Creamy, savory, and packed with rich flavors, Marry Me Chicken Recipe is the kind of dish that’ll have everyone at the table swooning. With tender, golden-seared chicken bathed in a luscious sun-dried tomato parmesan sauce, it’s so irresistible—some say it’s even proposal-worthy!
For more chicken recipes, try our tomato basil chicken and chicken Chesapeake.
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Easy Marry Me Chicken Recipe
This recipe for Marry Me chicken is my go-to dinner when I need a quick option that will impress all my guests. The creamy sauce with flecks of red makes for an impressive appearance, meaning no one ever guesses that the ingredients cook in one skillet in less than 30 minutes!
Serve it over pasta noodles, and you’ll feel like you’re dining at a five-star restaurant. Even my picky eaters ask for seconds.
No need to stress if you’re not a pro in the kitchen—I’ve got you covered! I’ve made this recipe so many times, I can practically do it with my eyes closed, and I’ve fine-tuned every step to make sure it turns out perfect every time. First, using chicken thighs instead of breast and searing them locks in all that juicy goodness. Then, I’ll walk you through all the tricks that make the sauce rich, creamy, and packed with bold flavor. By the time you’re done, you’ll feel like a total kitchen rockstar!
What is Marry Me Chicken?
Classic Marry Me chicken, also sometimes known as engagement chicken, is a popular chicken skillet dish. It features thin chicken that is seared in a skillet and combined with a creamy white wine sauce. A staple component of the dish is the inclusion of parmesan cheese, sun-dried tomatoes, and lemon, which give it a rich, cheesy, slightly sweet-tart, bright taste.
Why is it called Marry Me Chicken?
The exact origins of the name remain a little unclear. The most common story is that the dish got its name in 1982 when it was published in Glamour magazine. Several women on the team cooked the dish for their significant others, and they all got engaged shortly after! As a result, it is said that Marry Me chicken is so delicious that whoever you serve it to will propose on the spot.
Marry Me Chicken Ingredients
See the recipe card for full information on ingredients and quantities.
- Chicken: I like to use boneless skinless chicken thighs. I use medium to large thighs and cut them into 3 chunks about 2-3 inches in size.
- Olive oil and unsalted butter: This adds a rich taste and creates a beautiful golden sear on the chicken, locking in flavor and keeping it moist.
- Garlic: Make sure the garlic is fresh and smells strongly of garlic for the best results.
- Sun-dried tomatoes: For this recipe, you’ll need sun-dried tomatoes packed in oil, not the dry varieties.
- Dry white wine: I like to use Pinot Grigio or Sauvignon Blanc.
- Heavy cream: This creates a rich, creamy sauce. I do not recommend using anything lower in fat.
- Spices: Oregano, thyme, and red pepper flakes.
- Parmesan cheese: For the best results, buy a block of Parmesan, and grate it yourself.
- Basil: I like using fresh basil to balance out the rich and creamy sauce.
- Lemon zest: The finishing touch to this dish that adds fresh and bright flavor.
Best Marry Me Chicken Recipe Tips
- Sun-Dried Tomatoes: Use sun-dried tomatoes packed in oil for the best flavor. If dry sun-dried tomatoes are all you can find, soak them in hot water for 10 minutes before using.
- Wine Option: I like using dry white wine in this dish instead of chicken broth. It adds depth and a slight acidity that balances the richness of the sauce. I prefer to use Pinot Grigio or Sauvignon Blanc.
- Use the Right Pan: A stainless steel or enamel-coated cast iron pan is great for searing, but make sure to preheat it and let it get hot before adding chicken.
- Use Medium-Low Heat: When adding heavy cream, keep the heat at medium or lower to prevent it from separating. If needed, reduce to low for a smooth, creamy consistency. Never let the cream come to a boil.
What to Serve with Marry Me Chicken
What wine goes with Marry Me Chicken?
I like to serve this dish with the same wine I use for cooking, Pinot Grigio or Sauvignon Blanc. However, it’s also great with Chardonnay, Pinot Noir, or Riesling.
