Marry Me Chicken

Perfectly cooked tender chicken breasts smothered in a flavorful cream sauce with sun-dried tomatoes come together to create one of the most delicious chicken recipes you’ll ever enjoy. Learn the secret to making the most delicious Marry Me Chicken!

If you love easy chicken dinner recipes simmered in a flavorful sauce, be sure to also check out my Smothered Chicken and Chicken Carbonara.

Different versions of Marry Me Chicken have gone viral for good reason. It’s a simple and easy-to-make recipe, yet fancy enough to serve for any special occasion or date night.

When I created this recipe, I wanted the rich flavor of the sundried tomatoes to come through in the creamy sauce as well as on the pasta. Instead of using olive oil to cook the chicken, I used the oil from the sundried tomatoes. It was also used on the freshly cooked pasta. From the very first bite, I knew this recipe was going to be a family favorite.

Why I love this recipe

• Perfect for busy weeknights
• It’s the kind of dinner the whole family will love
• So good it just may end in a marriage proposal!

Ingredients needed to make Marry Me Chicken

A complete list of ingredients with exact measurements is listed in the recipe card below, but here is a brief overview so you know what to put on your grocery list.

• sundried tomatoes in oil 
• boneless skinless chicken breasts (chicken cutlets can also be used)
• salt and black pepper
• all-purpose flour
• butter
• yellow onion
• minced garlic
• chicken broth
• heavy whipping cream
• Italian seasoning
• parmesan cheese – grate with a Microplane for best results
• pasta (spaghetti or angel hair pasta works great)

How to make Marry Me Chicken

Start with some prep work.

1. Prep sundried tomatoes: Separate the sundried tomatoes from the oil with a colander. Reserve the oil for the recipe. Then measure out about 1/2 cup of the sundried tomatoes and dice them into tiny pieces. Any remaining sundried tomatoes can be used as garnish or returned to the jar with any oil that is not used.
2. Prep chicken: Place boneless skinless breasts, one at a time, in between two pieces of plastic wrap. Use a meat mallet or a heavy-duty roller to flatten to about a 1/2″ to 3/4″ uniform thickness. Cut any very large pieces so that you end up with 4-6 individual portion sizes. Set tenderized chicken on a plate and cover both sides with salt and pepper.
3. Dredge in flour: Add flour to a shallow dish and dredge both sides of each piece of chicken in the flour. Shake off any excess. Set flour-coated chicken on a clean dry plate and discard excess flour.
4. Boil water: Add a large pot of water to the stove and begin heating it for the pasta. For best results, add a tablespoon of salt to the water.

Cook the chicken and pasta

1. Brown chicken: Heat a very large cast iron skillet over medium-high heat. Add 3 Tablespoons of the reserved sundried tomato oil to the pan. When the oil is hot, add the pieces of chicken in a single layer. Allow them to cook until golden brown on the bottom. This should take 5-10 minutes for the first side and a little less time for the second side. You may have to move them around occasionally to prevent sticking. Once both sides have a crisp golden brown outside, transfer them to a plate and tent with foil to keep them warm.
2. Cook the pasta: When the chicken is just about done, add the pasta to the boiling water and it should be done right around the same time the chicken and cream sauce are done.

Make that amazing cream sauce

1. Saute onions and garlic: Add the 2 Tablespoons of oil to the hot pan along with the diced onion. Stir to coat in the oil and then only stir occasionally to prevent burning. After about 5 minutes, add the fresh garlic, stir, and allow to cook for another couple of minutes.
2. Create sauce: Reduce heat to medium. Add the chicken stock and heavy cream to the pan. Stir with a flat bottom wooden spoon to deglaze and lift any of the brown bits that may have stuck to the bottom of the pan. Add the minced 1/2 cup of sundried tomatoes, Italian seasoning, and finely grated parmesan cheese. Stir well to combine.
3. Cook with chicken: Add cooked pieces of chicken back to the sauce. Reduce heat lowest level which will allow you to maintain a very gentle simmer. Turn chicken pieces. The recipe is ready to serve when the chicken is heated through and has reached an internal temperature of 165°F. Taste the sauce and season with salt and pepper.

Serve it up

When the pasta is done, drain it and toss it with about 2 tablespoons of the reserved sundried tomato oil. Serve the Marry Me Chicken by adding a portion of the pasta to a dish.

Place chicken breasts on top along with a spoonful of sauce. Top with additional parmesan cheese, fresh chopped basil, and additional pieces of sundried tomatoes, if desired.

Storage and reheating

Store any leftovers in an airtight container and refrigerate. This recipe is best consumed within 3-4 days.

Any recipe with a cream sauce must be reheated gently. Either add the leftovers to a saucepan, cover, and heat over very low heat, or microwave in one-minute increments at 50% power.