This decadent chicken recipe went viral on social media for claims that it is so delicious that anyone you cook it for will fall in love with you! While I can’t make any guarantees about love or marriage proposals, I can say that this is one of the tastiest recipes I’ve personally ever had and it’s sure to at least impress your significant other (or anyone you love enough to make it for).
How to Make Marry Me Chicken
To make this recipe for Marry Me Chicken, start by seasoning your chicken with salt and pepper, then dredge it in all-purpose flour until it’s evenly coated. In a large, deep pan over medium-high heat, add a couple tablespoons of cooking oil like avocado or olive oil and heat until the oil is hot.
Carefully place the chicken fillets into the hot oil, being careful not to overcrowd the pan (do this in multiple batches if the chicken doesn’t fit with a decent amount of space between fillets) and fry the fillets until they are golden brown on each side. When finished, remove chicken from the hot oil and set aside.
Turn down the heat to medium-low and add the butter, allowing it to melt fully into the oil. Add in the diced onions and minced garlic and sauté for just a few minutes until the onions start to become translucent.
Deglaze the pan with the chicken stock, making sure to carefully scrape up the chicken flavor as the hot chicken stock loosens it from the bottom of the pan. Season the sauce with thyme and red pepper flakes, then mix in the heavy cream and grated parmesan until the parmesan is fully melted.
Add the sundried tomatoes and place the chicken pieces back into the sauce. Taste the sauce and season with salt if necessary. Let the sauce simmer for 3-5 minutes to thicken. A dish with heavy cream sauce is usually best eaten hot and right away over a starch like pasta or rice.
Ingredients & Substitutions
Thin-sliced chicken fillets (boneless, skinless) – You can usually find chicken breasts already sliced thin at the grocery store, but if not you can carefully slice whole chicken breasts into thin fillets or use boneless and skinless chicken thighs.
All-purpose flour – Rice flour or cornstarch can be used in place of the flour.
Cooking oil – I like to use avocado oil when cooking at high heat, but any high heat cooking oil like coconut or olive oil will work too.
Butter – Butter adds a rich, fatty flavor to the sauce but can be replaced with cooking oil if you desire.
Sweet onion – I like the subtle touch of sweetness that a sweet onion adds to this recipe, but you could use a white or yellow onion instead. Shallots would also make a good substitution for the onion in this recipe (for more info about types of onions, click here). In a pinch, you can replace the onion with a teaspoon or two of onion powder or flakes.
Garlic – While fresh garlic adds the best flavor, a teaspoon or two of garlic flakes or powder can be used as a substitute.
Chicken stock – You can use chicken stock or broth in this recipe (I used bone broth for mine and it was delicious).
Thyme – Fresh thyme is best for this recipe, but dried thyme will work too- the ratio for fresh to dried herbs is usually about 3:1 (three teaspoons fresh to one teaspoon dried). If you don’t have thyme you could also use fresh or dried basil or oregano.
Red pepper flakes – Red pepper flakes add a slight spiciness to the sauce that compliments and balances out the rich flavors. Chili powder or cayenne powder can be used instead, just be mindful of the varied spice levels of each ingredient! If spiciness isn’t your thing you can leave the pepper flakes out.
Heavy cream – Heavy cream gives this sauce a luxurious richness. In a pinch, you can use half-and-half or coconut cream.
Parmesan cheese – A similar cheese like Pecorino Romano can be used as a substitute for parmesan.
Sundried tomatoes – You can find sundried tomatoes at the store, or even make them yourself- it’s crazy easy. I used Gimme Some Oven’s recipe for sundried tomatoes in the oven to make the tomatoes for this recipe.
Equipment
Tips
- Use chicken bone broth instead of regular chicken stock for an extra flavorful and nutritious boost to this dish.
- Try shallots in place of the sweet onion for an extra velvety smooth texture.
- Add extra vegetables for a twist (or for extra nutrition). Veggies like spinach, mushrooms, or broccoli would all compliment this dish well.
- For an extra tomato-y sauce, try mixing in a tablespoon or two of tomato paste right after you sauté the onion and garlic.
Accompaniments for Marry Me Chicken
My favorite way to enjoy this rich, saucy recipe is over some fresh linguine pasta, but it would also be tasty with a starch like rice, mashed potatoes, or crusty bread. For a lighter option, try piling the chicken and sauce on a bed of salad greens.
Marry Me Chicken
Ingredients
- 1 1/2 lb Thin-sliced chicken breasts
- 3-4 tbsp All-purpose flour
- 2 tbsp Avocado or Olive oil
- 1 tbsp Butter
- 1 small or medium Sweet onion
- 3-4 cloves Garlic
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan, grated
- 3 tsp Fresh thyme leaves or 1 tsp Dried thyme leaves
- 1 tsp Crushed red pepper flakes
- 1/3 cup Sun dried tomatoes, halved or chopped
Instructions
- Start by seasoning your chicken with salt and pepper and then dredge it in all-purpose flour until it’s evenly coated. In a large, deep pan over medium-high heat, add a couple tablespoons of cooking oil like avocado or olive oil and heat until the oil is hot.
- Carefully place the chicken fillets into the pan, being careful not to overcrowd the pan (do this in multiple batches if the chicken doesn’t fit with a decent amount of space between fillets) and fry the fillets until they are golden brown on each side. When finished, remove chicken from the hot oil and set aside.
- Turn down the heat to medium-low and add the butter, allowing it to melt fully into the oil. Add in the diced onions and minced garlic and sauté for just a few minutes until the onions start to become translucent.
- Deglaze the pan with the chicken stock, making sure to carefully scrape up the chicken flavor as the hot chicken stock loosens it from the bottom of the pan. Season the sauce with thyme and red pepper flakes, then mix in the heavy cream and grated parmesan until the parmesan is fully melted.
- Add the sundried tomatoes and place the chicken pieces back into the sauce. Taste the sauce and season with salt if necessary. Let the sauce simmer for 3-5 minutes to thicken. A dish with heavy cream sauce is usually best eaten hot and right away over a starch like pasta or rice.
