Marry Me Chicken - Once Upon a Chef (2024)

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Fall in love with Marry Me Chicken, a dish of tender sautéed chicken in a creamy sun-dried tomato sauce.

Marry Me Chicken - Once Upon a Chef (1)

Marry Me Chicken is a dish of tender sautéed chicken in a rich and creamy sun-dried tomato sauce. The recipe gained popularity after going viral on TikTok, where it was touted as so delicious, it will win the heart of anyone you cook it for. Using ready-to-cook thinly sliced chicken breasts, my version of Marry Me Chicken is quick and easy to make in just 30 minutes, making it perfect for a weeknight dinner or special occasion. While I can’t guarantee it’ll make someone profess their undying love to you, the balance of flavors in the dish does make it hard to resist!

Serve the saucy chicken with pasta, rice, or roasted potatoes and roasted broccoli. If you’d like to add some extra greens, simply toss a few handfuls of baby spinach into the sauce before adding the chicken back to the pan. Looking for more quick and easy Italian chicken recipes? Don’t miss my chicken piccata and easy chicken Parmesan—both firm family favorites!

Table of Contents

  • What You’ll Need To Make Marry Me Chicken
  • Step-by-Step Instructions
  • Frequently Asked Questions
  • Video Tutorial
  • You May Also Like
  • Printable Recipe
  • Reviews

“Everything about this is perfect. It’s quick, easy, and beyond delicious!”

What You’ll Need To Make Marry Me Chicken

Marry Me Chicken - Once Upon a Chef (2)
  • All-Purpose Flour: Used for coating the chicken, giving it a light crust that helps thicken the sauce.
  • Thin-Sliced Chicken Breasts: Chosen for their quick cooking time and tender texture.
  • Onion and Garlic: These aromatics form the flavor base for the sauce.
  • Heavy Cream: Creates a rich, creamy sauce that envelops the chicken.
  • Chicken Broth: Adds savory depth, complementing the creaminess of the sauce.
  • Sun-Dried Tomatoes: Provide a tangy, concentrated tomato flavor that brightens the dish.
  • Tomato Paste: Intensifies the tomato flavor, giving the sauce a robust and rich dimension.
  • Oregano and Red Pepper Flakes: Add a touch of earthy flavor and a slight kick.
  • Grated Parmigiano Reggiano: Adds a salty, nutty element.
  • Basil: Offers a burst of freshness and color.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Place the flour, ¾ teaspoon salt, and the black pepper in a ziplock bag and shake to combine.

Marry Me Chicken - Once Upon a Chef (3)

Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside.

Marry Me Chicken - Once Upon a Chef (4)

Heat the oil in a large nonstick skillet over medium-high heat. Place the flour-dusted chicken in the pan, shaking off any excess first.

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Cook, flipping once, until the chicken is lightly golden and just cooked through, about 3 minutes total. Transfer the chicken to a plate and set aside.

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Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown.

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Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt; use a wooden spoon to scrape any brown bits from the pan into the liquid.

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Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes.

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Stir in the Parmigiano Reggiano (or Pecorino Romano) and basil.

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Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes.

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Sprinkle with more fresh basil, if desired, and serve.

Frequently Asked Questions

Can I use regular chicken breasts for this recipe?

Yes, but you’ll need to first cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick. (It’s important to cut them in half first; otherwise they’ll be enormous after pounding.)

Can I make Marry Me Chicken in advance?

Marry Me Chicken is best enjoyed fresh, but you can prepare it in advance if needed. Cook the chicken and sauce as directed, then cool and refrigerate. When ready to serve, gently reheat the chicken in the sauce over low heat, adding a little chicken broth if the sauce has thickened too much during storage.

Is there a substitute for the heavy cream?

While heavy cream yields the richest and most flavorful sauce in Marry Me Chicken, there are alternatives for those seeking lighter or dairy-free options. Half-and-half can be used to achieve a lighter version of the sauce. For a dairy-free alternative, full-fat coconut milk offers a creamy texture, though it will alter the flavor profile.

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Video Tutorial

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  • Recipe
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Marry Me Chicken

Metric Cup Measures

By Jenn Segal

Fall in love with Marry Me Chicken, a dish of tender sautéed chicken in a creamy sun-dried tomato sauce.

