If you’re looking for a comforting, quick and satisfying meal, make this easy marry me chicken recipe. It’s so good to eat by itself or on top of pasta, rice or orzo.
Pin this now to find it later
Pin ItSeriously, if you like creamy chicken, there is no better recipe than this. It’s a hit in my family and is always requested by them and my friends (and it really is so easy to make).
And if you like this marry me chicken breast recipe, you’ll also love my marry me chicken pasta and marry me chicken soup. Or if you’re trying to eat a more wholesome, vegetarian meal, my marry me chickpeas.
Pasta Recipes
Marry Me Chicken Pasta
Soup Recipes
Marry Me Chicken Soup
Vegetarian Recipes
Marry Me Chickpeas
How to Make Marry Me Chicken
- Cook the Chicken. Season chicken with salt and pepper. Heat olive oil in a skillet and cook breasts 4–5 minutes per side until golden. Remove and set aside.
- Make the Cream Sauce. In the same skillet, melt butter, add garlic, chili flakes, oregano, and thyme. Stir in flour, then whisk in stock and cream. Add parmesan and sundried tomatoes, simmer until slightly thickened.
- Simmer and Serve. Return chicken to skillet, spoon sauce over, and simmer 5–7 minutes. Garnish with basil and adjust seasoning before serving.
(You will also like: Creamy Garlic Chicken Breasts)
Storage, Reheating and Freezing Instructions
Storing: Let the chicken cool completely. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stove or in the microwave, adding a splash of cream or stock if the sauce has thickened too much.
Freezing: Freeze cooled chicken with sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat as above.
More Good Chicken Breast Recipes
Basil Recipes
Lemon Basil Chicken
Chicken Recipes
Spinach Stuffed Chicken Breast
Basil Recipes
Tomato Basil Chicken
Marry Me Chicken
Ingredients
- 4 large chicken breasts boneless and skinless
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 3 tbsp flour
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup parmesan cheese, grated
- 1 tsp chili flakes
- ¼ tsp oregano
- ¼ tsp thyme
- ⅓ cup sundried tomatoes, chopped
- 1 tbsp fresh basil leaves
- salt and black pepper to taste
Instructions
- Season the chicken breasts with ½ tsp salt and ¼ tsp black pepper
- In a large skillet, heat olive oil over medium heat.
- Add the chicken and cook for 4–5 minutes per side, until golden and cooked through.
- Remove chicken from the skillet and set aside.
- In the same skillet, melt the butter, add minced garlic, chili flakes, oregano and thyme and cook for 30 seconds until fragrant.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken stock and then the heavy cream.
- Add parmesan cheese and sun-dried tomatoes.
- Stir and simmer for 2–3 minutes until slightly thickened.
- Return the chicken breasts to the skillet and spoon sauce over them.
- Cover and simmer on low heat for 5–7 minutes until heated through and coated in sauce.
- Garnish with fresh basil leaves and adjust salt and pepper to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
