Marry Me Chicken Recipe | Creamy Tuscan-Style Chicken Dinner
I have to admit, the first time I made Marry Me Chicken, I instantly knew why it got such a charming name.
The creamy sauce, the tender chicken, and those little bursts of sun-dried tomato flavor felt like a restaurant-worthy meal I had made right at home. I love how simple the steps are, yet the final dish feels fancy enough to serve on a special night.
Whenever I make this, my family always asks for seconds—it’s just that good. Trust me, you’ll be saying “yes” to this recipe too!
Ingredients You’ll Need
I always stick to fresh ingredients when making this recipe because they really bring out the best flavor. Here’s what I use:
- 4 boneless, skinless chicken breasts – thighs work too if you prefer juicier meat
- 2 tablespoons olive oil – avocado oil is a healthier swap with a mild taste
- Salt and pepper – simple, but seasoning well makes all the difference
- 3 garlic cloves, minced – roasted garlic gives a sweeter flavor if you want a twist
- 1 cup heavy cream – coconut cream or half-and-half work for lighter or dairy-free versions
- ½ cup freshly grated Parmesan cheese – fresh grating melts smoother than pre-shredded
- ½ cup chicken stock – I always choose low-sodium for better flavor control
- ½ cup sun-dried tomatoes, chopped – cherry tomatoes give a fresher taste if you prefer
- 1 teaspoon dried oregano – adds that herby touch
- 1 teaspoon red pepper flakes – optional, but I love the gentle kick
- Fresh basil leaves – for color, aroma, and a little freshness at the end
Note: This recipe makes about 4 servings.
Variations
Sometimes I like to switch things up, and this recipe allows it easily. Here are some options you might try:
- Dairy-free: Replace heavy cream with coconut cream and use nutritional yeast instead of Parmesan.
- Low-carb: Serve over cauliflower mash or zucchini noodles instead of pasta or rice.
- Extra greens: Stir in baby spinach, kale, or peas into the sauce for a healthier boost.
- Flavor twist: A splash of white wine in the sauce deepens the flavor beautifully.
Cooking Time
Here’s how long this recipe takes from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
These tools make cooking smoother and help get the best results:
- Cast iron skillet – for searing chicken and creating a creamy base.
- Sharp chef’s knife – for cleanly slicing chicken and chopping basil.
- Garlic press – if you want perfectly minced garlic with no effort.
- Measuring cups and spoons – to keep everything balanced.
- Whisk – to keep the sauce silky smooth.Tongs – great for flipping chicken without tearing it.
How to Make Marry Me Chicken?
Making this recipe is easier than it looks. Here’s how I do it, step by step.
Prep and Season the Chicken
I start by patting my chicken dry so it sears properly. Then, I season both sides with a good sprinkle of salt and pepper. This simple step builds the foundation of flavor for the dish.
Sear the Chicken
In my skillet, I heat olive oil until it shimmers. The chicken goes in and sears for about 4-5 minutes per side. I don’t cook it all the way yet—it finishes later in the sauce. Once golden brown, I remove it from the pan.
Create the Sauce Base
With the heat turned down slightly, I add the garlic. It cooks for about 30 seconds, just until fragrant. Then, I pour in chicken stock and scrape the pan, making sure all those delicious browned bits loosen into the liquid.
Build the Creamy Sauce
Next, I add the cream and gently whisk as it simmers. Parmesan cheese melts right in, along with oregano and red pepper flakes. The sauce turns velvety, thick, and full of flavor in just a few minutes.
Add the Sun-Dried Tomatoes
I stir in the chopped sun-dried tomatoes, which give little bursts of tang and sweetness. It’s one of my favorite parts of the dish.
Combine Chicken and Sauce
I return the chicken to the skillet, nestling it into the sauce. Then I cover the pan and let it simmer on low for about 10 minutes, until the chicken is tender and fully cooked through.
Garnish and Serve
To finish, I scatter fresh basil leaves over the top. It adds brightness and makes the dish look as good as it tastes.
Additional Tips for Making this Recipe Better
After making this several times, I’ve picked up little tricks that make it even more delicious:
- I always grate cheese fresh—it melts so much smoother than packaged shreds.
- I try not to move the chicken too much when searing—it develops a better crust.
- I’ve found that letting the sauce rest for 2 minutes before serving thickens it perfectly.
- If I want a lighter meal, I replace half the cream with Greek yogurt for extra tang.
How to Serve Marry Me Chicken?
I love serving this dish in different ways depending on the occasion. Over pasta, the sauce coats every strand beautifully. With mashed potatoes, it feels like comfort food at its best. Rice or risotto also make a wonderful base for soaking up the creamy sauce. For a lighter option, I pair it with steamed broccoli or green beans. And if I have leftovers, I’ve even turned it into a sandwich filling or pizza topping—it’s amazing!
Nutritional Information
Here’s an approximate nutritional breakdown per serving of Marry Me Chicken:
- Calories: 400
- Protein: 28g
- Carbohydrates: 8g
- Fat: 28g
Make Ahead and Storage
Refrigeration
I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens a little, but it reheats nicely.
Freezing
For longer storage, I freeze it in a sealed container for up to 2 months. I just make sure to thaw it in the fridge overnight before reheating.
Reheating
When I reheat, I do it gently on the stovetop and add a splash of cream or stock to loosen the sauce. I avoid microwaving because it can make the chicken rubbery.
Why You’ll Love This Recipe?
This dish has become one of my go-to recipes for good reason. Here’s why you’ll love it too:
- It’s quick and easy—ready in just 35 minutes, perfect for weeknights.
- The flavors are rich, creamy, and comforting but not overly heavy.
- You can easily swap ingredients to suit dietary needs.
- It works for both casual family dinners and special occasions.
- Leftovers transform beautifully into pasta, sandwiches, or pizza toppings.
Marry Me Chicken Recipe
Ingredients
Method
- I start by patting my chicken dry so it sears properly. Then, I season both sides with a good sprinkle of salt and pepper. This simple step builds the foundation of flavor for the dish.
- In my skillet, I heat olive oil until it shimmers. The chicken goes in and sears for about 4-5 minutes per side. I don’t cook it all the way yet—it finishes later in the sauce. Once golden brown, I remove it from the pan.
- With the heat turned down slightly, I add the garlic. It cooks for about 30 seconds, just until fragrant. Then, I pour in chicken stock and scrape the pan, making sure all those delicious browned bits loosen into the liquid.
- Next, I add the cream and gently whisk as it simmers. Parmesan cheese melts right in, along with oregano and red pepper flakes. The sauce turns velvety, thick, and full of flavor in just a few minutes.
- I stir in the chopped sun-dried tomatoes, which give little bursts of tang and sweetness. It’s one of my favorite parts of the dish.
- I return the chicken to the skillet, nestling it into the sauce. Then I cover the pan and let it simmer on low for about 10 minutes, until the chicken is tender and fully cooked through.
- To finish, I scatter fresh basil leaves over the top. It adds brightness and makes the dish look as good as it tastes.
Notes
- I always grate cheese fresh—it melts so much smoother than packaged shreds.
- I try not to move the chicken too much when searing—it develops a better crust.
- I’ve found that letting the sauce rest for 2 minutes before serving thickens it perfectly.
- If I want a lighter meal, I replace half the cream with Greek yogurt for extra tang.
