My Marry Me chicken recipe features tender pan-fried chicken in the most creamy sauce ever. It’s ready in 15 minutes and will win anyone’s heart…or just your stomach!
Everyone needs a go-to elegant, easy, and flavor-packed chicken dish. For me, it’s my marry me chicken. It’s perfect for a date night dinner (although don’t do it EVERY date night like I did…), an easy weeknight family dinner, or when you forget guests are coming over and have 30 minutes to whip something up.
What is marry me chicken?
“Marry Me Chicken” is a flavorful and creamy chicken dish featuring a creamy sauce with sun-dried tomatoes. The name suggests that the dish is so delicious that it could inspire someone to propose marriage! While that may not have worked for me (just yet), my recipe is so good that you’ll want it every single night.Table of Contents
- Why I love this recipe
- Ingredients needed
- How to make marry me chicken
- Arman’s recipe tips
- Storage instructions
- Frequently asked questions
- More one-skillet chicken dinners
- Marry Me Chicken (Recipe Card)
Why I love this recipe
- It uses Simple ingredients. Just some chicken, cream, and a few pantry staples.
- Ready in minutes. From prep to plate, my entire dis comes together in under 15 minutes.
- Naturally gluten-free and low carb. It’s perfect for those who are celiac or follow a lower-carb diet.
Ingredients needed
- Chicken breast. Use four small or two large fillets that have been halved. I also tested this recipe with chicken thighs and chicken quarters, and it worked just as well.
- Flour. I like to dredge the chicken in a little flour to pack in the juices and also hold onto the irresistible sauce.
- Butter. I prefer to cook with butter for this recipe as it adds a richer flavor to the dish. Of course, olive oil will work, too.
- Heavy cream. For the cream sauce that makes this dish pop. Avoid using light cream as it is a little too thin.
- Spinach. This ingredient is optional. I like adding baby spinach to the sauce to cut through the richness and make the dish look more appetizing with pops of green.
- Sun-dried tomatoes. Packed in oil, please, not water. Chop the sun-dried tomatoes as big or small as you want.
- Parmesan cheese. Always grate your parmesan cheese instead of using the pre-shredded kind. It melts so much better and has a much more pronounced flavor.
- Garlic. Freshly minced.
- Kosher salt and black pepper. To taste.
How to make marry me chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season the chicken fillets with salt and pepper and dredge them in flour.
Step 2- Cook the chicken. Add butter to a large skillet, add the chicken fillets to the pan, and cook for 6-8 minutes or until they are golden brown on both sides.
Step 3- Cook the sauce. Add the remaining butter to the hot pan along with the minced garlic. Cook until fragrant, then add the chopped sun-dried tomatoes and cream. Once it simmers, add the parmesan cheese and spinach.
Step 4- Put it all together. Bring the chicken back, cook for a few minutes, and serve immediately. Garnish with some fresh basil leaves, if desired.
What to serve with this
- Grains and pasta. Serve the chicken over a bed of pasta, coconut milk rice, or other grains to soak up all the sauce beautifully.
- Potatoes. You can’t go wrong with a simple air fryer baked potato, some air fryer potato wedges, or roasted potatoes and carrots!
- Sauteed vegetables. Keep things simple and delicious with sauteed mushrooms, sauteed eggplant, sauteed brussels sprouts, or sauteed broccolini.
- Salads. A hearty salad like a Jennifer Aniston salad, wedge salad, or 7 layer salad are all fantastic options.
Arman’s recipe tips
- If your chicken breast pieces are uneven in terms of thickness, pound them so that they cook evenly. I prefer to slice two large chicken breasts in half.
- You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F. Use a meat thermometer to double-check.
- If your sauce curdles, I like to remove the chicken and whisk the sauce again.
Storage instructions
To Store: Leftovers can be stored in the fridge, covered, for up to five days.
To freeze: Place the cooked and cooled chicken in an airtight container and drizzle the sauce around it. Store it in the freezer for up to two months.
To reheat: Reheat in the microwave at 10-second intervals until the chicken is heated through. You can also reheat the chicken in a non-stick skillet.
Frequently asked questions
Is this recipe gluten-free?
When made with gluten-free flour, this recipe is suitable for celiacs.
Can I use other proteins?
Yes! I often make Marry Me Salmon by switching out the chicken for salmon and also Marry Me shrimp.
Marry Me Chicken
5 from 445 votes
My Marry Me chicken recipe features tender pan-fried chicken in the most creamy sauce ever. It’s ready in 15 minutes and will win anyone’s heart…or just your stomach!
Servings:
Cook:15minutes mins
Total:15minutes mins
Ingredients 1x2x3x
- ▢1 1/2 pounds chicken breast 4 small fillets
- ▢1 teaspoon salt
- ▢1 teaspoon pepper
- ▢2 tablespoons all purpose flour
- ▢3 tablespoons unsalted butter divided
- ▢6 cloves garlic minced
- ▢5 ounces sun dried tomatoes packed in oil
- ▢1 1/2 cups heavy cream
- ▢3 cups baby spinach loosely packed
- ▢1/2 cup parmesan cheese freshly grated
Instructions
- Season chicken with salt, pepper, and flour.
- In a large skillet, add 2 tablespoons of butter and place over medium heat. Once melted, add the chicken and cook for 4-5 minutes, or until golden on each side. Transfer to a plate.
- Add the remaining butter and cook the garlic until fragrant. Add the sun dried tomatoes then reduce the heat to low. Add the heavy cream and bring to a simmer.
- Add the spinach and parmesan cheese and continue to simmer until the parmesan cheese has melted.
- Add the chicken back into the pan and serve immediately.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooked and cooled chicken in a shallow container and drizzle the sauce around it. Store it in the freezer for up to two months.
TO REHEAT: Reheat in the microwave at 10-second intervals until the chicken is heated through. You can also reheat the chicken in a non-stick skillet.
Nutrition
Serving: 1servingCalories: 375kcalCarbohydrates: 5gProtein: 27gFat: 27gSodium: 548mgPotassium: 581mgFiber: 1gVitamin A: 2492IUVitamin C: 7mgCalcium: 69mgIron: 1mgNET CARBS: 4g
