You know that one dish everyone swears will make someone fall in love with you?
Yeah, that’s Marry Me Chicken.
Honestly, every time I make it, I feel like I’ve got my life together.
It’s one of those meals that’s easy enough to make on a busy weeknight but feels fancy enough for a special occasion.
The chicken is super juicy, the sauce is creamy and loaded with flavor, and those sundried tomatoes?
They just take it to a whole new level.
I’ve made a few tweaks to the recipe to keep it simple but still packed with flavor.
Whether you’re cooking for yourself, your family, or someone you want to impress, this is the kind of recipe that hits every time.
Let’s get started—you’re going to love this!
Why Everyone Loves Marry Me Chicken (And You Will Too)
This dish is EVERYTHING I want in a meal.
The sauce is rich, creamy, and packed with garlic, Parmesan, and a little tanginess from sundried tomatoes.
Every bite feels comforting and full of flavor, perfect for making any meal feel special.
The chicken turns out juicy every time, and the sauce is so good you’ll want to spoon it over everything.
What I love most is how easy it is to make.
You get all the flavor without spending hours in the kitchen, and everything comes together in one pan, which means less cleanup for both of us.
It’s quick enough for a weeknight dinner but still feels fancy enough for any special occasion.
If you’re into meals that are simple, comforting, and always a hit, this one’s for you.
Marry Me Chicken is one of those recipes you’ll keep coming back to because it’s just that GOOD.
Ingredients for Marry Me Chicken
- Chicken Thighs or Breasts: I prefer chicken thighs because they stay juicy and flavorful, but if you’ve got chicken breasts, they work just as well.
- Salt, Pepper, and Cornstarch: A quick sprinkle of salt and pepper wakes up the flavors in the chicken, while cornstarch gives it that golden, crispy coating.
- Butter and Oil: The mix of butter and oil is perfect for cooking. The oil helps prevent the butter from burning while still giving you that rich, buttery flavor we all love.
- Garlic and Shallots: These two are the backbone of the sauce. Garlic gives it that bold, comforting kick, while shallots add a slight sweetness that balances everything out.
- Heavy Cream or Coconut Milk: This is where the magic happens. Heavy cream gives you that rich, velvety texture, but if you want a lighter option, coconut milk adds creaminess with a touch of nuttiness.
- Pecorino Romano Cheese: This cheese takes the sauce to the next level with its sharp, savory flavor. It melts right in, making the sauce perfectly creamy and cheesy.
- Sundried Tomatoes: These are non-negotiable for me. They add a tangy, savory burst of flavor that cuts through the richness and makes every bite pop.
- Fresh Herbs: Parsley and thyme are the perfect finishing touch. They make the dish feel fresh and add just the right amount of brightness to balance the creamy sauce.
Instructions for Marry Me Chicken
1. Prepare the chicken
- Pat chicken dry and season both sides with salt and pepper.
- Lightly coat in cornstarch to create a crisp, golden crust.
2. Cook the chicken
- Heat avocado oil in a large skillet over medium-high heat.
- Add chicken and cook for 4-5 minutes per side until golden brown and nearly cooked through. Remove chicken and set aside.
3. Sauté and make the sauce
- Lower the heat to medium and add butter to the skillet.
- Sauté garlic and shallots for 2 minutes until softened.
- Stir in chicken broth, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low and whisk in coconut milk (or heavy cream) and Pecorino Romano cheese.
- Let the sauce simmer for 3-4 minutes, stirring occasionally.
4. Add flavor and simmer
- Season the sauce with smoked paprika, rosemary, and sage.
- Stir in sun-dried tomatoes and a splash of white wine vinegar.
- Adjust salt and pepper to taste.
- Return the chicken to the skillet, spooning the sauce over each piece.
- Simmer on low for 8-10 minutes until the chicken is fully cooked and the sauce thickens.
5. Garnish and serve
- Top with fresh parsley and thyme.
- Serve warm with buttered rice, pasta, or crusty bread to enjoy every bit of the creamy sauce.
