Marry Me Chicken Skillet Recipe
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Marry me chicken is a quick and easy skillet dinner that will have you saying “I do” every single time. With a name like that, expectations are high, but this golden pan-seared chicken smothered in a creamy, dreamy garlic tomato sauce more than delivers. This one-pan family-friendly dish is made in just 30 minutes, but you will for sure love it forever!
I never don’t have chicken breasts in my fridge. I often use them to make quick dinners like pan-seared chicken breast, Alice Springs chicken, and baked stuffed chicken breast.
But one recipe that never fails to make dinner extra special is marry me chicken. Think tender chicken breasts, sun-dried tomatoes, garlic, herbs, and melty cheese in one dish. Mmm-hmm.
But here’s the twist: this swoon-worthy dinner can also be made with wholesome, feel-good ingredients that support your diet goals. Whether you’re going low-carb, keto, or just aiming to eat clean without sacrificing flavor, this recipe makes it easy to stay on track.
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Why You’ll Love This Recipe
Serve it on a cozy weeknight when you want something soul-warming, at a gathering with family and friends, or save it for a romantic dinner date at home. This is the one dish that will make you fall in love with homemade meals all over again.
- Effortlessly easy: This cozy and comforting dish is ready to enjoy in 35 minutes or less.
- One-pan wonder
- Beautifully balanced: Indulgent without being too heavy!
- Family approved: Creamy sauces and tender chicken make it a hit with kids and adults alike.
- Diet-friendly: Naturally low in carbs and easy to adapt for keto or gluten-free lifestyles by making easy swaps.
- Make-ahead friendly: Pre-cook the chicken and sauce separately, then just warm together whenever you’re ready.
How to Make Marry Me Chicken
Marry me chicken is deliciously creamy, savory, and slightly tangy, making every forkful taste like a little love note. Show love to your significant other by making this shockingly easy dish – simply brown the chicken breasts, make the sauce, and combine the two. Garnish and it’s ready to enjoy!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Chicken breasts: I use boneless, skinless chicken breasts.
- Salt and ground black pepper
- Olive oil
- Sun-dried tomatoes: Go for sun-dried tomatoes packed in oil – they’re more flavorful and tender than the dry-packed kind. Just be sure to drain off the excess oil and chop them evenly so they mix in smoothly.
- Garlic cloves
- Dried herbs: We will be using dried basil, dried oregano, and dried thyme for this recipe.
- Chicken broth: Use low-sodium to better control the final seasoning.
- Heavy cream:
- Parmesan cheese: Use freshly grated for better melt and flavor.
- Parsley: For garnishing.
Step-By-Step Instructions
Marry me chicken makes a nice 30-minute weeknight meal that requires 3 simple steps to whip up. Prep time is only 5 minutes, and the cooking itself is pretty straightforward. Follow the instructions below to get started!
Step 1: Cook the chicken
Season the chicken breasts with salt and pepper on both sides. Next, heat the olive oil over medium-high heat in a large skillet. Add the chicken breasts and cook until golden brown on both sides, about 4 to 5 minutes on each side. Remove the chicken from the skillet and set aside.
Step 2: Make the sauce
In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook for about 2 minutes until fragrant. Season with basil, oregano, and thyme.
Pour in the chicken broth and bring to a simmer for 5 minutes until slightly reduced. Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until melted and stir well to combine.
Step 3: Combine
Add the chicken to the sauce, nestle them in, and spoon sauce over the top of the meat. Cover with a lid and simmer for 10 minutes, until the chicken is cooked through with an internal temperature of 165 F and the sauce has thickened. Garnish with parsley before serving.
Substitutions
- Chicken breasts: Boneless, skinless chicken thighs or turkey breast are good substitutes.
- Olive oil: Substitute with avocado oil or butter.
- Sun-dried tomatoes: Use chopped cherry tomatoes or roasted red peppers instead.
