Marry Me Chicken
Marry Me Chicken is a rich, savory skillet dish featuring tender pan-seared chicken breasts bathed in a velvety parmesan and sun-dried tomato sauce. Known for its intense, crave-worthy flavor profile, this comfort food staple perfectly balances the richness of heavy cream with the tangy bite of sun-dried tomatoes, roasted garlic, and fresh herbs.
Pick your version
- Quick & Easy — fastest version for weeknights
- Classic — the internet-famous original-style version
- Best Possible — maximum flavor, better technique, no shortcuts
- Limited Equipment — basic tools, simple method, no special gear
Classic
Ingredients
Equipment
Method
- Slice the chicken. Place the chicken breasts flat on a cutting board and carefully slice them in half horizontally to make 6 thinner chicken cutlets. Thin cutlets cook faster and stay more tender.
- Chop the tomatoes. Chop the sun-dried tomatoes into small bite-sized pieces.
- Chop the garlic. Peel the garlic cloves and mince them finely into very small pieces.
- Season the chicken. Sprinkle the salt and black pepper evenly over both sides of the chicken cutlets.
- Heat the pan. Place a large frying pan over medium-high heat and add the olive oil.
- Sear the chicken. Once the oil looks shiny and hot, add the chicken cutlets. Cook for 4–5 minutes without moving them, then flip and cook for another 4–5 minutes, until golden brown on both sides.
- Rest the chicken. Transfer the chicken to a dinner plate. The chicken may not be fully cooked through yet, and that is fine because it will finish cooking in the sauce.
- Make the flavor base. Reduce the heat to medium. In the same pan, add the minced garlic and stir constantly for 1 minute. Do not let it brown or burn.
- Add the herbs. Stir in the thyme and red pepper flakes if using. Cook for 30 seconds.
- Add the liquids. Pour in the chicken broth and heavy cream. Scrape the bottom of the pan with a spatula to loosen the browned chicken bits.
- Add the cheese and tomatoes. Stir in the grated Parmesan cheese and chopped sun-dried tomatoes.
- Simmer the sauce. Bring the sauce to a gentle simmer and cook for about 3 minutes, until the cheese melts and the sauce thickens slightly.
- Return the chicken. Add the chicken and any juices from the plate back into the pan. Spoon the creamy sauce over the chicken.
- Finish cooking. Reduce the heat to low and simmer for about 5 minutes, until the chicken is cooked through and has absorbed some of the sauce.
- Serve. Turn off the heat and serve immediately. Serve as-is, or with pasta, rice, or bread.
Limited Equipment Marry Me Chicken
Ingredients
Equipment
Method
- Place the chicken breasts flat on a cutting board and carefully slice them in half sideways to turn 2 thick breasts into 4 thin cutlets. Mince the garlic, chop the sun-dried tomatoes into bite-sized pieces, and measure out the cream, broth, and spices before cooking. If your Parmesan is not pre-grated, grate it with any basic grater you have, or chop it very finely with a knife.
- Season the chicken. Sprinkle both sides of the 4 chicken cutlets evenly with salt and black pepper.
- Heat the pan. Place a large frying pan over medium-high heat. Add the olive oil and butter, then let the butter melt and gently bubble.
- Cook the chicken. Add the chicken cutlets to the hot pan and cook without moving them for 4–5 minutes, until the bottom is golden brown. Flip and cook the other side for another 4–5 minutes, until cooked through and no longer pink inside.
- Remove the chicken. Transfer the cooked chicken to a plate and let it rest. Do not clean the pan, because the brown bits and juices will flavor the sauce.
- Cook the garlic. Reduce the heat to medium-low. Add the minced garlic to the pan and stir for about 1 minute, until fragrant. Do not let it turn dark or bitter.
- Make the sauce base. Pour in the chicken broth and scrape the bottom of the pan with a spatula or spoon to loosen the browned bits.
- Add the cream and flavorings. Stir in the heavy cream, Parmesan, chopped sun-dried tomatoes, dried oregano, and chili flakes if using.
- Thicken the sauce. Let the sauce gently bubble for 2–3 minutes, stirring occasionally, until it thickens slightly.
- Bring it all together. Return the chicken and any juices from the plate to the pan. Spoon the sauce over the chicken and let everything warm together for 1 minute.
- Finish and serve. Turn off the heat. Add fresh basil or spinach if using, then serve immediately.