If there’s one chicken dinner that deserves a standing ovation, it’s Marry Me Chicken – because supposedly this dish is so good, it might just land you a proposal (or at least a lifetime of dinner compliments).

overhead close up view of skillet filled with marry me chicken

Juicy, golden chicken cutlets bathed in a creamy, garlicky, sun-dried tomato sauce with just the right amount of spice? Yep, this is the kind of meal that makes everyone at the table fall in love – fork first.

Why this recipe is the best

The first time I made Marry Me Chicken, I didn’t fully understand the hype – until I took that first bite. Creamy, garlicky, with just the right amount of richness, it was next level. After tweaking and perfecting it over time, I can confidently say this is the best version out there. Here’s why:

The sauce is unbelievable – A dreamy blend of heavy cream, Parmesan, and sun-dried tomatoes, with just a touch of spice and white wine to keep things interesting. It’s the kind of sauce you’ll want to spoon over everything – pasta, potatoes, or straight from the pan (no judgment).
Restaurant-quality, but EASY – This dish has that “I spent all day cooking” vibe, but it comes together in about 30 minutes. Minimal effort, maximum flavor.
Family-friendly, but impressive enough for guests – My kids love it, my husband devours it, and if I serve it to company, they always ask for the recipe. It’s that perfect balance of comfort food and dinner party-worthy.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients to make marry me chicken with text labels — **Ingredients for Marry Me Chicken:** 3 chicken breasts, ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, ½ tsp paprika, 4 tbsp flour, 2 tbsp olive oil, 1 tbsp butter, 3 cloves garlic, ½ c. sun-dried tomatoes, ½ c. white wine, 1 c. chicken broth, ½ c. heavy cream, ½ c. Parmesan cheese, 1 tsp red pepper flakes, ¼ tsp oregano, 2 tbsp fresh basil.

Ingredient notes

Chicken breasts – I use large chicken breasts sliced into cutlets so they cook quickly and evenly. You can also use boneless, skinless chicken thighs for extra juiciness – just adjust the cook time slightly.
Sun-dried tomatoes – The oil-packed kind has way more flavor than dry-packed, and I love using a little of that oil for cooking. If you don’t have them, try roasted red peppers for a different twist, but you’ll miss some of that tangy, rich flavor.
White wine – A dry white wine (like Sauvignon Blanc or Pinot Grigio) adds depth to the sauce, but if you’d rather skip it, just use extra chicken broth.
Heavy cream – This makes the sauce luxuriously creamy. You can use half-and-half in a pinch, but the sauce won’t be quite as rich or thick.
Parmesan cheese – Freshly grated Parmesan melts so much better than pre-shredded. If you need a swap, Pecorino Romano works well, but it’s a little saltier, so adjust seasoning as needed.
Red pepper flakes – These give the sauce a little kick! If you’re making this for spice-sensitive kids, you can leave them out or reduce the amount.
Basil & oregano – Fresh basil at the end gives the dish that perfect herby finish. If you don’t have fresh oregano, dried works fine – just use a smaller amount since it’s more concentrated.

How to make Marry Me Chicken

Let’s make some Marry Me Chicken! This dish comes together quickly, so I like to have all my ingredients prepped before I start. Trust me, once that sauce starts bubbling, you won’t want to step away.

1. Prep the chicken

First, grab 3 large chicken breasts and slice them lengthwise to create thin cutlets. This helps them cook evenly and quickly – no dry or rubbery chicken here! If they’re still a little uneven, give them a quick pound with a meat mallet (or rolling pin) to get them to about ¼ inch thick.

Now, in a shallow bowl, mix ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, and 4 tablespoons of flour. This little coating gives the chicken a light crust that helps the sauce cling to it later (so good!).

overhead view of seasoned flour in bowl with spoon — combine seasoning

Dredge each cutlet in the flour mixture, shaking off any excess. You don’t want clumps of dry flour – just a light dusting that sticks to the surface.

overhead view of chicken cutlets dredged in seasoned flour — dredge chicken, shaking off excess

2. Sear the chicken

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil (or use the oil from the sun-dried tomato jar for extra flavor).

Once the oil is shimmering, add the chicken in a single layer – don’t crowd the pan, or it won’t brown properly. Let it cook for 3-4 minutes per side until golden brown and cooked through (165°F internal temp).

overhead view of golden brown seared chicken cutlets in skillet — brown chicken in hot skillet

Pro tip: If the chicken sticks when you try to flip it, it’s telling you it’s not ready yet! Give it another 30 seconds, and it should release easily.

Once cooked, transfer the chicken to a plate and loosely cover it with foil to keep it warm while you make the sauce.

3. Start the sauce

Reduce the heat to medium and add 1 tablespoon of butter to the pan. Let it melt, then stir in ½ cup of chopped sun-dried tomatoes. Cook them for about 30 seconds – this helps bring out their deep, slightly sweet flavor.

