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If you are looking for a chicken dinner that feels restaurant worthy, comes together in one pan, and makes everyone at the table go quiet on the first bite, this Marry Me Chicken is it. Juicy chicken in a silky Parmesan, garlic and sun dried tomato cream sauce over pasta is the kind of meal people remember and ask for again and again.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is probably the best chicken recipe I have ever made.” – Noreen
“This recipe has it all!! In all my years I never wrote down the recipe and now I have it. Thank you!” – Kim
Why I Love this Dinner
I love this dinner because it is simple, cozy, and impressive all at the same time. The chicken turns out juicy and tender, the sauce is creamy and full of flavor, and the whole meal feels special enough for date night but easy enough for a busy weeknight.
There is also a fun little story behind it. Legend says this chicken is so good that anyone you make it for will want to propose on the spot, which is how it got the name Marry Me Chicken. Once you taste the tender chicken resting in a rich sauce made with garlic, shallots, a bold spice blend, sun dried tomatoes, and plenty of Parmesan, finished with fresh basil on top, it is easy to understand why.
I also love that this recipe is flexible. You can serve it over angel hair, penne, spaghetti, jasmine rice, mashed potatoes, or even creamy polenta. On the side, try roasted asparagus, a simple green salad, sautéed greens, or roasted peppers. The creamy sauce pairs well with almost any vegetable and starch, so you can use what you already have on hand.
🩷 Kelsey
Ingredients You’ll Need
- Chicken breasts: Boneless, skinless chicken breasts, butterfly cut so they cook quickly and stay juicy.
- Salt: Used for an optional dry brine that seasons the chicken all the way through and helps keep it tender.
- Bacon: Adds smoky flavor and the bacon grease becomes the base for searing the chicken and building the sauce.
- Flour: Coats the chicken so it gets a light crust and also helps thicken the creamy sauce.
- Spice blend for chicken and sauce: Paprika, oregano, thyme, salt, black pepper, and red pepper flakes for a warm, slightly spicy flavor that runs through the whole dish.
- Butter: Melts into the bacon grease to help brown the chicken and add rich flavor.
- Shallots: Mild, slightly sweet onion flavor that builds a flavorful base for the sauce.
- Garlic: Fresh garlic cloves, minced, for that classic savory aroma and taste.
- Sun dried tomatoes: Chopped, they add tangy, intense tomato flavor and beautiful color in every bite.
- Chicken stock: Deglazes the pan, lifts all the browned bits, and creates a savory base for the cream sauce.
- Heavy cream: Makes the sauce rich, silky, and perfectly creamy so it clings to the chicken and pasta.
- Parmesan cheese: Freshly grated Parmesan melts into the sauce for a salty, nutty, cheesy finish.
- Fresh basil: Sliced and stirred in at the end for a burst of freshness and color.
- Angel hair pasta (or other pasta): A classic pairing that lets the sauce shine, but you can swap in your favorite pasta shape.
Ingredient Additions and Substitutions
VEGETABLE ADD INS
- Spinach or kale: Stir in a handful toward the end and let it wilt into the sauce.
- Sautéed mushrooms: Add earthy flavor and more texture to the sauce.
- Artichoke hearts: Canned or jarred artichokes are delicious with the creamy, tangy sauce.
- Roasted asparagus: Serve on the side or chop and stir into the sauce right before serving.
SUBSTITUTIONS
- Chicken: You can use boneless, skinless chicken thighs instead of breasts, just cook until they reach 165 degrees.
- Vegetarian option: Omit the chicken and bacon, use vegetable stock instead of chicken stock, and bulk up the dish with mushrooms, spinach, and artichokes.
- Pasta swap: Serve over rice, mashed potatoes, cauliflower mash, or even zucchini noodles if you prefer.
- Bacon: If you do not have bacon, you can use a little olive oil and extra butter to sear the chicken. You will miss the smoky flavor, but the sauce will still be delicious.