Servings: 4

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Ingredients

  • 3 tablespoons all-purpose flour
  • Salt
  • ¼ teaspoon Freshly ground black pepper
  • 4 thin-sliced chicken breasts (about 1¼ lbs; see note)
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • ⅓ cup sun-dried tomatoes packed in oil, drained and finely chopped
  • 2 teaspoons tomato paste
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon sugar
  • 2 tablespoons grated Parmigiano Reggiano or Pecorino Romano cheese
  • 2 tablespoons fresh chopped basil, plus more for serving

Instructions

  1. Place the flour, ¾ teaspoon salt, and the black pepper in a ziplock bag and shake to combine. Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Place the flour-dusted chicken in the pan and cook, flipping once, until the chicken is lightly golden and just cooked through, about 3 minutes total. Transfer the chicken to a plate and set aside.
  3. Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes. Stir in the Parmigiano Reggiano (or Pecorino Romano) and basil. Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes. Sprinkle with more fresh basil, if desired, and serve.
  4. Note: I use pre-cut, ready-to-cook, thin-sliced chicken breasts for this recipe. If you'd like to use regular chicken breasts, you'll need to first cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick. (It's important to cut them in half first; otherwise they'll be enormous after pounding.)

Pair with

  • Garlicky Roasted Broccoli

Nutrition Information

Powered by Marry Me Chicken - Once Upon a Chef (18)

  • Per serving (4 servings)
  • Calories: 527
  • Fat: 35 g
  • Saturated fat: 17 g
  • Carbohydrates: 14 g
  • Sugar: 6 g
  • Fiber: 1 g
  • Protein: 38 g
  • Sodium: 719 mg
  • Cholesterol: 191 mg

Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

  • Chicken
  • Dinner
  • Italian

Comments

  • OMG man this was so DAMN DELISH….made it exact to recipe except did 6 cutlets instead of four and there was plenty of sauce!

    • — Kara on June 2, 2024
    • Reply
  • I made this dish and it was FIRE! (shout out to Pookie and Jett) 🙂
    I will be making this every week. It was a huge hit and fabulous on mashed potatoes. Thank you for this outstanding recipe!

    • — Alina Hussey on April 7, 2024
    • Reply
  • This recipe has wonderful flavors. My husband and I both loved it. I am wondering if anyone had to reduce the sauce for longer than 5 minutes? My sauce was not as thick as the picture after boiling on medium heat for about 7 minutes. I served it anyway because I didn’t want the veg & potato to be over cooked. Tasted terrific, but would have liked the sauce to be thicker. I followed the recipe exactly (always do!). Thanks for the great recipe, Jen, I plan to make it again soon.

    • — Susan on March 31, 2024
    • Reply
  • You are amazing. My family loved this dish, along with Chicken Marsala. I felt like I was having dinner at an Italian restaurant, the chicken was tender and the sauce was superb. Thank you again for sharing those wonderful recipes.

    • — Grace on March 19, 2024
    • Reply
  • OMFG!!! excuse my language, but this was ABSOLUTELY DELICIOUS!!! I’ve been wanting to try this recipe for a while now, and I’m not usually a big sun dried tomato person but my daughter is and it was just perfectly balanced and the flavor was restaurant quality…which is what my daughter said! lol I made your Caesar dressing recipe and served it with a Caesar salad and it was truly OUTSTADNING!!! another winning recipe, not surprised! 🙂

    • — Lana Susko on March 12, 2024
    • Reply
  • Absolutely amazing! I will also make this wonderful sauce for grilled chicken or pork chops or pork tenderloin. It was that good!

    • — Carol Landgraff on March 3, 2024
    • Reply
  • I have now made this recipe several times. Absolutely love it & so does everyone that’s been here to taste it. I also tried it with pork chops which turned out to be very tasty too!!!
    I highly recommend giving it a try.

    • — Linda on February 22, 2024
    • Reply
  • Whole family loved it !

    • — Liz Malone on February 19, 2024
    • Reply
  • Make it according to the recipe and wouldn’t change a thing! My husband asked me why I hadn’t made it before and when will I make it again. Served with garlic mashed potatoes and the sauce was perfect. If you want an easy luxurious dinner this is your go to!

    • — Donna C on February 10, 2024
    • Reply
  • Thanks for the great recipe! I made it for friends over Christmas and then again just last week. We really enjoyed it!

    • — Cyndi on January 17, 2024
    • Reply
  • This was absolutely delicious! My husband said “why didn’t you make this “Marry Me Chicken” 57 years ago, I would have asked you earlier!!! I guess he liked it!

    • — Maureen on January 10, 2024
    • Reply
  • This was a huge hit with my entire extended family on NYE! Doubled the recipe and it came out perfectly. So good!

    • — Jill on January 1, 2024
    • Reply
  • Can this be made ahead and frozen, then reheated?

    • — Donna on December 22, 2023
    • Reply
    • Hi Donna, this recipe really isn’t a great one for freezing — sorry!

      • — Jenn on December 22, 2023
      • Reply
  • Everything about this is perfect. It’s quick, easy, and beyond delicious!

