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This marry me chicken comes together in just 15 minutes! This simple yet restaurant-worthy dish will steal your heart and anyone’s heart you cook it for.
Love elegant chicken recipes? Try my chicken Milanese, parmesan crusted chicken, and chicken marsala.
“Marry Me Chicken” is a flavorful and creamy chicken dish featuring a creamy sauce with sun-dried tomatoes. The name suggests that the dish is so delicious that it could inspire someone to propose marriage! While that may not have worked for me (just yet), my recipe is so good that you’ll want it every single night.
Table of Contents
Why I love this recipe
- It uses Simple ingredients. Besides the chicken, cream, and some pantry staples, this dish has little else.
- Ready in minutes. From prep to plate, this entire chicken recipe comes together in under 15 minutes.
- Naturally gluten-free and low carb. It’s perfect for those who are celiac or follow a lower-carb diet.
- Elegant and easy. This is the kind of chicken recipe you can make for a fancy weekend dinner or something quickly during the week!
Ingredients needed
- Chicken breast. Use four small or two large fillets. This recipe also works with skinless chicken thighs or quarters.
- Flour. You will need to dredge the chicken in flour before frying it to get a nice golden crust.
- Butter. I prefer to cook with butter for this recipe as it adds a richer flavor to the dish.
- Heavy cream. For the cream sauce that makes this dish pop. Avoid using light cream as it is a little too thin.
- Spinach. This ingredient is optional. I like adding baby spinach to the sauce to cut through the richness and make the dish look more appetizing with pops of green.
- Sun-dried tomatoes. The ingredient that makes this creamy chicken dish so special. Chop the sun-dried tomatoes as big or small as you want.
- Parmesan cheese. Always grate your parmesan cheese instead of using the pre-shredded kind.
- Garlic. Makes any chicken recipe taste better. If you are not a big fan of garlic in your food, use fewer cloves but don’t skip it.
- Salt and pepper. To taste.
How to make marry me chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season the chicken. Season the chicken fillets with salt and pepper and dredge them in flour.
Step 2- Cook the chicken. Add butter to a large skillet, add the chicken fillets to the pan, and cook for 6-8 minutes or until they are golden brown on both sides.
Step 3- Cook the sauce. Add the remaining butter to the hot pan along with the minced garlic. Cook until fragrant, then add the chopped sun-dried tomatoes and cream. Once it simmers, add the parmesan cheese and spinach.
Step 4- Put it all together. Bring the chicken back, cook for a few minutes, and serve immediately. Garnish with some fresh basil leaves, if desired.
What to serve with this
- Grains and pasta. Serve the chicken over a bed of pasta, coconut milk rice, or other grains to soak up all the sauce beautifully.
- Potatoes. You can’t go wrong with a simple air fryer baked potato, some air fryer potato wedges, or roasted potatoes and carrots!
- Sauteed vegetables. Keep things simple and delicious with sauteed mushrooms, sauteed eggplant, sauteed brussels sprouts, or sauteed broccolini.
- Salads. A hearty salad like a Jennifer Aniston salad, wedge salad, or 7 layer salad are all fantastic options.
Recipe tips and variations
- If your chicken breast pieces are uneven in terms of thickness, pound them so that they cook evenly.
- Keep a firm eye on the garlic when pan-frying, as over-cooked garlic can impact this entire dish.
- Transfer the dish to the oven and bake the chicken breasts in the sauce for a few minutes. This will create a golden layer of melted parmesan cheese on the chicken breasts.
- Add red pepper flakes to make the luscious creamy sauce mildly spicy.
Storage instructions
To Store: Leftovers can be stored in the fridge, covered, for up to five days.
To freeze: Place the cooked and cooled chicken in an airtight container and drizzle the sauce around it. Store it in the freezer for up to two months.
To reheat: Reheat in the microwave at 10-second intervals until the chicken is heated through. You can also reheat the chicken in a non-stick skillet.
Frequently asked questions
When made with gluten-free flour, this recipe is suitable for celiacs.
This makes a fantastic low carb meal with just 4 grams of net carbs per serving. Swap out the flour for almond flour to cut the carbs even further.
Yes, you can make Marry Me Chicken ahead of time. Just store it in an airtight container in the fridge for up to 3 days. Reheat it in a pan over low heat until it’s hot.
Yes, you can use chicken thighs instead of chicken breasts. Just keep in mind that chicken thighs will take a little longer to cook than chicken breasts.
More on skillet chicken dinners to try
Marry Me Chicken
Video
Ingredients
- 1 1/2 pounds chicken breast 4 small fillets
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons all purpose flour
- 3 tablespoons unsalted butter divided
- 6 cloves garlic minced
- 5 ounces sun dried tomatoes packed in oil
- 1 1/2 cups heavy cream
- 3 cups baby spinach loosely packed
- 1/2 cup parmesan cheese freshly grated
Instructions
- Season chicken with salt, pepper, and flour.
- In a large skillet, add 2 tablespoons of butter and place over medium heat. Once melted, add the chicken and cook for 4-5 minutes, or until golden on each side. Transfer to a plate.
- Add the remaining butter and cook the garlic until fragrant. Add the sun dried tomatoes then reduce the heat to low. Add the heavy cream and bring to a simmer.
- Add the spinach and parmesan cheese and continue to simmer until the parmesan cheese has melted.
- Add the chicken back into the pan and serve immediately.
This is my favourite dish for guests and they all now love it as much as I do. It is quick and easy to prepare and cook but a truly delicious dish that I’m proud to serve my friends and family.
Big Man’s word is my go to site for recipes now,
Love that, Dawn!
I didn’t see this in comments, so I hope I am not repeating. First, this sounds WONDERFUL! (OK , that is in the comments). However, you state that it is naturally gluten free, and good for Celiacs. Then the first instruction includes dredging in flour, a wheat product, full of gluten. It would be great if you could test other options, or else take out that it is gluten free, as it is not. I was thinking coconut fl0ur might work well as an option , and may try that, or a mix of coconut and arrowroot….
Hi Tigs- there should be the note that we used gluten-free all purpose flour.
I sent a pic of what I made to my friend and said “I think I’m going to say YES!” LOL
Normally I add different seasoning to recipes because they are usually so bland. But I follow this one to the letter and it was A-MAZING!
Love that!!
Sounds wonderful
This recipe was AWESOME. First time my chicken breasts were too thick so they didn’t cook as quickly as they should have. And I used almond flour instead of all purpose flour. Second time, I cut the chicken breasts in half and it was much better. I ran out of sun dried tomatoes so I substituted chopped fresh tomatoes, and that great as well.
I love your recipes!!
I added courgetti and a bit of spaghetti which really suited this delicious dish! Easy to do and incredibly tasty.
Very easy and wonderful
Hubby said “let’s have this again”