One-pan Marry Me Chicken Recipe

Our Marry Me Chicken Recipe is bursting with flavor. With simple ingredients and only 30 minutes, this dish will have your sweetie saying, “I do!”

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Now I say this a lot, but this is the best chicken dish I have ever tasted. I mean it; with that first bite, I totally understand why it’s called Marry Me Chicken Recipe; it’s just that good.

I think all the flavors of this dish just marry together. Cream, sundried tomatoes, parmesan cheese… they all just work.

I especially love that you can serve this over different sides to soak up that luscious sauce, rice, potatoes, pasta… it’s all fantastic.

I get asked for the recipe every time I make it for someone new, and my friends and family have already made it at their own homes for their weekly meal rotation.

It also uses common ingredients, you may even have most of them already, so there is no excuse not to make this!

Trust me on this one, try this Marry Me Chicken Recipe, you will not regret it!

1. Fancy enough for a dinner party but easy enough to make for any weeknight meal.
2. Ready in about 30 minutes
3. Uses common ingredients, making it go together in no time.

• Thin sliced boneless skinless chicken breasts
• Kosher salt
• Black pepper
• Garlic powder
• Onion powder
• Olive oil
• Butter
• Garlic
• Unsalted chicken stock
• Heavy cream
• Sundried tomatoes
• Grated parmesan cheese
• Dried Italian seasoning
• Crushed red pepper flakes
• Basil

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE MARRY ME CHICKEN RECIPE:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• CAN THIS BE MADE WITH A DIFFERENT PROTEIN?
• WHAT TO SERVE THIS WITH?
• CAN THIS BE MADE FOR TWO?
• CAN I ADD ANYTHING?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• One-pan marry me chicken recipe

1. Preheat the oven to 375°F. 
2. Season the chicken on both sides with the salt, pepper, garlic powder, and onion powder.
3. Add the olive oil once hot in a large cast iron or regular skillet over medium-high heat. Sear the chicken on both sides until golden brown and place them on a plate.

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4. Lower the heat to medium and melt the butter. Add the garlic, constantly stirring until fragrant.
5. Add the chicken stock and scrape the bottom of the pan to get any stuck-on bits.
6. Add the cream, sun-dried tomatoes, cheese, Italian seasoning, and pepper flakes, and stir until combined. Bring to a simmer and simmer for 5 minutes.
7. Add the chicken breasts back to the pan along with any juices on the plate and cover with the sauce. Bake for 15-20 minutes until an internal temperature reaches 165°F. Serve immediately with a garnish of fresh basil.

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CAN THIS BE MADE WITH A DIFFERENT PROTEIN?

Yes, we have tried this with other proteins and cuts of chicken.

I recommend:

• Chicken Tenderloins
• Boneless, skinless chicken thighs
• Pork Chops
• Salmon
• Shrimp

Go with the recipe as a guide when using other proteins.

You just need to season and sear the protein, make the sauce, then finish in the oven until the protein is cooked through, easy peasy.

WHAT TO SERVE THIS WITH?

I highly recommend serving this with a side that can easily soak up the creamy sun-dried tomato sauce or have a hearty slice of bread handy!

Garlic bread takes it over the top.

Personally, love this over mashed potatoes the most, but it is also very good with any pasta you like, rice, or boiled potatoes.

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CAN THIS BE MADE FOR TWO?

Absolutely, just cut the recipe in half and make it in a smaller oven-safe skillet!

CAN I ADD ANYTHING?

Yes, you can sauté veggies in the skillet after the chicken has been seared.

You will add the butter, then add vegetables at this point, before the garlic, and sautee until tender-crisp, then go on with the recipe as written.

Some veggies to sautee that I recommend:

1. Zucchini
2. Onion
3. Bell peppers
4. Summer squash
5. Carrots
6. Eggplant
7. Mushrooms
8. Broccoli
9. Cauliflower
10. Green Beans

You can add other veggies right before the dish goes into the oven.

You will place the chicken back into the pan in step 7, then stir in these veggies:

1. Baby Spinach
2. Chopped Kale
3. Peas

Continue with the recipe as written.

ANY SUBSTITUTIONS?

Yeppers! Full disclosure, I’ve been known to change things up a bit.

Here are a few ideas!

• Use chicken broth instead of unsalted chicken stock for the creamy sauce.
• Swap olive oil with butter for searing in the large skillet.
• Replace heavy cream with half and half for a lighter sauce.
• Use chicken cutlets instead of thinly sliced chicken breasts for quicker cooking.
• Substitute white wine like Pinot Grigio for a splash of chicken stock to add a milder flavor.
• Swap kosher salt with sea salt in this cast iron skillet chicken dinner.

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Store leftover chicken in the fridge in an airtight container for up to 5 days.

To reheat, you can cover with foil in a baking dish and bake it until warmed through or in the microwave.

Freeze for up to 3 months.

Place cooked chicken in the freezer in a freezer-safe container.

To thaw, place the dish in the fridge overnight and then reheat before serving.

Ready to impress a special someone and make them fall in love all over again?

Make them our Marry Me Chicken Recipe, and just wait for them to swoon!

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If you’ve tried this MARRY ME CHICKEN RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!