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This super tender Marry Me Chicken with rosemary and sun-dried tomatoes is so delicious that it just might seal the deal on a proposal! It will definitely garner brownie points for you! No one has to know how easy it is!
I'm pretty sure that Scott would propose all over again just to have the promise of this delicious Marry Me Chicken in his life. Every time I make it I know there's going to be little contented sighs, "Mmmm's" and statements like "Wow, this is so good!" and "Amazing!" and "You can make this anytime!"
History of Marry Me Chicken
The original Marry Me Chicken recipe was posted by Delish back in 2018. Since then, many versions of this creamy, garlicky Sicilian-inspired chicken with sundried-tomatoes have been floating around the internet and through our social media feeds. In fact, if you google "Marry Me Chicken", 367,000,000 hits come up!
How did this dish get its name? According to Delish, "Marry Me Chicken" earned its title from a taste test by the publication's editors. When they were sampling this recipe, someone said, after taking the first bite, "I'd marry you for that chicken!". And the rest is delicious history!
My version of this renowned chicken dish is my own rendition, but does include the creamy sauce and sun-dried tomatoes. I used my Juicy Tender Chicken Breasts recipe as a base and then went with a super simple sauce made in the same pan. I love that this recipe is easy enough to make for a quick weeknight dinner, yet it also makes a very gourmet meal for entertaining.
Winner, winner, chicken dinner!
How to serve this Marry Me Chicken? We really enjoy this chicken served in a bowl with fresh pasta. Fresh pasta is readily available these days in most larger grocery stores. It's often stocked in the dairy case, near the butter, cheese and yogurt. It's not only super tender and delicious, but fresh pasta is also a great option because it cooks in 2-4 minutes vs dry pasta which takes around 10-12 minutes. As we all know, sometimes those few extra minutes, especially on work nights can be the deal-breaker!
Rice, mashed potatoes, quinoa, farro and polenta are also wonderful with this chicken. And if the sauce isn't enough of a splurge, just pair this dish with a side of roasted veggies. Broccoli, broccolini or these roasted carrots are all delicious too!
Put this Marry Me Chicken on your "must make" list. I'm quite certain you'll be thanking yourself over and over. And when you serve this dish to family, friends, guests... expect sighs of delight, "Mmm's" and statements like "Wow, this is so good!" and "Amazing!" and "You can make this anytime!" I'm not promising anything else... but who knows what this delicious chicken dinner might elicit....... maybe??
Café Tips for making this Marry Me Chicken
- A non-stick or regular heavy sauté pan will work well for this recipe. Just make sure that it has a cover as you will need that once you get to step 5 in the recipe.
- Most of the time, you'll find that chicken breasts are packaged with the pieces being different sizes. Don't wait for all of the chicken to reach 160˚F. Just keep an eye on it after 5 minutes of being covered and removed the pieces as they reach 160˚F. The ideal temperature for chicken that's moist and tender is 160-165˚F. The chicken will rise a few more degrees after you remove it from the pan.
- It's difficult to get perfectly cooked chicken without an instant thermometer. Instant thermometers aren't expensive and they last for years. I also use mine for baked goods to get perfectly done cakes and breads. This instant thermometer is waterproof and has over 7,000 5-star reviews.
- I like to make prepare a triple or quadruple batch of the rub and store it in a small mason jar. It makes preparing this recipe easy and quick. We also enjoy this chicken on its own (without the sauce) when we're watching our calories so it's super convenient to have this rub on hand.
- Want to make this dish ahead? Cook the chicken and sauce as directed but keep them separate. If you're preparing the recipe more than 30 minutes in advance, refrigerate both the sauce and chicken separately. Before serving, re-warm the sauce over low heat for 10 minutes, then add the chicken, cover and continue to heat (on low) until the chicken is warmed through.
- I like to use sun-dried tomatoes in oil for this recipe. I scoop out the amount I need with a slotted spoon then chop them up with a sharp knife. If you can't find sun-dried tomatoes in oil, dried will also work but you'll need to re-hydrate them before chopping.
- Either full or low-fat (Neufchâtel) cream cheese will work for this recipe but not fat-free.
- This recipe calls for white wine. A dry, crisp white wine will work well. Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc and dry sparkling wines are all good choices. If you don't drink wine and don't want to buy it just for this recipe, you can sub extra chicken broth for the wine.
