I'm not sure whether cooking up this chicken dish will make someone say "yes" or encourage a proposal, but I do believe you might fall in love with the Marry Me Chicken recipe.
This creamy and flavour-packed chicken dinner recipe is a welcome addition to any menu.
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What is Marry Me Chicken?
This recipe is so tasty and enticing, people say it is worth marrying the person who made it for you.
Or perhaps it is something wonderful to serve just before you pop the big question – to encourage a positive response?
Whatever the reason, it's a catchy name – catchier than name it's also known as, Sicilian Chicken – and the Marry Me Chicken recipe went viral on Tik Tok.
Is the recipe a good indicator that someone is marriage material? Well, you'll have to cook it up yourself and find out.
Ingredient notes
Before you start planning your wedding day, you'll need some ingredients. This recipe calls for skinless chicken breasts. You'll also need chicken stock – I've used the supermarket variety here. The rest of the ingredients are all readily available at the supermarket – and you probably already have some of them in your pantry or fridge.
Keep scrolling to the recipe card at the end of the post for ingredient quantities.
How to make Marry Me Chicken
Prepare the chicken
Start by carefully slicing each chicken breast through the centre horizontally to create two flatter chicken cutlets.
Using the smooth side of a meat mallet (or a rolling pin, a small frypan or something similar), gently pound the cutlets so they are an even thickness.
You should end up with 4 chicken cutlets.
Alternatively, you could buy chicken cutlets!
Place the flour on a large plate and dredge (lightly coat the chicken cutlets) in flour.
Heat oil and butter over med-high heat in a large frypan.
Cook the chicken cutlets for about 4 minutes on each side, or until browned and cooked through.
Remove the chicken from the pan and set aside.
Make the sauce
The wonderful thing about this recipe is, of course, the sauce. Start by adding the onion and garlic to the pan you've just used to cook the chicken. Saute for a couple of minutes.
Add the oregano, thyme and chilli flakes and saute for 30 seconds. Add the stock and bring to a simmer.
Next, add the cream and tomato paste and bring to a simmer. Add parmesan cheese and stir over heat to combine. Add sundried tomatoes and return chicken to frypan.
Season with salt and pepper.
Simmer for a few minutes, spooning the mixture over the chicken.
TIP: Just a little note about the sauce. If it starts to split (with the oil separating from the rest of the sauce) during the cooking process, quickly whisk to restore it to a beautifully creamy sauce.
Garnish and serve
Rip up basil leaves with your hands and garnish before serving.
What to serve with Marry Me Chicken
Serve Marry Me Chicken with potato mash, rice or pasta. You could also add some broccoli or other greens on the side.
And if you do want to quite literally make this Marry Me Chicken, a nice shiny diamond ring is an essential "side" here, too!
Can I make Marry Me Chicken up in advance?
It is best served immediately, however you can refrigerate for up to 2 days. Just make sure you reheat thoroughly before serving.
You can also freeze Marry Me Chicken in an airtight container. Defrost in the fridge overnight and, again, remember to reheat thoroughly before serving.
The sauce is more prone to splitting when re-heating, so whisk sauce during re-heating to ensure a beautifully creamy sauce.
More chicken dinners
If you love this Marry Me Chicken recipe, you might also fall in love with:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Marry Me Chicken
Equipment
- large frying pan
Ingredients
- 2 chicken breasts
- ½ cup plain flour (all purpose flour)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion chopped
- 1 clove garlic minced
- ⅔ cup chicken stock
- ⅔ cup thickened cream (heavy cream)
- 1 tablespoon tomato paste
- ⅓ cup grated parmesan cheese
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried chilli flakes
- ⅓ cup sundried tomatoes, chopped (50 grams)
- 1 tablespoon fresh basil leaves (or 1 teaspoon dried basil)
- salt and pepper (to taste)
Instructions
- Carefully slice each chicken breast through the centre horizontally to create two flatter chicken cutlets.
- Using the smooth side of a meat mallet (or a rolling pin, a small frypan or something similar) gently pound the cutlets so they are an even thickness. You should end up with 4 chicken cutlets.
- Place the flour on a large plate and dredge (lightly coat the chicken cutlets) in flour.
- Heat oil and butter over med-high heat in a large frypan. Cook the chicken cutlets for about 4 minutes on each side, or until browned and cooked through.
- Remove the chicken from the pan and set aside.
- Add onion and garlic to pan and saute for a couple of minutes.
- Add oregano, thyme and chilli flakes and saute for 30 seconds.
- Add stock and bring to a simmer.
- Add cream and tomato paste and bring to a simmer.
- Add parmesan cheese and stir over heat to combine.
- Add sundried tomatoes and add chicken back into frypan. Season with salt and pepper. Simmer for a few minutes, spooning the mixture over the chicken.
- Rip up basil leaves with your hands and garnish before serving.
maree
easy and extra delicious
need to make double so there some for later😍
Libby Hakim
Amazing!! Thanks so much for the feedback and rating, Maree. Happy cooking!