Marry Me Chicken
Marry Me Chicken is a legendary dish famed for its rich, creamy, and deeply flavorful sauce that has gained romantic notoriety—rumor has it, it’s so irresistible it could inspire a marriage proposal. A modern classic rooted in American cuisine with Tuscan influences, this dish combines tender seared chicken breasts in a luscious sun-dried tomato cream sauce, infused with garlic, parmesan, and fresh herbs. It's perfect for a romantic dinner, special occasion, or when you simply want to impress.
Equipment
- Large skillet
- Chef's Knife
- Cutting board
- Heatproof spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- 4 pieces boneless, skinless chicken breasts pounded to even thickness, around 6 oz each
- 1 tsp kosher salt divided
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil extra virgin
- 2 cloves garlic minced
- 1 cup chicken broth low-sodium
- ¾ cup heavy cream room temperature
- ½ cup grated Parmesan cheese freshly grated preferred
- ½ tsp crushed red pepper flakes optional – adjust to heat preference
- ½ cup sun-dried tomatoes oil-packed, sliced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ¼ cup fresh basil chiffonade or roughly torn
Instructions
- Season chicken breasts with 1/2 teaspoon of kosher salt and the black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Sear chicken breasts for 4–5 minutes per side, until golden brown and nearly cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant—do not burn the garlic.
- Deglaze the pan with chicken broth, scraping up browned bits from the bottom. Let simmer 2–3 minutes to reduce slightly.
- Stir in heavy cream, Parmesan cheese, remaining 1/2 teaspoon salt, oregano, thyme, and red pepper flakes. Stir continuously until the cheese melts and the sauce is smooth.
- Add sun-dried tomatoes and simmer the sauce for another 2–3 minutes to intensify flavors.
- Return chicken to the skillet, nestling it into the sauce. Cover and simmer for 8–10 minutes on low heat (300°F / 150°C), until chicken is fully cooked (internal temp 165°F / 74°C).
- Finish with fresh basil before serving.
Notes
- Dairy-Free: Substitute the heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative.
- Make Ahead: The sauce can be prepared a day in advance and gently reheated before adding chicken.
- Protein Tip: Pork chops or salmon fillets can also be used in place of chicken—adjust cooking time accordingly.
Nutrition
Calories: 312kcalCarbohydrates: 8gProtein: 7gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 62mgSodium: 872mgPotassium: 362mgFiber: 1gSugar: 1gVitamin A: 1114IUVitamin C: 15mgCalcium: 169mgIron: 1mg
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