Chicken Dinners

Creamy Marry Me Chicken

Golden pan-seared chicken cutlets in a rich parmesan, garlic, and sun-dried tomato cream sauce that is allegedly good enough to prompt a marriage proposal.

March 1, 2026 By Chef Clara 4.9 (47 votes)
Creamy Marry Me Chicken
The Quick Takeaway

In a nutshell:This authentic italian-american creamy marry me chicken comes together in just 25 minutes with simple ingredients. The chef's secret: splitting or pounding breasts to 1/2-inch thickness ensures lightning-fast, even cooking without drying out. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine Italian-American
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This Viral Creamy Marry Me Chicken is famous for a reason. Tender chicken breasts are lightly dredged in seasoned flour, seared to golden perfection, and smothered in a velvety garlic-infused heavy cream sauce loaded with tangy sun-dried tomatoes, grated parmesan, and fragrant fresh basil. It cooks in one skillet in just 25 minutes.

Key Equipment

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Chef's Pro-Tips

  • Pound chicken to even thickness: Splitting or pounding breasts to 1/2-inch thickness ensures lightning-fast, even cooking without drying out.
  • Use sun-dried tomato oil: Sear the chicken in the oil from the jar of sun-dried tomatoes for unbeatable depth of flavor.
  • Fresh basil at the very end: Stir fresh chopped basil in right as you turn off the heat so it retains its vibrant green color and aromatics.

Ingredients
4 servings

  • 2 large boneless skinless chicken breasts, halved horizontally into 4 thin cutlets
  • ¼ cup all-purpose flour, for light dusting
  • 2 tbsp olive oil, reserved from sun-dried tomato jar
  • 2 tbsp unsalted butter, for searing
  • 4 cloves fresh garlic, minced
  • ½ cup chicken broth, low sodium
  • 1 cup heavy whipping cream, for velvet texture
  • ½ cup Parmigiano-Reggiano cheese, freshly grated
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 tsp Italian seasoning, dried oregano, thyme, rosemary blend
  • ¼ tsp red pepper flakes, for subtle warmth
  • ¼ cup fresh basil leaves, chiffonade cut
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Step-by-Step Instructions

1

Prep & Dredge Chicken

Slice chicken breasts horizontally into 4 thin cutlets. Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.

2

Sear Chicken

Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until deeply golden and cooked through (165°F / 74°C). Transfer to a plate.

3

Sauté Aromatics

Lower heat to medium. Melt remaining butter in the skillet. Add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth, scraping up all browned bits from bottom of pan.

4

Build Cream Sauce

Whisk in heavy cream, grated parmesan, Italian seasoning, and red pepper flakes. Bring to a gentle simmer for 3 minutes until sauce thickens slightly. Stir in chopped sun-dried tomatoes.

5

Simmer & Serve

Return seared chicken cutlets to the pan, spooning luscious cream sauce all over them. Simmer for 1 minute to warm through. Garnish with fresh basil and serve immediately!

Chef Clara's Kitchen Picks

Kitchen Essentials

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Frequently Asked Questions

Legend has it that the sauce is so rich, creamy, and irresistible that anyone you make it for will immediately want to propose marriage!

It pairs divinely over angel hair pasta, creamy mashed potatoes, or with warm garlic bread to soak up the sauce.

Yes! Swap the heavy cream for full-fat canned coconut milk or unsweetened cashew cream and use dairy-free parmesan.