Thought for the day:
Grace and peace be yours in abundance through the knowledge of God and of Jesus our Lord. 2 Peter1:2
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 2 teaspoons garlic salt
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 4 ounces cream cheese
- ¼ cup milk
- 4 boneless skinless chicken breasts 1½-2 pounds
- 1 small lemon thinly sliced
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- For the sauce:
- 2 cloves garlic minced
- ¼ cup white wine
- 1 ½ cups chicken broth maybe more
- 2 tablespoons finely chopped sun-dried tomatoes in oil, drained, plus more for garnish, if desired
- 2 teaspoons finely chopped fresh rosemary
- fresh rosemary sprigs for garnish
-
Combine the garlic salt, Italian seasoning, paprika and pepper in a small bowl. Place the chicken breasts on a cutting board or large plate and sprinkle both sides with the rub. Place lemon slices on a separate plate and sprinkle with a little bit of the rub. Use all of the rub.
-
Place cream cheese in a small microwave-safe bowl or cup. Cover with a damp paper towel. Microwave on high power for 20-40 seconds or until cream cheese is very soft. Stir until nice and smooth then, slowly add the milk. Stir again until all of the milk is incorporated and the mixture is smooth and creamy. Set aside.
-
Heat a medium-large sauté pan or skillet (a pan that has a cover) over medium heat. Add the butter and oil and heat until butter is melted and beginning to bubble. Add the lemons and sauté for 30 seconds then remove them back to the plate.
-
Add the chicken breasts to the pan (smooth side down) and cook, uncovered for 3 minutes or until underneath side is a pretty golden brown. You want the chicken to be sizzling while it cooks but if the butter/oil is splattering (making a mess on the stovetop), reduce the heat a bit to maintain a gentle sizzle.
-
Flip chicken to the opposite side and cover the pan. Lower the heat slightly and cook for 5-12 minutes (depending on the thickness of the chicken) until underside is golden brown and an instant thermometer inserted into the thickest part of the breast reads 160˚F. (Don’t go by just color. It’s important to check the temperature.)
-
Remove the chicken to a clean plate and tent with foil.
-
Add the finely minced or grated garlic to the pan and sauté for 30 seconds. Add the wine and chicken stock and increase the heat to high. Bring the mixture to a boil, stirring and scraping the bottom of the pan to loosen any brown bits from the chicken. Boil for 5 minutes or until liquid is reduced by about one half.
-
Reduce heat to low and add the cream cheese mixture, the sun-dried tomatoes and the chopped rosemary. Stir and cook over low heat until cream cheese is melted and sauce is smooth. If the sauce seems too thick, thin it out with a little more chicken broth. It should have the consistency of heavy cream.
-
Return the chicken to the pan and cover. With the heat on low, cook for about 3 minutes or until chicken is warmed through. Top with the lemon slices and sprinkle with extra chopped rosemary (and sprigs, if desired) and sun-dried tomatoes, for garnish.
See Café Tips above in the post for further instructions and detailed tips.
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Sandy says
Can this be prepared ahead, at least part of it? I would be afraid of losing the flavour if I had to reheat
Thank you Sandy
Chris Scheuer says
Hi Sandy, you could prepare this completely in advance and very gently rewarm it on low heat. You don't want the chicken to cook any more, just warm through.
Beth Hubble says
I absolutely loved this dish, followed as written, and served over some angel hair pasta. May add a bit more of the sundried tomatoes next time. That sauce is so yummy!
Chris Scheuer says
Thanks for sharing your results, Beth!
Lou says
Hello
Cream cheese? would philadelphia cheese be appropriate in this recipe?
This recipe looks wonderful, can't wait to try it.
thanks for your help!
Chris Scheuer says
Hi Lou, yes Philadelphia cheese is perfect for this recipe. Enjoy!
Tiffani says
Just made this tonight. Truly amazing!!! My husband and I loved it. Did not change a thing. Served over purple rice. Delicious!!!! Thank you for a wonderful recipe! Can’t wait to make this for the next dinner party. 😘
Chris Scheuer says
Thanks so much, Tiffani, for taking the time to share your results. This is definitely a fun and delicious dinner party recipe!
Linda Phillips says
Wow, just wow. This chicken recipe is absolutely mouth watering delicious. I served it over wide egg noodles. It is easy to put together and the sauce is so good. This is the best chicken recipe I have made in in a long time. I will be making it again and again. and again. Thank you for this recipe and all the other fantastic recipes on your blog.
Chris Scheuer says
Yay! So happy you enjoyed it, Linda!💕
Jill says
I've made this three times and it's always a hit. I try to double the sauce and serve it over pasta with a side of sauteed green beans. Seriously, it's so good! Thanks Chris!