Now, add 3 minced garlic cloves and cook for another 30 seconds. Garlic burns fast, so keep an eye on it! Stir it around so it just softens and becomes fragrant.

overhead view of minced garlic added to sun-dried tomatoes in skillet — sauté sun-dried tomatoes and garlic

4. Deglaze the pan

Time to add some depth! Pour in ½ cup of dry white wine, scraping up all those browned bits from the bottom of the pan. Those bits are pure flavor, and this step helps build the rich, complex taste of the sauce. Let the wine simmer for 2-3 minutes to cook off the alcohol and concentrate the flavor.

overhead view of white wine deglazing skillet with sun-dried tomatoes and garlic — deglaze with white wine (or broth)

Then, add 1 cup of chicken broth and let it simmer for another 2-4 minutes. This reduces the liquid a bit, which helps intensify the flavor before we add the creamy ingredients.

overhead view of chicken broth added to skillet with simmering sauce — add broth, simmer

5. Finish the dish

Lower the heat to medium-low, then stir in ½ cup of heavy cream, ½ cup of freshly grated Parmesan cheese, 1 teaspoon red pepper flakes, and ¼ teaspoon oregano. Stir until everything is smooth and well combined.

overhead view of heavy cream and parmesan cheese stirred into sauce — add remaining sauce ingredients

Now, return the chicken to the skillet, nestling it into the sauce. Spoon the sauce over each piece so it gets fully coated. Let it simmer gently for 3-5 minutes until the sauce thickens slightly and the chicken is warmed through. Do not boil!

overhead view of seared chicken cutlets added to skillet with creamy sauce — add chicken, simmer gently to warm through

At the very end, stir in 2 tablespoons of fresh basil. Fresh herbs can lose their flavor if they cook too long, so I always add them right before serving.

6. Serve & garnish

Now for the best part – serving this beauty! Sprinkle on extra fresh basil and Parmesan if you want (highly recommend), and serve it warm over buttered pasta, creamy mashed potatoes, or with some crusty bread to soak up every last drop of that sauce.

Final tip: If your sauce seems too thick, just add a splash of extra chicken broth to loosen it up. Too thin? Let it simmer a little longer, stirring occasionally, and it will thicken up beautifully.

overhead view of finished marry me chicken in skillet ready to serve

That’s it! You just made Marry Me Chicken – time to watch your family and friends fall in love with it!

Top tips for recipe success

Slice and pound the chicken for even cooking – Cutting the chicken breasts into thin cutlets and if needed pounding them to an even ¼-inch thickness helps them cook quickly and prevents dry, overcooked spots. Trust me, this small step makes a huge difference!
Shake off excess flour – The flour coating should be light, not clumpy. Too much flour can make the chicken gummy instead of giving it that perfect golden crust.
Let the chicken sear undisturbed – If you try to flip it too soon and it sticks, it’s not ready yet! Give it another 30 seconds, and it should release easily when it’s perfectly golden brown.
Don’t burn the garlic – Garlic goes from fragrant to burnt in seconds. Keep an eye on it and stir quickly – if it starts browning too fast, lower the heat.
Scrape up the browned bits – When you deglaze the pan with wine (or broth), use a wooden spoon to scrape up all those flavorful bits from the bottom. They add so much depth to the sauce!
Simmer the sauce to thicken – The sauce might look thin at first, but it thickens as it simmers. If it’s still too runny, let it bubble for another minute or two. If it’s too thick, add a splash of broth. Only simmer gently, so the sauce doesn’t split!
Use freshly grated Parmesan – Pre-shredded cheese doesn’t melt as smoothly and can make the sauce grainy. I always grate mine fresh for the best texture.
Taste and adjust seasoning – The saltiness of your dish depends on your broth, cheese, and sun-dried tomatoes. Before serving, give the sauce a taste and add more salt or pepper if needed!

Helpful recipe hints

Recipe variations

Mushroom lover – If you love mushrooms, try sautéing sliced cremini or baby bella mushrooms along with the sun-dried tomatoes. They soak up all that garlicky, creamy goodness and make the dish feel even heartier.
Extra spicy kick – My husband loves a little extra heat, so sometimes I up the red pepper flakes to 2 teaspoons and add a pinch of cayenne. It gives the sauce a bolder, spicier flavor without overpowering everything else.
Spinach marry me chicken – Sometimes I stir in a handful of fresh spinach at the end for a little extra color and a sneaky way to add greens. It wilts beautifully in the sauce and adds a subtle earthy flavor that pairs so well with the creamy base.

Storage tips

Leftovers keep well in an airtight container in the fridge for up to 3 days.

The sauce thickens as it sits, so when reheating, add a splash of chicken broth or cream to loosen it back up. Reheat gently over low heat on the stovetop or in the microwave in 30-second intervals, stirring in between.

Serving ideas

overhead view of marry me chicken on plate with spaghetti

Pairing Marry Me Chicken with the right sides can elevate your meal from delightful to downright unforgettable. Here are some of my favorite accompaniments:

Creamy mashed potatoes – The velvety texture of mashed potatoes perfectly complements the rich, savory sauce of the chicken. It’s a match made in comfort food heaven.
Buttered pasta – A simple buttered pasta, like linguine or fettuccine, serves as an excellent base to soak up the luscious sauce. It’s quick, easy, and always a hit with the kids.
Sautéed green beans – Lightly sautéed green beans add a fresh, crisp contrast to the creamy chicken. A squeeze of lemon over the beans can brighten the entire plate.

frontal close up view of sliced marry me chicken with spaghetti on plate

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PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Marry Me Chicken

Why this recipe is the best