Marry Me Chicken Recipe

By Sharon Best Jump to Recipe

Fall in love with this rich, creamy dish that marries Tuscan-inspired flavors with American comfort food for lasting culinary love!

They say the way to a person’s heart is through their stomach. That cliché rings true for many couples who have fallen in love over a shared culinary experience. But the name of this dish came from a slightly less romantic moment.

Delish editor Lindsay Funston coined the moniker in 2016 when someone tasted her creamy chicken dish and declared, “I’d marry you for that chicken!” It followed a tradition of other romanticized dishes like “Engagement Chicken,” which Glamour magazine made famous in the 1980s after a series of coincidental proposals within their office.

Regardless of the origin story—or your marital aspirations—you’re quite likely to fall head over heels for this Marry Me Chicken recipe. The creamy, tangy, savory flavors meld together way more easily than the friend groups of a new couple. Plus, it goes from prep to plate faster than you can update your relationship status on TikTok.

Whether you’re planning a cozy dinner for two where you plan to pop the question—or just looking for a fresh spin on homestyle comfort food—this recipe is a keeper!

Tuscan-inspired American comfort food

This cream-based sauce studded with sun-dried tomatoes and herbs evokes the bold, rustic flavors of Tuscan cuisine—but the style is largely an Italian-American invention. The true inspiration comes from dishes in both Tuscany and nearby Florence, where cooks have long combined spinach, cream, and Parmigiano cheese for beloved Florentine sauces. Adding sun-dried tomatoes is a nod to the Tuscan love of concentrated tomato flavor. Local cooks often dry tomatoes in the summer sun, then add them to stews and pasta for bursts of sweet, tangy intensity. Herbs found throughout Italy—garlic, thyme, basil, and oregano—provide aromatic complexity and balance the rich texture of cream and cheese.​

American versions of “Tuscan chicken” have popularized this flavor combo further, especially after chains like Olive Garden introduced creamy, tomato-spiked “Chicken Toscana” in the early 2000s. While most dishes in Tuscany rely on olive oil and white wine for richness, creamy sauces with chicken, Parmesan, and sun-dried tomatoes have taken on a life of their own in U.S. kitchens. Here, the flavors “marry” for a satisfying, crowd-pleasing dinner.

How do I store leftovers?

Let your Marry Me Chicken cool completely before storing, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze this dish for up to 3 months in a freezer-safe container or bag, though the creamy sauce may separate or become grainy from the freeze-thaw process. Thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat or in a 350°F oven, adding a splash of chicken stock or water to loosen the sauce as needed, until the sauce is bubbly and the chicken has reached an internal temp of 165°F.

Serving suggestions

Serve Marry Me Chicken alongside other dishes that will make your beloved’s heart go pitty-pat. Start with Olive Garden Breadsticks for sopping up every last savory drop. Then pair your enticing entrée with the cheesy comfort of Delmonico Potatoes and an upscale veggie dish, like Green Beans Almondine. Finish with an irresistible Apple Upside-Down Cake.

Marry Me Chicken Recipe

Sharon Best

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 750 kcal

Ingredients

  

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• 4 chicken breasts skinless
• Salt and pepper to taste
• 6 tablespoons flour
• 3 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic sliced
• 1 cup chicken stock
• 1 cup heavy cream
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme
• 1/2 teaspoon dried red pepper flakes
• 1/2 cup Parmesan finely grated, plus more for serving
• 1/2 cup sun-dried tomatoes
• 2 tablespoons fresh basil for garnish

Instructions

 

• Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper.
  
• Place the flour in a shallow bowl. Dredge each chicken breast in the flour, turning to coat evenly and shaking off any excess.
  
• In a large nonstick or cast-iron skillet, melt the butter with the olive oil over medium-high heat.
  
• Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and nearly cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
  
• Reduce the heat to medium. Add the garlic to the same skillet and sauté for 30 seconds, just until fragrant.
• Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
• Stir in the heavy cream, oregano, thyme, and red pepper flakes. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce begins to thicken slightly.
  
• Gradually stir in the Parmesan cheese until melted and the sauce is smooth.
• Add the sun-dried tomatoes to the pan, then return the chicken and any juices to the skillet. Simmer gently over medium-low heat for 5-6 minutes more, or until the sauce is thick, creamy, and the chicken is cooked through to an internal temperature of 165°F.
  
• Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh basil and extra Parmesan before serving.
  

Nutrition

Calories: 750kcalCarbohydrates: 22gProtein: 59gFat: 47gSaturated Fat: 24gSodium: 652mgFiber: 2g

Keyword chicken

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