We have perfected the Marry Me Chicken recipe! This easy chicken dinner is creamy, juicy and full of flavor. It’s a family-friendly dinner that’s always a crowd pleaser.
This yummy chicken dish sure lives up to its name. You’ll fall head over heels for this irresistible marry me chicken! With a creamy sauce and loads of flavor, this easy one pan chicken dish is a no-brainer. It’s a crowd pleaser that even the picky eaters will eat every bite of.
I love to make this dish when I’m hosting guests, but it’s also a great weeknight meal since it doesn’t take much effort to make. Pair it with cheddar bay biscuits and you’ve got the ultimate comfort food meal!
So, if you’re looking to give a “hint hint” of proposal to your significant other, just make this mouth-wateringly good chicken recipe. They’ll be down on one knee with a ring in no time! …well, maybe not, but it’s worth a shot!
Why You’ll Love Marry Me Chicken
- It only takes 33 minutes to make 4 servings of this incredible creamy and flavorful chicken dish.
- You can make this dish in just one pan, making clean-up super easy and quick!
- This easy chicken dinner recipe seems like a really high-end and fancy dish, but is super simple. It’s great if you need to make an impressive meal, but don’t want something super difficult!
Ingredients for Marry Me Chicken Recipe
- Chicken breasts – Be sure to trim and clean your chicken before you season it and dredge it in flour.
- All-purpose flour – Use flour to dredge the chicken and help get the sauce and seasonings to stick to the chicken.
- Chicken broth – This will become the base of your sauce and will help to deglaze the skillet after you cook the chicken breast.
- Heavy cream – Use heavy cream to make the sauce creamy and delicious.
- Parmesan cheese – If you don’t want to use parmesan cheese, you can use mozzarella instead.
- Butter – Salted or unsalted butter will both work well.
- Olive oil – Feel free to swap the olive oil for avocado oil, vegetable oil, or more butter.
- Minced garlic – Mince your own garlic cloves, or buy the pre-minced garlic in a jar.
- Dried oregano, red pepper flakes, dried oregano – Use these seasonings to add the perfect flavor palette to this easy chicken recipe.
- Salt and pepper – The chicken breast only need to be seasoned with salt and pepper since the rest of the dish has tons of flavor.
- Sundried tomatoes – Don’t leave these out! It may sound a little weird, but trust me it’s so delicious.
- Basil leaves – Chop up some fresh basil leaves, or parsley, and garnish the chicken with it.
How to Make Marry Me Chicken
- Season the chicken breasts with salt and pepper, then dredge in flour and shake off the excess.
- Add olive oil and butter to a large skillet and heat it over medium heat. Place the flour dredged chicken breasts into the pan and cover it with a lid.
- Cook chicken for 8 minutes on each side, until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Once cooked, transfer chicken to a plate and set aside,
- Sauté minced garlic in the same large skillet until fragrant. Add chicken broth into the pan to deglaze it, and scrape any bits that are stuck on the bottom of the pan.
- Turn the heat to medium-low, then pour in the heavy cream and add parmesan cheese. Stir well and bring the cheese sauce to a simmer for 2 minutes, then season it well with red pepper flakes, thyme, and oregano.
- Add the sun dried tomatoes to the skillet and then place the previously cooked chicken breast back into the sauce. Spoon sauce on top of the chicken and let it simmer for 4-5 minutes until it thickens.
- Garnish with chopped fresh basil and serve over pasta or rice.
What to Serve with Marry Me Chicken
Make some garlic bread or breadsticks to pair with marry me chicken. You can make a simple side salad with this seven layer salad recipe or antipasto salad too. Or, make some appetizers like fried ravioli or mozzarella sticks.
Don’t forget to make your favorite pasta or rice to serve your chicken over!
How to store Leftover Marry Me Chicken
FRIDGE: Place leftovers into an airtight container and store in the refrigerator for up to 3 days. To reheat, place leftover in a skillet and add a splash of heavy cream to help reconstitute the sauce.
Heavy cream based sauces tend not to freeze well, but you can try to freeze it if you’d like! Chicken dishes tend to last for about 2 months in the freezer.
Store the chicken on its own, not in the same dish as leftover pasta or rice.
Can I use half and half instead of heavy cream?
Yes, half and half can be used as a substitute for heavy cream in the sauce recipe. You can also use whole milk, but milk and half and half won’t make it as creamy and rich as heavy cream will.
Can I use fish instead of chicken?
Fish would taste incredible with this combination of flavors. Use salmon, tilapia or cod and make sure that you adjust the cook time accordingly.
- Top each plate with fresh parmesan and freshly chopped herbs to add extra cheesiness and flavor to the dish.
- If your chicken breast are super thick, cut the horizontally to thin them out so that they will each cook more evenly.
- You can swap out the chicken breast for chicken thighs, but beware that the cook time may need to increase a bit.
Let me know if you get a proposal after serving this dish! Cause it’s just that good!
More Chicken Recipes You’ll Love
- These Mini Chicken Pot Pies are one of my favorite quick and easy dinners.
- Skip the take-out and make the most perfect Orange Chicken right in your own kitchen.
- Have any sickness at your house? This Chicken Noodle Soup is so comforting and full of nutritients.
- No Peek Chicken is another fabulous one pan dish to make for easy clean-up!
- 4 boneless skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 Tablespoons all-purpose flour
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- 1 teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ cup chopped sundried tomatoes
- Chopped basil leaves garnish if desired
- Serving suggestions: Cooked rice or pasta
- Season chicken with salt and pepper, then dredge in flour and shake off any excess.
- In a large skillet, heat olive oil and butter over medium heat. Swirl pan to coat evenly.
- Place the whole chicken breasts in the pan and cover with a lid. Cook for 8 minutes on each side or until golden brown and cooked through to 165 degrees Fahrenheit in the thickest part of the chicken breast.
- Transfer chicken onto a place, cover and set aside.
- Saute the garlic in the same pan for a minute or until fragrant. Add the chicken broth and deglaze pan, scraping any bites stuck to the bottom of the pan with a wooden spoon.
- Turn the heat to medium-low, then add the heavy cream and parmesan cheese to the skillet. Bring the sauce to a simmer for about 2 minutes, then season with red pepper flakes, thyme and oregano.
- Add the sun dried tomatoes to the skillet and put the chicken breast back in the sauce, spooning sauce onto the top of the chicken breasts.
- Let the sauce simmer to thicken for 4-5 minutes.
- Garnish with chopped fresh basil leaves and serve over warm pasta or rice.