- Heat level: Adjust the red pepper flakes to taste. Use less for a mild dish or add extra if you like more spice.
- Parmesan: Freshly grated Parmesan melts best, but you can use pre grated in a pinch. Avoid the shaker style powdered cheese for this recipe.
How to Make Marry Me Chicken
- Dry brine and prep the chicken. Sprinkle the chicken breasts generously with salt and let them sit uncovered in the fridge for about 30 minutes to dry brine. Pat dry with paper towels, then butterfly them so they are even in thickness. Then lightly coat chicken in flour, paprika, oregano, thyme.
- Cook the bacon and coat the chicken. Cook the bacon in a large skillet until crisp, then remove and chop, keeping the bacon grease in the pan.
- Pan sear the chicken. Add butter to the bacon grease and heat over medium until bubbling. Sear the chicken breasts for about 4 minutes per side, until a golden crust forms and the chicken is mostly cooked through. Remove the chicken to a plate and set aside.
- Build the creamy sauce. Add the shallots to the same pan and cook until soft and translucent. Stir in the garlic and cook for about 1 minute until fragrant. Add the chopped sun dried tomatoes and chicken stock, and scrape up any browned bits from the bottom of the pan.
- Finish the sauce with cream and Parmesan. When the stock is bubbling, pour in the heavy cream and add the paprika, oregano, thyme, red pepper flakes, salt, and pepper. Once the cream is gently bubbling, whisk in the Parmesan until it melts into a smooth, creamy sauce.
- Simmer, finish, and serve. Add the chicken back into the pan, nestling it in the sauce. Let the sauce simmer lightly until it thickens and the chicken reaches 165 degrees. Stir in the fresh basil and chopped bacon. Serve the Marry Me Chicken over hot pasta and top with extra Parmesan.
Recipe Tips
- Use the dry brine: The optional dry brine with salt draws out excess moisture, seasons the chicken all the way through, and keeps it juicy.
- No need to rinse the chicken: After dry brining, just pat the chicken dry with paper towels. Do not rinse it.
- Keep the heat at medium: Too high of a heat can burn the chicken or cause the sauce to split. Medium heat gives you golden brown chicken and a smooth sauce.
- Simmer gently: Once the chicken is back in the sauce, keep it at a light simmer. A hard boil can overcook the chicken and cause the cream to separate.
- Even thickness matters: Instead of butterflying, you can pound the chicken with a mallet until it is an even thickness. This helps it cook evenly.
- Use fresh Parmesan: Freshly grated Parmesan melts more smoothly and gives the sauce the best texture and flavor.
- Serve quickly: This recipe tastes best right after the sauce has thickened and the chicken is cooked through. The sauce will continue to thicken as it cools.
- Nutrition note: If you are calculating nutrition, remember that pasta is not included in the base nutrition facts for this recipe.
Frequently Asked Question
The popular Marry Me Chicken recipe is based on an Italian style dish sometimes called Sicilian chicken. Over time, the creamy, romantic version became known as Marry Me Chicken because it is so good people joke it could inspire a proposal.
Angel hair pasta is a favorite because the creamy sauce coats every strand, but any long pasta like spaghetti or fettuccine works. Short shapes like penne or rigatoni are also great if you want the sauce to cling inside the pasta.
Yes. Boneless, skinless chicken thighs work very well in this recipe. Sear them the same way and simmer in the sauce until they reach 165 degrees. They are a little more forgiving and stay very juicy.
Absolutely. Just reduce or skip the red pepper flakes. The sauce will still be full of flavor from the garlic, herbs, Parmesan, and sun dried tomatoes.
You can use a gluten free all purpose flour blend to dredge the chicken, or skip the flour entirely for a lighter version. The sauce may be a bit thinner without the flour, but it will still taste great.
