One-Pan Marry Me Chicken

Of all the creamy chicken dinners out there, none come close to Marry Me Chicken. It’s so good that there were audible sighs and gasps of delight around the table the first time I served this Italian-inspired meal. Plates were licked clean and every drop of sauce was mopped up. I’ve made it four times in the past month, and I can tell you firsthand — it really is that delicious. 

The original version was developed by our very own Editor-in-Chief, Lindsay Funston, who coined the name because it was so delicious it received marriage proposal-level praise. The recipe went on to become a viral sensation with countless riffs. 

This version of the one-pan dinner is cooked entirely on the stovetop, and the light, creamy sauce has a bigger, brighter tomato flavor, thanks to the addition of tomato paste. Be sure to serve Marry Me Chicken with pasta, rice, potatoes, or bread so you mop up every last drop of sauce.

• Unlike other recipes, ours comes together entirely in one pan on the stovetop — no need to turn on your oven!
• Not only do you use sun-dried tomatoes, but you also use the sun-dried tomato oil to cook the garlic. It’s a super small step that makes a major impact on the flavor.
• The sauce isn’t too heavy! We balance out the heavy cream with some low-sodium chicken broth to make it just decadent enough.

• Boneless chicken breasts. For this recipe, it’s best to stick with medium-size chicken breasts to ensure that they all fit in the skillet in a single layer.
• Sun-dried tomatoes. Use oil-packed sun-dried tomatoes here. (You’ll also use some of the oil from the jar for extra flavor.)
• Red pepper flakes. Adds flavor and warmth to the sauce without being spicy. If you happen to love spicy food, feel free to up the amount.
• Tomato paste. Gives the sauce more tomato flavor and leaves it with a reddish tint.
• Heavy cream. Contributes a lush, creamy texture to the sauce, and adds more flavor.

You may have noticed that these creamy chicken breast recipes seem quite similar (and you’re not wrong). Tuscan chicken was a major source of inspiration for Marry Me Chicken. It boils down to a few notable differences that set Marry Me Chicken apart.

• Red pepper flakes. Marry Me Chicken gets a little kick from red pepper flakes. 
• Cream and chicken broth. While Tuscan chicken relies on just heavy cream for the sauce, this recipe also incorporates an equal amount of broth.
• Tomato paste. Here, a spoonful of tomato paste gets mixed into the aromatics to really up the tomato flavor in the sauce.
• Basil. You won’t find any spinach in Marry Me Chicken (our Tuscan chicken recipe uses a full bag); instead, just before serving, you’ll shower the dish with chopped fresh basil. 

• Prep the chicken. Working with one piece of chicken at a time, add to a resealable bag (or between two pieces of plastic wrap if you don’t have any bags), and use a meat mallet to pound the chicken to an even 1/2-inch thickness. (If you don’t own one, there are other ways to flatten the meat without a mallet). This will ensure even cooking. 
• Sear the chicken. Working in two batches, sear the chicken on both sides in a large skillet, until deep brown. The chicken won’t be cooked through yet.
• Sauté the aromatics. Heat a spoonful of the sun-dried tomato oil and cook the garlic, chopped sun-dried tomatoes, red pepper flakes, and tomato paste until fragrant.
• Simmer the sauce. Add heavy cream and chicken broth and cook just until the sauce is slightly thickened.
• Finish the chicken in the sauce. Return the chicken breast and any accumulated juices to the skillet, and cook at a gentle simmer until the chicken is cooked through. Garnish with a generous sprinkle of chopped fresh basil leaves.