This recipe is so good, you’ll be tempted to say “I do” to every bite. But don’t worry, no actual wedding planning is required.
Marry Me Chicken was one of the most Googled recipes back in 2022, and no wonder. The dish is lusciously elegant, deliciously rich, and surprisingly easy to make.
If you have 25 minutes to spare, this recipe will come together perfectly for you, and with the vibrant scents and colors of the dish – no one will know how little effort actually went in to making it. 
The ingredient list might seem a little daunting at first, but fear not, we’re talking things that you either likely already have at home – or stuff you can get at any local supermarket, ANYWHERE. So why not take a little trip down Memory Lane?!
We’re talking simple things:
Olive Oil
Chicken Breasts
Salt
Garlic
Cream
Chicken Stock
Chicken Bouillon
Parmesan Cheese
Italian seasoning, or oregano, thyme and basil
Sundried Tomatoes
Black Pepper
Red Pepper Flakes (optional)
Fresh Basil
See, nothing crazy, nothing you haven’t cooked with before!
Ok, so let’s get going on this dinner – don’t want to keep your guests waiting for something this delicious.
How to Make Marry Me Chicken
1. Prepare the Chicken
- Pat the chicken breasts dry with paper towels to remove excess moisture.
- Season both sides of the chicken with 1 teaspoon of salt and black pepper.
2. Sear the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once hot, add the chicken and sear for about 5 minutes per side, or until golden brown.
- Remove the chicken from the skillet and set aside on a plate.
3. Make the Creamy Sauce
- Add the remaining tablespoon of olive oil to the same skillet.
- Stir in the chopped garlic and cook for about 30 seconds, until fragrant.
- Pour in the heavy cream, chicken stock, and crumble in the bouillon cube.
- Stir in 2/3 of the Parmesan cheese, sun-dried tomatoes, dried herbs, black pepper, and half of the red pepper flakes.
- Mix everything together and bring to a gentle simmer.
4. Finish Cooking the Chicken
- Reduce the heat to medium-low and return the chicken to the skillet, nestling it into the sauce.
- Simmer for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Spoon some sauce over the chicken as it finishes cooking.
5. Garnish and Serve
- Sprinkle the remaining Parmesan cheese and red pepper flakes on top.
- Garnish with fresh basil leaves just before serving.
- Serve warm with pasta, rice, or crusty bread.
Tips for Success
- Heavy Cream vs. Lighter Substitutes: Heavy cream gives the best texture, but you can use half-and-half for a lighter version.
- Pairing Ideas: This dish pairs well with buttered pasta, mashed potatoes, or steamed vegetables.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes bring extra richness to the sauce, but if using dry-packed ones, rehydrate them in warm water before chopping.
Recipe Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent the sauce from breaking.
- Add mushrooms or spinach for extra vegetables.
- If using bone-in chicken breasts, adjust the cooking time by adding 5–7 extra minutes.
Marry Me Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This recipe is so good, you’ll be tempted to say “I do” to every bite. But don’t worry, no actual wedding planning is required.
Ingredients
- 3 tbsp extra virgin olive oil
- 4 boneless, skinless chicken breasts
- 1/2 cup chicken stock
- 2 tsp salt
- 4 garlic cloves, chopped
- 1 1/4 cup heavy cream
- 1 jar sun dried tomatoes, finely chopped (7 oz)
- 2/3 cup grated Parmesan cheese
- 1 chicken bouillon cube
- 1/2 tsp dried oregano ((you can substitute Italian Seasoning for the dried herbs, just use 1 1/3 tsp))
- 1/3 tsp dried basil
- 1/3 tsp dried thyme
- 1/4 cup basil leaves
- black pepper to taste
- 1 tsp red pepper flakes (adjust to taste, or omit)
Instructions
1. Prepare the Chicken
- Pat the chicken breasts dry with paper towels to remove excess moisture.
- Season both sides of the chicken with 1 teaspoon of salt and black pepper.
2. Sear the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once hot, add the chicken and sear for about 5 minutes per side, or until golden brown.
- Remove the chicken from the skillet and set aside on a plate.
3. Make the Creamy Sauce
- Add the remaining tablespoon of olive oil to the same skillet.
- Stir in the chopped garlic and cook for about 30 seconds, until fragrant.
- Pour in the heavy cream, chicken stock, and crumble in the bouillon cube.
- Stir in 2/3 of the Parmesan cheese, sun-dried tomatoes, dried herbs, black pepper, and half of the red pepper flakes.
- Mix everything together and bring to a gentle simmer.
4. Finish Cooking the Chicken
- Reduce the heat to medium-low and return the chicken to the skillet, nestling it into the sauce.
- Simmer for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Spoon some sauce over the chicken as it finishes cooking.
5. Garnish and Serve
- Sprinkle the remaining Parmesan cheese and red pepper flakes on top.
- Garnish with fresh basil leaves just before serving.
- Serve warm with pasta, rice, or crusty bread.
Tips for Success
- Heavy Cream vs. Lighter Substitutes: Heavy cream gives the best texture, but you can use half-and-half for a lighter version.
- Pairing Ideas: This dish pairs well with buttered pasta, mashed potatoes, or steamed vegetables.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes bring extra richness to the sauce, but if using dry-packed ones, rehydrate them in warm water before chopping.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent the sauce from breaking.
Add mushrooms or spinach for extra vegetables.
If using bone-in chicken breasts, adjust the cooking time by adding 5–7 extra minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Courses
- Method: One Pan
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 530
- Sugar: 4g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
I made this for my boyfriend, and he actually said, ‘Wow, this is better than a restaurant!’ Safe to say, I’ll be making it again! And probably again and again.
Holy cow, this is really good. I remember when this recipe went viral, but haven’t cooked it until now. So delicious!
Loved it, but I think I’ll use half-and-half next time to lighten it up a little. Great flavor, though!
This deserves all the hype. Creamy, rich, and so easy to make!
This is one of the best chicken dishes on the Internet!