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+ servings
5 from 20 votes
Overhead picture of Marry Chicken in a cast iron skillet
Marry Me Chicken
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
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. No one has to know how easy it is!
Course: Main Course
Cuisine: Italian
Keyword: Marry Me Chicken
Servings: 4
Calories: 338 kcal
Author: Chris Scheuer
For the rub:
  • 2 teaspoons garlic salt
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper
For the cream cheese mixture:
  • 4 ounces cream cheese
  • ¼ cup milk
For the chicken
  • 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
  1. 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.
  2. 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.

  3. 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.
  4. 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.
  5. 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.)
  6. Remove the chicken to a clean plate and tent with foil.
  7. 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.
  8. 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.
  9. 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.

Recipe Notes

See Café Tips above in the post for further instructions and detailed tips.

Nutrition Facts
Marry Me Chicken
Amount Per Serving
Calories 338 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 113mg38%
Sodium 1761mg77%
Potassium 735mg21%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 28g56%
Vitamin A 885IU18%
Vitamin C 30mg36%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.