Marry Me Chicken
This Marry Me Chicken is an impressive one-pan dish that is restaurant-quality! Tender chicken is simmered in a rich, decadent, and delicious Tuscan-inspired sauce.
Marry Me Chicken is a beloved dish that has been making the rounds for quite a while. Basically, it is a cheeky name for chicken in a Tuscan-inspired cream sauce that is ultra-rich and decadent. In fact, I have this recipe in soup form, and it is one of the most popular recipes on this website! (Don’t forget to pin it here!)
This easy chicken recipe features pan-seared chicken breasts cooked in a rich, creamy sauce. The sauce features shallots, garlic, and sun-dried tomatoes. Even better, there is no flour in this creamy chicken dish, so it is also low-carb, gluten-free, and keto-friendly. It is so rich and delicious that it is said to have sparked marriage proposals!
Reasons You’ll Love It
- One Pan: A delicious meal with barely any cleanup? Yes, please!
- Comfort Food: This dish is impressive but simple. It is the perfect comfort food.
- Guest Worthy: This recipe is suitable whether you’re looking for an interesting weeknight dinner or an impressive dish for entertaining guests.
Ingredients
- Chicken: I use chicken breasts, but this recipe works nicely with boneless chicken thighs as well. You can use a meat thermometer to determine when the thighs are done.
- Herbs and Spices: salt, pepper, garlic powder, Italian seasoning, red pepper flakes, and fresh basil.
- Extra virgin olive oil: You can also use avocado oil or butter.
- Produce: fresh garlic, and shallot, if you cannot find or do not have shallot an onion will also work.
- Sun fried tomatoes: the dried tomatoes or the oil packed sun dried tomatoes will work in this recipe. Just remember, if using the oil packed tomatoes you want to blot away as much of the extra oil as possible.
- Dry white wine: such as Sauvignon blanc. If you need to skip the wine you can use chicken broth instead.
- Parmesan cheese and heavy cream: flavor makers that you can’t skip!
How to Make
In addition to the ingredients listed above, you will need a cutting board, knife, and a skillet. I have documented the steps below so you can easily make this chicken recipe at home. There is also a video in the recipe card below.
Saute Chicken
Carefully slice the chicken breasts as if you are butterflying them, but cut all the way through. You will then have four thinner, more uniform chicken breasts. Season the chicken with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken to the pan in a single layer and cook for 2-3 minutes on each side until golden. Remove the chicken from the skillet and transfer to a plate.
Make Sauce
Add the remaining tablespoon of olive oil and the shallot to the skillet. Saute for 2-3 minutes until the shallots have softened. Add the garlic and sun-dried tomatoes to the pan and saute for 30 seconds. Next, pour in the white wine to the pan and deglaze the skillet. Be sure to scrape the bottom of the pan to pick up any bits that might have stuck to the skillet.
Allow the wine to simmer for 6-8 minutes or until it has reduced by half. Stir in the spices, heavy cream, and parmesan. Cook the sauce, stirring occasionally, for 4-5 more minutes.
Simmer
Once the sauce has reached your desired consistency, reduce the heat to low and add the chicken to the skillet, covering it until the chicken is cooked through. Garnish with finely chopped basil. Serve immediately
Serve
This dish is excellent with Mashed Potatoes, but if you are watching carbs, this Garlic Butter Cauliflower Mash is my go-to. It also pairs well with these Cheddar Garlic Biscuits and Air-Fried Broccoli. A simple side salad or rice would work well, too.
Store
This dish can be stored in an airtight container for up to 4 days in the fridge. To reheat leftovers, microwave the ingredients in 30 seconds or place them back on the stovetop over low heat, stirring occasionally. I do not recommend freezing this dish.
Recipe FAQ
Use chicken broth instead of wine if needed.
Yes, this recipe works well with salmon, shrimp, and pork chops; just remember the cooking time will be different. You must use a meat thermometer to determine when the dish is done.
You must let the sauce simmer until it has reduced by half. If your sauce is too runny, you just haven’t cooked it long enough.
One Pan Chicken Recipes
Get the Recipe: Marry Me Chicken
Ingredients
- 2 large chicken breast
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil, (divided)
- 1 shallot, minced
- 3 cloves garlic, minced
- ½ cup sun dried tomatoes, chopped
- ¾ cup dry white wine, or chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- ¾ cup heavy cream
- ⅓ cup grated parmesan cheese
- 2 tablespoons finely chopped basil leaves
Instructions
- Carefully slice the chicken breasts as if you are butterflying them, but cut all the way through. You will then have four thinner, more uniform chicken breasts. Season the chicken with salt and pepper on both sides.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken to the pan in a single layer and cook for 2-3 minutes on each side until golden.
- Remove the chicken from the skillet and transfer to a plate.
- Add the remaining tablespoon of olive oil and the shallot to the skillet. Saute for 2-3 minutes until the shallots have softened. Add the garlic and sun-dried tomatoes to the pan and saute for 30 seconds.
- Add the white wine to the pan and deglaze the skillet. Be sure to scrape the bottom of the pan to pick up any bits that might have stuck to the skillet.
- Allow the wine to simmer for 6-8 minutes or until it has reduced by half.
- Stir in the spices, heavy cream and parmesan. Cook the sauce, stirring occasionally, for 4-5 more minutes. Once the sauce has reached your desired consistency, reduce the heat to low and add the chicken to the skillet, covering it until the chicken is cooked through.
- Garnish with finely chopped basil. Serve immediately