Chris Scheuer says
Thanks, Jill, for sharing your review. I'm so happy you've enjoyed this chicken. Green beans would be a perfect side!
Sue S says
I made this yesterday for Christmas dinner. I also sent the prepped ingredients over to my daughter and son-in-law who are quarantining so they could make it for their Christmas dinner as well. It was a hit and looked lovely as I plated it with fettuccini and your green beans wrapped in bacon.The only problem I had was that I tripled the recipe and had a lot of trouble getting the sauce to reduce down and thicken up. Finally added some flour mixed with butter to thicken it up a bit.
Turned out great - and my husband said it was one of the best chicken recipes I had made - which after 48 years together is saying something. 🙂
God bless you in the New Year!.
Chris Scheuer says
Thanks so much for sharing your results. It sounds like a lovely dinner! I'm so happy you enjoyed it!
Regarding the sauce, it does take longer for a triple recipe. That was a good solution to add a little beurre manié to thicken!
Cannalini Carmen says
Hi! I have been a huge fan of your recipes for a while and we are amateurs at cooking chicken. Can we make this recipe in a Dutch Oven?
Chris Scheuer says
You could, although if you have a medium to large saute pan, that would be better. Hope you enjoy it!
Carol says
I made this recipe today and I was astounded at how delicious the sauce was. I kept scooping it up out of the pan and just eating it as is. I served it over rice and the flavour absorbed into it. SO delish! I really appreciated the tip to check the internal temp of the chicken to ensure it was cooked but not dried out. Each breast needed a different amt of time so that was very helpful. I didn't have oil packed tomatoes so I used regular dried and they were fine once I rehydrated them with hot water. Thank you Chris, for this delicious recipe!
Aimee says
This is a fabulous chicken dinner. My three daughters, who are so picky and never like anything, loved this and keep asking me to make Marry Me Chicken again! It will be on again soon!!
Chris Scheuer says
That's so awesome, Aimee! I love it! Thanks so much for sharing your results!
ReNee Finneman says
I made this chicken dish and the men in my house love, love, loved it.
It has such a wonderful blend of flavors.
I flattened my chicken breasts and then I also baked them in the oven in the sauce after browning them in the pan.
This is definitely a dish you want to serve your company.
Thank you for sharing your amazing recipes and tips.
Chris Scheuer says
You're welcome, ReNee! Thanks for sharing your review. I'm so happy you enjoyed this chicken as much as we do!
Mirais Lucas says
This recipe is INCREDIBLE. My mother has been making so many of your recipes, and now that I've moved out I'm following suit! My in-laws said it was some of the best chicken they've ever had (and they make some good chicken). I tend to follow this recipe up with your fantastic rosemary shortbread since I always end up with extra rosemary!
Thank you for sharing these wonderful meals!
Chris Scheuer says
You're welcome, Mirais! I'm so happy that you and your mom have enjoyed our recipes. And I love your in-laws' comment, that makes my day! 💕
Cathy says
I read your review and had to research the Rosemary shortbread you refer to. They are the best shortbread I have ever tasted. Cannot wait to try this chicken dish this evening!. Thank you to both of you! 🍽
Chris Scheuer says
So happy you enjoyed the shortbread, Cathy! Hope the chicken worked out well for you too!
Toni says
Chris!
I want to marry you! Fabulous recipe. My husband and I loved every morsel .. served with egg noodles and fresh peas. Yum!
Chris Scheuer says
Haha! We had this for dinner last night too! Thanks so much for sharing your results, Toni! I'm so happy you enjoyed this chicken!
Barbara Colace says
Another FABULOUS recipe from Cafe Sucre Farine!!! This is so yummy...I would give it more than 5 stars if possible!
Thanks for my new favorite chicken recipe!!!!
Chris Scheuer says
Thanks so much, Barbara! I really appreciate you taking the time to leave such a kind comment 💕💕
Jeanne says
The sauce is divine. I tasted to see if it needed salt etc. Nope! Perfection. Then the chicken was so tender and moist. And some of the techniques were new to me. Can’t say I’ve ever sautéed lemon slices before. Neither have I warmed cream cheese in the microwave. I used Neufchâtel and skim milk. Subbed Vermouth for the white wine. Will have to serve company; thanks for your instructions on how to make in advance and reheat.
Chris Scheuer says
Thanks so much, Jeanne! I'm so happy you enjoyed it!
Christine Spinney says
Thank you so much for all your wonderful recipes and, above all, for your beautiful thought for the day and uplifting music. I live in England and I am so happy to see that you not only share my passion for good food but also for our Father in heaven.
