Marry Me Chicken: the name alone promises a dish so irresistible, so utterly delicious, that it could inspire a proposal! But does it live up to the hype? Absolutely! This creamy, sun-dried tomato-infused chicken dish has taken the internet by storm, and for good reason. It’s not just a fleeting trend; it’s a flavor explosion that’s surprisingly easy to create.

While the exact origins of Marry Me Chicken are shrouded in a bit of mystery, its popularity exploded in the early 2000s and has continued to gain momentum ever since. Some say it originated in the culinary world of food bloggers, while others claim it was a restaurant creation that went viral. Regardless of its precise beginnings, its impact is undeniable. It’s become a modern classic, a go-to recipe for impressing loved ones or simply treating yourself to a restaurant-quality meal at home.

So, what makes this dish so beloved? It’s the perfect combination of rich, creamy sauce, tender chicken, and the bright, tangy burst of sun-dried tomatoes. The Parmesan cheese adds a salty, savory depth, while the herbs provide a fragrant aroma that fills your kitchen. But beyond the incredible taste, it’s also incredibly convenient. This one-pan wonder comes together in under an hour, making it perfect for busy weeknights or special occasions. Get ready to experience the magic of Marry Me Chicken you might just fall in love!

Ingredients:

Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
All-Purpose Flour: 1/2 cup
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Olive Oil: 2 tablespoons
Butter: 4 tablespoons (divided)
Shallots: 2 medium, finely chopped
Garlic: 4 cloves, minced
Chicken Broth: 1 cup
Heavy Cream: 1 cup
Sun-Dried Tomatoes: 1/2 cup, oil-packed, drained and chopped
Fresh Basil: 1/4 cup, chopped
Parmesan Cheese: 1/2 cup, grated, plus more for serving
Red Pepper Flakes: 1/4 teaspoon (optional, for a little heat)
Pasta: 1 lb of your favorite pasta (fettuccine, spaghetti, or penne work well)

Preparing the Chicken:

First, let’s get our chicken ready. In a medium bowl, combine the flour, salt, and pepper. This seasoned flour will give our chicken a lovely crust and flavor.
Add the bite-sized chicken pieces to the bowl and toss them until they’re evenly coated with the flour mixture. Make sure each piece is nicely covered this is key for that beautiful golden-brown sear we’re after.

Searing the Chicken:

Now, heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. We want the skillet nice and hot so the chicken gets a good sear.
Once the oil is shimmering and the butter is melted, add the chicken to the skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear. If necessary, work in batches.
Cook the chicken for about 3-4 minutes per side, until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set it aside. We’ll add it back in later to soak up all that delicious sauce.

Making the “Marry Me” Sauce:

In the same skillet (don’t wash it all those browned bits are flavor gold!), melt the remaining 2 tablespoons of butter over medium heat.
Add the chopped shallots and cook for about 3-5 minutes, until they’re softened and fragrant. Shallots have a milder, sweeter flavor than onions, which works perfectly in this creamy sauce.
Next, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. These browned bits, also known as fond, are packed with flavor and will add depth to our sauce.
Bring the broth to a simmer and let it reduce slightly, for about 2-3 minutes. This will concentrate the flavors and thicken the sauce a bit.
Now, it’s time for the heavy cream! Pour in the heavy cream and stir to combine. The cream will make the sauce incredibly rich and decadent.
Add the chopped sun-dried tomatoes, chopped fresh basil, grated Parmesan cheese, and red pepper flakes (if using). Stir everything together until the Parmesan cheese is melted and the sauce is smooth and creamy.
Season the sauce with salt and pepper to taste. Remember that the Parmesan cheese is already salty, so start with a small amount of salt and adjust as needed.
Return the cooked chicken to the skillet and stir to coat it evenly with the sauce. Let the chicken simmer in the sauce for a few minutes, allowing it to absorb all the flavors.

