Marry Me chicken is a dish so delicious that one bite will make anyone say, “I do!”
It features juicy chicken, salty bacon, and chewy sun-dried tomatoes covered in a rich and creamy sauce.
After only 30 minutes of prep and cooking time, your romantic dinner is served. So get ready to fall in love because this chicken is as good as it gets!
What Is Marry Me Chicken?
After taking your first bite, you’ll see why this dish was dubbed “Marry Me Chicken.”
With juicy chicken and a creamy sun-dried tomato sauce, this dish will have you falling in love all over again.
This one-pot meal is perfect for dinner parties and weeknight meals. But serve it on a romantic date night, and this dish will guarantee you a second date.
Fun fact: a similarly named dish, Engagement Chicken, was published in the ‘80s by Glamour Magazine.
According to the publication, some staffers got proposed to after making it for their dates.
Ingredients
Here’s everything you need to whip up this fantastic recipe:
- Chicken. The recipe uses boneless, skinless chicken breast halves. But you can also use boneless chicken thighs or tenders for juicier meat.
- Butter. For searing the chicken. Feel free to use olive, canola, vegetable, sunflower, or avocado oil if you prefer.
- Garlic, Oregano, and Thyme. For flavor and aroma.
- Chicken Broth. Use low-sodium broth to control the level of salt.
- Bacon. Because everything is better with bacon.
- Angel Hair Pasta. This dish has a thick and creamy sauce, so it only makes sense to serve with pasta!
- Flour. To thicken the sauce.
- Parmesan Cheese. For a salty umami flavor. It also aids in thickening the sauce.
- Whipping Cream. The main component of the sauce. Now is not the time to go on a diet! Stick to full-fat cream for maximum flavor.
- Sun-Dried Tomatoes. The key ingredient that makes this dish a sensation. The sweetness and tanginess complement the chicken well.
- Red Pepper Flakes and Salt. For a bit of a kick and to balance the flavor.
How to Make Marry Me Chicken
Follow these simple steps to make this irresistible chicken dish:
1. Cook bacon in a large skillet over medium heat until crisp, flipping once. Remove and set aside on paper towels.
2. Slice and pound the chicken breasts to even thickness. Season them with salt and pepper.
3. Cook the chicken in the same skillet. Add the butter and cook until browned and fully cooked, about 4-5 minutes per side. Remove and cover loosely with foil.
4. Cook the pasta in boiling salted water until al dente. Drain.
5. In the same skillet, sauté the garlic, oregano, and thyme. Add half the chicken broth to deglaze, scraping up brown bits.
6. Whisk the flour into the broth until smooth. Gradually add the remaining broth and cream, whisking to a smooth, thick sauce.
7. Stir in the Parmesan cheese slowly until melted. Then add the sun-dried tomatoes and red pepper flakes.
8. Return chicken and crumbled bacon to the skillet, stirring to coat well. Heat through.
9. Serve marry me chicken and sauce over pasta, garnished with parsley if desired. Enjoy!
Crockpot Marry Me Chicken
Yes, you can make this dish in your slow cooker!
The key is to cook it low and slow, so the chicken remains tender and juicy. If you crank the heat to high, it will likely come out tough.
Follow these easy steps for the slow cooker recipe:
- Season and sear the chicken. Do this in a skillet in butter until golden.
- Mix the chicken broth and cornstarch in a bowl. When smooth, pour it into the slow cooker pot.
- Add the heavy cream, garlic, and seasonings. Give it a mix, then place the chicken into the pot and gently press it under the sauce.
- Top the chicken with the sundried tomatoes. Cook it on low for 6-7 hours.
- Make the pasta last. Do this about 10 minutes before serving in a saucepan on the stove.
Tips for the Best Chicken
This chicken is so amazing, it’s tough to top. But following a few easy tricks makes it even better.
- Pick your pan wisely. Use a non-stick, heavy-bottom skillet for even cooking. If you want to toss the pasta too, make sure it’s big enough with tall sides.
- Cut and pound the chicken breasts. It’s a useful technique to help the chicken cook quickly and evenly. Alternatively, buy chicken cutlets.
- Grate your own cheese. While it’s more convenient, pre-shredded cheese contains anti-caking agents that reduce its melting potential. It’s more expensive, too!
- Season it up. Besides oregano and thyme, feel free to use other herbs and seasonings. Rosemary, sage, and tarragon also go well with chicken.
What To Serve With Marry Me Chicken
Marry Me chicken is already such a stunning dish. But if you want to make your date fall in love with you even more, here are some serving suggestions.
Air Fryer Brussels Sprouts
Rosemary Roasted Potatoes
Garlic Bread
Oven-Roasted Asparagus
Crab-Stuffed Mushrooms
Don’t forget the wine! A bottle of Pinot Grigio or Cabernet Sauvignon pairs perfectly with this dish.
