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Marry Me Chicken (+Video)

Make this Marry Me Chicken for you and your honey! Enjoy tender bites of juicy chicken in a rich, creamy, cheesy sauce with sun-dried tomatoes!

SAVORY TENDER, JUICY CHICKEN IN 35 MINUTES

Take your taste buds on a tantalizing adventure with this savory chicken dish. Marry Me Chicken is an irresistible combination of succulent roasted chicken, zesty sun-dried tomatoes and a cheesy smooth sauce. This recipe has gone viral over on Tik Tok and for good reason! The aroma alone will make mouths water and the flavor is truly something special. This dish is fancy enough for date nights yet simple enough for a weeknight meal!

A serving dish of Marry Me Chicken.

FREQUENTLY ASKED QUESTIONS:

Why is it called Marry Me Chicken?

Seems like a silly name for a recipe, right?! Well, trust me, once you make it and give it a try, you’ll understand why! It’s so good you’ll want to marry it and make it all the time. Also, some people say that once you make it for your partner, you’ll win them over for life and they’ll be proposing in no time.

What can I serve this chicken with?

Serve it with any of your favorite side dishes. I think it’s delicious served over some pasta. If you need more inspiration, these are some of my faves:
Melting Potatoes
Grilled Corn
Bacon Wrapped Asparagus
Kale Salad
Broccoli Casserole

Can I use other cuts of chicken?

You bet, however, this will change the cooking time required, especially if you choose a bone-in option. Always use a meat thermometer to ensure that your chicken has reached a safe internal temperature of 165F before serving and enjoying. This recipe works beautifully with chicken thighs!

Can I use store-bought grated parmesan?

You can; however, I find that getting a fresh block of cheese and grating it myself works best and brings the ultimate flavor (especially since it plays such a big part in the flavor of this dish.)

Do I have to use heavy cream?

Heavy cream brings that full and rich flavor you want with this recipe. I know it can be tempting to reach for a lighter option but the heavy cream is essential for this sauce.

Can this be made in the crock pot?

Yes it sure can. See my recipe HERE on how to do that.

How to store leftovers?

Once the leftovers have cooled, transfer the chicken and the remaining sauce to an airtight container and keep it in the refrigerator for up to 3 days.
If you served this over something like pasta or mashed potatoes, etc, those items need to be stored separately.

How to reheat leftovers?

When reheating leftovers, the sauce will be thicker than when you originally made it after being stored in the fridge, so it’s smart to add a splash of chicken stock to help thin it out. You can use the microwave to reheat it or reheat using the stove top.

A round serving dish with chicken and sauce.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • boneless, skinless chicken breasts
  • all purpose flour
  • salt and pepper
  • garlic powder
  • paprika
  • oil
  • salted butter
  • minced garlic
  • chicken broth
  • heavy cream
  • grated Parmesan cheese
  • red pepper flakes, optional
  • oregano
  • thyme
  • chopped sundried tomatoes
Chicken breasts, all purpose flour, salt,
 pepper, garlic powder, paprika, oil, salted butter, minced garlic, chicken broth, heavy cream, grated Parmesan cheese, red pepper flakes, oregano, thyme,
chopped sundried tomatoes.

HOW TO MAKE MARRY ME CHICKEN 

In a shallow dish, mix together the flour, salt, pepper, garlic powder, and paprika. Coat the chicken breasts in the flour mixture and place on a baking sheet or large plate. Set aside.

A pan with flour coated chicken breasts.

Next, heat the oil and butter in a large skillet over medium-high heat. Add the coated chicken breasts and cook for 3-4 minutes on each side, or until they are golden brown.

A pan with cooked chicken breasts and a few ingredients around the baking dish.

Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and cook for 1 minute.

Minced garlic in a pan.

Stir in the chicken broth and heavy cream, deglazing the pot as you stir. Then add the parmesan cheese, red pepper flakes, oregano and thyme then stir together on a low to medium heat.

Heavy cream, chicken broth, red pepper flakes, spices, thyme, oregano, and parmesan cheese all in a pan.

Finally, add the chopped sun dried tomatoes to the skillet and stir until the sauce is combined well. Continue stirring while on a low simmer for 5 minutes until the sauce starts to thicken.

A pan of cream sauce with sundried tomatoes being stirred in.

Add the chicken back into the skillet and spoon the sauce over the chicken. Cover and cook for an additional 10 minutes until cooked through. The chicken is ready when the internal temperature reaches 165F degrees.

A pan with cooked chicken in the creamy, rich sauce.

Garnish with fresh chopped basil and grated parmesan. Serve and enjoy.

