Marry Me Chicken
May 09, 2022, Updated Feb 10, 2026
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Marry Me Chicken has quickly become a family favorite and a go-to for special occasions, featuring seasoned, breaded chicken cutlets nestled in creamy parmesan and sundried tomato sauce.
Reasons To Make My Marry Me Chicken Recipe
- The sauce is the whole point. Creamy, sun-dried tomato, parmesan-loaded, and unapologetically rich. Marry Me Chicken is not a “light drizzle” situation. It’s almost like a chicken Bryan copycat, but not quite the same.
- It’s a one-skillet win. If you love chicken skillet meals, this one’s a keeper. Everything comes together in one pan, which makes it perfect for busy weeknights without missing out on all the flavor.
- Creamy, dreamy comfort food. Think chicken Milanese vibes, but taken way further with a luxurious sauce.
- Everyone asks for seconds. This is an easy chicken recipe that’s incredibly flavorful and always gets rave reviews at the table.
What Is Marry Me Chicken?
The joke is that this recipe is so good that whoever you serve it to might just fall in love! That’s right; this recipe is so good it could even spark a marriage proposal, in theory. I mean, stranger things have happened! Whatever the case, this is one amazing chicken recipe – with or without a wedding.
What You’ll Need
This is a perfect weeknight recipe that takes classic stovetop chicken breasts and turns them into an Italian-style dinner made with simple ingredients in around 30 minutes.
- Chicken: This recipe uses skinless, boneless chicken breast cutlets.
- Salt and Black Pepper: To taste.
- All-Purpose Flour: Coconut flour works great, too. I use it all the time in place of all-purpose flour.
- Spices: Sweet paprika and onion powder give the chicken a wonderful earthy sweetness.
- Herbs: Dried thyme and basil give a punch of herbal freshness. You could also use Italian seasoning.
- Butter and Olive Oil: For sauteing. Canola oil and avocado oil also work great.
- Garlic: Press or mince four cloves of fresh garlic or use about 1/2 teaspoon garlic powder or to taste.
- Broth: Low-sodium chicken stock is my favorite, but you could also use vegetable broth or even dry white wine.
- Cream: Heavy cream thickens the sauce mixture.
- Parmesan: Freshly grated parmesan cheese adds the perfect finishing touch to this flavorful marry me chicken recipe.
- Crushed Red Pepper: For a tiny hint of spice, a teaspoon or so of crushed red pepper flakes is just the thing. You can omit this, if you prefer.
- Sun-dried Tomatoes: I chop up sun-dried tomatoes in oil to give the dish its pretty color and warm, sunny flavor. I LOVE sun-dried tomatoes in recipes like my sun-dried tomato pasta and sun-dried tomato chicken, too.
- Chopped Fresh Basil: For garnish.
Recipe Tips & Variations
- Use heavy cream: I really recommend heavy cream here! Half and half would work, but don’t go lighter on the dairy than that. You want plenty of richness to make the sauce thick and flavorful.
- Parmesan options: The best parmesan is usually freshly grated, so if you have time, grab a block or wedge at the store and grate it right before you add it to the dish.
- Chicken cuts: Boneless, skinless chicken thighs can be substituted for the cutlets, but in that case, you will need to cook them for slightly longer. Use a meat thermometer to check for doneness – chicken is cooked through when its internal temperature registers at 165˚F.
- Add veggies: For an extra boost of nutrition, feel free to stir in a half-cup or so of frozen peas, fresh green beans, mushrooms, spinach, or whatever veggies you like!
- Add pasta: Want to make the original marry me chicken pasta version? Just cook your favorite pasta, then toss it right into the skillet with the sauce and chicken. It turns this already delicious dish into a full-on cozy pasta dinner.
Serving Suggestions
- Pasta sides: One of my favorite ways to serve this Marry Me Chicken is with a hearty pasta like olive pesto pasta, one-pot Caprese pasta, or simple angel hair.
- Bread: Any store-bought or homemade breadsticks or fluffy dinner rolls are perfect for sopping up the creamy sauce.
- Hearty sides: In the colder months, I love serving this saucy chicken over buttermilk mashed potatoes or white rice. For a lighter option, cauliflower rice with mushrooms is a great low-carb swap.
- Dessert: Finish the meal with a steamy mug of dark hot chocolate or go all out with my strawberry cheesecake cookies for a date-night-in.
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Marry Me Chicken
Marry Me Chicken is a skillet dinner prepared with breaded chicken cutlets in a creamy parmesan and sundried tomato sauce.
