The Best Marry Me Chicken Recipe: How to Cook

CHICKEN BREASTS COVERED IN THE MARRY ME CHICKEN SAUCE GARNISHED WITH BASIL AND SUN DRIED TOMATO

5 from 3 votes

The Best Marry Me Chicken Recipe: How to Cook

Marry me chicken will become your new favorite chicken recipe! This crowd-pleaser takes chicken breast and marries it with an irresistible parmesan cream sauce, sun-dried tomatoes, and fresh basil to top it off. Using thinly sliced chicken breast cutlets, this version of Marry Me Chicken is quick and ready in just 30 minutes. A few cooks have claimed this recipe will win over the heart of anyone its's prepare this for. While I can’t guarantee a marriage proposal, the flavors in the dish are hard to resist!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: chicken dinner idea, chicken with sun-dried tomatoes, creamy chicken recipe, easy chicken recipe, marry me chicken recipe, parmesan cream sauce chicken, romantic chicken dinner, skillet chicken recipe

Servings: people

Calories: 737kcal

Author: George - U Keep Cooking

Equipment

Large Skillet

Ingredients

Chicken Preparation:

3 Large Chicken Breasts (cut in half, into cutlets) (pounded with meat mallet)
Salt and Ground Black Pepper (to taste)
3 tablespoons Olive Oil (to cook chicken)
3 tablespoons Butter (to cook chicken)

Chicken Dredge:

6 tablespoons Flour (to dredge)
1 teaspoon Onion Powder
1 teaspoon Garlic Powder

Creamy Sauce Instructions:

5 Cloves Garlic (minced)
1/2 teaspoon Oregano
1/2 teaspoon Red Pepper Chili Flakes (optional)
1/2 teaspoon Thyme
1 Cups Chicken Stock
1 Cups Heavy Cream
¾ Cup Parmesan Cheese (grated)
1/3 Cup Sundried Tomatoes (chopped)
5 Leaves Fresh Basil (fresh basil) (chopped)

Instructions

Prepare the Chicken: Pat chicken cutlets dry and season lightly with salt and pepper. In a shallow dish, mix together the flour, garlic powder, and onion powder. Dredge the chicken cutlets in the seasoned flour, shaking off excess.
Pan-Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.
Make the Sauce: In the same skillet, add minced garlic and cook until fragrant. Stir in chicken stock, heavy cream, parmesan cheese, chili flakes, oregano, and thyme. Simmer until the sauce thickens slightly.
Add the Sun-Dried Tomatoes: Stir in chopped sun-dried tomatoes and let the sauce absorb their flavor.
Combine and Finish: Return chicken cutlets to the skillet, spooning sauce over the top. Simmer for 5–7 minutes, until chicken is fully cooked. Garnish with fresh basil before serving.

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