Marry Me Chicken
Marry Me Chicken is tender, juicy pan-fried chicken smothered in a rich cream sauce. The decadent sauce is supercharged with sun-dried tomatoes, parmesan, and fresh herbs. So darn delicious that anyone who tries it will want to marry the cook!
Now you know I love a good skillet dinner, and this is one of my favorites. It makes cooking and cleaning up quick and easy and adds to the joy of being in the kitchen. Plus, these mouthwatering flavors! 🤤
For starters, there’s just something about chicken in a rich, creamy sauce that is absolutely fabulicious. But you’ve got something extraordinary when you add sun-dried tomatoes, freshly grated parmesan, and fresh thyme and basil. So if you want to take your chicken to the next level, this recipe is the ticket.
Why Is It Called Marry Me Chicken?
There are two explanations for this unique name. Some say it’s because this dish has loads of flavors, and they “marry” perfectly when they come together. But that’s not my favorite explanation.
As you probably guessed, most people call it Marry Me Chicken because it’s so good it will make anyone to whom you serve it blurt out, “Marry me!” after just one bite. That means you should make it for that special date night if you’re ready to take your relationship to the next level. 😂
Recipe Ingredients
- Chicken Thighs – Technically, you could use any chicken cut for this recipe, but I prefer thighs because the dark meat carries so much flavor, and the skin crisps up perfectly when you pan fry them.
- Seasonings – Black pepper, Creole seasoning, garlic, fresh thyme, oregano, red pepper flakes, and freshly chopped basil are all essential players in this tasty recipe.
- Sun-Dried Tomatoes – These guys are tomatoes on steroids. Their intensified flavor brings a fresh acidity to the creamy sauce that is uh-mazing.
- Parmesan – The key here is freshly grated. Parmesan grated from a block elevates this dish. But if you only have the pre-grated cheese, go for it.
- Sauce – White wine, chicken broth, and heavy cream come together to make the most fantastic sauce you’ve ever tasted. 🤩
How to Make Marry Me Chicken
The Chicken
- Season the Chicken – Season both sides of the thighs generously with salt, pepper, and Creole seasoning. Set aside. (Photos 1-2)
- Sear the Chicken – Heat a large oven-safe skillet over medium-high and add the olive oil. Once the oil has heated for 1-2 minutes, add the chicken skin-side down, and sear until golden, 4-5 minutes. Flip the chicken and sear the other side for another 4-5 minutes. (Photo 3)
- Set Aside – Transfer the chicken to a plate and set it aside.
The Sauce
- Saute the Herbs – Turn the heat down to medium, and in the same skillet (Photo 4), add garlic, thyme, oregano, and red pepper flakes. Cook until fragrant, about a minute.
- Add the Base – Then pour in the white wine, broth, heavy cream, sun-dried tomatoes, and parmesan. Stir until everything is well-combined and the cheese melts. (Photos 5-7)
- Simmer – Simmer for 2-3 minutes, season with salt and pepper to taste, then return chicken to skillet, skin-side up.
- Bake – Transfer the skillet to a 375℉/190℃ oven and bake until the chicken is cooked through (juices run clear when chicken is pierced with a knife), 17-20 minutes. (Photo 8)
- Serve – Garnish with basil, and enjoy!
Recipe Variations
- Turn down the spicy heat level by using less Creole seasoning and red pepper flakes if you like a milder dish. Italian seasonings also make a delicious chicken recipe.
- Swap out the white wine for more chicken broth if you don’t want to use alcohol.
- Use a different protein! Pork or shrimp taste incredible in the “marry me” sauce.
Tips and Tricks
- This sauce is on the thin side. If you prefer a thicker sauce, you can add cornstarch or flour: Dissolve one teaspoon of cornstarch or flour in about two tablespoons of cool water, add it to the sauce while stirring, and mix well before adding the chicken.
- Finely grate the parmesan cheese so it melts into the sauce quickly and smoothly.
- You know the chicken is done when you pierce it, and juices run clear, but when in doubt, use a meat thermometer. The internal temperature should read 165℉/75℃.
Make-Ahead Instructions
You can make this dish the day before and heat it up on the stovetop when ready to serve it. Use a non-stick skillet and stir frequently over medium heat to prevent the cream sauce from burning.
