If you’re looking for a flavorful and reliable weeknight dinner, this easy one pot recipe for marry me chicken is one I return to again and again. It’s a high-protein, crowd-pleasing dish that combines tender chicken breasts with a creamy, herb-infused sauce that feels gourmet, but comes together in just 25 minutes. I’ve made this dish dozens of times for my family, and it’s always a hit. My husband and kids even ask for it by name!
Easy Marry Me Chicken Breasts
I couldn’t resist making my own version of the viral marry me chicken, and I think I did a pretty good job. My one pot chicken recipe brings together classic pantry staples like sun-dried tomatoes, Parmesan cheese, and a blend of dried herbs, all simmered in that velvety “marry me chicken” sauce made from heavy cream and chicken broth.
My easy marry me chicken recipe is foolproof and flavorful, with plenty of dried herbs to balance out the sweetness of the sun-dried tomatoes. I add flour right into the cream rather than dredging the chicken for a simpler, more seamless approach to thickening the sauce. Similar to Tuscan chicken, this dish is rich, savory, and perfectly balanced, with just a touch of heat. With 33 grams of protein per serving, this chicken dish is sure to satisfy. Whether you serve it over pasta, rice, or mashed potatoes, this creamy marry me chicken is an unforgettable dinner that’s both simple and delicious.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
My Tips for a Lump-Free Sauce
To make sure the sauce turns out smooth and lump-free, I whisk the flour into the cream before adding it to the broth to create the sauce. I also keep the heat at a gentle simmer, as boiling can cause the sauce to separate or become grainy. If your sauce ends up too thick, just add a splash more broth until it’s the consistency you like. This luscious, one-pan sauce not only coats the chicken beautifully but also pairs perfectly with pasta, mashed potatoes, or even crusty bread to soak up every drop.
One Pot Marry Me Chicken Recipe
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (*)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Sauce:
- 4 cloves garlic (minced)
- 1 cup low-sodium chicken broth
- ½ cup heavy cream (room temperature)
- 3 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- ½ teaspoon red pepper flakes
- ⅔ cup sun-dried tomatoes (**)
- ½ cup grated Parmesan cheese
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken, sprinkle with salt and pepper, and cook until browned on both sides, about 5 minutes each. Remove from the skillet and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Sauté the garlic. Add the chicken broth and bring to a simmer. In a small bowl whisk together the heavy cream and flour. Slowly pour into the chicken broth while whisking. Continue to whisk until the sauce begins to thicken, about 5 minutes.1 cup low-sodium chicken broth, ½ cup heavy cream, 3 tablespoons all-purpose flour, 4 cloves garlic
- Add in seasonings and half the parmesan cheese and mix until well combined. Add the chicken back to the skillet along with the sun-dried tomatoes and sprinkle the rest of the parmesan cheese.1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried rosemary, ½ teaspoon red pepper flakes, ⅔ cup sun-dried tomatoes, ½ cup grated Parmesan cheese
- Let simmer for 5 more minutes then remove from heat and serve.
Notes
- Make sure to bring the cream to room temperature so it doesn’t curdle!
- When I get oil-packed tomatoes, I like to use some of the oil to cook the chicken instead of olive oil. This will make the sauce slightly more orange in color.
- To ensure a silky sauce, temper the mixture. Add a tbsp of the hot chicken broth into your cream/flour mixture first to loosen it up before pouring the whole bowl into the skillet.
- Dairy-Free: Use coconut cream and vegan Parmesan cheese.
- Gluten-Free: Use gluten-free all-purpose flour.
- This sauce is liquid gold! I highly recommend serving this over angel hair pasta or with a side of warm focaccia to make sure not a single drop of that creamy herb sauce goes to waste.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Seasonal Add-Ins
When tomatoes are in season, I like to swap out some of the sun-dried tomatoes in this marry me chicken for chopped cherry tomatoes. It adds a little extra freshness and acidity to the sauce. I also like to toss in a handful of spinach at the end for a bit of color and extra nutrients.
How to Make Creamy Marry Me Chicken Step by Step
Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil (or the oil from your sun-dried tomatoes) over medium heat. Once hot, add 1 pound of boneless, skinless chicken breasts, sprinkle with ½ teaspoon each of salt and pepper, and cook until browned on both sides, about 5 minutes each. Remove from the skillet and set aside.
Make the Sauce: Sauté 4 minced cloves of garlic in the leftover oil in the pan until golden and fragrant. Add a teaspoon of extra oil, if needed. Add 1 cup of chicken broth and bring to a simmer. In a small bowl whisk together ½ cup of heavy cream and 3 tablespoons of all-purpose flour. Slowly pour into the chicken broth while whisking. Continue to whisk until the sauce begins to thicken, about 5 minutes.
Season and Serve: Add in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of dried rosemary, ½ teaspoon of red pepper flakes, and ¼ cup of grated Parmesan cheese and mix until well combined. Add the chicken back to the skillet along with ⅔ cup of sun-dried tomatoes and sprinkle the rest of the ¼ cup of Parmesan cheese over top. Let simmer for 5 more minutes then remove from heat and serve.
How to Store, Freeze, and Reheat
Store leftover marry me chicken breasts with sauce, in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Defrost any frozen portions overnight in the refrigerator before reheating in a covered baking dish in the oven at 350°F for 20 minutes.
More One Pan Chicken Recipes to Try!
This recipe was inspired by Delish.
Leave a Reply