Stay safe during this pandemic and may God bless you and your family.
Every blessing
Christine.
Chris Scheuer says
Aww... I love this, Christine! God's people are all over the world! It makes it a much smaller planet! Thanks for taking the time to leave such a sweet comment. 💕
BRENDA says
This was excellent! Only changes I made were minor additions. I added some chopped onion and sliced cremini mushrooms (cooked them after the chicken, before adding the broth), otherwise exactly as written. Served it with pasta and it was really good. Thanks again for a wonderful recipe.
Chris Scheuer says
Thanks, Brenda! So happy you enjoyed it! I love the addition of mushrooms! 😋
Susanne Skinner says
We loved this one Chris! I added a teaspoon of capers since I have a jar that always asks for an invitation to the party but rarely gets one! It was a lovely compliment to the lemon and sun dried tomato flavors. A new favorite for sure!
Chris Scheuer says
Yay! Thanks for sharing your results, Susanne! Capers sounds like a delicious addition!
Kim says
Very nice meal. Cut the recipe n half for hubby and I and served with fresh fettuccine and salad. Will make again for sure.
Chris Scheuer says
Sounds like a wonderful dinner, Kim. Thanks so much for sharing your results!
Jennifer @ Seasons and Suppers says
I have never tried this chicken in any form, but I trust that your version will be just perfect! Will be putting it on the menu soon 🙂
Kay West says
Your recipes are always the best.....and this is the best of the
best. Will definitely make this again....in fact, many times.
Chris Scheuer says
Yay! I always love it when the first person tries a recipe and reports back. Thanks, Kay! 💕
Kris Griffith says
I would like your opinion. So many recipes call for Rosemary and/or Thyme. I really do not like Rosemary and Thyme isn't really a favorite herb either. What would you use as a substitute? Often I just leave the Rosemary out and cut the Thyme in 1/2, but feel the dish is loosing something. Any suggestions?
Thanks!
PS-we made your Naan this past weekend and loved it!
Chris Scheuer says
Do you like basil? Fresh basil would be absolutely delicious in this recipe and it would make a beautiful garnish with the lemons!
So happy you enjoyed the Naan!
Liz says
Bill will love this, too! And it seems fitting to make your marry me cookies for dessert, right??? xo
Sunnysewsit says
This recipe sounds absolutely delicious and I can't wait to make it. How do you think it would work on fish? (A white fish such as cod.)
Chris Scheuer says
I think this would be fantastic with cod. You'd just have to be careful to not overcook it. The sauce would be a wonderful compliment to white fish!
sandra smith says
Chris: I did not get a reply from you in my email 5-13-20 on the chicken skewers! Can shrimp be used successfully with this sauce? Thank you...Sandra
Chris Scheuer says
Hi Sandra, sorry I 've gotten a bit behind on my emails. That's on the schedule for later this afternoon!
I think the skewers would be wonderful with shrimp. You'd just have to be careful not to overcook the shrimp. What I might do with shrimp, is to thread the veggies and shrimp on separate skewers and then combine them after grilling. That way you could take the shrimp skewers off a little sooner but make sure that the veggies were cooked.
sandra smith says
That makes so much sense---separate skewers! I'm actually making the chicken version tonight. Finished the sauce, breast is marinating as I type!---Thanks so much for your response and deliciousness sent in each communique'! Sandra
Chris Scheuer says
You're welcome, Sandra! 💕
Chris Scheuer says
Yes, this recipe would be fantastic with thighs and you wouldn't have to be as concerned about them overcooking. That being said, I wonder if he would actually like this recipe with the breasts because they stay so tender.??
Sandra Parker says
I agree I thought I would maybe try a combo. Also I make your raspberry freezer jam on a regular basis -- that's Steve's favourite and IT IS FANTASTIC! It's like I am a 2020 version of my grandmother! Thanks Chris for all your great ideas. BTW do you have a printable version of your Bon Apetite poster?
Chris Scheuer says
Awesome! I love that description - a 2020 version of grandmother's jam! So happy you've enjoyed it.
I made the poster. I will send you the jpeg.
Sandra Parker says
Hi Chris -- LOVE the name of this chicken, can hardly wait to try it! My husband is not a big fan of breasts, (well except mine LOL) -- do you think it would work equally well with thighs??? It's our long weekend here in Canada and we are expecting a couple of rainy days so this would be perfect for one of those when it's too wet to BBQ. Look forward to your input and THANKS for all the great recipes!