Make Ahead and Storage
- Make ahead: You can dry brine the chicken up to 24 hours in advance by salting it and leaving it uncovered in the fridge, then patting it dry right before cooking, and you can also cook and chop the bacon ahead of time so it is ready to stir in at the end; if you prefer to make the whole recipe in advance, cook it as written, let it cool completely, then store it in the fridge and reheat gently so the sauce stays smooth and does not split.
- Storage: Store leftover Marry Me Chicken in an airtight container in the fridge for 3 to 4 days, or freeze it for up to 2 to 3 months, keeping in mind that creamy sauces can sometimes change texture slightly after freezing and reheating.
- Reheating: Reheat leftovers slowly in a skillet over low to medium low heat with a splash of chicken stock or cream to loosen the sauce, or warm them in the microwave in short bursts, stirring in between, until everything is heated through and the sauce is creamy again.
More Chicken Dinners
- Pan Fried Chicken (with Cream Sauce)
- Crock Pot Garlic Parmesan Chicken
- Chicken Paprikash
- Poppy Seed Chicken
- 35+ Easy Family Dinner Ideas
This Marry Me Chicken is one of those recipes that feels special but is totally doable on a weeknight. Tender chicken, a dreamy garlic Parmesan cream sauce, and a little bacon and basil magic all come together in one pan. If you make this recipe, please leave a rating and comment telling me how you liked it or any modifications that you tried. 💛
Marry Me Chicken
Video
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts, butterfly cut
- salt, for brining (optional)
- 3 slices bacon
- 1 cup flour
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon salt, omit if you brined the chicken
- 1/4 teaspoon black pepper
- 1 tablespoon butter
For the Sauce
- 1 shallot, diced
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1 cup chicken stock
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup parmesan cheese, freshly grated, plus more for serving
- 6-7 basil leaves, sliced
- angel hair pasta, for serving
Instructions
- Optional Brining Step: Place the chicken breasts on a plate and sprinkle generously with salt. Let sit uncovered in the fridge for 30 minutes. Pat dry. While chicken is brining, cook bacon in a large skillet. Remove bacon from pan, but save the bacon grease. Chop the bacon and set aside for later.
- To a wide shallow bowl, add flour, paprika, oregano, thyme, salt (skip salt if you brined the chicken), and pepper. Stir to combine. Dredge both sides of each chicken breast in the flour mixture.
- Add butter to bacon grease in the pan and heat over medium heat until butter is bubbling. Place each chicken breast in the pan. Let cook for 4 minutes on each side until a golden brown crust forms. Remove chicken from the pan and set aside.
- Add shallots to the pan and cook until soft and translucent. Add garlic and cook for 1 more minute. Add sun-dried tomatoes and chicken stock. Scrape any browned bits off the bottom of the pan.
- Once the chicken stock is bubbling, add heavy cream and spices and whisk to combine. When the cream is bubbling, add parmesan cheese and whisk to combine. Add chicken back into the pan.
- Let the sauce simmer and reduce until it thickens. Check to make sure the chicken reaches an internal temperature of 165 degrees. Stir in basil and chopped bacon. Serve over pasta and top with extra parmesan cheese.
Notes
- For extra juicy chicken, use the optional dry brine and let the chicken sit with salt in the fridge for 30 minutes before cooking.
- Keep the skillet at medium heat and maintain a gentle simmer once the chicken is in the sauce so the cream does not split.
- Pound the chicken to an even thickness instead of butterflying if that is easier for you.
- Add vegetables like spinach, kale, mushrooms, or artichoke hearts to the sauce to stretch the meal and add more flavor.
- This recipe is delicious over pasta, but it also works very well over rice or mashed potatoes.
- Nutrition information does not include pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is probably the best chicken recipe I have ever made.
Wow! Thank you, Noreen! It is so delicious – I’m glad you think so too!
This recipe has it all!! 🥰🥰🥰 In all my years I never wrote down the recipe and now I have it. Thank you! 💕
This one of my favorite recipes, though all that I have tried of yours gets 5 stars from me.