Marry Me Chicken
Marry me chicken is a creamy, Tuscan-style skillet dinner of seared chicken breasts in a rich sauce of cream, parmesan, garlic and sun-dried tomatoes. Thin cutlets brown quickly and stay tender, and the browned bits left in the pan give the sauce its deep, savoury flavour.
By Priya Raman
Published
- Prep Time
- 10 mins
- Cook Time
- 25 mins
- Total Time
- 35 mins
- Servings
- 4 servings
How do you make Marry Me Chicken?
Cut 2 large chicken breasts into 4 thin cutlets, season, dust with flour and sear in oil and butter for 4-5 minutes per side. Set aside, then cook garlic, sun-dried tomatoes, Italian seasoning and chili flakes, add 175 ml broth, 125 ml heavy cream and 40 g parmesan. Return the chicken and simmer 4-6 minutes, until it reaches 74°C (165°F). Finish with basil.
- Total time
- 35 mins
- Calories
- 465 per serving
- Protein
- 44 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-Searing and Simmering
Ingredients
Chicken
Sauce
To serve
Equipment
Large skillet, about 30 cm (12 inch) · Meat mallet or rolling pin · Instant-read thermometer
Quick Directions
Prepare the cutlets
Slice each chicken breast in half horizontally to make 4 cutlets, then pound them to an even 1.5 cm thickness.
Sear the chicken
Heat the oil and butter in a large skillet over medium-high heat until the butter foams.
Start the sauce
Lower the heat to medium.
Add cream and parmesan
Stir in the cream and bring it to a gentle simmer.
Finish the chicken
Return the chicken and any juices to the pan.
Serve
Scatter torn basil over the top and serve with pasta, rice, mashed potatoes or crusty bread to soak up the sauce.
Step-by-Step Instructions
Follow these detailed steps to make the perfect marry me chicken.
Prepare the cutlets
Slice each chicken breast in half horizontally to make 4 cutlets, then pound them to an even 1.5 cm thickness. Pat dry, season both sides with the salt, pepper and paprika, and dust lightly with the flour, shaking off the excess.
Sear the chicken
Heat the oil and butter in a large skillet over medium-high heat until the butter foams. Add the chicken and cook for 4-5 minutes per side without moving it, until deep golden. Move it to a plate; it will finish cooking in the sauce.
Start the sauce
Lower the heat to medium. Add the garlic, sun-dried tomatoes, Italian seasoning and red pepper flakes to the pan and cook, stirring, for 1 minute until fragrant. Pour in the broth and scrape up the browned bits from the bottom, then simmer for 2 minutes.
Add cream and parmesan
Stir in the cream and bring it to a gentle simmer. Add the parmesan a handful at a time, stirring until melted and smooth, about 2 minutes. Stir in the spinach, if using, until wilted.
Finish the chicken
Return the chicken and any juices to the pan. Simmer gently for 4-6 minutes, spooning the sauce over the top, until the sauce has thickened slightly and the thickest part of the chicken reads 74°C (165°F).
Serve
Scatter torn basil over the top and serve with pasta, rice, mashed potatoes or crusty bread to soak up the sauce.
Recipe Tips
- Use a little of the oil from the sun-dried tomato jar in place of the olive oil for even more flavour.
- Keep the sauce at a gentle simmer once the cream and cheese are in. A hard boil can make it split or turn grainy.
- Grate the parmesan finely from a block. Pre-grated cheese often contains anti-caking agents that stop it melting smoothly.
Variations
- Use 700 g boneless, skinless chicken thighs and sear them for 5-6 minutes per side before simmering in the sauce.
- Stir 250 g cooked short pasta, such as penne, into the sauce at the end for a one-pan pasta dinner.
- Lighter sauce: replace the cream with evaporated milk and keep it at a gentle simmer.
Nutrition (per serving)
| Calories | 465 |
|---|---|
| Protein | 44 g |
| Carbs | 9 g |
| Fat | 27 g |
| Saturated fat | 12 g |
| Fibre | 1 g |
| Sugar | 3 g |
| Sodium | 900 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freezing is not ideal, because cream sauces can separate when thawed. If you do, freeze for up to 2 months and whisk the sauce well while reheating.
- Reheat
- Reheat gently in a covered pan over medium-low heat with a splash of broth or milk, stirring, until the chicken is hot to 74°C (165°F).
Marry Me Chicken FAQs
Why is it called marry me chicken?
The name is a playful claim that the dish is good enough to inspire a marriage proposal. It describes chicken in a creamy sun-dried tomato and parmesan sauce, very close to what many recipes call creamy Tuscan chicken.
What is the difference between marry me chicken and Tuscan chicken?
They are nearly the same dish. Both use chicken in a creamy garlic, parmesan and sun-dried tomato sauce. Tuscan chicken usually includes spinach, while marry me chicken often keeps the focus on the sun-dried tomatoes and basil.
Can I make marry me chicken without heavy cream?
Yes. Evaporated milk is the most stable swap. You can also use whole milk thickened with 1 tsp cornstarch (cornflour). Keep the sauce at a gentle simmer so it doesn't split.
What should I serve with marry me chicken?
Anything that soaks up the sauce: spaghetti or penne, rice, mashed potatoes, polenta or crusty bread. Add a green salad or steamed green beans on the side.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs stay very juicy in the creamy sauce. Sear them for 5-6 minutes per side, then simmer in the sauce until they reach 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
