Marry Me Chicken

This marry me chicken is the kind of dinner that might just inspire a proposal right at the table. Don’t say I didn’t warn you.

It's ready in under an hour and everything comes together in one pan so cleanup is a breeze. On top of that, the creamy sun-dried tomato sauce that coats the chicken is absolutely dream-worthy, so make sure you have some mashed potatoes, pasta, rice, or crusty bread on hand to sop up every last drop. This is one of the best chicken dinners on the planet!

Why is it called Marry Me Chicken?

The idea is that the chicken is so unbelievably good, it could cause a person to propose to the cook right there on the spot. Different versions have been floating around the internet for some time now, but the original Marry Me Chicken recipe came from Delish. I love that this rendition only takes 30 minutes and is made with pantry and fridge staples. It's easy to whip up for family meals any night of the week!

How do you keep chicken breasts from being dry?

Dry chicken? Not here... not now... not ever, folks. With a few simple steps, you can ensure your chicken never dries out. The first is to slice the chicken into even cutlets. If needed, grab a meat mallet (or even a rolling pin or heavy skillet) and pound the chicken out a little until it's uniform. Next, cook the chicken over moderate heat. (High heat will dry things out.) Last but not least, use a meat thermometer. The chicken is done when it reaches an internal temperature of 165°F. Cooking it beyond that can leave the chicken dry and stringy.

Can you use chicken thighs for Marry Me Chicken?

Yes, you can use boneless, skinless chicken thighs. Chicken thighs typically take slightly longer to cook than breasts, so use a meat thermometer to check for doneness.

What can you use instead of white wine?

There are lots of white wine substitutes you can try, but if you want to keep things easy, just replace it with extra chicken broth. Works like a charm!

Can you use milk instead of heavy cream?

No, milk isn't a good substitute in this dish. The heavy cream is what makes the sauce so thick and dreamy! That said, you can use half-and-half, but the sauce will be thinner and less creamy.

How long does Marry Me Chicken last in the fridge?

Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Can you freeze Marry Me Chicken?

No, creamy dishes like this don't typically freeze well. Once frozen and thawed, the sauce can separate or become grainy. Stick to storing it in the fridge.

What’s the best way to reheat Marry Me Chicken?

You can reheat it in the microwave or on the stove over low heat until warmed through. If the sauce seems a little too thick, whisk in a splash of chicken stock or water until it’s smooth and creamy.

How to Make Marry Me Chicken

INGREDIENTS

• Chicken: Look for evenly sized boneless, skinless chicken breasts.
• Flour: Dredging the chicken in flour helps form a golden crust while thickening the sauce as bits mix into the pan.
• Aromatics: The creamy sauce gets its flavor from onions and garlic.
• Crushed red pepper: You can skip this if you're sensitive to spice.
• Tomato paste: This is a highly concentrated form of tomato sauce that adds rich umami flavor.
• Wine: Look for a dry white wine that you love the taste of (avoid cooking wine, which can lack complex flavor).
• Broth: You can use store-bought chicken broth or make your own.
• Sun-dried tomatoes: These have a deep, concentrated tomato flavor and add some nice texture.
• Italian seasoning: This dried spice blend typically includes basil, oregano, and marjoram.
• Cream: Adding cream at the end ties the sauce together and adds body. Avoid boiling the sauce after you add the cream to prevent curdling.
• Parmesan: This salty cheese adds richness. You can also use grated pecorino romano as a substitute.

STEP-BY-STEP INSTRUCTIONS

Start by slicing the chicken breasts in half horizontally to create eight thin, even cutlets. Season them all over with salt and pepper.

Next, dredge the chicken in a shallow dish of flour, flipping it to get a nice coating on both sides.

To sear the chicken, warm the butter and oil in a large skillet. When the butter stops bubbling, brown the chicken in batches to avoid crowding the skillet. When they're crisp and golden brown, transfer the chicken to a plate and repeat with the second batch of cutlets.

Add another pat of butter to the empty skillet, along with the onions. Cook until the onions are translucent, then add the garlic, crushed red pepper, and tomato paste. Give everything a good stir and cook until the mixture is fragrant and slightly darkened. Then add the wine to deglaze the pan and scrape up any tasty browned bits stuck to the bottom. Simmer the liquid until the wine is reduced by about half.

Stir in the chicken stock, sun-dried tomatoes, and Italian seasoning, and bring the sauce to a gentle simmer. Return the seared chicken to the skillet, along with any juices on the plate, and cook for about five minutes to thicken the sauce and warm the chicken through.

Stir the heavy cream and grated parmesan cheese into the sauce and cook for another five minutes to help the flavors meld. The sauce should coat the chicken like a cozy blanket.

A full list of ingredients and directions can be found in the recipe below.