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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 or Seared Scallops next for more date night meals.

a cast iron skillet with marry me chicken

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
ingredients for marry me chicken in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

How to make marry me chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying chicken in a skillet and then making a roux

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.

adding parmesan and basil to a cast iron skillet of marry me chicken

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. 😉
  • 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.
a plate of marry me chicken, mashed potatoes, and green beans

What to serve with marry me chicken

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.
closeup of a skillet with marry me chicken

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.

a cast iron skillet with marry me chicken
4.94 from 60 votes

Marry Me Chicken

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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 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


  • 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.


  • 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. 


Calories: 486kcal, Carbohydrates: 14g, Protein: 30g, Fat: 33g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 154mg, Sodium: 361mg, Potassium: 891mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1330IU, Vitamin C: 7mg, Calcium: 146mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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4.94 from 60 votes (16 ratings without comment)

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  1. M.S. says:

    5 stars
    First thing first, amazing flavor rolls off the tongue as always! This is my 2nd recipe of yours and personally you are still undefeated!

    Here are MY mistakes, I used pre-grated Parmesan at the end and it curdled the roux. I was a little saddened by the appearance afterwards. Also, I used a garlic and herbs seasoning spice in addition to the garlic and salt when searing the chicken. This turned the entire cream a red color and made it extra salty. lol so the appearance was off since the very beginning.

    When I make this again, I won’t be making those 2 additions anymore lol

    But nonetheless it was sooooo good. I did a little eye roll at first bite!! LOL!!!

    1. Miranda @ Salt & Lavender says:

      Thank you so much!! Very happy it’s going on repeat. 🙂

  2. Carolina Canedo says:

    5 stars
    This recipe is so delicious. I decided to try to freeze one portion of the chicken, I know it’s not recommended BUT I was not disappointed at all, it was just as delicious as the first time. This is a keeper recipe, Loved it!!!

    1. Natasha says:

      That’s great to hear!! Thank you, Carolina!

  3. Diana says:

    5 stars
    This is delicious and so easy to make. Full of flavour! Thank you!

    1. Natasha says:

      You’re very welcome, Diana! Appreciate your 5-star review!

  4. Julie says:

    Utterly fantastic!! I have made this a few times now and it’s a firm hit, so thank you. It’s definitely on the menu regularly from now!

    1. Natasha says:

      That’s so nice to hear, Julie! 😀 Thank you!

  5. Jenny says:

    5 stars
    I have heard about Marry Me Chicken for so long now, but never tried it. And now that I have, I can definitely understand the hype – this was sublime 🥰. So incredibly delicious- and that sauce was to die for. I served it over fettuccine, which was perfect for the sauce. Definitely one of my favorite recipes ever! Thank you Natasha! ❤️

    1. Natasha says:

      I’m so happy you enjoyed it, Jenny!! 😀 Thanks for your review!! XO

  6. Caytie Burgin says:

    Delicious!!! I am doing keto right now. If I
    Use chicken broth instead of wine… do you happen to know the total carbs? I was thinking it would be close to zero! 🙂 hooing this is true!!

    1. Natasha says:

      Hi! I am not sure – sorry!

  7. Pinky says:

    5 stars

  8. Grace says:

    Great recipe…but for marry me chicken can I use full Italian seasonings?

    1. Natasha says:

      Hi! I am not sure what you mean by “full Italian seasonings”? Do you mean subbing the oregano for Italian seasoning? That would be fine.

  9. Gina says:

    Can i use boneless,skinless chicken thighs?

    1. Natasha says:

      You bet!