Marry Me Chicken
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My Marry Me chicken recipe features tender pan-fried chicken in the most creamy sauce ever. It’s ready in under 20 minutes and will win anyone’s heart…or just your stomach!
I’ve developed plenty of creamy chicken recipes, but if I had to pick a favorite, it’s my Marry Me Chicken. It’s my go-to elegant, flavor-packed dinner- perfect for date nights, weeknight family meals, or when you need a last-minute dish that’s both impressive and easy.
I learned in culinary school that to make chicken breast shine, you should always pair it with lots of flavors and textures. This is why Marry Me chicken is such a hit, as the chicken is cooked in a cream sauce that’s elevated with Parmesan cheese and pops of sun-dried tomatoes. The addition of spinach balances everything out, and the best part? This entire recipe takes less than 20 minutes.
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.
Key Ingredients
Find the printable recipe with measurements below.
- Chicken breast. Use four small chicken breasts (6 ounces each) or two large ones (12 ounces), halved lengthwise. Many grocery stores also sell “chicken steaks” or cutlets, which are pre-sliced breasts of even thickness- perfect for this recipe.
- Flour. Dredging the chicken lightly in flour before pan-frying helps trap in the juices and also hold onto the irresistibly creamy 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. Avoid using light cream as it is a little too thin. Australian readers, please use thickened cream, and British readers, please use double cream (or dollop cream).
- Spinach. I like adding baby spinach to the sauce to cut through the richness and make the dish look more appetizing with pops of green. The heat of the sauce will naturally wilt them quickly.
- Sun-dried tomatoes. Packed in oil, please, not water. I suggest chopping them into bite-sized pieces to mix into the sauce seamlessly.
- 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.
How to make Marry Me Chicken
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 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.
★★★★★ REVIEW
“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.” – Dawn
Arman’s recipe tips
- If your chicken breast pieces are uneven in terms of thickness, pound them so that they cook evenly. To do this, place the chicken between two sheets of plastic wrap (or in a big ziplock bag) and gently pound with a meat mallet or rolling pin until even in thickness. I find 1/2 an inch to be ideal.
- 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.
What to serve Marry Me chicken with
As with anything with a creamy sauce, I recommend something carb-heavy to soak it up. My family loves simple buttered pasta or spaghetti, but you can also do something like jasmine or basmati rice. Potatoes are also great, as are some sauteed veggies for extra nutrition. I also love a simple green salad to round things out.
Storage instructions
To Store: Leftovers can be stored in the fridge, covered, for up to five days.
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.
More Italian-style chicken breast recipes
If you tried this Marry Me Chicken recipe, please leave a star rating and comment. It helps others thinking of making this.
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 two tablespoons of butter and place over medium heat. Once melted, add the chicken and cook for 6 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, then continue to simmer until the parmesan cheese has melted, about one minute.
- Add the chicken back into the pan, coat it in the sauce, and simmer until the chicken reaches 160°F. Serve immediately.
Notes
- Chicken breast size: Around 6 ounces each and half an inch in thickness. Any bigger and you’ll need to increase the cooking time (check with the meat thermometer).
- Pounding chicken: Place the chicken between two sheets of plastic wrap (or in a big ziplock bag) and gently pound with a meat mallet or rolling pin until 1/2 an inch in thickness.
- Cream: Full-fat cream, please. Nothing low-fat.
- Leftovers: Keep in the fridge for up to 5 days. Do not freeze.
Nutrition
Frequently asked questions
Yes, you can. I tested this using gluten-free all-purpose flour, and it worked just as well. The brand I used was Bob’s Red Mill.
You can, but I do suggest using chicken breasts. When I made this with chicken thighs, the creamy sauce just seemed a little too much.
Woo-hoo!! Congrats
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”