- Garlic cloves: Replace with garlic powder (1/4 tsp per clove) or shallots.
- Dried herbs: Substitute dried basil with fresh basil (1 tbsp), dried oregano with marjoram, and dried thyme with fresh thyme (1½ tsp) or Herbes de Provence. You can also use an Italian seasoning blend to replace the dried herbs.
- Chicken broth: Swap with vegetable broth, white wine, or unsalted stock.
- Heavy cream: Replace with half-and-half or full-fat coconut milk.
- Parmesan cheese: Use Grana Padano for a similar flavor.
- Parsley: Substitute with fresh basil or chives.
Expert Tips
- Pound the chicken: If your chicken breasts are thick in the center, use a meat mallet to pound them to an even thickness to ensure even cooking and prevent the outside from drying out before the inside is done.
- Deglaze the pan: After searing the chicken, deglaze the pan with a splash of broth to lift up the flavorful browned bits. This adds depth to your sauce.
- Don’t overcook the sauce: Once the cream and cheese are added, keep the heat on low to medium-low. Overheating can cause the sauce to break or become grainy.
- Rest the chicken: Let the chicken sit for a few minutes off heat after cooking. This allows the juices to redistribute and keeps the meat tender and moist.
- Add a veggie boost: Stir in a handful of baby spinach or steamed broccoli near the end. It blends beautifully and adds color and flavor to the dish without disrupting the flavor.
How to Store This Recipe
Cool completely, transfer to an airtight container, and store in the refrigerator for up to 4 days. If you want to freeze it, store the cooled chicken and sauce in a freezer-safe container for up to 2 months.
When reheating, warm it gently on the stovetop, adding a splash of chicken broth or cream to loosen the sauce and restore its creamy texture. Thaw overnight in the refrigerator before reheating. Note that cream-based sauces may separate slightly; therefore, stir well while reheating for optimal results.
What to Serve with Marry Me Chicken
Serve marry me chicken with sides that can soak up its rich, creamy sauce. Enjoy it with mashed cauliflower or potatoes, buttery noodles, or a bed of fluffy rice to keep things classic.
Roasted vegetables such as asparagus, broccoli, or green beans add a fresh, vibrant contrast, while a crisp side salad with a tangy vinaigrette can help balance the richness of the dish. Don’t forget a warm piece of crusty bread like psyllium husk bread to swipe up every last drop of that dreamy sauce!
More Saucy Chicken Dinner Ideas To Try
- Keto chicken francese
- Apricot chicken
- Chicken keto curry with pumpkin
- Chicken paprikash
- Slow cooker salsa chicken
The Best Marry Me Chicken Recipe
Ingredients
- 4 medium chicken breasts boneless, skinless
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- ½ cup sun-dried tomatoes chopped
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley chopped for garnish
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat the olive oil over medium-high heat in a large skillet. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes on each side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook for about 2 minutes until fragrant. Season with basil, oregano, and thyme.
- Pour in the chicken broth and bring to a simmer for 5 minutes until slightly reduced.
- Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until melted and stir well to combine.
- Add the chicken to the sauce, nestle them in, and spoon sauce over the top of the meat. Cover with a lid and simmer for 10 minutes, until the chicken is cooked through with an internal temperature of 165 F and the sauce has thickened.
- Garnish with parsley before serving.
Notes
- If your chicken breasts are thick in the center, use a meat mallet to pound them to an even thickness for even cooking and prevent them from drying out.
- After searing the chicken, deglaze the pan with a splash of broth to lift up the flavorful browned bits. This adds depth to your sauce.
- Once the cream and cheese are added, keep the heat on low to medium-low to prevent the sauce from becoming grainy.
- Let the chicken rest for a few minutes off heat after cooking. This allows the juices to redistribute and keeps the meat tender and moist.
- Stir in a handful of baby spinach or steamed broccoli near the end for added color and flavor to the dish without disrupting the flavor.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
