Marry Me Chicken
Marry Me Chicken always guarantees a second date! This creamy chicken dinner features mouthwatering ingredients like sun-dried tomatoes, parmesan cheese, and a medley of seasonings that will have you ringing wedding bells! It’s such an easy to make dinner and always satisfies.
Marry Me Chicken
Marry Me Chicken features inexpensive ingredients, most of which you likely already have in your pantry right now! It’s so creamy, flavorful, and is hearty as can be.
Chicken breasts are first pan seared to get the best golden brown skin, then they’re cooked all the way through to juicy and tender perfection in a mix of chicken stock, tomatoes, heavy cream and more.
To really seal the deal, you’ve got to serve your chicken breasts over some pasta! You don’t want a single drop of that creamy sauce going to waste.
Plus, the chicken breasts and pasta make sure that no one is leaving that table still hungry for more, no matter how badly they may be craving seconds! While I love this chicken served over spaghetti noodles, any pasta of your choice works fabulously.
Wonder why it’s called Marry Me Chicken? Because it’s just so good you’ll want to marry it! From the rich and creamy sauce to the tender, juicy, flavorful chicken, there’s a whole lot to love in every bite of this easy to make dish.
While it’s ideal for date nights (especially with that fun name), it’s also wonderful to serve as a casual weeknight dinner with the family.
How to Make Marry Me Chicken
Ready to meet your new favorite easy chicken dinner? Here’s how to make it in no time at all!
- Prepare the chicken. Pat the chicken breasts dry on all sides. Season them with salt and pepper.
- Sear the chicken. Heat the oil and butter together in a skillet over medium-high heat. Cook the chicken for about 4-5 minutes per side until golden brown. Transfer the chicken breasts to a plate and keep warm with a loose tent of foil.
- Make the sauce. Sauté the garlic until fragrant, then stir in the tomato paste and keep cooking for another 30 seconds. Stir in the chicken stock and deglaze. Then, stir in the heavy cream, half of the cheese, tomatoes, Italian seasoning, half of the red pepper flakes, and more salt and pepper.
- Simmer the chicken. Return the seared chicken to the pan. Bring the sauce to a simmer, then reduce the heat to low. Cook the chicken until a meat thermometer reads 165°F when inserted into the thickest part of the chicken breast. This should only take about 5 minutes.
- Slice and serve! Slice the chicken breasts across the grain. Place the meat over some cooked pasta, coat with sauce, and sprinkle with parmesan cheese and red pepper flakes. Enjoy!
Why is it Called Marry Me Chicken?
Marry Me Chicken got it’s name, allegedly, by a group of magazine editors that were testing the recipe. One was so smitten with the chicken they claimed it was so good they wanted to marry it….and that’s how it got it’s name.
Even if the story isn’t true, I agree with that sentiment because it’s just that good.
In an airtight container in the fridge, Marry Me Chicken will stay fresh for about 3-4 days. Just make sure it’s totally cooled to room temperature prior to storing. While it reheats just fine in the microwave, this chicken dinner is even better when reheated back in the skillet over medium until warmed through.
How To Serve It
While pasta is my favorite base of choice for this chicken with creamy sauce, you can always swap it out for some Mashed Potatoes. Or, you can keep things low-carb with some easy to make Cauliflower Rice!
Winner, winner, let’s have chicken for dinner!
- Chicken Francese
- 40 Clove Garlic Chicken
- The Best Chicken Parmesan
- Pan Seared Chicken Breast with Garlic Parmesan Sauce
Get the Recipe: Marry Me Chicken Recipe
- 3 boneless skinless chicken breasts
- 1 tablespoon kosher salt
- 1/2 tablespoon ground pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 cups chicken stock
- 1 1/2 cups heavy cream
- 3/4 cup parmesan cheese
- 1 7 ounce jar sun-dried tomatoes packed in oil, drained and chopped , (you can use this oil in place of the olive oil in the recipe for added flavor.)
- 1 tablespoon Italian Seasoning
- 1 teaspoon red pepper flakes, optional
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
- Cooked pasta, for serving
- 1 skillet
- Pat the chicken dry and season both sides of the breasts with half the salt and pepper.
- Heat the oil and butter in a large skillet over medium-high heat. Add the chicken to the pan and cook until golden brown, approximately 4-5 minutes. Flip the chicken and cook the opposite side until golden brown. Transfer to a plate and keep warm.
- Add the garlic to the pan and cook for 1 minute. Stir in the tomato paste and cook for an additional 30 seconds.
- Stir in the chicken stock and, using a wooden spoon, scrape up any brown bits on the bottom of the pan. Add the heavy cream, 1/2 the cheese, tomatoes, Italian seasoning, 1/2 teaspoon red pepper flakes and the remaining salt and pepper, stirring until combined.
- Return the chicken to the pan and bring the sauce to a simmer. Reduce the heat low and cook until the chicken is cooked through and registers 165˚F on an instant read thermometer, approximately 5 minutes.
- Slice the chicken breasts across the grain and serve with the sauce. Sprinkle with the remaining cheese and red pepper flakes.
- Serve over pasta, if desired.