This Marry Me Chicken is a crowd-pleasing dish of juicy chicken, crispy bacon, chewy sun-dried tomatoes, and a luxuriously creamy sauce.
What is marry me chicken?
Marry Me Chicken is an easy dinner recipe made of pan seared chicken with a creamy, cheesy, sun-dried tomato sauce. It’s a crowd-pleasing, kid approved meal that’s great served over pasta, rice, or mashed potatoes. This viral Tik-Tok recipe is said to be so good, it’s bound to result in a marriage proposal!
Ingredients
- Chicken – boneless, skinless chicken breasts or thighs will work. This recipe was tested using 2 (8 oz) boneless, skinless breasts, so cook time will vary if you’re using different sized breasts or thighs.
- Spices: Salt, Pepper, Paprika, Red Pepper Flakes, and Garlic – this simply seasoning blend adds a ton of flavor to the chicken. Feel free to play around with your favorite spices such as Italian seasoning, basil, oregano, thyme, etc. If you don’t like spice, omit the red pepper flakes.
- Bacon – I like using thick-cut bacon, because I think it’s easily to slice when raw, however, any bacon may be used. You can also omit the bacon and use 2 tablespoons butter and 2 tablespoons olive oil instead. Simply heat the butter and oil together until hot, then proceed with the recipe as written.
- Tomato Paste – helps add a more concentrated tomato flavor to the sauce. There aren’t substitutions for it, but if you don’t have it on hand, simply omit it.
- Chicken Broth and Heavy Cream – work together to create a rich, smooth, flavorful, and creamy sauce that perfectly coats the chicken and carb of choice. Vegetable broth may be used to replace the chicken broth and half-and-half may replace the heavy cream, although the end result won’t be as thick and creamy.
- Parmesan – helps to thicken the sauce while also providing a nutty, salty flavor to the sauce. I’ve had success using finely pre-grated parmesan, but freshly grated would also be great.
- Sun-Dried Tomatoes – you need sun-dried tomatoes that are jarred in oil. There is no substitute for sun-dried tomatoes.
How to make
- Season chicken with spices and set aside.
- Cook bacon over medium heat in a straight-edged sauté pan, remove, then add chicken and cook on both sides until golden brown and cooked through.
- Remove chicken, sauté garlic and tomato paste, then whisk in chicken broth.
- Add heavy cream, parmesan cheese and red pepper flakes to the pan, bring to a simmer, then simmer until thicken to your liking.
- Add in sundried tomatoes and bacon, taste and re-season, if necessary, then spoon over chicken and carb of choice.
What to serve with marry me chicken
The creamy sauce in marry me chicken is screaming for a carb to be spooned over. I also like serving this with some bread and maybe a salad or a vegetable to lighten things up.
- Pasta
- Rice
- Mashed Potatoes
- Bread: garlic bread, rhodes rolls, biscuits
- Pear, Blue Cheese, Candied Pecan Salad
- Roasted vegetables
How to store
Leftovers will last in a sealed airtight container in the fridge for 3-4 days. I don’t recommend freezing.
To enjoy again, heat chicken and sauce and in the microwave until warm, then serve over carb of choice.
– Jennifer
Marry Me Chicken
Equipment for this recipe
Ingredients
- 2 (8 oz) boneless, skinless chicken breasts or thighs
- ½ teaspoon salt plus more to taste, if desired
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ pound uncooked thick cut bacon diced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese
- ½ teaspoon red pepper flakes use half or omit completely if you don’t like spice
- ½ cup sun-dried tomatoes drained from their oil, then chopped
- Rice, pasta, or mashed potatoes for serving
- Basil for garnish if desired
Instructions
- Season chicken evenly with salt, pepper, and paprika. Set aside.
- Cook bacon over medium heat in a straight edged sauté pan until crispy. Once crispy, remove and set aside.
- To the hot pan, add chicken and cook on one side for 4 minutes - don’t touch it.
- Flip the chicken, then cook for an additional 2 minutes.
- Cover the pan with a tight fitting lid and reduce the heat to low.
- Cook for 6-12 minutes, flipping halfway through, until the chicken has reached an internal temperature of 165 degrees F. Remove chicken and set aside.
- Drain off excess grease, leaving just enough to coat the pan.
- Increase heat back to medium, add in garlic and tomato and sauté for 30 seconds.
- Whisk in the chicken broth, scraping up any bits stuck to the bottom of the pan, then whisk in the heavy cream, parmesan cheese, and red pepper flakes (if using).
- Bring to a simmer, then simmer for 5-10 minutes or until thickened to your liking (this doesn’t get super thick, but will continue to thicken as it cools, especially if stirring pasta into it).
- Stir in the sun-dried tomatoes and bacon, taste and re-season, if necessary, then spoon over chicken and carb of choice (pasta, rice, mashed potatoes, etc.) and enjoy!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.