Jeff Misenti
May 4, 2026
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Marry Me Chicken is one of those recipes that feels special but still fits into a normal weeknight dinner. It became popular because it has a rich, creamy sauce, tender chicken, and big flavor from sun-dried tomatoes, garlic, Parmesan, herbs, and even packs a little heat.
The name also helps its popularity. It sounds romantic and a little dramatic, which makes people want to try it. But the real reason it works is simple: it tastes like something from a restaurant, while still being easy to cook in one pan at home. Check out the ingredients and cooking steps below.
Marry Me Chicken Ingredients
- 4 boneless, skinless chicken breasts, sliced into thin cutlets
- 1 teaspoon of kosher salt
- 1/2 teaspoon of black pepper
- 1/2 cup of all-purpose flour
- 4 slices of bacon, chopped
- 2 tablespoons of oil from the sun-dried tomato jar
- 3 cloves of garlic, minced
- 3/4 cup of oil-packed sun-dried tomatoes, drained and sliced
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of red pepper flakes
- 3/4 cup of low-sodium chicken broth
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1 tablespoon of unsalted butter
- 2 tablespoons of fresh basil leaves
- 1 teaspoon of fresh thyme leaves, optional
Marry Me Chicken Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- Add the flour to a shallow bowl. Coat each piece of chicken in flour, then shake off the extra.
- Place a large skillet over medium heat. Add the chopped bacon and cook until crisp.
- Remove the bacon and set it aside, but leave about 1 tablespoon of bacon fat in the pan.
- Add the sun-dried tomato oil to the pan.
- Sear the chicken for 4 minutes per side, until golden. The chicken does not need to be fully cooked yet. Once seared, move it to a plate.
- Lower the heat to medium-low. Add the garlic, sun-dried tomatoes, oregano, red pepper flakes, and thyme if using. Cook for 1 minute.
- Pour in the chicken broth and scrape the bottom of the pan to lift up the browned bits. Let it simmer for 2 minutes.
- Stir in the heavy cream, Parmesan, and butter.
- Let the sauce simmer for 5 minutes, until it starts to thicken.
- Return the chicken to the pan. Spoon the sauce over the top. Add the bacon back in.
- Cover and cook for 10 minutes, or until the chicken reaches 165°F in the thickest part. Chicken and other poultry should always reach 165°F for food safety.
- Top with fresh basil and serve hot with pasta, mashed potatoes, rice, or crusty bread.
Nutrition
Calories: 700cal
Carbohydrate: 16g
Protein: 51g
Fat: 48g
Cholesterol: 215mg
Sodium: 1325mg