Marry Me Chicken

Marry Me Chicken has become a smash hit on social media, with bloggers and home cooks praising this dish—which is made with sautéed chicken breasts cooked in a sun-dried tomato and cream sauce—as a plate delicious enough to inspire proposals of lifelong commitment.

To further establish those “marriage material” vibes, we brought in some extra acidity with white wine and balsamic vinegar, added tomato paste for some sweetness and umami (along with its thickening properties), and fully embraced the rich, luxurious qualities provided by butter and Parmigiano Reggiano cheese.

Here, learn how to make Marry Me Chicken and discover delicious ways to serve it for a full meal.

What Is Marry Me Chicken?

Marry Me Chicken is a quick and easy chicken dinner that's ready in just 35 minutes and made with sun-dried tomatoes, fresh basil, cream, Parmigiano Reggiano, and white wine. This dish is incredibly flavorful. All the components, on their own, bring loads of flavor to the dish, but when they're married together, it's really a beautiful moment of harmony.

Why Is It Called Marry Me Chicken?

It's unclear where the name Marry Me Chicken came from, but the idea is that this chicken dinner is so delicious, if you serve it to a significant other, they'll propose marriage to you on the spot.

A second theory seems reasonable to us, too: The ingredients in this chicken all marry beautifully and live in harmony in a simple, easy-to-make sauce.

For folks who already have a significant other, the second explanation is perhaps the one to use.

Ingredients for Marry Me Chicken

Many of the ingredients in Marry Me Chicken are pantry and fridge staples. For this recipe, you'll need:

• Olive oil and butter: These are used to cook the chicken cutlets and the shallot. A bit of butter is also stirred into the sauce at the end for a final touch of richness.
• Chicken breast cutlets: We prefer chicken breast cutlets for Marry Me Chicken because they're quick cooking.
• Salt, pepper, crushed red pepper, dried oregano, and fresh thyme leaves: These provide the backbone of spice and seasoning for this quick chicken dish.
• Shallot and garlic: Shallots are a variety of onion that is milder and slightly sweeter than a white or yellow onion, but you can use either of those in a pinch. Garlic lends a robust flavor to the final sauce, too.
• Tomato paste: This ingredient is pulling double duty: It adds a rich layer of umami savoriness, and it helps to thicken up the final sauce.
• Dry white wine: Wine improves the overall dish's flavor, but it also helps keep the sauce cohesive. Fats like cream and butter might separate without it, but if you don't like cooking with wine, use more chicken broth instead.
• Chicken broth: This is a base for the sauce—a sauce that's so good, by the way, you won't want to lose a single drop.
• Sun-dried tomatoes: Sun-dried tomatoes lend an intensely savory tomato flavor that is a little bit bright, a little bit smoky, and even a hint sweet.
• Heavy cream: Thicken up the whole sauce with cream.
• Parmigiano Reggiano: This hard, Italian cheese will add the finishing touch of savory flavor that only comes from an aged cheese. You can use regular Parmesan, too, which isn't aged as long but is still flavorful.
• Balsamic vinegar: For a splash of brightness, we finish off Marry Me Chicken with balsamic vinegar.

What To Serve With Marry Me Chicken

Marry Me Chicken is so delicious you may not want anything to interrupt the flow between you, the chicken, and the sauce. But if you want to round out a whole plate, make one of these great options:

• Pasta: Serve Marry Me Chicken over angel hair or spaghetti. This thinner cream sauce will work beautifully with these delicate pasta types.
• Rice or mashed potatoes: Both of these starches will absorb the sauce and be a good side for the chicken. Polenta might work, well, but don't flavor it with too much cheese or it may compete with the sauce.
• Garlic bread: Move the starch to the side dish spot with homemade garlic bread.

How To Store and Reheat Marry Me Chicken

If you manage to have leftovers, they keep well in the refrigerator for up to three days. Make sure to store them in an airtight container, and store the chicken and sauce separate from the pasta, rice, or mashed potatoes so the starchy food doesn't absorb all the sauce while in the fridge.

When you're ready to reheat, you can warm the leftovers in the microwave or the oven. If the sauce is too thick, add more cream or chicken broth to thin it out a bit more.