Cooking the Pasta:

While the chicken is simmering in the sauce, cook your pasta according to the package directions. Be sure to salt the pasta water generously this will season the pasta from the inside out.
Cook the pasta until it’s al dente, meaning it’s still slightly firm to the bite. Overcooked pasta will become mushy in the sauce.
Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to thin out the sauce if it becomes too thick.
Drain the pasta and add it directly to the skillet with the chicken and sauce. Toss everything together until the pasta is evenly coated.
If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Serving:

Serve the “Marry Me” Chicken and pasta immediately. Garnish with extra grated Parmesan cheese and fresh basil, if desired.
This dish is incredibly rich and satisfying, so a little goes a long way. It’s perfect for a romantic dinner for two, or a special occasion with family and friends.

Tips and Variations:

Spice it up: If you like a little more heat, add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
Add vegetables: Feel free to add other vegetables to the sauce, such as spinach, mushrooms, or bell peppers. Sauté them along with the shallots and garlic.
Use different cheese: Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Make it lighter: To lighten up the dish, you can use half-and-half instead of heavy cream. However, the sauce won’t be as rich and creamy.
Serve with bread: Serve with crusty bread for soaking up all that delicious sauce.
Chicken Thighs: You can substitute chicken thighs for chicken breasts. They will need to cook a little longer to reach a safe internal temperature.
Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with this dish.
Make Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the sauce and add the cooked chicken and pasta.

Why is it called “Marry Me” Chicken?

The name “Marry Me” Chicken comes from the idea that this dish is so delicious, it will convince anyone to marry you! While I can’t guarantee a proposal, I can promise that this chicken is incredibly flavorful and satisfying. The combination of tender chicken, creamy sauce, and sun-dried tomatoes is simply irresistible.

Storing Leftovers:

Store any leftover “Marry Me” Chicken and pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of chicken broth or water if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook it.

Enjoy!

I hope you enjoy this recipe for “Marry Me” Chicken as much as I do! It’s a guaranteed crowd-pleaser that’s sure to impress. Happy cooking!

Conclusion:

This isn’t just another chicken recipe; it’s a flavor explosion waiting to happen! I truly believe that this Marry Me Chicken is a must-try for anyone looking to impress, comfort, or simply enjoy a ridiculously delicious meal. The creamy, sun-dried tomato sauce, infused with garlic and herbs, clings perfectly to the tender chicken, creating a symphony of textures and tastes that will have you craving more. It’s the kind of dish that elevates a simple weeknight dinner into something truly special, and it’s guaranteed to become a new favorite in your household. But the best part? It’s incredibly versatile! While I’ve shared my go-to version, there are so many ways to customize this recipe to suit your preferences. For a spicier kick, add a pinch of red pepper flakes to the sauce. If you’re a mushroom lover, sauté some sliced mushrooms with the garlic before adding the other sauce ingredients. Want to lighten it up a bit? Use half-and-half instead of heavy cream, or add a squeeze of lemon juice at the end for a touch of brightness. Serving suggestions are endless! My personal favorite is to serve this Marry Me Chicken over a bed of perfectly cooked pasta, like fettuccine or linguine, to soak up all that glorious sauce. But it’s equally delicious served with creamy mashed potatoes, fluffy rice, or even a simple side of roasted vegetables. For a complete meal, add a side salad with a light vinaigrette to balance the richness of the dish. You could even shred the chicken and use it as a filling for sandwiches or wraps the possibilities are truly limitless! And don’t forget the garnish! A sprinkle of fresh parsley or basil adds a pop of color and freshness, while a grating of Parmesan cheese provides a salty, savory finish. A drizzle of high-quality olive oil can also elevate the presentation and add a touch of richness. I’m so confident that you’ll fall in love with this recipe, and I can’t wait to hear about your experience! So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece. Don’t be afraid to experiment with different variations and make it your own. Cooking should be fun and creative, and this recipe is the perfect canvas for your culinary imagination. Once you’ve tried it, please, please, please come back and share your thoughts in the comments below! I’d love to hear what you think of my Marry Me Chicken, what variations you tried, and how you served it. Did it live up to the hype? Did it actually lead to a proposal? (Okay, maybe that’s a bit much, but you never know!). Your feedback is invaluable, and it helps me to continue creating and sharing recipes that you’ll love. So, go ahead, give it a try, and let me know what you think! Happy cooking! Print