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So good it could spark a proposal? That’s the vibe. This Marry Me Chicken is creamy, bold, and loaded with flavor—sun-dried tomatoes, garlic, basil, and the juiciest chicken in a dreamy, silky sauce.
Whether you’re cooking for a date night or just yourself (we love self-love dinners), this is the recipe that gets people talking. One bite and you’ll see why everyone’s obsessed.
Sauce That Speaks Fluent Romance
Marry Me Chicken hits every craving at once—juicy, seared chicken, a velvety sauce that’s rich but never heavy, and layers of flavor from sun-dried tomatoes, garlic, and wine (yes, please). It’s fast enough for a weeknight, but fancy enough to impress anyone. The name might be a joke, but the love is real—this one’s a keeper.
The Dream Team Behind The Sauce
Before we stir up the magic, let’s spotlight the all-stars that make this dish so iconic. These ingredients bring the drama, the comfort, and that flavor:
- Chicken breast: Tender, juicy, and the perfect canvas for all that creamy, garlicky goodness.
- Sun-dried tomatoes: Sweet, tangy, and bold—they’re basically the flavor bomb of this whole dish.
- Garlic & red onion: The aromatic duo that starts the party and builds that dreamy, savory base.
- Heavy cream: Rich, silky, and the reason the sauce clings to every bite like it’s meant to be.
- Fresh basil: A little herby brightness to tie it all together. Because balance is hot.
Note: See the Recipe Card for full list of Ingredients and measurements.
Let’s Make It Official
Ready to fall in love? Follow these steps and you’ll be serving silky, saucy perfection in no time. Here’s how to make the magic happen:
- Season. Pat the chicken dry, slice or cube it, then coat it in olive oil, salt, pepper, and cayenne. Set aside to marinate.
- Sear. Heat oil in a skillet and cook the chicken in a single layer until golden and cooked through. Remove and set aside.
- Sauté. Lower the heat and cook the red onion until soft and translucent. Add garlic and stir until fragrant.
- Deglaze. Pour in the white wine and scrape up those golden bits from the bottom—this is flavor gold.
- Simmer. Add water and tomato paste, stir until smooth, and let the sauce bubble gently until it thickens slightly.
- Cream It Up. Stir in the cream, sun-dried tomatoes, and basil. Watch that sauce turn into liquid gold.
- Reunite. Return the chicken to the skillet, nestling it into the sauce. Let it simmer until coated and glossy.
- Taste & Adjust. Give the sauce a taste and tweak the seasoning if needed. You’re the boss here.
This dish brings the drama, so your sides should balance or match that energy. For something fresh, start with Cream of Asparagus Soup or go green with Cheesy Roasted Green Beans. Craving comfort? Crispy Garlic Butter Smashed Potatoes are chef’s kiss. And for an earthy, elegant touch, try Buttery Garlic Mushrooms. All easy. All vibey.
FAQs
Totally! Thighs are juicier and add even more richness. Just adjust the cooking time to make sure they’re cooked through.
No wine? No problem. Swap it for chicken broth with a splash of white vinegar or lemon juice to keep that tangy depth.
You can, but go easy. Use about 1 teaspoon of dried and add it with the tomato paste so it has time to bloom.
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Marry Me Chicken Recipe
Ingredients
- 2.2 pounds chicken breast boneless, skinless
- 4 tbsp olive oil divided
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1/4 tsp cayenne pepper optional, for a little kick!
- 1 large red onion thinly sliced
- 5 cloves garlic minced
- 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc
- 3/4 cup water
- 1/4 cup tomato paste
- 1¼ cups heavy cream
- 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
- 1/2 cup fresh basil leaves roughly chopped
Instructions
- Pat dry the chicken and cut into thin cutlets or bite-sized cubes.
- Place in a bowl with olive oil, salt, pepper, and cayenne. Toss to coat.
- Heat oil in a large skillet over medium-high heat.
- Add chicken in a single layer and sear until golden and cooked through. Remove and set aside.
- Lower heat to medium. Add sliced onion and sauté until soft and translucent.
- Add garlic and cook until fragrant.
- Deglaze the pan with white wine, scraping up the browned bits. Simmer until reduced by half.
- Stir in tomato paste and water. Simmer over low heat until slightly thickened.
- Add cream, sun-dried tomatoes, and basil. Stir to combine.
- Return chicken to the pan and simmer until sauce thickens and coats the chicken.
- Taste and adjust seasoning.
- Serve hot with your favorite sides.
Notes
- Slice Smart: Thinner chicken cooks faster and more evenly—ideal for soaking up all that sauce.
- No Wine? No Problem: Use chicken broth with a splash of lemon juice or white vinegar for a similar tang.
- Go Low And Slow: Once the cream’s in, keep the heat gentle to avoid splitting the sauce.
- Make It Yours: Add spinach, mushrooms, or even a sprinkle of chili flakes for extra depth.
- Leftovers Love Pasta: Store in the fridge up to 3 days—toss with pasta for an effortless second-day win.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