Recipe FAQs
1. Can I use bone-in chicken?
Absolutely, you can. Bone-in chicken works really well for this recipe if that’s what you have. Just keep in mind that it’ll take a little longer to cook all the way through.
I recommend searing it as usual, then letting it simmer in the sauce until it’s tender and cooked perfectly. The extra time is worth it because the flavor will be amazing.
2. How do I store leftovers?
If you’re lucky enough to have leftovers, just pop them into an airtight container and store them in the fridge for up to three days.
When you’re ready to reheat, do it gently on the stovetop. Add a splash of chicken broth or even a little water to loosen the sauce as it warms up. That way, it stays creamy and doesn’t get too thick.
3. What can I use instead of Pecorino Romano?
Pecorino Romano gives the sauce that sharp, tangy kick, but if you don’t have it, Parmesan or Grana Padano will work just fine. They’re slightly milder but still add that cheesy richness we all love.
4. Is there a dairy-free option?
Yes, and it’s so good! Coconut milk is my go-to for a dairy-free version. It makes the sauce creamy with a subtle hint of sweetness. It’s a great swap that still keeps the dish rich and satisfying.
5. Can I make this spicy?
Of course, you can! If you’re into a little heat, just toss in some red chili flakes or a pinch of cayenne pepper when you’re building the sauce. It adds a nice kick without overpowering the other flavors. You can totally customize the spice level to fit your vibe.
Marry Me Chicken
This Marry Me Chicken recipe features tender chicken cooked in a rich, creamy sauce infused with garlic, sundried tomatoes, and fresh herbs. It's easy to make, comes together in one pan, and pairs perfectly with pasta, rice, or crusty bread for a comforting and impressive meal.
Ingredients
Instructions
-
Prepare the Chicken: Pat chicken dry, season with salt and pepper, and coat lightly with cornstarch for a golden crust.
-
Cook the Chicken: Heat oil in a skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden and almost done. Remove and set aside.
-
Sauté and Make the Sauce: Lower heat to medium, add butter, and sauté garlic and shallots for 2 minutes. Stir in chicken broth, scraping up any browned bits, then whisk in coconut milk and Pecorino Romano. Let simmer for 3-4 minutes.
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Add Flavor and Simmer: Season with smoked paprika, rosemary, and sage. Stir in sun-dried tomatoes and white wine vinegar (optional). Return chicken to the skillet, spooning sauce over it, and simmer on low for 8-10 minutes until cooked through.
-
Garnish and Serve: Top with parsley and thyme. Serve warm with rice, pasta, or crusty bread.
Servings 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 15g75%
- Cholesterol 120mg40%
- Sodium 600mg25%
- Potassium 400mg12%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Choose Your Chicken:
Boneless, skinless chicken thighs stay juicier, but thinly sliced chicken breasts work just as well. If you’re using thicker breasts, pound them to an even thickness for quicker, more even cooking.
Searing the Chicken:
Don’t overcrowd the skillet when searing the chicken. Cooking in batches ensures you get a nice golden crust, which adds extra flavor to the sauce.
Deglaze the Pan:
When you add the chicken broth, scrape up the browned bits from the bottom of the skillet. These bits are full of flavor and will elevate your sauce.
Dairy-Free Option:
Coconut milk is a great alternative to heavy cream for a lighter, dairy-free version of the dish. It adds creaminess with a slight hint of sweetness that complements the sundried tomatoes.
Control the Heat:
Keep the heat low when adding the cream or coconut milk to prevent curdling. A slow simmer is key to achieving a silky, creamy sauce.
Sundried Tomatoes:
For the best flavor, use sundried tomatoes packed in oil and drain them before chopping. They’re more flavorful and tender than dried versions.
Perfect Pairings:
Serve over pasta, rice, or mashed potatoes to soak up the sauce, and don’t forget a side of crusty bread—it’s perfect for wiping the plate clean!
Storage and Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to loosen the sauce.
