Marry Me Chicken - Recipes GLTasty

Marry Me Chicken is creamy, juicy, and bursting with flavor! It’s said that this chicken dinner is so delicious that if you make it for your partner, a marriage proposal might just follow.

This creamy chicken isn’t just for date night—it’s a family-friendly dish that’s sure to win over any crowd. You only need a few ingredients and about 30 minutes to pull it off.

One of my most popular recipes is my Instant Pot Tuscan Chicken, loved for its creamy sauce, garlic, parmesan, and sundried tomatoes. It’s hard to beat that combo. Marry Me Chicken is just as amazing—maybe even a step up. It might seem similar, but the flavor and texture set it apart.

Another go-to is my creamy lemon chicken, ready in just 25 minutes. If you haven’t tried it yet, you should—it’s a keeper!

What is Marry Me Chicken?
The name’s a bit odd, I know. When I first heard it, I was puzzled—who’s marrying who? The idea is that this dish is so incredible that if you cook it for your partner, they’ll fall for your skills and propose on the spot. The way to a heart is through the stomach, after all. Ready to give it a shot? Let’s cook!

How to Make Marry Me Chicken
This recipe is super simple and takes less than 30 minutes. It’s perfect for a spontaneous dinner as long as you’ve got the ingredients ready.

What You’ll Need:

Chicken breast – Sliced into cutlets by cutting them in half to thin them out. Whole breasts work too, but you’ll need to bake them to finish cooking. I like cutlets best here.
Flour, salt, and pepper – For dredging the chicken to get that golden, crispy crust.
Olive oil and butter – I brown the chicken with both for extra flavor. You can swap in sundried tomato oil for a tasty twist.
Garlic – It makes everything better!
Chicken or vegetable stock – Chicken stock is my pick, but veggie stock does the trick if that’s what you have.
Heavy cream and parmesan cheese – For that rich, creamy sauce. Don’t use light cream—it won’t thicken properly.
Chili flakes, dried oregano, and thyme – To spice things up a bit.
Sundried tomatoes – The magic ingredient that makes this dish special.
Fresh basil leaves – A fresh touch at the end.

The Directions
Dredge the chicken in seasoned flour, shaking off the excess, and set it on a plate (don’t stack them—they’ll stick). Heat the oil and butter in a heavy pan over medium heat. Brown the chicken on both sides until golden, then transfer it to a warm plate, cover, and set aside.

Sauté the garlic for a minute until it smells great. Pour in the stock and scrape up any bits stuck to the pan with a wooden spoon. Add the heavy cream and parmesan, letting the sauce simmer for a couple of minutes. Season with chili flakes and oregano. Taste and adjust with salt and pepper, then stir in the sundried tomatoes. Slide the chicken back into the sauce and let it simmer until thickened.

Finish with chopped fresh basil and serve warm over pasta or rice.

What to Serve It With
I love this over pasta—my garlic butter pasta is a perfect match, but plain pasta works too if you’ve got lots of sauce. It’s also great with mashed potatoes, rice, or crusty bread (homemade breadsticks are a hit!). For a low-carb option, try zucchini noodles, butternut squash, or cauliflower rice.

Top Tips

You can find chicken cutlets at most stores, or just slice a breast in half yourself.
Add a splash of sundried tomato oil when sautéing the garlic for more flavor.
Stick to heavy cream—light cream won’t thicken the sauce enough.
Grate your own parmesan from a block; pre-grated stuff lacks flavor and doesn’t melt as well.

Storing Tips
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or oven with a bit of water to thin the sauce—it thickens up in the fridge. Freezing isn’t great for creamy sauces; they can turn grainy.

More Easy Chicken Dinners

Teriyaki Chicken Stir Fry
Easy Chicken Scampi Recipe
Cheesy Chicken Fajita Casserole
Creamy Lemon Chicken
Garlic Butter Chicken Tenders
Baked Chicken Tacos
Butter Chicken
Sheet Pan Chicken Thighs

Marry Me Chicken Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients:

3 large boneless, skinless chicken breasts, sliced into thin cutlets
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons (50 grams) all-purpose flour
2 tablespoons (30 ml) olive oil
2 tablespoons (28 grams) unsalted butter
3 cloves garlic, minced
1 cup (240 ml) chicken stock
1 cup (240 ml) heavy cream
½ cup (43 grams) grated parmesan cheese
1 teaspoon chili flakes
¼ teaspoon oregano
¼ teaspoon thyme
⅓ cup sundried tomatoes, chopped
1 tablespoon fresh basil leaves

Instructions:

Season chicken with salt and pepper, dredge in flour, and shake off excess.
Heat olive oil and butter in a large skillet over medium heat, swirling to coat.
Brown chicken 4-5 minutes per side until golden and cooked through. Transfer to a plate, cover, and set aside.
Sauté garlic for a minute until fragrant. Add stock, scraping the pan to loosen bits.
Lower heat to medium-low, add cream and parmesan, and simmer for a couple of minutes.
Season with chili flakes, oregano, and thyme. Adjust salt and pepper to taste.
Stir in sundried tomatoes, return chicken to the sauce, and simmer until thickened.
Garnish with fresh basil and serve warm over pasta or rice.

Notes:

Slice your own cutlets or buy them pre-cut.
Add sundried tomato oil with the garlic for extra flavor.
Use heavy cream to ensure the sauce thickens.
Freshly grated parmesan works best.
Store leftovers in the fridge for 3 days; reheat with a splash of water. Avoid freezing.