Serving and Storage Instructions
Serve to Marry Me Chicken fresh out of the oven while still bubbling hot. You can pour the sauce over the chicken and any sides you serve.
Store leftovers in an airtight container in the fridge for 3-5 days. You can reheat the sauce with the chicken on the stovetop or pop it in the microwave until warmed through.
And, yes, you can freeze it for 3 months. Thaw it in the fridge overnight before reheating. The texture may not be quite the same, but it will still taste great.
FAQs
Why, yes, you can. So if the urge to snack strikes while you are cooking, feel free to chow down. Although, you’ll probably only want to snack on these if they’ve been packed in olive oil and are soft. 😅
It is similar to Alfredo sauce, but the chicken broth and white wine make this cream sauce thinner than the traditional Alfredo sauce.
I love this dish with linguini, but any pasta will taste amazing: angel hair, spaghetti, penne, you name it!
What Goes with Marry Me Chicken
You can serve this one-dish wonder over fettuccine, macaroni, or rice. Brussels sprouts also go great with it. I usually serve it up with green beans and bacon and garlic mashed potatoes.
You could also serve this with a glass of white wine or a peach bellini. Either one would be delicious! 😋
More Incredible Chicken Recipes to Try
- Lemon Pepper Chicken
- Chicken Pesto Pasta
- Florentine Chicken
- Easy Chicken Piccata Recipe
- Chicken Feet Soup
Conclusion
You are going to love Marry Me Chicken with its decadent cream sauce. Are you planning on trying it? Leave me a comment below if someone asks you to marry them after you serve it up. 😉
Watch How to Make It
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Marry Me Chicken
Ingredients
- 2-2½ pounds chicken thighs, about 6 thighs, bone-in and skin-on
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon Creole seasoning
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme
- ½ teaspoon oregano
- ½ teaspoon crushed red pepper flakes
- ¼ cup white wine
- ¾ cup chicken broth low-sodium
- ½ cup heavy cream
- ½ cup sun-dried tomatoes, chopped
- ⅓ cup Parmesan, freshly grated
- Fresh basil, chopped for garnish
Instructions
- Preheat oven to 375°F/190℃.
- Place chicken thighs on a large plate and season both sides generously with salt, pepper, and Creole seasoning. Set aside.
- Heat a large oven-safe skillet over medium-high, then add olive oil. Once the oil has heated for 1-2 minutes, add the seasoned chicken thighs skin-side down, and sear until golden, about 4 to 5 minutes. Flip chicken and sear other side for another 4-5 minutes. Transfer chicken to a plate and set aside.
- Turn down the heat to medium and, in the same skillet, melt the butter, then add garlic, thyme, oregano, and red pepper flakes. Cook until fragrant, for about 1 minute, then pour in white wine, broth, heavy cream, sun-dried tomatoes, and Parmesan. Stir to combine until the cheese melts.
- Simmer for 2-3 minutes, season with salt and pepper to taste, then return chicken to skillet, skin-side up.
- Transfer the skillet to the oven and bake until chicken is cooked through (juices run clear when chicken is pierced with a knife), 17-20 minutes.
- Garnish with basil and serve over pasta, rice, or steamed vegetables.
Tips & Notes:
- This sauce is on the thin side. If you prefer a thicker sauce, you can add cornstarch or flour: Dissolve one teaspoon of cornstarch or flour in about two tablespoons of cool water, add it to the sauce while stirring, and mix well before adding the chicken.
- Finely grate the parmesan cheese so it melts into the sauce quickly and smoothly.
- You know the chicken is done when you pierce it, and juices run clear, but when in doubt, use a meat thermometer. The internal temperature should read 165℉/75℃.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Where does the butter come into play? It’s on the ingredient list but not in the step by step…
Hi Adrien,
The butter should be added right after removing the browned chicken from the pan and before adding the garlic.
Thanks for pointing that out! I’ll make sure to clarify it in the instructions. Let me know if you have any other questions!
This recipe was delicious and easy to make! It was a big hit with the family, even the picky eaters gobbled up every bite!
I love it when a recipe is a hit with the little ones :)! Thanks for sharing, Maya!