Marry Me Chicken
I remember the first time I made this creamy, tomato-studded chicken—my partner joked that I had finally found a recipe worth proposing over. Marry Me Chicken is exactly what it sounds like: tender chicken breasts bathed in a rich, garlicky tomato cream sauce with a hit of Parmesan and fragrant Italian seasoning. It’s a dinner you can pull together on a weeknight yet elegant enough for guests.
What makes this recipe special
This version of Marry Me Chicken is straightforward and forgiving. Searing the chicken builds flavor, while the canned diced tomatoes and heavy cream make a silky, spoonable sauce without babysitting a stovetop for ages. It’s ideal when you want something comforting and a little romantic, or when you need a crowd-pleaser that’s fast to finish. If you’d rather let a slow cooker handle the work, I’ve adapted this for the crock pot elsewhere for an even easier hands-off option: slow-cooker Marry Me Chicken.
“Simple enough for weeknights, pretty enough for company—this hit all the marks at dinner.” — Weeknight tester
How this recipe comes together
Start by searing the chicken to develop a golden crust—this adds texture and flavor. Then create the sauce right in the skillet by adding garlic, diced tomatoes, and heavy cream; the cream tames the tomatoes and gives the sauce body. Parmesan and Italian seasoning finish the pan sauce with savory, aromatic notes. A quick bake in a hot oven finishes the chicken through while keeping it juicy. Expect about 10–15 minutes active stovetop time and 20 minutes in the oven.
Ingredient list
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced (about 3 cloves)
- 1 can (14.5 oz) diced tomatoes (undrained)
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Notes on swaps: use half-and-half if you want a lighter sauce (simmer slightly longer to thicken). For a lower-sodium option, use no-salt-added diced tomatoes and increase seasoning to taste. If Parmesan isn’t available, Pecorino Romano works but is sharper—use a little less.
Directions to follow
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry and season both sides with salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant—do not brown.
- Add the chicken breasts and sear 4–6 minutes per side, until golden brown. Transfer each breast to one side of the skillet to make room for the sauce.
- Pour the diced tomatoes (with their juices) and heavy cream into the skillet. Stir gently to combine and bring to a simmer.
- Sprinkle the grated Parmesan and Italian seasoning across the chicken and sauce. Taste and adjust salt and pepper.
- Transfer the skillet to the preheated oven and bake 20 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
- Remove from oven, let rest 3–5 minutes, then garnish with torn fresh basil and serve.
Tip about ovenproof pans: if your skillet isn’t oven-safe, transfer everything to a baking dish before placing it in the oven.
Best ways to enjoy it
Serve Marry Me Chicken over:
- Creamy mashed potatoes to soak up the sauce.
- Buttered pasta (linguine or fettuccine) for a classic match.
- Polenta or cauliflower mash for a lower-carb plate.
Pair with a crisp green salad and a light, acidic white wine like Pinot Grigio or a chilled rosé. For extra color, scatter halved cherry tomatoes and more basil over the top at plating. If you’re curious about turning the flavors into a soup-like dinner, here’s a crockpot soup spin I tested: creamy Marry Me Chicken soup.
How to store & freeze
Refrigerating: Place cooled leftovers in an airtight container and refrigerate up to 3–4 days. Reheat gently on the stovetop over low heat or in a 325°F oven until warmed through. Add a splash of cream or water if the sauce has thickened.
Freezing: Freeze cooled chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Food safety note: always cool food to room temperature no longer than 2 hours before refrigerating.
Tricks for success
- Pound thicker chicken breasts to an even thickness so they cook uniformly.
- Dry the chicken well before searing—moisture prevents browning.
- Don’t skip the short oven finish; it ensures the chicken cooks through without drying.
- For deeper flavor, add a splash of white wine when you add the tomatoes, then simmer it down a minute before adding cream.
- Grate your own Parmesan for better melting and fresher taste than pre-grated cheese.
Creative twists
- Sun-dried tomato version: swap half the canned tomatoes for chopped sun-dried tomatoes and reduce added salt.
- Spicy kick: stir in 1/4–1/2 teaspoon red pepper flakes with the garlic.
- Vegetarian swap: replace chicken with large roasted portobello caps and reduce bake time to 10–12 minutes.
- Keto-friendly: serve over zoodles or roasted cauliflower; replace tomatoes with a smaller amount of crushed tomatoes to keep carbs lower.
Helpful answers
Q: How long does this take from start to finish?
A: Plan for roughly 35–45 minutes total: 10–15 minutes of active stovetop work (searing and assembling the sauce) plus 20 minutes in the oven and a short rest.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs add richness and are a bit more forgiving. Sear the thighs the same, but check internal temperature—thighs are safe at 165°F (74°C) as well.
Q: My sauce is too thin—how do I thicken it?
A: Simmer on the stovetop a few minutes to reduce, or stir in 1 teaspoon of cornstarch mixed with cold water and simmer until thickened. Alternatively, remove the chicken and stir in an extra 2–3 tablespoons grated Parmesan off heat.
Q: Is this dish kid-friendly?
A: Usually yes—kids often like the creamy sauce. Reduce or omit Italian seasoning and skip pepper for very young palates.
Conclusion
Marry Me Chicken balances convenience with classic, comforting flavors—sear, simmer, and bake for a saucy, elegant meal that’s easy to scale. For the original inspiration and another take on the skillet version, see this well-regarded recipe from Delish and a popular variation with slightly different technique here. For additional background and inspiration, check the original recipe and a home-cook’s adaptation: Marry Me Chicken – Little Sunny Kitchen and The Original Marry Me Chicken.
Marry Me Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced (about 3 cloves)
- 1 can (14.5 oz) diced tomatoes (undrained)
- 1/2 cup heavy cream use half-and-half for a lighter sauce
- 1/2 cup Parmesan cheese, grated Pecorino Romano can be used as a substitute
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry and season both sides with salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
- Add the chicken breasts and sear for 4–6 minutes per side, until golden brown. Transfer each breast to one side of the skillet to make room for the sauce.
- Pour the diced tomatoes (with their juices) and heavy cream into the skillet. Stir gently to combine and bring to a simmer.
- Sprinkle the grated Parmesan and Italian seasoning across the chicken and sauce. Taste and adjust salt and pepper as needed.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
- Remove from oven, let rest for 3–5 minutes, then garnish with torn fresh basil and serve.
