You’ve likely heard of the viral Marry Me Chicken recipe that’s been making the rounds on TikTok and Instagram for over a year. It’s got a luscious, creamy sauce flavored with lots of sun-dried tomatoes, basil, and garlic. While there are endless variations, those are the main ingredients.
The chicken is tender and melts in your mouth, you can add any veggies you like (same as you would with a stir-fry — spinach, snap peas, or asparagus are all great!), and it is delicious over everything from pasta and polenta to creamy mashed potatoes. I can guarantee one thing: you’ll fall so in love with the sauce that you practically lick the plate clean!
If you’re a big fan of these flavors, be sure to try my Marry Me Salmon, this creamy Sun Dried Tomato Pasta, or my flavorful Marry Me Chicken Soup! Or check out all of our easy poultry recipes for more quick chicken dinners!
What’s In Marry Me Chicken?
- Chicken cutlets or chicken breasts: And if you prefer, you can cube the chicken into bite-size pieces! Yes, you can use chicken thighs if preferred!
- Kosher salt and black pepper
- Neutral oil and unsalted butter, for sautéing the chicken and making the sauce.
- Aromatics: onion or shallots, fresh basil, sun-dried tomatoes, garlic, oregano, and crushed red pepper flakes.
- For the sauce, you’ll need: tomato paste, white wine, low-sodium chicken broth, heavy cream, mascarpone cheese, and grated Parmesan cheese.
- Flaky sea salt
How To Make The Viral Marry Me Chicken
- Season the chicken on all sides with Kosher salt and pepper, then brown in a pan with a little neutral oil. Transfer to a plate.
- Make the marry me sauce by sautéing onion in a little butter. Once softened, add chopped fresh basil, sun-dried tomatoes, garlic, dried oregano, and crushed red pepper flakes. Stir in tomato paste, then deglaze with white wine, chicken stock or broth, heavy cream, mascarpone, and grated Parmesan cheese.
- Finish, then serve! Return the chicken to the pan, coating it on all sides in the marry me sauce, then add any veggies if using (spinach is my go-to!). Simmer until the chicken is fully cooked through (it’s safe to eat at an internal temperature of 165F). Garnish with a little extra fresh basil and flaky sea salt, then enjoy!
FAQs
You can use canned coconut milk or even Greek yogurt mixed with a splash of milk instead of heavy cream. I do this in my Marry Me Salmon, Marry Me Trout, and Marry Me Shrimp recipes and it works beautifully!
Absolutely! Just adjust the cooking time accordingly. Sear the skin side down for a few minutes first, then flip and cook until golden brown and the juices run clear.
Chopped fresh tomatoes or a handful of cherry tomatoes can be used as a substitute, though the tomato flavor will be less intense.
Ari’s Best Tips!
- Don’t overcrowd the pan when browning the chicken. This will ensure even cooking and prevent them from steaming instead of searing.
- Let the chicken rest after cooking. This allows the juices to redistribute, resulting in even more flavorful and tender bites.
- Feel free to experiment with additional herbs like thyme or rosemary for a different flavor twist. But you definitely want to use fresh basil, if possible. It’s one of the key ingredients!
- Feel free to customize the dish by adding your favorite vegetables, such as spinach or mushrooms, to the sauce.
Make-Ahead, Leftovers, & Storage
This dish can be prepped ahead of time. Simply cook the chicken and prepare the sauce up to step 4. When ready to serve, reheat everything together and simmer for a few minutes. Marry Me Chicken leftovers store well in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
I don’t generally recommend freezing sauces made with cream, as the sauce can break and impact the texture upon thawing. This is best enjoyed fresh or within a few days.
Serving Suggestions
Marry me chicken pairs beautifully with creamy garlic mashed potatoes, polenta, or rice. To make it a complete meal, consider adding a simple green salad. A couple of my favorites are this 5-minute arugula salad and my Lemon Kale Caesar Salad.
And don’t forget some crusty bread for mopping up every last drop of that sauce!
While I make no guarantees that this dish will result in a proposal, I do think you’re likely to fall in love with these flavors and that luscious, creamy sauce. Swooooon!
If you give my version of the viral Marry Me Chicken recipe, please let me know by leaving a review and rating below!
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Rich & Creamy Marry Me Chicken
Ingredients
- 4-6 boneless, skinless chicken cutlets, about 1½ lbs (or 3 boneless skinless chicken breasts halved lengthwise)
- 2 tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- 2 Tbsp unsalted butter
- 1 small sweet onion, thinly sliced into half moons
- ½ cup fresh basil, finely chopped, plus additional leaves for serving
- ⅓ cup sun-dried tomatoes, roughly chopped or julienned
- 3 cloves garlic, finely chopped
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- 1 Tbsp tomato paste
- ½ cup dry white wine
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- ¼ cup mascarpone cheese
- ¼ cup Parmesan, grated
- Flaky sea salt
Instructions
- Season the chicken. Pat the chicken dry with paper towels, then season on all sides with 1½ tsp Kosher salt and ¼ tsp black pepper.
- Sear the chicken. Heat 2 Tbsp neutral oil in a large skillet over medium-high heat. When hot (and working in batches so as not to overcrowd the pan), add chicken and cook for 5 minutes on the first side, or until golden brown. The chicken should easily release from the pan. Flip, then continue cooking for an additional 4-5 minutes on the second side. Transfer to a plate.
- Cook the onion. To the same pan, melt 2 Tbsp unsalted butter, then add 1 thinly sliced onion and season with ½ tsp Kosher salt. Cook, stirring occasionally, until translucent, about 4-6 minutes. Add ½ cup chopped fresh basil, ⅓ cup chopped sun-dried tomatoes, 3 cloves of garlic, ½ tsp dried oregano, and ¼ tsp crushed red pepper flakes. Cook for 1-2 minutes, until very fragrant.
- Make the sauce. Stir in 1 Tbsp tomato paste, breaking up with a spatula until dissolved, then pour in ½ cup dry white wine. Use a spatula to scrape up any browned bits off the bottom of the pan. Cook for 1-2 minutes, allowing the wine to reduce by about half, then pour in 1 cup low-sodium chicken broth. Bring to a boil, then reduce the temperature to a simmer. Stir in ½ cup heavy cream, ¼ cup mascarpone cheese, and ¼ cup grated Parmesan.
- Finish, then serve! Return the chicken to the pan, coating it on all sides in the sauce, then simmer for about 4 minutes, or until the chicken is fully cooked. (Chicken is safe to eat when the internal temperature registers 165°F / 75°C). Garnish with fresh basil. Serve immediately with a pinch of flaky sea salt!
Notes
- If you buy chicken breasts, cut them lengthwise (to make cutlets). If the chicken breasts are already on the small side, you can sauté them as is, just be sure to check for doneness with a thermometer to ensure proper cooking.
- Leftovers will keep in an airtight container in a refrigerator for up to 4 days. The sauce may break during reheating. Just give it a good stir in a saucepan on a stovetop until it comes back together and is warm.
- I don’t recommend freezing sauces made with cream, as the sauce can break and impact the texture upon thawing. This is best enjoyed fresh or within a few days.
Nutrition
Photography by: Jo Harding.
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