Close up looking down on chicken in a dish with sauce.

CRAVING MORE TIK TOK VIRAL RECIPES?

Recipe inspiration from @summerbriii on Tik Tok

A close up of Marry Me Chicken in a dish with, rich and creamy cheesey sauce.

Marry Me Chicken (+Video)

This juicy, tender Marry Me Chicken recipe has a creamy sauce that is so rich and flavorful. The whole dish is so good, you'll be wanting to add it to your regular meal rotation!
5 from 24 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients

Instructions

  • In a shallow dish, mix together ½ cup all purpose flour, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder and ½ teaspoon paprika.
  • Coat each of the 4 boneless, skinless chicken breasts in the flour mixture and place on a baking sheet or large plate. Set aside. 
  • Next, heat 2 Tablespoons oil and 2 Tablespoons salted butter in a large skillet over medium-high heat until hot. Add the coated chicken breasts and cook for about 3-4 minutes on each side, or until they are golden brown.
  • Remove the chicken from the skillet and set aside.
  • In the same skillet, add 2 Tablespoons minced garlic and cook for about 1 minute (or until fragrant)
  • Stir in 1 cup chicken broth and 1 cup heavy cream, deglazing the pan as you stir.
  • Then add 1 cup freshly grated Parmesan cheese½ teaspoon red pepper flakes1 teaspoon oregano and 1 teaspoon thyme then stir together on a low to medium heat.
  • Finally, add ⅓ cup chopped sundried tomatoes to the skillet and stir until the sauce is combined well. Continue stirring while on a low simmer for 5 minutes until the sauce starts to thicken.
  • Add the chicken back into the skillet and spoon the sauce over the chicken. Cover and cook for an additional 10 minutes until cooked through. The chicken is ready when the internal temperature reaches 165F degrees.
  • Garnish with fresh basil and parmesan and serve warm (with the sauce) over cooked pasta, rice, egg noodles or mashed potatoes.

Video

Notes

  • Always use a meat thermometer to make sure the chicken is 165F internally before serving. 
  • You can use different cuts of chicken, just adjust cooking time as necessary. 
  • Deglazing just means you scrape up any bits off the bottom of the pan after adding liquid in (this adds flavor.) 
  • Feel free to serve this over pasta, rice, mashed potatoes, etc. 
  • You can add other vegetables to make this dish go further, or serve it with your favorite other sides. 
  • Don’t ditch the heavy cream, it’s what provides the sauce with so much rich flavor. 
  • I find grating my own parmesan cheese from a block helps make the sauce even better and it melts better than storebought stuff. 
Course: Main Course
Cuisine: American

Nutrition

Calories: 772kcal | Carbohydrates: 25g | Protein: 61g | Fat: 48g | Sodium: 1285mg | Fiber: 2g | Sugar: 6g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




8 Comments

  1. 5 stars
    This got RAVE reviews all around!!!

    For anyone looking for a heavy cream sub, I used almond milk (1:1 sub) and added a bit of cornstarch slurry to help thicken when the sauce was simmering. Worked perfectly. Probably didn’t taste as rich as it would with heavy cream, but still tasted awesome.

    I cut the chicken into cubes before tossing in the flour mixture, just because that’s how we like it (we’re bowl people). Served over pasta, and it was SO good.

    My package of chicken from the store had 3 breasts (we’re 3 people) and I had plenty of extra sauce. (I probably would’ve wanted more sauce if I had used more chicken.)

    This one’s a keeper!!!

  2. Hi, Brandie. I need to make this recipe just for the title! I’m 65 and my guy is 75 and I think he needs a bit of a push. Maybe this will do it!

  3. Looks absolutely delicious! Can’t wait to cook this! Can I double the recipe? I want to have a lot of sauce! What’s your advice for doubling the recipe for more delicious sauce?

  4. 5 stars
    This recipe was absolutely delicious! My whole family enjoyed it. I followed the recipe and exactly as written and it came out perfect. I look forward to trying more of your recipes! Thank you for sharing!

    1. Patricia, what do you normally substitute for milk based products? I’m not familiar enough with lactose free products to give a good recommendation. If you Google it, one of the suggestions is coconut cream but I’ve never tried it. Is that something you’re familiar with?

  5. 5 stars
    This is Delicious. My family loved it. I made mashed potatoes and fresh spinach with it. The sauce was Delicious over the chicken and potatoes. I did put my chicken in buttermilk to soak overnite as always when I cook chicken or pork. Thanks again Brandie. I appreciate all your time and hard work you do for us getting these recipes together.