💍 Marry Me Chicken
This Marry Me Chicken is dinner in 30 minutes. Golden chicken simmers in a garlic cream sauce with sun-dried tomatoes, chili flakes, Parmesan, and a lot of parsley. Extra-virgin olive oil starts the skillet so the sauce stays weeknight-light.
I love how fast the sauce comes together. Sear the chicken hard, then build the sauce in the same pan. That extra parsley is not optional. 🌿
Jump to Recipe ↓ 💍
Why You’ll Love This Skillet 🌿
- 💍 Dinner in 30 minutes
- 🍗 Golden seared chicken
- 🍅 Sun-dried tomatoes in the sauce
- 🧄 Garlic cream, not a heavy pour
- 🌶️ Chili flakes for heat
- 🌿 Lots of parsley
- 🍽️ Anti-inflammatory Mediterranean-style skillet
Why This Dish Fits an Anti-Inflammatory Mediterranean Plate
This is the internet’s Marry Me Chicken with Mediterranean habits: extra-virgin olive oil, garlic, tomatoes, herbs, and a modest splash of cream. Lemon and Parmesan finish the sauce. The chicken stays the center of the plate.
Do not skip the sear. The browned crust in the photo is what keeps the chicken from looking pale in a cream sauce.
Frequently Asked Questions ❓
Can I use chicken thighs? 🍗
Yes. Boneless thighs stay juicy and take the same sauce. Add a few minutes if they are thick.
How do I keep the sauce from breaking? 🥛
Lower the heat before the cream goes in. A gentle simmer is enough. If it gets too thick, splash in broth.
Can I skip the cream? 🥄
Use extra broth and a spoon of Greek yogurt off the heat. The photo sauce is creamier with a small amount of cream.
What should I serve with it? 🍚
Orzo, rice, roasted potatoes, or a simple green salad. Crusty bread is good for the extra sauce.
💍 Marry Me Chicken
Ingredients 🛒
- 4 small chicken breasts
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- ⅓ cup sun-dried tomatoes, chopped
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- ⅓ cup grated Parmesan
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon chili flakes
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped parsley
Instructions 👩🍳
- Pat the chicken dry. Season with salt, pepper, paprika, and oregano.
- Heat the olive oil in a wide skillet over medium-high heat. Sear the chicken 4–5 minutes per side until golden. Transfer to a plate. It does not need to be cooked through yet.
- Lower the heat to medium. Add the garlic, sun-dried tomatoes, and chili flakes. Cook 30 seconds.
- Pour in the broth and scrape the pan. Stir in the cream, Parmesan, and lemon juice. Simmer 1–2 minutes until the sauce looks glossy.
- Return the chicken to the skillet and simmer 6–8 minutes, until cooked through (165°F / 74°C). Spoon sauce over the top and finish with parsley. Serve right away.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 390 |
| Protein | 38g |
| Net carbohydrates | 6g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 23g |
| Sodium | 560mg |
Estimates based on chicken breast, olive oil, a modest cream sauce, sun-dried tomatoes, and Parmesan. Exact numbers vary with breast size.
Notes & Tips 💡
- If the breasts are thick, slice them in half horizontally so they cook in 30 minutes.
- Extra-virgin olive oil is the cooking fat. Cream is only the finish.
- Use oil-packed sun-dried tomatoes and drain them. The dry kind needs a short soak.
- A squeeze of lemon at the table keeps the sauce from tasting heavy.
- This is best eaten right away while the chicken is juicy and the sauce is silky.
This Marry Me Chicken is creamy, garlicky, and done in 30 minutes. A simple skillet built on olive oil, tomatoes, herbs, and golden chicken. 💍🍗
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
