Marry Me Chicken is one of those dishes that feels like a warm hug on a plate. Imagine perfectly seared chicken cutlets nestled in a creamy, dreamy sauce with a hint of sun-dried tomatoes and fresh basil. This recipe is not just a dinner option; it’s a statement. Whether you’re cooking for a special someone, hosting a dinner party, or simply looking to impress, this dish nails it every time. Trust me when I say that once you serve this up, you might just get a proposal—or at least some serious praise!

Why you’ll love this dish

What elevates Marry Me Chicken above the rest? It’s the harmonious blend of flavors and the ease of preparation. This dish is perfect for busy weeknights when you want something impressive but don’t have hours to spend in the kitchen. Plus, it’s a crowd-pleaser—you’ll find that kids and adults alike will gobble it up. With a combination of pantry staples and fresh ingredients, it’s both budget-friendly and indulgent.

“I made this for my husband on a whim, and he was blown away. The sauce is rich, and the flavors are to die for! I’ve added it to our regular meal rotation.” — Happy Home Cook

Preparing Marry Me Chicken Recipe

Ready to impress? This dish may sound gourmet, but the process is straightforward. You’ll start by seasoning and dredging the chicken, searing it to golden perfection, and then creating a luscious sauce that brings everything together.

First, season your chicken breast cutlets with salt and pepper.
Dredge them in flour, shaking off any excess.
In a skillet, heat olive oil and butter and sear the chicken until golden brown.
Sauté garlic, deglaze with chicken broth, and stir in heavy cream and Parmesan until creamy.
Add your herbs and sun-dried tomatoes, return the chicken to the pan, and simmer until the sauce thickens.

It’s as simple as that!

What you’ll need

Gathering the right ingredients is the first step in crafting this culinary delight. Here’s what you’ll need:

3 pieces Chicken breasts (sliced into thin cutlets)
1/2 teaspoon Salt
1/4 teaspoon Black pepper
6 tablespoons All-purpose flour (for dredging)
2 tablespoons Olive oil
2 tablespoons Unsalted butter
3 cloves Garlic (minced)
1 cup Chicken broth
1 cup Heavy cream (or coconut cream for dairy-free)
1/2 cup Parmesan cheese (freshly grated)
1 teaspoon Chili flakes
1/4 teaspoon Oregano
1/4 teaspoon Thyme
1/3 cup Sundried tomatoes (chopped, oil-packed)
1 tablespoon Fresh basil (chopped, for garnish)

Pro tips: Feel free to substitute coconut cream for dairy-free options or adjust the spices to suit your palette.

Step-by-step instructions

Let’s break down the cooking process into easy-to-follow steps:

Season Chicken: Start by seasoning chicken cutlets with salt and pepper.
Dredge: Coat the seasoned chicken in flour, ensuring to shake off any excess.
Sear Chicken: Heat olive oil and butter in a skillet over medium heat. Sear the chicken cutlets on both sides until golden brown, then set them aside.
Sauté Garlic: In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
Deglaze: Pour in the chicken broth to deglaze the pan, scraping up any delicious browned bits.
Make the Sauce: Lower the heat to medium-low, then add in the heavy cream and Parmesan cheese. Let it simmer for about 2-3 minutes until it thickens slightly.
Season & Combine: Stir in chili flakes, oregano, thyme, and the sun-dried tomatoes, mixing well.
Return Chicken: Add the seared chicken back into the skillet and let it simmer until the sauce thickens further, about 5-7 minutes.
Garnish & Serve: Finish with fresh basil on top and serve immediately.

Best ways to enjoy it

Marry Me Chicken has so much versatility when it comes to serving. Consider pairing it with:

Pasta: A simple spaghetti or fettuccine tossed in olive oil can soak up the sauce beautifully.
Rice: Fluffy jasmine or basmati rice creates a perfect foundation for this saucy dish.
Crusty Bread: Nothing beats dipping warm, crusty bread into that creamy sauce to savor every bite.

Storage and reheating tips

Have leftovers? Marry Me Chicken stores quite well! Place it in an airtight container in the fridge where it will last for 3-4 days. When you’re ready to indulge again, gently reheat it on the stove over low heat, adding a splash of chicken broth if the sauce gets too thick.

Helpful cooking tips

Don’t skip the sear: It’s key to flavor! A good brown crust adds depth to the dish.
Freshly grated cheese is best: Pre-grated cheese can contain anti-caking agents that affect the sauce’s texture.
Minimize leftovers: If cooking for one or two, consider reducing the chicken quantity and save other ingredients for a later use.

Creative twists

How about spicing it up? Here are some variations to make this dish your own:

Add veggies: Spinach or asparagus tossed in during the sauce-making step can add color and nutrition.
Spice it up: Increase the chili flakes for a heat kick or add a dash of lemon zest for brightness.
Go herby: Experiment with different herbs like rosemary or parsley for a fresh twist.

Common questions

What’s the prep time?
Prep takes about 15-20 minutes, with cooking another 15-20 minutes, so you can serve this in under an hour.
Can I make it dairy-free?
Absolutely! Substitute the heavy cream with coconut cream and omit the cheese or use a dairy-free version.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze them for longer storage. Just reheat gently as mentioned earlier.

Now that you’ve got the lowdown on Marry Me Chicken, it’s time to hit the kitchen and whip up this showstopper. Your taste buds (and maybe even your loved ones) will thank you!

Marry Me Chicken

A creamy and flavorful chicken dish with sun-dried tomatoes and fresh basil that’s perfect for impressing loved ones or entertaining guests.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Dinner, Main Course

Cuisine American, Italian

Servings 3 pieces

Calories 600 kcal

Ingredients

Main ingredients

3 pieces Chicken breasts (sliced into thin cutlets)
1/2 teaspoon Salt
1/4 teaspoon Black pepper
6 tablespoons All-purpose flour (for dredging)
2 tablespoons Olive oil
2 tablespoons Unsalted butter
3 cloves Garlic (minced)
1 cup Chicken broth
1 cup Heavy cream (or coconut cream for dairy-free)
1/2 cup Parmesan cheese (freshly grated)
1 teaspoon Chili flakes
1/4 teaspoon Oregano
1/4 teaspoon Thyme
1/3 cup Sundried tomatoes (chopped, oil-packed)
1 tablespoon Fresh basil (chopped, for garnish)

Instructions

Preparation

Season chicken cutlets with salt and pepper.
Dredge the seasoned chicken in flour, shaking off any excess.
In a skillet, heat olive oil and butter and sear the chicken cutlets until golden brown, then set aside.
In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
Lower the heat and add in the heavy cream and Parmesan cheese. Let it simmer until the sauce thickens, about 2-3 minutes.
Stir in chili flakes, oregano, thyme, and sun-dried tomatoes.
Return the seared chicken to the skillet and let it simmer until the sauce thickens further, about 5-7 minutes.
Garnish with fresh basil and serve immediately.