Marry Me Chicken
Marry Me Chicken brings seared chicken breasts into a garlic, sun-dried tomato, cream, and Parmesan sauce. In this stovetop version, bacon drippings flavor the skillet, while the crisp bacon stays out of the sauce until serving. Spinach and cherry tomatoes go in near the end so the leaves remain visible and the tomato halves hold their shape.
Keep the chicken in substantial, evenly sized portions rather than thin cutlets. Sear it for color, then finish it gently in the sauce; the time it needs depends on its thickness.
Ingredients for Marry Me Chicken
- 4 evenly sized boneless, skinless chicken breast portions, about 1 1/2 lb total (680g)
- 4 slices bacon (about 115g)
- Up to 1 tablespoon olive oil, as needed
- About 1/2 teaspoon kosher salt for the chicken, plus more only after tasting the sauce
- 1/2 teaspoon black pepper
- 4 garlic cloves, minced
- 1/3 cup oil-packed sun-dried tomatoes, drained and chopped (about 55g)
- 1/2 cup chicken broth (120g), plus a splash more if needed
- 3/4 cup heavy cream (180g)
- 1 teaspoon Italian seasoning
- 1/2 cup freshly grated Parmesan for the sauce, plus 2 tablespoons for finishing (about 60g total)
- 2 loosely packed cups baby spinach (about 60g)
- 1/2 cup cherry tomatoes, halved (about 75g)
Optional: Add 1/4 teaspoon crushed red pepper flakes with the Italian seasoning, or finish with 1–2 tablespoons torn fresh basil.
How to Make Marry Me Chicken in a Skillet
Yield: 4 servings. Prep: 15 minutes. Cook: about 30–35 minutes, longer if searing in batches. Total: about 45–50 minutes.
- Prepare the chicken: Pat the portions dry. Lightly even out the thick ends to about 1 inch without flattening the chicken into thin cutlets. Season with the salt and pepper.
- Crisp the bacon: Cook the bacon in a 12-inch deep skillet over medium heat until crisp, about 6–8 minutes. Transfer it to drain, then crumble it. Leave about 1 tablespoon of drippings in the skillet.
- Sear the chicken: Heat the skillet over medium to medium-high heat, adding up to 1 tablespoon olive oil if needed. Add the chicken in one layer without overlap; sear in batches if necessary. Cook for about 5–6 minutes per side, turning once, until golden patches form. Transfer to a plate. The chicken will finish cooking in the sauce.
- Make the sauce: Reduce the heat to medium-low. Add the garlic and sun-dried tomatoes and stir briefly, until the garlic is fragrant but not browned. Pour in the broth and scrape up the browned bits. Stir in the cream and Italian seasoning, plus red pepper flakes if using. Bring to a gentle simmer, then gradually stir in the 1/2 cup Parmesan until smooth. Do not let the sauce boil hard.
- Finish the chicken: Return the chicken and any plate juices to the skillet in one layer. Spoon sauce over the portions and simmer gently, uncovered, for about 5–10 minutes, or longer if needed. Begin checking after about 5 minutes; each portion must reach 165°F (75°C) at its thickest point. The sauce should lightly coat a spoon but still pool around the chicken. Add a splash of broth if it gets too thick.
- Add the spinach and tomatoes: Tuck the spinach into the sauce and cook just until wilted. Add the cherry tomato halves and warm them briefly, leaving some visible on top. Taste the sauce before adding more salt. Remove the skillet from the heat and let the chicken stand in the sauce for about 5 minutes. Scatter the reserved bacon, remaining Parmesan, and optional basil over the top just before serving.
Getting the Chicken Thickness Right
Evening out the thick ends helps the breasts cook at a similar rate while keeping them substantial. Searing builds color; it is not meant to cook the centers through. A smaller skillet may require batches and more cooking time, so use a thermometer rather than the searing time to judge doneness.
Boneless, skinless thighs can replace the breasts, but their shape and cooking time will differ. Check their internal temperature instead of following the breast timing.
Keeping the Cream Sauce Smooth
Lower the heat before adding the cream, and stir in finely grated Parmesan gradually. A hard boil can make the sauce grainy or oily. If the sauce is thin, let it simmer gently, uncovered, until it lightly coats a spoon. If it reduces too far, stir in a splash of broth. It should remain pourable, not set like gravy.