Recipe Variations
Here are some fun variations you can try to level up this recipe even more.
- Add some greens. Try throwing in a handful of fresh spinach. It’ll wilt in the sauce and make it even more colorful.
- Get cheesy. Try different cheeses like Romano or even cream cheese.
- Lighten it up. For a lower-fat version, use half and half instead of heavy cream.
- Ditch the dairy. Use a plant-based cream and nutritional yeast in place of the cheese for a dairy-free version.
- Try salmon or pork instead of chicken. It makes for another classy, proposal-worthy dish!
How to Store
If you have leftover marry me chicken, here’s how to store it properly so it stays fresh.
To Store: Place leftover chicken in an air-tight container and store it in the fridge for up to 3 days.
To Reheat: Add a splash of broth or water to a skillet or baking dish. Reheat on the stove over medium or in the oven at 350°F until hot.
I don’t recommend freezing this recipe. The consistency will change because of the creamy base.
More Chicken Recipes to Try
Peri Peri Chicken
Creamy Tuscan Chicken
3-Ingredient Orange Chicken
Chicken Piccata
Chicken Cordon Bleu Casserole
Marry Me Chicken Recipe
6
servings15
minutes20
minutes881
kcalMarry me chicken is a dish so ridiculously delicious, one bite will make you say “yes!” Made with bacon, pasta, and sun-dried tomatoes, win over the one you love with this easy recipe.
Ingredients
- For the Chicken
1/2 pound bacon
3 large skinless, boneless chicken breasts
1/2 teaspoon salt
1/4 teaspoons pepper
3 tablespoons butter
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground thyme
1 (16-ounce) package angel hair pasta
- For the Sauce
1 cup chicken broth, divided
1 1/2 tablespoons all-purpose flour
1/2 cup heavy cream
3/4 cups freshly grated Parmesan cheese
1/2 cup chopped sun-dried tomatoes
1/2 teaspoon red pepper flakes
Instructions
- Arrange the bacon in a large, cold skillet in a single layer (some overlapping is okay). Turn the heat to medium and cook, flipping halfway, until crisp.
- While the bacon cooks, slice the chicken breasts in half lengthwise and pound them to an even thickness. Season both sides with salt and pepper, and set aside.
- When the bacon is cooked, carefully remove it from the skillet to a paper towel lined plate. Set aside.
- In the same skillet, melt the butter, add the chicken, and cook until browned and cooked through, about 4-5 minutes on each side.
- While the chicken cooks, bring a large pot of well-salted water to a boil. Cook the pasta to al dente per the package instructions. Drain and set aside.
- When the chicken is cooked, remove from the skillet, cover loosely with foil, and set aside.
- Add the garlic, oregano, and thyme to the same skillet. When fragrant, pour in half of the chicken broth and scrape the brown bits off the bottom with a spatula.
- Sprinkle the flour over the broth and whisk until smooth, about 2 minutes. Slowly pour in the remaining broth, followed by the cream, whisking constantly until smooth and thick.
- Add the Parmesan in small handfuls, stirring well to melt.
- Finally, add the sun-dried tomatoes and red pepper flakes, and return the chicken and crumbled bacon to the pan. Stir until everything is well coated and cook for 1-2 minutes until hot and the chicken is fully cooked.
- Serve the chicken and sauce over the cooked pasta with chopped parsley for garnish. Enjoy!
Notes
- Use a non-stick or a heavy-bottom pan for even cooking.
- If the skillet is large enough, add the cooked pasta before serving. Toss to coat in the sauce.
Nutrition
- Calories: 881kcal
- Fat: 28.6g
- Saturated Fat: 12.5g
- Cholesterol: 104mg
- Sodium: 428mg
- Potassium: 90mg
- Carbohydrates: 112.2g
- Fiber: 2.9g
- Sugar: 6.1g
- Protein: 38.4g
- Calcium: 137mg
- Iron: 3mg
Greeting from Hervey Bay Queensland Australia.
Definitely going to taste test this on friends and was so happy that you said to start bacon in a Cold skillet/pan as it lets the fat come out better to crisp bacon. A lot of people not aware of this, but I have done commercial cooking and Chef taught us this.
Ciao
Hi Kim!
Yes, it’s a surprisingly little known secret but it works a treat!
Hope you and your friends enjoy the chicken 🙂
Made this for dinner last night and it turned out absolutely amazing! So easy but the taste was pure quality. Thanks, will be making again for sure!
Hi Rachelle!
So happy you liked the recipe 🙂
It’s one of my faves, too!
Can you freeze the leftovers? if so, what is the best method to freeze it?
Hi again, Randy! 🙂 As with the creamy mushroom pasta, this one doesn’t freeze well because of the cream-based sauce. You could, however, make just the chicken ahead of time and freeze it to save time on meal-prepping later.