Marry Me Chicken – The Best Creamy, Cheesy Chicken Recipe

This Marry Me Chicken is pure deliciousness! You’ve got tender chicken, a luscious cream sauce, and a burst of flavor from sun-dried tomatoes. It’s easy, quick, and everyone who tries it agrees—it’s amazing!

Marry Me Chicken

This recipe is one of my favorite meals. It’s got so much flavor and the sauce is just to die for!

Tender chicken breasts are cooked until they’re perfectly golden brown, then smothered in a rich, creamy sauce made with heavy cream, parmesan cheese, a touch of red pepper flakes, and just the right amount of sun-dried tomatoes for a little sweetness.

Every bite is full of bold flavor and melt-in-your-mouth goodness!

Marry Me Chicken is fancy enough for special occasions, but simple enough for a weeknight chicken dinner at home for the whole family.

Whether you’re cooking for your sweetheart on Valentine’s Day or just want to treat yourself, be warned—this dish has a way of making folks fall in love.

One bite, and you just might hear the words, “Marry me!”

What is Marry Me Chicken?

Marry Me Chicken is one of those meals that’ll make people fall in love with the cook—maybe that’ll be you!

It’s rich, creamy, and downright delicious. Some say it’s so good, it could lead to a marriage proposal after just one bite.

Now, I can’t promise a ring, but I can promise clean plates and happy bellies.

Why You’ll Love My Marry Me Chicken Recipe

This ain’t just any chicken dinner—this one’s got a reputation for winning hearts! Here’s why you’ll want to make it again and again:

• Full of Amazing Flavor: Every bite is loaded with rich flavor from the creamy sauce, parmesan cheese, minced garlic, and sun-dried tomatoes. The mix of seasonings—like garlic powder, black pepper, and red pepper flakes—gives it just the right kick without being too spicy.
• Easy to Prepare: This dish is made using simple ingredients, but it tastes like something you’d get at an expensive restaurant.
• Delicious Cream Sauce: The creamy sun-dried tomato sauce is so dang good, y’all! It’s smooth, rich, and perfect for soaking up with some crusty bread or spooning over pasta (my recipe makes enough sauce for pasta!)
• Might Just Get You a Marriage Proposal!: They don’t call it Marry Me Chicken for nothing! This popular dish has been known to make folks swoon after the first bite.

Marry Me Chicken Ingredients

• Chicken Cutlets: It’s best to use skinless, boneless chicken breasts, sliced in half to cook up quicker and soak up all the creamy sauce. Chicken tenders or even boneless, skinless chicken thighs will work too!
• Salt & Black Pepper: Simple seasonings bring out the natural flavor of the chicken breasts and helps everything taste just right.
• Flour: A light coating of regular all-purpose flour gives the chicken a nice crispness and helps thicken up the sauce just a bit.
• Olive Oil & Butter: Olive oil helps the chicken get crispy, while butter adds a rich flavor and helps everything brown up beautifully.
• Minced Garlic: Everything is better with garlic, am I right!?
• Chicken Stock: Chicken stock (or chicken broth) helps build the base of the sauce, adding beautiful chicken flavors.
• Heavy Cream: This is what makes the sauce so velvety and rich.
• Parmesan Cheese: Melted right into the sauce, parmesan cheese adds a salty, nutty flavor and also helps thicken the creamy sauce.
• Crushed Red Pepper: Just a pinch of red pepper flakes gives the sauce a tiny kick of spice, but not too much!
• Kinders Buttery Steakhouse Seasoning (Optional): I like to season my chicken with Kinders Buttery Steakhouse Seasoning because it adds great flavor to the chicken, but if you don’t use it, don’t worry—it’ll still turn out delicious.
• Garlic Powder, Dried Thyme & Black Pepper: These simple spices add more amazing flavors to the dish.
• Sun-Dried Tomatoes: I love the color and a hint of sweetness that sundried tomatoes add to Marry Me Chicken.
• Fresh Basil: Sprinkled on top right before serving, basil adds a bright, fresh flavor and makes the dish look pretty too.

How to Make Marry Me Chicken

1. Prep the Chicken: Slice the chicken breasts in half to make chicken cutlets (this helps them cook fast and evenly). Season both sides with salt and black pepper, then dredge them in a light coating of flour. Let them sit for about 5-10 minutes so the flour sticks real good.

2. Sear the Chicken: Heat a large skillet over medium-high heat and add equal parts of olive oil and butter. Once it’s hot, cook the chicken in a single layer, working in batches if needed (don’t overcrowd the pan!).

Let each piece of chicken get a perfectly golden brown sear on both sides. Once done, place them on a paper towel, sprinkle with a little more black pepper, and set aside.

3. Make the Sauce: You can either wipe out the skillet and start fresh with more butter and oil, or use the same pan to cook the garlic. If the brown bits in the pan are more black than brown, you’ll get a bitter taste to the sauce. (I always start fresh with this step!)

Either way, sauté the minced garlic for about a minute over medium heat until it smells amazing.

Pour in the chicken broth and heavy cream, then scrape up all the brown bits with a wooden spoon. Stir in the parmesan cheese and let it melt into a rich, cheesy parmesan sauce. Keep stirring over a low simmer for about 3-5 minutes.

4. Add the Seasonings & Sun-Dried Tomatoes: Whisk in garlic powder, red pepper flakes, dried thyme, and black pepper. Then, toss in the chopped sun-dried tomatoes.

