chicken dinner ideas.

What is marry me chicken?

The staff at Delish had no idea what they were in for when they decided to saute chicken with a creamy sun-dried tomato and Parmesan sauce. The flavors were so unbelievably good that cries of “I’d marry you for that chicken!” could be heard in the halls. It wasn’t long before word spread about this “marriage material” chicken dish. More recently, easy-to-make marry me chicken has exploded in popularity on TikTok as viewers have discovered how incredible the dish is.

Our version of this creamy chicken dish is indulgent and delectable. Even if you’re already married, making this easy marry me chicken recipe for your sweetheart might land you a second honeymoon!

Ingredients for Marry Me Chicken

• Boneless chicken breasts: The chicken should be thin to cook through quickly. You can pick up chicken breast cutlets at the store or slice regular, boneless breasts in half horizontally to create thinner pieces.
• Sun-dried tomatoes: You can usually find flavorful sun-dried tomatoes packed in oil near the canned tomatoes at your local market. Look for julienned varieties; if you have whole sun-dried tomatoes, use a sharpened kitchen knife to slice them into thin strips.
• Garlic: Fresh garlic adds the best flavor to this dish, so skip the jarred stuff. You can easily mince garlic with a knife or a tool like a garlic press or food processor.
• Chicken stock: Choose a good-quality boxed or homemade chicken stock to create the sauce for marry me chicken. Since you need only 3/4 cup, take cues from other chicken stock recipes to use what’s left over.
• Baby spinach: Fresh and tender baby spinach adds color and flavor to this dish. The quantity here may seem like a lot, but the tiny leaves wilt down quickly once added to the simmering sauce.
• Whipping cream: You can use whipping cream or substitute heavy cream. Warm the cream before adding it to the pan so it doesn’t curdle.
• Parmesan cheese: This grated cheese is used twice in the recipe—to make the sauce and to top the plates once served. For the very best flavor, grate your own block of cheese for this and all your Parmesan cheese recipes.
• Fresh basil leaves: Dried basil won’t provide the color and flavor you want in this creamy chicken dish. Pick fresh basil leaves from your garden or get a beautiful bunch at the farm stand or store. Many groceries also sell herbs as tiny, potted plants.
• Flour: Coat the chicken breasts with all-purpose flour before cooking. This gives the meat a gorgeous browned surface, and the flour left behind in the pan also helps thicken the creamy sauce.
• Butter: Use salted or unsalted butter to saute the garlic and flavor the sauce.
• Oil: You need only a little vegetable oil to pan-fry the chicken cutlets. Canola is our go-to, but you can use other neutral-tasting cooking oils.
• Dried seasonings: Although fresh basil is the showiest herb on the plate, this easy marry me chicken recipe includes several dried spices and seasonings, including salt, pepper, red pepper flakes, oregano and thyme, to round out the flavor of the chicken and sauce.

Directions

Step 1: Coat the chicken

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Slice each chicken breast in half lengthwise into two equal-sized cutlets. In a large shallow bowl, whisk together the flour, salt and pepper. Dredge the thin chicken breasts in the flour mixture one at a time, thoroughly coating both sides of each cutlet in flour. Shake to release any excess flour.

Step 2: Cook the chicken

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Heat the oil in a large nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, cook the chicken breasts for three to four minutes on each side or until lightly browned and cooked through. Move the chicken to a plate. Continue cooking the rest of the cutlets. Hold the cooked chicken aside.

Editor’s Tip: Cook the chicken in batches and leave space around each piece so that steam can escape and the meat can brown.

Step 3: Begin the sauce

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Reduce the skillet heat to medium and add the butter. When it’s melted, add the minced garlic and saute for 30 to 60 seconds until fragrant. Pour in the chicken stock, and stir in the sun-dried tomatoes, red pepper flakes, oregano and thyme. Simmer the mixture for one to two minutes.

Step 4: Add the cream, spinach and cheese

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Add the heavy cream to the pan. Simmer the sauce for four to five minutes, stirring occasionally. Add the baby spinach and 3/4 cup grated Parmesan. Stir the sauce gently for one to two minutes until the spinach wilts.

Step 5: Return chicken to the pan, then serve

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Return the chicken to the pan and simmer for three to four minutes, spooning the sauce over the chicken until it’s warmed through.

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Serve the chicken on a platter or individual plates, spooning the sauce on top. Sprinkle with the remaining 1/4 cup Parmesan and fresh basil leaves. If desired, serve with pasta or a side of your choice.

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Marry Me Chicken Variations

• Spice it up: For extra heat, swap in a little garlic chili sauce, smoked paprika, ancho chili powder or a spicy sauce like harissa for the red pepper flakes.
• Substitute red peppers: Use strips of jarred, roasted red peppers instead of sun-dried tomatoes to make the creamy sauce.
• Use more fresh herbs: Instead of dried herbs, use fresh thyme and oregano from your kitchen garden or the farmers market—you can also try fresh rosemary. Simmer fresh basil in the sauce and use the leaves as a garnish.
• Add onions: Saute diced onions or shallots until they’re tender and translucent before briefly sauteing the garlic. Then, continue with the steps to make the sauce.
• Try the sauce with other cuts: Spoon the creamy sun-dried tomato and garlic sauce over pan-fried or oven-baked chicken thighs instead of breasts.

How to Store Marry Me Chicken

Leftover marry me chicken should be stored in the refrigerator. Let the chicken and sauce cool to room temperature, then transfer to an airtight food storage container. This marry me chicken recipe will last three to four days in the fridge.

How do you reheat marry me chicken?

You need to gently reheat easy marry me chicken so the sauce doesn’t curdle. Transfer the meat and sauce to a covered skillet set over medium-low heat. Heat the leftovers for 10 to 15 minutes until the chicken warms through, stirring the sauce to bring it together and make it smooth. You can also reheat individual portions of chicken and sauce in a covered container in the microwave; do 30-second bursts, stirring after each one until everything is warm.

Marry Me Chicken Tips

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How do you thicken the sauce for marry me chicken?

A simple flour roux or cornstarch slurry is the best and quickest way to thicken sauce. To create a thicker sauce at the onset, saute the garlic, then remove it from the pan. Melt 2 tablespoons butter in the pan, then whisk in 2 tablespoons flour. Cook and stir the roux for two minutes until it’s paste-like. Pour in the chicken stock and whisk until the roux is incorporated; continue with the rest of the sauce-making and simmering steps.

If you want to thicken the sauce once the recipe is complete, make a cornstarch slurry and stir it into the sauce. Let everything simmer for one to two more minutes.

What can you serve with marry me chicken?

The Italian flavors make this dish perfect for pairing with many pasta shapes, like linguine, fettuccine or cavatappi. You can also serve this chicken and sauce with cooked rice or tender homemade gnocchi. Serve best-ever breadsticks or fragrant garlic bread on the side to sop up the sauce. And don’t forget the wine! Try a red wine like an Italian sangiovese or Spanish tempranillo.