Tender chicken in a tasty sauce, this Marry Me Chicken speaks for it’s name. A delicious dinnertime recipe the whole family will enjoy.
If you have never tried Marry Me Chicken, you are absolutely missing out. This is one of our favorite recipes ever.
There is just so much flavor in this super simple dinnertime dish, that literally will make you want to make it over and over again.
Chicken is one of my favorite recipes, so it is something that we make more often than not, but everyone begs for this Marry Me Chicken Recipe.
You can serve this as is, but we love to serve this over some pasta and make it a nice hearty meal. It really fills you up.
There is nothing that you will not like in this Marry Me Chicken and you will see why it speaks for it’s name.
If you are looking for that recipe, that everyone will want seconds – then you need to put this one on your menu.
Some of my other favorite chicken recipes that we have on our site include: French Onion Chicken, Whole Roasted Chicken and Chicken Parmesan Sandwiches.
WHY THIS RECIPE WORKS:
- Easily available ingredients help this come together nicely
- The sauce drenches the chicken giving it so much flavor.
- Very mellow with a tiny kick from the red pepper flakes, it is perfect for the whole family.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Thin sliced boneless skinless chicken breasts
Kosher salt
Black pepper
Garlic powder
Onion powder
Olive oil
Butter
Garlic
Unsalted chicken stock
Heavy cream
Sundried tomatoes
Parmesan cheese
Dried Italian seasoning
Crushed red pepper flakes
Fresh chopped basil for garnish
HOW TO MAKE MARRY ME CHICKEN, STEP BY STEP:
- Preheat the oven to 375 degrees F. Season the chicken on both sides with the salt, pepper, garlic powder, and onion powder, set aside.
- In a large cast iron or regular skillet over medium-high heat, add the olive oil, once hot, sear the chicken on both sides until golden brown.
- Remove the chicken from the skillet and place them on a plate.
- Lower the heat to medium and add the butter until melted. Next, add the garlic, stirring constantly until fragrant.
- Add the chicken stock and scrape the bottom of the pan to get any stuck-on bits.
- Then, add the heavy cream, sun-dried tomatoes, cheese, Italian seasoning, and red pepper flakes.
- Stir until combined. Bring to a simmer and simmer for about 5 minutes.
- Add the chicken breasts back to the pan along with any juices on the plate and cover with the sauce (you can do this by spooning the sauce on top of the chicken).
- Place in the oven and bake for 15-20 minutes until the internal temperature reaches 165 degrees F.
- Serve immediately with a garnish of fresh basil if desired.
CAN I USE ANOTHER CHICKEN TYPE?
While the thin cut chicken breasts work really well and are convenient. You can use regular chicken breasts and cut them in half as well.
If you want to completely swap chicken, you can use boneless, skinless chicken thighs. I would use about 6 for this recipe to get roughly the same amount of servings.
DO I HAVE TO USE HEAVY CREAM?
While the heavy cream makes this a nice and rich sauce, you can lighten it up and use half and half instead.
One thing that I DO NOT recommend using is milk for this recipe, stick to heavy cream or half and half.
WHAT SHOULD I SERVE THIS MARRY ME CHICKEN RECIPE WITH?
While you can serve it on it’s own, the sauce is the best part and you do not want to let that go to waste.
We love to serve it over pasta, mashed potatoes or even rice. You can serve it however you like.
Also having a bread side soaks up that sauce nicely and tastes amazing.
IS THIS SPICY?
No, this is not a spicy recipe. We do add a small amount of crushed red pepper flakes but it doesn’t do much towards the heat.
But if you would want to eliminate any heat, you can omit the crushed red pepper flakes altogether.
HOW TO STORE:
This can be stored in an airtight container with the sauce where it will keep for up to 3 days.
You can also freeze this recipe, place in a freezer container and it will keep for up to 3 months.
To defrost, remove to the refrigerator overnight until thawed. To reheat, we recommend heating in the oven in a skillet or on the stovetop until heated through.
TIPS AND TRICKS:
- Other chicken can be used, see above on types.
- If you don’t want any spice at all, omit the crushed red pepper flakes.
- Serve this with pasta, mashed potatoes and rice if desired.
- This can be frozen, see above on how to do that.
- Half and half can use used in place of the heavy cream, do not use milk.
- I highly suggest serving this with the fresh basil, it really gives it a complimentary flavor.
- Double this recipe by making in 2 different pans.
Love a good chicken recipe that you will not be able to put down your fork to? Then you need this Marry Me Chicken in your life.
If you like this recipe you might also like:
If you’ve tried this MARRY ME CHICKEN or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Marry Me Chicken
Ingredients
- 4 thin sliced boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 4 cloves garlic minced
- 1 cup unsalted chicken stock
- 1 cup heavy cream
- ½ cup chopped sundried tomatoes drained
- ½ cup grated parmesan cheese
- 2 teaspoons dried Italian seasoning
- ½ teaspoon crushed red pepper flakes
- Fresh chopped basil for garnish
Instructions
- Preheat the oven to 375 degrees F. Season the chicken on both sides with the salt, pepper, garlic powder, and onion powder, set aside.
- In a large cast iron or regular skillet over medium-high heat, add the olive oil, once hot, sear the chicken on both sides until golden brown.
- Remove the chicken from the skillet and place them on a plate.
- Lower the heat to medium and add the butter until melted. Next, add the garlic, stirring constantly until fragrant.
- Add the chicken stock and scrape the bottom of the pan to get any stuck-on bits.
- Then, add the heavy cream, sun-dried tomatoes, cheese, Italian seasoning, and red pepper flakes.
- Stir until combined. Bring to a simmer and simmer for about 5 minutes.
- Add the chicken breasts back to the pan along with any juices on the plate and cover with the sauce (you can do this by spooning the sauce on top of the chicken).
- Place in the oven and bake for 15-20 minutes until the internal temperature reaches 165 degrees F.
- Serve immediately with a garnish of fresh basil if desired.
Notes
- Pasta is not included in nutritional value.
- Other chicken can be used, see above on types.
- If you don’t want any spice at all, omit the crushed red pepper flakes.
- Serve this with pasta, mashed potatoes and rice if desired.
- This can be frozen, see above on how to do that.
- Half and half can use used in place of the heavy cream, do not use milk.
- I highly suggest serving this with the fresh basil, it really gives it a complimentary flavor.
- Double this recipe by making in 2 different pans.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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