Marry Me Chicken
Marry Me Chicken became an internet favorite for good reason: golden chicken cutlets in a garlicky cream sauce with sun-dried tomatoes and Parmesan, all made in one skillet in about 35 minutes. This version slices the breasts into thin cutlets so they cook fast and evenly, and builds the sauce on the browned bits left in the pan.
What Makes This Version Work
Thin cutlets. A whole chicken breast is thick at one end and thin at the other, so the thin end dries out before the thick end cooks. Slicing each breast horizontally into two cutlets gives even pieces that sear golden in 4 to 5 minutes per side.
A light flour coating. A dusting of flour helps the chicken brown and leaves a little starch in the pan, which thickens the sauce slightly without a separate roux.
Building the sauce on the fond. The browned bits stuck to the skillet after searing carry most of the flavor. Deglazing with broth lifts them into the sauce.
Cheese off high heat. Parmesan added to a rapidly boiling cream sauce can clump and turn oily. Lowering the heat first keeps it smooth.
Ingredient Notes
- Chicken breasts: 1½ pounds makes 4 to 6 cutlets. Boneless thighs also work and stay juicier; sear them 5 to 6 minutes per side.
- Sun-dried tomatoes: Oil-packed tomatoes are soft and ready to use. A spoonful of their oil can replace some of the olive oil for extra flavor.
- Heavy cream: Room-temperature cream is less likely to break when it hits the hot pan. Half-and-half makes a thinner sauce; simmer it a few minutes longer.
- Parmesan: Freshly grated melts smoothly. Pre-grated cheese with anti-caking agents can make the sauce gritty.
- Fresh basil: Added at the end for color and brightness. Fresh parsley works if you have no basil.
Cues While Cooking
Pat the chicken dry before seasoning; moisture keeps it from browning. The oil and butter should sizzle when the first cutlet goes in. Do not move the chicken for the first 3 minutes so a crust can form. Cutlets are done when they read 165°F in the thickest spot.
After deglazing, the pan should look clean and the broth should be amber. Once the cream and tomatoes go in, simmer gently until the sauce reduces slightly and coats the back of a spoon, 3 to 4 minutes.
When the chicken goes back in, let it simmer for just 2 minutes. The goal is to warm it and coat it in sauce, not to cook it further.
Common Mistakes
- Crowding the pan. Cutlets steam instead of browning. Sear in two batches if needed.
- Boiling the cream hard. A rolling boil can split the sauce. Keep it at a gentle simmer.
- Overcooking the chicken in the sauce. Thin cutlets go from juicy to dry quickly. Two minutes is enough.
- Burning the garlic. Cook it for just 1 minute over medium heat, until fragrant.
Variations
- Marry Me Chicken pasta: Slice the chicken and toss it with 12 ounces of cooked penne or rigatoni and all the sauce, thinned with a splash of pasta water.
- With spinach: Stir 2 cups of baby spinach into the sauce until wilted before returning the chicken.
- Slow cooker: Cook whole breasts with the broth, garlic and tomatoes on LOW for 3 hours, then stir in the cream and Parmesan for the last 15 minutes on HIGH.
- Milder: Leave out the red pepper flakes for small children.
Storage and Reheating
Refrigerate leftovers for up to 3 days. Reheat in a covered skillet over medium-low heat with 2 to 3 tablespoons of broth or cream, stirring gently, until the chicken is hot. High heat can make the cream sauce separate. Cream-based sauces turn grainy in the freezer, so this dish is best eaten fresh.
Frequently Asked Questions
Why is it called Marry Me Chicken?
The name comes from the idea that the dish is so good it could inspire a proposal. It has no traditional origin; it spread through food blogs and social media.
Can I make it without heavy cream?
Yes. Half-and-half works if simmered a few minutes longer. For dairy-free, use full-fat canned coconut milk and nutritional yeast instead of Parmesan.
Why did my sauce turn oily?
The sauce boiled after the cheese went in, or the cheese was pre-grated. Keep the heat low when adding Parmesan and use freshly grated.
What do I serve with it?
Pasta, mashed potatoes, rice or crusty bread all soak up the sauce. Roasted broccoli or a green salad balances the richness.
Marry Me Chicken
Ingredients
Method
- Season both sides of the chicken cutlets evenly with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Lightly dredge each piece in 0.25 cup of all-purpose flour, shaking off any excess.
- Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat until sizzling.
- Add the chicken cutlets to the pan and sear for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer chicken to a plate and set aside.
- Melt the remaining 1 tablespoon of unsalted butter in the same skillet over medium heat. Add 4 minced cloves of garlic and cook for 1 minute until fragrant.
- Pour in 1 cup of chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
- Stir in 1 cup of heavy cream, 0.5 cup of chopped sun-dried tomatoes, 0.5 teaspoon of dried oregano, and 0.25 teaspoon of red pepper flakes. Simmer gently for 3 to 4 minutes until the sauce reduces slightly.
- Reduce heat to low and stir in 0.5 cup of freshly grated Parmesan cheese until melted and smooth.
- Return the chicken cutlets and accumulated juices to the skillet, spooning sauce over top, and simmer for 2 minutes. Garnish with 0.25 cup of chopped fresh basil before serving.