5. Bring It All Together: Add the seared chicken breasts back into the skillet, letting them soak up the sauce. Simmer on low heat, flipping the chicken halfway through so every bite is soaks up the rich flavor.

6. Garnish and Serve: Once the sauce has thickened up, sprinkle on some fresh basil for some color and freshness.

Recipe Variations

• Add a Splash of White Wine: You can deglaze the bottom of the pan with a splash of white wine after sautéing the minced garlic. It makes the sauce even richer. Pinot Grigio or Sauvignon Blanc work best!
• Use Italian Seasoning: If you love bold, herby flavors, sprinkle in some Italian seasoning instead of dried thyme. It’s typically a mix of basil, oregano, rosemary, and garlic.
• Use Fresh Tomatoes Instead: Not a fan of sun-dried tomatoes? No problem! Chop up some fresh tomatoes and let them simmer in the sauce instead. They add a lighter, slightly sweet flavor that still pairs beautifully with the cream sauce.
• Make It Extra Creamy: If you want an even richer, thicker sauce, stir in a few tablespoons of cream cheese along with the heavy cream. It’ll make the sauce extra velvety and smooth.
• Add Fresh Parsley: Instead of (or along with) fresh basil, sprinkle on some fresh parsley before serving. It adds some color and a fresh, slightly peppery taste that balances out the richness.

Ways to Serve Marry Me Chicken

• Bread: Sop it up with some crusty bread, garlic bread, or my fave—Olive Garden Breadsticks!
• Mashed Potatoes: If you love hearty meals, try serving it over a big scoop of creamed potatoes.
• Roasted Potatoes: I’ve served this dish with my crispy garlic potato wedges and it was super good!
• Rice: Spoon the chicken breasts and sauce over rice.
• Roasted Vegetables: Balance out the richness with some veggies on the side, like my parmesan crusted brussels sprouts or some fresh green beans.
• Crisp Green Salad: A simple green salad with a lemony vinaigrette is the perfect fresh contrast to the cheesy sauce.
• Creamy Polenta: For a Southern-inspired dish, serve it over polenta or creamy grits.
• Pasta: This dish pairs perfectly with pasta—and my recipe makes enough sauce for it! It’s how we most enjoy it, actually.

How to Store Leftovers

If you’re lucky enough to have leftovers, just store them in an airtight container in the fridge. They’ll stay good for about 3 to 4 days, and trust me, the flavors get even better overnight!

When you’re ready to eat, warm it up on the stove over medium heat or in the microwave. If the sauce gets a little thick, just add a splash of chicken stock or heavy cream to bring it back to life.

Freezing Leftovers

Marry Me Chicken can be frozen, but because of the sauce, it might change texture a bit when thawed. (Dairy-based sauces sometimes separate when frozen, making them a little grainy.) But don’t worry—you can still make it work!

Let the chicken and sauce cool completely, then store it in an airtight container or freezer bag. It’ll keep for about 2 to 3 months.

When you’re ready to eat, thaw it in the fridge overnight. Reheat it slowly on the stove over medium-low heat, stirring often. If the sauce looks a little separated, just add a splash of heavy cream or chicken stock, and whisk it until smooth again.

Y’all—I HIGHLY recommend you make my Copycat Olive Garden Breadsticks for dipping!

Print Pin

Marry Me Chicken

Ingredients

• 3 large chicken breasts sliced in half lengthwise into cutlets
• Salt and pepper to taste
• Flour to dredge
• 2-3 tablespoons of olive oil
• 2-3 tablespoons of butter
• 4-5 cloves of garlic minced
• 1-1/4 cups chicken broth
• 1-1/4 cups heavy cream
• 3/4 cup shredded Parmesan
• 1 tsp crushed red pepper
• 1 /2 tsp Kinders buttery steakhouse seasoning optional
• 1 tsp garlic powder
• 1/2 tsp thyme
• 1/2 cup sun dried tomatoes chopped
• Fresh basil minced

Instructions

• Season the chicken cutlets with salt and pepper. Dredge in the flour and set to the side. Allow the chicken to sit for 5-10 minutes to give the flour time to adhere to the chicken.
• Add the olive oil and butter to a large skillet. You will need equal amounts of both, about 2 to 3 tablespoons of each, depending on the size of your skillet. You will want the oil/butter mixture to cover the bottom. Working in batches, brown the chicken in the hot oil on each side. Drain on a paper towel. Season with salt and pepper immediately and set aside.
• This next part is personal preference. You can discard the oil, wipe the pan, and sauté the garlic in more butter and oil OR you can sauté the minced garlic in the oil used to sear the chicken. By the time I brown all the chicken, the bits in my oil are pretty black and the oil has a black tinge to it too. I don’t like to use the oil after it has blackened, this is personal preference.
• Sauté the garlic for 30 seconds to 1 minute on medium heat, until fragrant. Stir in the chicken broth and heavy cream, and scrape up any brown bits in the pan. Mix in the Parmesan cheese. Continue to simmer on medium to medium low heat for 3-5 minutes, stirring often.
• Whisk in the spices. Season to taste with salt and pepper. Mix in the sun dried tomatoes. Place the chicken cutlets in the pan with the creamy sauce and continue to simmer on low heat until the sauce thickens, turning the chicken cutlets halfway through.
• Garnish with minced fresh basil. I love to serve this over noodles or rice!