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Win hearts with this easy marry me chicken recipe! The depth of flavor in the perfectly seasoned creamy tomato sauce is incredible in this 30-minute meal.
Try my Simple Filet Mignon, Marry Me Chicken Pasta, or Seared Scallops next.
Why you’ll love it
You’ll say a thousand times “Yes!” to this easy chicken recipe. Supposedly, marry me chicken will snag you a spouse if you make it for that special someone. Who can resist the tomato-y, creamy, garlicky, white wine-y, herby, totally delicious magic?
As with most of the creamy chicken recipes in the Salt & Lavender arsenal, this one is hassle-free and quick to make with a simple technique. Marry me chicken was popularized on TikTok, but I’m hoping my take on it will be the one you fall in love with!
What you’ll need
- Chicken breasts – we’re cutting boneless skinless chicken breasts in half lengthwise so they cook faster and more evenly
- Garlic powder – along with salt & pepper, it seasons the chicken directly
- Butter and olive oil – for sautéing
- Flour – to thicken the sauce
- Garlic – adds more savory flavor
- White wine – an elegant touch. Use a dry white like pinot grigio or sauvignon blanc, not a cooking wine. Use chicken broth if needed.
- Heavy cream – to make the sauce luxurious
- Tomato paste and sun-dried tomatoes – for that rich tomato flavor
- Oregano and basil – dried oregano and fresh basil are meant to be together
- Red pepper flakes – they add a gentle warmth and really do enhance the dish, so unless you absolutely can’t tolerate even a hit of spice, I’d keep them in
- Parmesan – the final cheesy touch
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use my 10.25″ Le Creuset skillet for many of my skillet chicken recipes.
- A Microplane zester is a simple way to grate the parmesan.
- Use a classic chef’s knife to easily slice the chicken, and an instant read thermometer is the easiest way to know it’s cooked through to 165F.
How to make marry me chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken in half to make four cutlets. Season them, and then pan sear until cooked through. Transfer to a plate, and cover. To the skillet, add the flour and garlic, cooking for about a minute.
Pour in the wine, and whisk so that the flour dissolves. Simmer, and reduce by half. Stir in the cream, tomatoes and tomato paste, oregano, and red pepper flakes.
After letting it thicken to your desired consistency, remove from the heat, and stir in the parmesan and basil. Return the chicken, and season with extra salt & pepper if needed.
Helpful tips
- Grate your own parmesan cheese! The pre-grated kind doesn’t melt or taste as good, and it tends to clump together.
- Sun-dried tomatoes sometimes come in jars packed in oil, or you can get them dry-packed without oil. They will often come julienne-cut (thin strips), but you can definitely chop them to a more manageable size if yours don’t.
- Be sure to let your skillet heat up sufficiently before you add the chicken. It helps achieve a nice sear!
Substitutions and variations
- This recipe has the perfect marriage of flavors, so I recommend making it the first time as suggested. 😉 Or try my Baked Marry Me Chicken or Marry Me Chicken Meatballs instead for other methods!
- If you’re not a fan of sun-dried tomatoes, I would chop up a small tomato and use it instead, or leave them out altogether.
- You could add a handful of fresh spinach in towards the end until it wilts.
- I don’t recommend subbing the cream. The acidity in tomatoes is likely to curdle the sauce, and it won’t taste as good.
What to serve with marry me chicken
- A dinner roll, a veggie side like my Easy Roasted Asparagus or Sautéed Green Beans or Maple Roasted Beets and Carrots, and a simple Baked Potato or Mashed Potatoes make this a fantastic meal. Even my Simple Risotto.
- Round it out with a salad for balance. Try my Cucumber Tomato Avocado Salad or spring mix with this Creamy Balsamic Dressing.
Leftovers and storage
- Store marry me chicken for 3-4 days in a covered container in the fridge.
- Reheat in a saucepan over a low heat slowly until warmed through.
- Creamy sauces don’t freeze well, so I wouldn’t recommend doing that.
More easy chicken recipes
If you said yes to this marry me chicken recipe, leave a star rating and review below! You can also tag me #saltandlavender on Instagram if you made it.
Marry Me Chicken
Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon flour
- 4 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy/whipping cream
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes see note
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup freshly grated parmesan cheese
- 1 small handful fresh basil chopped/torn
Instructions
- Cut the chicken breasts in half lengthwise to make four thinner pieces. Sprinkle them with the garlic powder and salt & pepper.
- Add the butter and olive oil to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Cook the chicken for about 5-6 minutes/side or until it's golden and cooked through (165F). Transfer the chicken to a plate and loosely tent it with foil to keep it warm (turn the heat off while doing this step).
- Turn the heat back on to medium, and add the flour and garlic to the skillet (the pan should still be hot, but if it's not, let it warm up a bit first). Let it cook for about a minute or so, stirring often.
- Pour in the wine and whisk it until the flour has dissolved. Let it bubble until the liquid has reduced by half.
- Stir in the cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes, and then let it simmer for a few minutes until it's thickened to your desired consistency (turn the heat down if it's rapidly boiling).
- Take the skillet off the heat and stir in the parmesan and basil.
- Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper as needed.
Notes
- Use parmesan cheese from a block that you’re grating yourself for best results. The pre-grated kind doesn’t taste or melt as well, and it tends to clump together.
- If your sun-dried tomatoes are packed in oil, drain them first. If they aren’t already cut into small pieces/strips, I recommend chopping them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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There was no sauce as pictured in the photo. Must have to triple it.
Hi Elaine! I’m sorry to hear that. Did you maybe cook it down too much?
So amazing !!!
Thanks, Barbara!