Marry Me Chicken Recipe – American Special
Marry Me Chicken is a viral American skillet recipe featuring tender chicken breasts cooked in a rich, creamy sauce loaded with sun-dried tomatoes, garlic, herbs, and parmesan cheese. The name comes from how irresistible this dish is said to be—ideal for date nights or whenever you want to wow someone with your cooking. Ready in about 30 minutes, this recipe combines comfort and indulgence with bold flavor.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Marry Me Chicken Recipe Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil or parsley, for garnish
How to make Marry Me Chicken Recipe:
Prepare the Chicken: Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
Cook the Chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
Make the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Add the chicken broth, heavy cream, Parmesan cheese, sun-dried tomatoes, oregano, and red pepper flakes. Stir to combine and bring to a simmer.
Combine and Serve: Return the chicken breasts to the skillet, spooning some of the sauce over them. Let the chicken simmer in the sauce for about 5-7 minutes, or until the chicken is cooked through and the sauce has thickened. Garnish with fresh basil or parsley before serving.
Recipe Notes :
Use boneless, skinless chicken breasts; pound or slice to even thickness for even cooking.
Season chicken with salt and pepper, then dredge lightly in flour to help the sauce thicken and give a slight crust.
Brown chicken first in a skillet with oil and/or butter before making the sauce; this builds flavor and color.
Saute garlic until fragrant, then add sun-dried tomatoes and herbs just before adding cream to maximize aroma.
Use heavy cream or a mix with cream cheese for richness; simmer gently to avoid splitting.
Stir in parmesan cheese off heat or over low heat so sauce remains smooth.
Adjust red pepper flakes (or chili flakes) to your spice preference for mild heat or more kick.
Garnish with fresh basil—or parsley—and serve over pasta, rice, or with crusty bread to soak up the sauce.
