This is the BEST Marry Me Chicken recipe. It has juicy chicken cutlets served in a creamy and delicious sundried tomato sauce. You'll love it!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado oil or canola oil.
- Chicken cutlets – you could also cut chicken breasts in half lengthwise. Chicken thighs might also work.
- Butter – use margarine or olive oil for a dairy-free option.
- Garlic – freshly minced garlic is best. Jarred minced garlic can be used in a pinch.
- Sundried tomatoes – you could use roasted red pepper, but it will have a different flavour.
- Salt & pepper – to taste.
- Chicken broth – vegetable broth is the best substitute here.
- Heavy cream – you can use half-and-half or a dairy-free substitute of your choice, but the sauce won't be as creamy.
- Parmesan cheese – nutritional yeast is a great dairy-free substitute.
- Spinach – swap out for another dark leafy green like kale.
- Fresh basil – fresh oregano will provide a similar flavour.
- Pasta – serve with any pasta of your choice. You could also serve with gluten-free pasta or zucchini noodles.
How to make marry me chicken
Step 1: Sear the chicken.
Season the chicken, then sear it for 3-4 mins per side. Remove from the skillet and set aside.
Step 2: Cook the pasta.
Cook the pasta in boiling water until al dente, then drain and set aside.
Step 3: Sauté the garlic and sundried tomatoes.
Add butter to the skillet, then sauté the garlic and sundried tomatoes.
Step 4: Make the sauce.
Add the broth and cream, bring to a boil, then stir in the parmesan cheese.
Step 5: Stir in the spinach.
Season with salt and pepper to taste, then stir in the spinach and cook until it starts to wilt.
Step 6: Add the chicken, serve and enjoy!
Add the chicken to the pan with the sauce, then serve with pasta. Garnish with parmesan and fresh basil and dig in!
Marry me chicken tips & tricks
Make the best marry me chicken every time with these tips and tricks, including serving suggestions:
- Use chicken breasts: You can cut boneless skinless chicken breasts in half lengthwise to make chicken cutlets.
- Serve with your favourite sides: I like serving this dish over pasta, but it would also be delicious over mashed potatoes, rice or zucchini noodles!
- Add even more flavour: When your sautéing the garlic and sundried tomatoes, add a bit of oil from the jar of tomatoes for even more flavour.
- Use fresh parmesan: I'd highly recommend grating fresh parmesan cheese. It tastes way better than the pre-grated stuff you buy at the grocery store!
Frequently Asked Questions
Yes! If you're making this dish for a party or potluck, you can make the sauce and chicken ahead of time then store them in the fridge. Add the sauce and chicken to a skillet on the stovetop and bring to a simmer, then reheat until warmed through.
You can use regular chicken breasts, but you'll need to cut them in half lengthwise so they're cut into cutlets. If you don't cut them, it'll take them a lot longer to cook.
You could use half-and-half or a non-dairy substitute of your choice for the sauce. Just keep in mind that the sauce won't be as thick and may have a slightly different flavour if you use a dairy-free milk like coconut cream or almond milk.
You can make this dish dairy-free by using margarine instead of butter, a dairy-free milk or cream instead of the heavy cream, and nutritional yeast instead of parmesan cheese.
Storing and reheating
If you have any leftovers of this delicious marry me chicken, you can store them in the fridge in an airtight container for 3 to 4 days. If you're serving it with pasta, make sure to keep the pasta separate. The best way to reheat this dish is in a skillet on the stovetop over low heat, bringing to a low simmer until heated through. You can reheat in the microwave as well for 1-2 minutes.
Freezing this recipe
Cream-based dishes don't freeze well, so I wouldn't recommend freezing this recipe.
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Creamiest Marry Me Chicken
Ingredients
- 1 tbsp olive oil
- 1 lb chicken cutlets 4 cutlets
- 1 tbsp butter
- 4 cloves garlic minced
- 1/2 cup sundried tomatoes julienned
- 1/4 tsp each salt & pepper
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup parmesan cheese freshly grated
- 2 cups baby spinach
- 1/2 cup fresh basil chopped, for garnish
To serve
- 1/2 lb pasta like spaghetti, rigatoni, penne or rotini
Instructions
- Heat olive oil in a skillet over med-high heat. Season chicken cutlets with salt & pepper, then add to pan, searing on each side for 3-4 minutes until browned. Remove chicken from skillet and set aside.
- Meanwhile, add pasta to a large pot of boiling water and cook for 10 minutes until al dente. Drain and set aside.
- Add butter to the skillet, then add garlic and sundried tomatoes and saute for 30 seconds. Add broth and cream, bringing to a boil, then stir in parmesan cheese. Season with salt and pepper to taste, then stir in spinach, cooking another 30 seconds until wilted. Add chicken back to skillet and remove from heat.
- Serve chicken alongside pasta, garnishing with basil and more parmesan cheese if desired. Enjoy!
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