Ingredients
- 6 chicken breast cutlets
- salt and freshly ground black pepper, to taste
- ⅓ cup all purpose flour, coconut flour works great, too
- ½ teaspoon sweet paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 3 tablespoons butter
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- ⅓ cup grated parmesan cheese
- 1 teaspoon crushed red pepper flakes
- salt and freshly ground black pepper, to taste
- ⅓ cup sun-dried tomatoes in oil, chopped
- chopped fresh basil, for garnish
Instructions
- Combine the flour and seasonings. In a shallow mixing bowl, mix together the flour, sweet paprika, onion powder, dried thyme, and dried basil.
- Dredge the chicken. Season the chicken cutlets with salt and pepper, then dredge them in the flour mixture, shaking off any excess.
- Cook the cutlets. Melt the butter and heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken cutlets to the hot skillet and cook for about 5 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and transfer it to a plate; keep it covered.
- Sauté the garlic. Return the skillet to the burner, add 1 tablespoon olive oil, and stir in the garlic; cook for 15 seconds, or until fragrant.
- Deglaze. Stir in the chicken broth and, using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Cook for a minute.
- Add in the remaining ingredients. Stir in the heavy cream, grated parmesan cheese, red pepper flakes, salt, and pepper. Reduce the heat to medium-low and simmer the sauce for 2 minutes. Add in the sundried tomatoes and cook for 30 seconds.
- Combine and finish. Return the chicken cutlets to the skillet and let them simmer for about 2 minutes, or until the sauce is thickened and the chicken is heated through.
- Serve. Remove from heat, garnish with freshly chopped basil, and serve.
Notes
- Heavy Cream: Stick with heavy whipping cream for a thick, flavorful sauce. Half and half is okay, but avoid lighter options.
- Parmesan: Freshly grated is best for optimal flavor.
- Chicken: Thighs can replace cutlets, but they need a bit more cooking time.
- Veggies: Boost nutrition by adding half a cup of peas, green beans, mushrooms, or spinach.
Nutrition
Calories: 707kcal | Carbohydrates: 15g | Protein: 55g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 242mg | Sodium: 543mg | Potassium: 1150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1672IU | Vitamin C: 13mg | Calcium: 149mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How To Make Marry Me Chicken
If you’ve made my creamy chicken Dijon or classic chicken paillard, this one will feel familiar. Same easy skillet approach, just with a richer, saucier finish.
- Bread the chicken cutlets. Season the chicken cutlets with salt and pepper. Next, mix the flour, paprika, onion powder, thyme, and basil together in a shallow dish and dredge the cutlets in the seasoned flour. similar to chicken parmesan.
- Saute. Melt the butter with the olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer and cook for about 5 minutes per side until golden brown and cooked through. Place the cooked chicken on a plate and cover.
- Make the sauce. Wipe down the skillet. Add some oil to it and stir in the garlic. Then, pour the chicken broth into the skillet. Using a wooden spoon, stir in the cream, parmesan, red pepper flakes, salt, and pepper. Reduce the heat to medium-low and simmer the sauce for a couple of minutes.
- Add the tomatoes and chicken. Last, add the sundried tomatoes to the skillet and let them cook for a little before adding the chicken cutlets. Simmer until the sauce is thickened and the chicken is heated through.
- Enjoy! Remove from the heat, garnish the chicken with basil, and serve warm.
How to Store and Reheat Leftovers
- To store, place leftover Marry Me Chicken in an airtight container or food storage bag. Refrigerate for up to 3 days, then use the leftovers to make my chicken gnocchi soup recipe.
- I don’t recommend freezing this because the cream sauce is likely to separate after freezing and thawing, spoiling the texture and taste.
- To reheat, place in a covered skillet over low heat and cook until the chicken is fully heated through. Do not overcook, or the chicken will become dry. If the dish seems dry, you can add a splash of water, milk, or broth.
This is one of my wife’s and I favorite dishes. Thanks, Katarina, for this treasure.
Thank you so much! I’m thrilled it’s a favorite for you and your wife. I am so happy to hear that! 😊
Excellent!
This is my family’s favorite dish! Sometimes I don’t have leftovers and if I do it’s mine! Delicious!!
I love this dish and so does my family!
That’s wonderful to hear! It’s always great when a dish is a hit with the whole family! Thank YOU! 🙂
Are there any options to substitute for sun-dried tomatoes? I don’t have any on hand.