Why do they call it "marry me chicken"?

The name “Marry Me Chicken” comes from the idea that this dish is so good, it could inspire a marriage proposal. The rich sauce, tender chicken, and sun-dried tomato flavors make it incredibly comforting and impressive at the same time. It’s the kind of meal you serve when you want to wow someone — whether that’s your partner, family, or even just yourself.

What's the real name for Marry Me Chicken?

The “real” name is simply creamy chicken with sun-dried tomatoes, or creamy Parmesan chicken. The playful name “Marry Me Chicken” was given to this dish because it’s so delicious that it’s rumored to inspire a marriage proposal after just one bite. While not an official culinary term, the nickname has stuck because it captures how irresistible and memorable the dish is. At its core, though, it’s a classic creamy skillet chicken recipe that combines simple, familiar ingredients in a way that feels luxurious and unforgettable — no wedding required to enjoy it!

What is Marry Me Chicken made of?

Marry Me Chicken is made with boneless, skinless chicken cutlets, seared until golden, and then simmered in a creamy Parmesan sauce with garlic, sun-dried tomatoes, chicken stock, and heavy cream. Fresh basil on top adds brightness. It’s a simple set of ingredients, but they come together into a meal that tastes indulgent and restaurant-worthy, all in one pan.

What flavour is Marry Me Chicken?

Marry Me Chicken is all about balance: rich, creamy, and garlicky with a tangy-sweet kick from sun-dried tomatoes and a nutty, salty depth from Parmesan cheese. The sauce is velvety and indulgent without being overwhelming, thanks to the chicken stock which lightens it up. The fresh basil at the end adds a pop of herby brightness that ties everything together. Overall, the flavor is savory, comforting, and crave-worthy — the kind of dinner that tastes like it came from a restaurant but is easy enough to make at home. It’s warm, cozy, and special all at once.

What is the difference between Marry Me Chicken and Tuscan chicken?

While the two recipes are similar, Marry Me Chicken tends to focus on a creamy Parmesan sauce with sun-dried tomatoes and Italian seasoning, while Tuscan chicken often includes extras like spinach, mushrooms, or artichokes for a more layered vegetable base. Tuscan chicken can also sometimes feature a slightly heavier cream-to-stock ratio, making it richer and thicker. Both are one-pan chicken recipes with bold Mediterranean-inspired flavors, but Marry Me Chicken is a little more streamlined and straightforward. Think of it as the elegant yet fuss-free cousin of Tuscan chicken — with just enough indulgence to win anyone over.

Can Marry Me Chicken be made ahead of time?

Yes! You can make the sauce and chicken up to 1 day ahead, then store separately in the fridge. When ready to serve, reheat the sauce gently in a skillet and add the chicken back in to warm through. Just avoid overcooking the chicken during reheating to keep it tender.

What can I serve with Marry Me Chicken?

Marry Me Chicken pairs beautifully with simple sides that soak up the sauce. Mashed potatoes , buttered noodles , rice , or crusty bread are classic choices. You can also add a fresh green salad or roasted veggies like asparagus or broccoli to balance out the richness.

One Pan Marry Me Chicken with Sun-Dried Tomatoes

Description

They say this dish is so good it’ll make anyone want to put a ring on it — and honestly, they might be right. One Pan Marry Me Chicken with Sun-Dried Tomatoes is rich, creamy, and absolutely packed with flavor thanks to juicy chicken, a velvety Parmesan cream sauce, and those tangy-sweet sun-dried tomatoes. It’s simple enough for weeknights, but elegant enough to feel straight out of a restaurant.

Ingredients

Scale

4 boneless and skinless chicken cutlets (about 1 pound)
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon Italian seasoning
2 tablespoons all purpose flour
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons garlic, finely minced
1/2 teaspoon chili flakes
1 cup heavy cream
1 cup chicken stock
½ cup sun-dried tomatoes, chopped
¼ cup Parmesan cheese, freshly grated
salt and pepper (to taste)
fresh basil, finely chopped (for garnish)

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Instructions

Pat the chicken cutlets completely dry with a paper towel. Season all over with salt, pepper, and Italian seasoning, then lightly evenly coat with flour.
Heat oil in a large skillet over medium-high heat until hot and shimmering, about 1–2 minutes. Add the chicken and sear until golden brown and cooked through, about 5 minutes per side. Transfer to a plate and set aside.
In the same skillet, add butter, garlic, and chili flakes. Sauté until fragrant, about 1 minute. Stir in the heavy cream, chicken stock, sun-dried tomatoes, and Parmesan cheese. Mix until smooth and bring to a gentle simmer over medium heat, about 3–4 minutes.
Return the chicken to the skillet and spoon the sauce over to coat. Simmer together until the sauce thickens to your desired consistency, about 3–4 minutes. Taste and season with additional salt and pepper if needed.
Sprinkle with fresh basil and serve immediately with pasta, rice, or crusty bread..

Notes

How to store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.

How to reheat: Warm gently in a skillet over medium-low heat, adding a splash of chicken stock or cream to loosen the sauce.

How to freeze: Cool completely, then store in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Chicken
Method: Stovetop
Cuisine: American