This post may contain affiliate links. See my disclosure policy.
My Marry Me chicken recipe features tender pan-fried chicken in the most creamy sauce ever. It’s ready in 15 minutes and will win anyone’s heart…or just your stomach!
Love Italian-style chicken recipes? Try my chicken Milanese, parmesan crusted chicken, and chicken marsala.
Everyone needs a go-to elegant, easy, and flavor-packed chicken dish. For me, it’s my marry me chicken. It’s perfect for a date night dinner (although don’t do it EVERY date night like I did…), an easy weeknight family dinner, or when you forget guests are coming over and have 30 minutes to whip something up.
What is marry me chicken?
“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. Just some chicken, cream, and a few pantry staples.
- Ready in minutes. From prep to plate, my entire dis 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.
Ingredients needed
- Chicken breast. Use four small or two large fillets that have been halved. I also tested this recipe with chicken thighs and chicken quarters, and it worked just as well.
- Flour. I like to dredge the chicken in a little flour to pack in the juices and also hold onto the irresistible sauce.
- Butter. I prefer to cook with butter for this recipe as it adds a richer flavor to the dish. Of course, olive oil will work, too.
- 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. Packed in oil, please, not water. 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. It melts so much better and has a much more pronounced flavor.
- Garlic. Freshly minced.
- Kosher salt and black 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 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.
Arman’s recipe tips
- If your chicken breast pieces are uneven in terms of thickness, pound them so that they cook evenly. I prefer to slice two large chicken breasts in half.
- You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F. Use a meat thermometer to double-check.
- If your sauce curdles, I like to remove the chicken and whisk the sauce again.
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.
Yes! I often make Marry Me Salmon by switching out the chicken for salmon and also Marry Me shrimp.
More one-skillet chicken dinners
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.
Such a good name hahaha. I will make this for my girlfriend for sure.
I love your recipes! Thank you for sharing!
This recipe was fantastic! Made it tonight! Thank you for all your wonderful recipes!
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 used Bob Mills Gluten Free flour and its actually better than regular flour.
I am a private chef and one of my clients has celiac disease. I substitute chickpea flour for AP flour.
I use ‘Bob mills’ gluten free all purpose flour and the chicken is absolutely amazing!! This recipe is on our weekly rotation and the kids actually asks me to make it. So delicious 🤤
Aw, thanks, Rachael!
I tried making this for my family and it was a hit! They loved it! Definitely making this again soon!
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”