Serving Marry Me Chicken
Serve the chicken and sauce over pasta, rice, or mashed potatoes, with a simple green vegetable or salad alongside. For another garlic-Parmesan chicken dinner, see Chicken Scampi with Garlic Parmesan Rice.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 3 days. If planning for leftovers, keep the bacon separate and add it after reheating so it retains its crunch.
Reheat the chicken and sauce gently in a skillet over low heat, adding a splash of broth or cream if needed. Avoid boiling. Freezing for up to 2 months is possible, but the cream sauce may separate. Thaw in the refrigerator and reheat slowly while stirring.
Nutrition
Approximate per serving (1 chicken portion with one-quarter of the sauce and toppings): 600 calories, 51g protein, 42g fat, and 10g carbohydrates. Approximate per 100g: 220 calories, 19g protein, 15g fat, and 4g carbohydrates. Values are estimates; portion size, retained bacon drippings, and the amount of olive oil used will affect them.
Equipment
- 12-inch deep skillet
- Instant-read thermometer
Ingredients
For the Chicken
- 4 evenly sized boneless, skinless chicken breast portions, about 1 1/2 lb (680 g)
- About 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Up to 1 tablespoon olive oil, as needed
For the Sauce and Toppings
- 4 slices bacon, about 115 g
- 4 garlic cloves, minced
- 1/3 cup oil-packed sun-dried tomatoes, drained and chopped, about 55 g
- 1/2 cup chicken broth (120 g), plus a splash more if needed
- 3/4 cup heavy cream (180 g)
- 1 teaspoon Italian seasoning
- 1/2 cup freshly grated Parmesan for the sauce, plus 2 tablespoons for finishing, about 60 g total
- 2 loosely packed cups baby spinach, about 60 g
- 1/2 cup cherry tomatoes, halved, about 75 g
- Optional: 1/4 teaspoon crushed red pepper flakes
- Optional: 1–2 tablespoons torn fresh basil
Instructions
- Pat the chicken dry. Lightly even out the thick ends to about 1 inch without flattening the portions, then season with salt and pepper.
- Cook the bacon in a 12-inch deep skillet over medium heat until crisp, about 6–8 minutes. Transfer to drain, crumble, and leave about 1 tablespoon of drippings in the skillet.
- Heat the skillet over medium to medium-high heat, adding olive oil if needed. Sear the chicken in a single layer, working in batches if necessary, for about 5–6 minutes per side until golden. Transfer to a plate.
- Reduce the heat to medium-low. Add the garlic and sun-dried tomatoes and stir briefly until fragrant, without browning the garlic.
- Pour in the broth and scrape up the browned bits. Stir in the cream, Italian seasoning, and optional red pepper flakes. Bring to a gentle simmer.
- Gradually stir in 1/2 cup Parmesan until smooth. Keep the sauce at a gentle simmer; do not let it boil hard.
- Return the chicken and any plate juices to the skillet in a single layer. Spoon sauce over the chicken and simmer uncovered for about 5–10 minutes, or longer as needed, until the thickest part of each portion reaches 165°F (75°C). Add a splash of broth if the sauce gets too thick.
- Tuck the spinach into the sauce and cook just until wilted. Add the cherry tomatoes and warm briefly.
- Taste the sauce and add salt if needed. Remove the skillet from the heat and let the chicken rest in the sauce for about 5 minutes.
- Top with the crumbled bacon, remaining Parmesan, and optional basil just before serving.
Tips
- Keep the chicken portions substantial and evenly sized rather than cutting them into thin cutlets.
- Sear for color; use an instant-read thermometer to check doneness.
- Sear in batches if the chicken would overlap in the skillet.
- Add the Parmesan gradually over low heat to help keep the sauce smooth.
- Simmer gently until the sauce lightly coats a spoon; thin it with a splash of broth if needed.
Variations
- Chicken Thighs: Replace the chicken breasts with boneless, skinless thighs and check their internal temperature rather than following the breast timing.
- Spicy Marry Me Chicken: Add 1/4 teaspoon crushed red pepper flakes with the Italian seasoning.
- Fresh Basil Finish: Scatter 1–2 tablespoons torn fresh basil over the chicken just before serving.