Marry Me Chicken

A recipe so good you should put a ring on it! This Marry Me Chicken from our Fraîche Table meal plan is a delicious Tuscan-style dish with a creamy sun-dried tomato sauce to serve over pasta or rice.

Chicken dinner has the potential to get repetitive, but not on my watch! This recipe couldn’t be farther from a ‘boring’ chicken dish. It’s saucy, creamy, packed with Tuscan flavours, and comes together in under 30 minutes. It’s part of my Fraîche Table meal plan, and is a top recipe (out of thousands of recipes to cook from in the meal plan) for a very good reason. It’s sure to impress crowds of any size (this includes parties of 1) with surprisingly little effort. It’s time to fall in love!

What is Marry Me Chicken?

Versions of this dish have been made through the years (it is no stranger to going viral!), all sharing the similar creamy, Tuscan-inspired sauce that is guaranteed to get praises like “I’d marry you for that chicken”! This is my simple take on the iconic “Marry Me Chicken” recipe, a dinner so good, you just might get a proposal out of it. 

How to Make Marry Me Chicken

It’s as easy as falling in love LOL! But seriously, it’s a one-pan dish that has only 3 basic steps:

1. Cook the chicken. Pound out the chicken breasts to be 1″ thick: this allows for faster, even cooking. Add flour to a shallow dish and season with salt and pepper. Coat the chicken in the flour then sear the chicken on each side 4-5 minutes until cooked through. Remove from the pan and set aside.
2. Make the sauce. Turn that same pan down to medium, add in the red chili flakes (if desired), dried oregano, and garlic, and cook until fragrant, adding extra oil if needed. Add in the sun-dried tomatoes, cream, and stock to the pan and bring to a simmer. Let the sauce simmer for 5-6 minutes until the sauce has thickened slightly. This part smells AH-MAZING! If topping on pasta, cook separately until al dente, saving the pasta water! If you didn’t know by now, pasta water is liquid gold and beautifully loosens up sticky cooked pasta.
3. Assemble the dish. Add the cooked pasta to the pan and toss to lightly coat in the sauce, adding extra pasta water as needed to thin the sauce. Stir in the Parmesan and basil and add the chicken back into the pan. Season with salt and pepper to taste. Garnish with the extra Parmesan and basil if desired and enjoy!

Easy Chicken Recipes

In my household, chicken is definitely our most frequently cooked protein of choice. Chicken is versatile and easy to freeze. Like I said above, there is no room for boring chicken dishes on my watch! Here are some of my favourite chicken recipes that are simple and full of flavour:

• Cajun Chicken Sandwiches
• Honey Mustard Chicken Salad
• Chicken Shawarma Bowls
• Crockpot Salsa Verde Chicken Tacos
• Everything Bagel Chicken Tenders

Craving more? I house thousands of wholesome and delicious recipes (available at your fingertips any time) on Fraîche Table. Get instant access to endless weekly meal plans, thousands of easy family-friendly recipes and ready-to-shop grocery lists. Fraîche Table is a game-changing meal plan for busy people. What are you waiting for?

If you make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving or leave a comment/rating below. I would love to know how you liked it! 

xo Tori 

Marry Me Chicken Recipe

5 from 2 votes

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Marry Me Chicken

A recipe so good you should put a ring on it! This Marry Me Chicken from Fraîche Table is a delicious Tuscan-style dish, in a creamy sun-dried tomato sauce to serve over pasta or rice. Adjust the chili flakes to taste or omit if you don't like spice.

Course Dinner, Main Course

Cuisine Italian

Keyword Chicken, Dinner, Pasta

Total Time 25 minutes

Servings 4 servings

Author Fraîche

Ingredients

• 400 g pasta of choice I used fettuccini
• 4 boneless skinless chicken breasts
• 1/4 cup all-purpose flour
• 2 tablespoons oil
• 1/2 teaspoon red chili flakes optional
• 1 teaspoon dried oregano
• 4 garlic cloves minced
• 1/4 cup sun-dried tomatoes roughly chopped
• 1/2 cup 18% cream
• 1 cup stock chicken or vegetable
• 1/4 cup grated Parmesan plus extra to garnish
• 2 tablespoons basil roughly chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, saving the pasta water.

2. While the pasta cooks, pound the chicken breasts out to be around 1/2″ thick: season the chicken with salt and pepper on both sides. Add the flour to a shallow dish and season with salt and pepper. Coat the chicken in the flour.

3. Heat the oil in a large pan over medium high heat. When the oil is hot add the chicken and cook on each side 4-5 minutes until the chicken is golden brown and cooked through (internal temperature of 165 F). Remove from the pan, cover to keep warm, and set aside.

4. Turn the heat down to medium. In the same pan, add the red chili flakes, dried oregano, and garlic and cook until fragrant, about 1 minute: add a drizzle of extra oil if needed. Add the sun-dried tomatoes, cream, and stock to the pan and bring to a simmer. Let the sauce simmer 5-6 minutes until the sauce has thickened slightly.

5. Add the cooked pasta to the pan and toss to lightly coat in the sauce, adding extra pasta water as needed to thin the sauce. Stir in the Parmesan and basil and add the chicken back into the pan (or serve on top of the pasta). Season with salt and pepper to taste. Garnish with the extra grated Parmesan and basil if desired and enjoy!