    • — CindyG on November 26, 2023
    • Reply
  • Great recipe. No alterations. Will keep making.

    • — Eric on November 15, 2023
    • Reply
  • I often find chicken breast to be dry and boring but this is the way to do it and not have either dry or boring.

    • — Cheryl Wortman on November 14, 2023
    • Reply
  • Great recipe and results. Husband raved about it and typically doesn’t like chicken breast recipes. Even ate it cold from fridge. I’ve made MM chicken a couple times before using other recipes but first time using this one and it was delicious and first time husband raved. I think key is the precision of cooking instructions and refinements Jenn has made that make this the best. Wonder how “marry me cauliflower” would turn out….

    • — Marilyn on November 10, 2023
    • Reply
  • Made this for our family tonight and it was outstanding. I have recently purchased and been cooking through your Weeknights cookbook (another 5 star recommendation) and this popped up on my Facebook. Bonus: after taking 10mins to prep the chicken earlier in the afternoon and chopping the onion and tomatoes, it came together super fast. Simply perfection like all your recipes I have tried!

    • — Annmarie on November 6, 2023
    • Reply
  • I wanted to love this recipe, but the sauce split. Any tips for why?

    • — Jen on November 4, 2023
    • Reply
    • Hi Jen, I’m sorry you had a problem with the sauce – did you use heavy cream? Did you make any adjustments to the recipe?

      • — Jenn on November 5, 2023
      • Reply
  • I have seen recipes for a version of this recipe done in a slow cooker. Could this recipe be done that way?

    • — Paula on October 19, 2023
    • Reply
    • Hi Paula, this recipe is not a great option for a slow cooker – sorry!

      • — Jenn on October 19, 2023
      • Reply
  • Is there another ingredient one can use instead of sun-dried tomatoes? My husband can not tolerate them. Canned diced Plum tomatoes maybe? Thanks

    • — Kathy Glazer on October 18, 2023
    • Reply
    • Hi Kathy, you can use the canned tomatoes – just make sure you include the tomato paste too. I’d love to hear how it turns out!

      • — Jenn on October 19, 2023
      • Reply
  • Hi Jenn, having my parents & partner’s parents over for dinner together for the first time on Saturday and want to make this! We’ll be 6 so I’m thinking of 1.5 or doubling the recipe, maybe best in two skillets? Don’t want to overcrowd the pan..

    I usually prefer chicken thighs to breasts as they are more tender, would that work? Maybe I just need to have faith that chicken breasts CAN be tender haha

    PS: Thank you for all your fantastic recipes. I’ve shifted over to more plant based cooking but whenever it’s a special occasion and I want something with meat or fish, I come straight to you!

    • — Emilie on October 16, 2023
    • Reply
    • Hi Emile, Yes, I’d make 1.5 times the recipe. I think you can get away with using one skillet if you brown the chicken 2 batches. and I wouldn’t recommend thighs here — I think the extra fat in them will make the sauce too greasy. Hope everyone enjoys!

      • — Jenn on October 16, 2023
      • Reply
    • Emilie, I’ve been cooking for 40 years. I too prefer dark meat, thighs are my favorite. I often make Chicken Marsala , Picatta , Cordon Bleu and always use breasts for these recipes. Always have extra sauce and filet and pound the breasts and you will love them. Just be careful not to overcook that’s why breasts get too dry. Good luck!

      • — Maria Richard on October 18, 2023
      • Reply
    • I have always wanted to make this and I finally did. Unfortunately, I bought thighs instead of breasts by mistake. I thought it would be ok since thighs are supposed to be more tender and tastier. It was just okay. Broth wasn’t too greasy as I had removed much of the fat, but the remaining fat that I didn’t remove, made it unpleasant and difficult to cut and eat the chicken. I was so disappointed but my own fault.

      • — Charlotte Vadas on January 14, 2024
      • Reply
  • Finally made this and we loved it! Wonderful flavors and so easy! Will definitely be making again!

    • — Caroline C. on October 1, 2023
    • Reply
  • Want to make for dinner party
    Can I make it in morning and reheat
    Many thank you’s

    • — Barbara on September 30, 2023
    • Reply
    • Hi Barbara, It’s doable to make it ahead, but it’s best if served right after cooking. If making it ahead, I’d reheat it gently in a skillet. You may need to add a touch more broth when reheating if the sauce is too thick.

      • — Jenn on October 2, 2023
      • Reply
  • Perfection! A hit every time I make it!

    • — Terri F on September 26, 2023
    • Reply
  • Excellent recipe. My husband loved it. I especially loved the flavorful sauce.

    • — Millie on September 9, 2023
    • Reply

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