How to Store Easy Marry Me Chicken
Once cool, you can transfer leftovers to an airtight container, and store them in the fridge for up to 3-4 days.
Can you freeze Marry Me Chicken?
Technically, you can freeze this easy Marry Me chicken for up to 3 months. However, I don’t recommend it, because the cream sauce tends to separate once thawed.
How to reheat Marry Me Chicken
Reheat leftovers in the microwave or in a pan over medium-low heat. Add a splash of chicken broth or cream as needed to freshen the sauce back up, and it will taste as good as new!
FAQs about this recipe for Marry Me Chicken
No, the dishes are similar and are often referenced interchangeably or even combined into one dish. However, Marry Me chicken is often considered to be richer and more flavorful with a stronger tomatoey flavor and a kick of spice that is not typically found in Tuscan chicken recipes. In addition, most Tuscan chicken dishes are made with spinach, which is not often found in Marry Me chicken.
The sauce will thicken on its own as long as you use heavy cream. If it is too thin for your liking, simply let it simmer a bit longer until it achieves your desired consistency.
Yes, you can prepare the entire dish, and store it in an airtight container in the refrigerator for up to 3-4 days. Then, reheat it in the microwave or on the stovetop when you’re ready to serve. I recommend preparing the chicken and sauce separately, and combining them just before serving!
This dish provides protein and veggies. However, it errs on the side of a more indulgent dish.
If you try our recipe for Marry Me Chicken, please leave a star rating and a comment letting us know how you liked the recipe.
Description
Creamy, flavorful, and absolutely irresistible—this Marry Me Chicken recipe features tender chicken in a rich sun-dried tomato parmesan sauce. A dish so good, it just might lead to a proposal!
- 2 lbs. boneless, skinless chicken thighs, pat dry and cut into 2–3 inch chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 7 oz. jar sun-dried tomatoes, packed in oil, drained, and chopped
- 1/2 cup dry white wine, Pinot Grigio or Sauvignon Blanc
- 1 1/4 cup heavy cream, do not use anything lower in fat
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese, preferably freshly grated
- 1/4 cup fresh basil, sliced into thin strips
- Zest of 1 lemon
- Generously season the chicken thighs with salt and pepper on all sides.
- Heat olive oil and butter in a large stainless steel or enamel-coated skillet over medium-high heat. Once hot, add the chicken in a single layer, working in batches if needed. Do not overcrowd the pan—this helps the chicken brown instead of steaming. Cook for 5 minutes total, flipping halfway, until golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
- Reduce the heat to medium. Add garlic and sun-dried tomatoes, and cook, stirring constantly for 30 seconds, until fragrant.
- Pour in the wine, scraping up any browned bits from the bottom of the pan (this adds flavor!). Let it simmer and reduce by half—this should happen quickly.
- Stir in the heavy cream, oregano, thyme, and red pepper flakes. Bring to a gentle simmer (do not boil). Reduce heat if needed.
- Stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper
- Return the chicken (and any juices) to the skillet. Simmer for 1–2 minutes to warm the chicken and let the flavors meld. Just before serving, stir in fresh basil and lemon zest for a bright, fresh finish. Serve over pasta, mashed potatoes, or rice.
Notes
- Chicken: This recipe is typically made with chicken breasts, but we’re using chicken thighs cut into smaller chunks instead. This makes the chicken easier to cook and serve. If you end up using chicken breast, you’ll have to adjust the cooking time.
- Sun-Dried Tomatoes: Use sun-dried tomatoes packed in oil for the best flavor. If you can only find dry sun-dried tomatoes, soak them in hot water for 10 minutes before using.
- Wine Option: Dry white wine works best here. It will add depth and a slight acidity that balances the richness of the sauce.
- Leftovers: Once cool, you can transfer leftovers to an airtight container, and store them in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 5-6 oz. chicken, plus sauce
- Calories: 429
- Sugar: 0.9 g
- Sodium: 313.2 mg
- Fat: 28.2 g
- Carbohydrates: 6.7 g
- Protein: 34.1 g
- Cholesterol: 185.3 mg
