Q1. Is Marry Me Chicken a traditional dish?

Marry Me Chicken is not a traditional dish in the historical sense, but rather a modern creation that has become popular through food blogs and social media.

Q2. Can I substitute the sun-dried tomatoes in Marry Me Chicken?

Yes, you can use fresh tomatoes or roasted red peppers as a substitute, although this will slightly alter the flavor profile.

Q3. How did Marry Me Chicken get its name?

The name comes from the idea that the dish is so delicious it could inspire a marriage proposal. It's a playful way to highlight the dish's appeal.

Q4. Can Marry Me Chicken be made dairy-free?

Yes, you can substitute the cream and cheese with dairy-free alternatives like coconut milk and vegan Parmesan to make the dish dairy-free.

Q5. What wine pairs well with Marry Me Chicken?

A light Chardonnay or Pinot Grigio pairs well with the creamy sauce, complementing the flavors without overpowering them.

Marry Me Chicken Origin: The Story Behind This Beloved Dish

Ingredients

Scale

3 boneless, skinless chicken breasts (butterflied and halved)
Salt and freshly cracked black pepper
2 tbsp sun-dried tomato oil (or olive oil)
28g (2 tbsp) unsalted butter
1 medium yellow onion, finely diced
5 garlic cloves, grated or minced
80ml (⅓ cup) white wine or chicken stock
1 tbsp Dijon mustard
180ml (¾ cup) chicken stock
250ml (1 cup) heavy cream (whipping or double cream)
100g (¾ cup) sun-dried tomato strips
2g (½ tsp) red chili flakes (optional)
30g (¼ cup) freshly grated Parmesan
5g fresh thyme, chopped
5g fresh oregano, chopped

15g fresh basil leaves, torn (optional)

Instructions

Step 1: Season chicken with salt, pepper, and a drizzle of olive oil. Rub to coat evenly.
Step 2: In a large skillet over medium-high heat, sear chicken in batches for 3–4 minutes per side until golden. Remove and set aside.
Step 3: Lower heat to medium. Add butter and diced onion. Sauté for 3–4 minutes until translucent.
Step 4: Add garlic and stir for 45–60 seconds.
Step 5: Deglaze the pan with wine or stock, scraping up the brown bits. Let reduce for 1 minute.
Step 6: Stir in Dijon mustard, then pour in chicken stock, cream, sun-dried tomatoes, chili flakes (if using), and Parmesan. Simmer on low for 6–7 minutes until thickened.
Step 7: Add fresh thyme and oregano. Cook for 1 minute.
Step 8: Stir in fresh basil if using. Return chicken and juices to pan, coating well with sauce. Simmer 1–2 minutes to reheat.
Step 9: Taste and adjust seasoning. Serve with extra grated cheese and herbs on top.

Notes

Chicken thighs can be used for juicier results.
For dairy-free, substitute coconut milk and skip cheese.
Leftovers reheat well with a splash of stock.

Pairs beautifully with pasta, mashed potatoes, rice, or roasted vegetables.

Author: Emilie Faivre
Prep Time: 10 minutes
Cook Time: 25 minutes
Cuisine: American with Italian inspiration