Table of Contents
why make this recipe
This dish is creamy, full of flavor, and feels a bit fancy but it comes together fast. It uses common ingredients and gives a tasty weeknight dinner that most people love.
introduction
Marry Me Chicken is a creamy tomato and sun-dried tomato sauce over tender chicken. For a simple one-pan twist that adds pasta, see the one-pan Marry Me Chicken orzo recipe which keeps cleanup easy.
how to make Marry Me Chicken
- Cut each breast in half to make 8 thin cutlets. Season with salt and pepper.
- Dredge each cutlet in flour and shake off the excess.
- Brown the chicken in butter and oil in a skillet until both sides are golden. Set aside.
- In the same skillet, melt the remaining butter and cook the diced onion until soft.
- Add garlic, red pepper flakes, and tomato paste and cook until you smell them.
- Pour in white wine and scrape the pan to lift browned bits. Let wine reduce a bit.
- Add chicken broth, sun-dried tomatoes, and Italian seasoning. Bring to a simmer.
- Return the chicken to the pan and cook for about 5 minutes.
- Stir in heavy cream and parmesan, and simmer 5 more minutes until sauce thickens.
- Sprinkle chopped parsley on top and serve.
Ingredients :
- 4 boneless, skinless chicken breasts
- Kosher salt
- Ground black pepper
- 1/2 cup all purpose flour
- 6 tablespoons salted butter
- 2 tablespoons vegetable oil
- 1/2 small yellow onion, finely diced
- 4 garlic cloves, grated or minced
- 1/4 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 2 cups chicken broth
- 2/3 cup dry packed sun dried tomatoes, sliced
- 1/2 teaspoon Italian seasoning
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan
- Flat leaf parsley, finely chopped
Directions :
Starting from the thickest end, slice each chicken breast in half horizontally to end up with a total of 8 cutlets.
Season both sides of the chicken with salt and pepper, to taste.
Spread the flour in a shallow dish, dredge the chicken in flour, shaking off the excess.
Heat a large skillet over medium high heat with butter and oil, cook chicken until golden brown on both sides.
Transfer cooked chicken to a plate and repeat with remaining cutlets.
In the same skillet, melt remaining butter, add onion and cook until translucent.
Add garlic, red pepper flakes, and tomato paste; cook until fragrant.
Pour in the wine to deglaze, let reduce.
Stir in chicken stock, sun dried tomatoes, and Italian seasoning; bring to simmer.
Add chicken back to the pan, cook for 5 minutes.
Stir in cream and parmesan, simmer for 5 minutes more.
Top with parsley and serve.
how to serve Marry Me Chicken
- Serve over cooked pasta, rice, or mashed potatoes to soak up the sauce.
- Spoon sauce and chicken over steamed vegetables for a lighter plate.
- Add crusty bread on the side to mop up the sauce.
how to store Marry Me Chicken
- Refrigerate in an airtight container for up to 3–4 days.
- Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheat gently on low heat so the sauce does not separate; add a splash of broth or cream if needed.
tips to make Marry Me Chicken
- Pound or slice chicken to even thickness so it cooks evenly.
- Don’t crowd the pan when browning; cook in batches if needed.
- Use good quality parmesan for better flavor.
- If you skip wine, add a little extra broth and a teaspoon of lemon juice for brightness.
- Let the sauce simmer until it shows a light coat on the back of a spoon.
variation (if any)
- Use boneless skinless thighs instead of breasts for more flavor.
- Add a handful of fresh spinach to the sauce at the end and stir until wilted.
- Swap sun-dried tomatoes for roasted red peppers for a different taste.
- Make it dairy-free with coconut cream and a plant-based parmesan.
FAQs
Q: Can I make this without wine?
A: Yes. Replace the wine with extra chicken broth and add a splash of lemon juice for brightness.
Q: Can I use frozen chicken?
A: It is best to thaw the chicken first. Frozen chicken will not brown well and may cook unevenly.
Q: Will the sauce separate when reheated?
A: Reheat slowly over low heat and stir in a little broth or cream if the sauce looks thin or split.
Q: How can I make the dish less spicy?
A: Reduce or omit the crushed red pepper flakes.
Q: Can I prepare parts ahead?
A: Yes. Brown the chicken and make the sauce separately, then store and combine when ready to reheat and serve.
Marry Me Chicken
Ingredients
Method
- Slice each chicken breast in half horizontally to end up with a total of 8 cutlets. Season both sides with salt and pepper.
- Dredge the chicken cutlets in flour and shake off the excess.
- Heat a large skillet over medium-high heat with butter and oil, then cook chicken until golden brown on both sides. Transfer cooked chicken to a plate.
- In the same skillet, melt remaining butter, add onion, and cook until translucent.
- Add garlic, red pepper flakes, and tomato paste; cook until fragrant.
- Pour in the wine to deglaze the pan, let reduce slightly.
- Stir in chicken broth, sun-dried tomatoes, and Italian seasoning; bring to a simmer.
- Return chicken to the pan, and cook for about 5 minutes.
- Stir in heavy cream and parmesan, and simmer for 5 more minutes until the sauce thickens.
- Sprinkle chopped parsley on top and serve over cooked pasta, rice, or mashed potatoes.
