12 Marry Me Chicken Recipes You Need to Try (Dinner Ideas)

Marry Me chicken is the creamy, garlicky, sun-dried tomato dinner that has taken over kitchens everywhere, and for good reason. It tastes like a restaurant dish, comes together fast, and is so good that people joke it could earn you a marriage proposal. The best part is how flexible the flavor is, so you can turn it into soup, meatballs, casseroles, pizza and even pot pie.

This collection brings together 12 Marry Me chicken recipes for every kind of night. Each one has a full ingredient list with amounts, cook times and clear step-by-step directions, so you can cook any of them with confidence. Scroll down for the recipes, a guide to the signature sauce, tips, storage advice and a shopping list.

What Makes It “Marry Me” Chicken?

Every recipe in this list is built around the same signature flavor base: garlic, sun-dried tomatoes, Parmesan and cream, with a little Italian seasoning and a pinch of red pepper flakes. The sun-dried tomatoes bring sweet, tangy depth, the Parmesan adds a salty, nutty richness and the cream ties everything together into a silky sauce. Once you know this base, you can swap the chicken or the serving style and keep the magic.

• Use sun-dried tomatoes packed in oil. They are softer and more flavorful than the dry kind, and the oil is delicious in the sauce.
• Grate your own Parmesan. Pre-shredded cheese has coatings that keep the sauce from melting smoothly.
• Keep the heat gentle. Heavy cream can split if it boils hard, so simmer it softly.
• Use rotisserie chicken as a shortcut. For soups, pot pie, pizza and sliders, it saves a lot of time.

1. Classic Skillet Marry Me Chicken

This is the original dish that started the craze, and it is simpler than it looks. One skillet handles the seared chicken and the sauce, so there is very little cleanup and dinner is on the table in about 35 minutes.

The chicken has a golden crust and a juicy center, and it sits in a silky sauce of cream, Parmesan, garlic and sweet sun-dried tomatoes. Every bite is rich, savory and slightly tangy, with a gentle kick of red pepper at the end.

Ingredients

• 4 boneless, skinless chicken breasts (1½ to 2 lb), halved into thin cutlets
• 1 tsp salt, ½ tsp pepper
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 3 tbsp butter
• 4 garlic cloves, minced
• ½ cup sun-dried tomatoes in oil, chopped
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan
• ¼ tsp red pepper flakes
• Fresh basil, to serve

How to Make It, Step by Step

1. Season both sides of the chicken with the salt, pepper, garlic powder and Italian seasoning.
2. Heat the oil in a large skillet over medium-high heat. Sear the chicken 5 to 6 minutes per side until deep golden and the inside reaches 165°F (74°C). Move it to a plate.
3. Lower the heat to medium, melt the butter in the same pan and cook the garlic and sun-dried tomatoes for 1 minute.
4. Pour in the broth and scrape up the browned bits, then simmer for 3 minutes.
5. Reduce the heat to low, stir in the cream and red pepper flakes and simmer gently for 3 to 4 minutes until slightly thickened.
6. Whisk in the Parmesan until smooth, return the chicken to the pan and spoon the sauce over it. Top with basil and serve with rice, mashed potatoes or crusty bread.

2. Marry Me Chicken Soup

All of the flavor of Marry Me chicken in a cozy bowl. Using a rotisserie chicken makes this soup a true weeknight winner, with only a few minutes of chopping and no searing.

The broth is creamy, golden and fragrant with garlic and sun-dried tomatoes, filled with tender shredded chicken, soft carrots and bright spinach. Parmesan adds a salty, nutty depth, and a hunk of crusty bread is perfect for dipping.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• ½ cup sun-dried tomatoes, chopped
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes
• 6 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes
• 3 cups shredded cooked chicken
• 1 cup heavy cream
• ¾ cup grated Parmesan
• 3 cups baby spinach
• Salt, pepper and basil, to taste

How to Make It, Step by Step

1. Heat the oil in a large pot over medium heat and cook the onion, carrots and celery for 5 to 6 minutes until softened.
2. Stir in the garlic, sun-dried tomatoes, Italian seasoning and red pepper flakes and cook 1 minute.
3. Add the broth and diced tomatoes, bring to a boil, then simmer for 15 minutes.
4. Stir in the chicken and simmer 5 more minutes.
5. Lower the heat and stir in the cream, Parmesan and spinach until the spinach wilts.
6. Season with salt and pepper and serve with basil on top.

3. Marry Me Chicken Meatballs

Juicy chicken meatballs in the famous creamy sauce are a fun twist on the classic. They cook in one skillet and are great served over mashed potatoes, rice or crusty bread.

The meatballs are tender and golden on the outside, with Parmesan and garlic in every bite. The sauce is silky and savory, with sweet sun-dried tomatoes and a hint of basil, and it coats everything beautifully.

Ingredients

• 1 lb ground chicken
• ½ cup panko breadcrumbs
• ¼ cup grated Parmesan
• 1 egg
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• ½ tsp salt, ¼ tsp pepper
• 2 tbsp olive oil
• 2 garlic cloves, minced (for the sauce)
• ⅓ cup sun-dried tomatoes, chopped
• ¾ cup chicken broth
• ¾ cup heavy cream
• ½ cup grated Parmesan (for the sauce)
• Fresh basil, to serve

How to Make It, Step by Step

1. Gently mix the chicken, panko, ¼ cup Parmesan, egg, garlic, Italian seasoning, salt and pepper until just combined and roll into about 20 balls.
2. Heat the oil in a large skillet over medium-high heat and brown the meatballs for 2 to 3 minutes per side. Remove them to a plate.
3. In the same pan cook the garlic and sun-dried tomatoes for 1 minute, then add the broth and scrape the pan.
4. Stir in the cream and simmer gently for 3 minutes, then whisk in the ½ cup Parmesan.
5. Return the meatballs to the sauce and simmer 8 to 10 minutes until they reach 165°F (74°C).
6. Top with basil and serve over mashed potatoes or rice.

4. Marry Me Chicken Rice Casserole

This dump-and-bake casserole cooks the rice, chicken and sauce all together in one dish, with no pre-cooking and no draining. It is a great pick for busy families.

The rice absorbs the creamy sun-dried tomato sauce as it bakes, turning tender and flavorful, while the chicken stays juicy. A layer of bubbling, golden cheese on top makes each spoonful rich and comforting.

Ingredients

• 1½ cups long-grain white rice, uncooked
• 1½ lb boneless, skinless chicken breasts, cut in 1-inch pieces
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• ½ cup sun-dried tomatoes, chopped
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1 tsp salt, ½ tsp pepper
• ¼ tsp red pepper flakes
• 1 cup grated Parmesan, divided
• 1 cup shredded mozzarella
• Fresh basil, to serve

How to Make It, Step by Step

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Stir the rice, broth, cream, sun-dried tomatoes, garlic, Italian seasoning, salt, pepper, red pepper flakes and ½ cup Parmesan in the dish.
3. Nestle the chicken pieces into the rice mixture.
4. Cover tightly with foil and bake 40 to 45 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
5. Stir, then top with the mozzarella and the remaining Parmesan.
6. Bake uncovered for 8 to 10 more minutes until bubbly and golden, rest 5 minutes and top with basil.

5. Marry Me Chicken Pot Pie

A mash-up of two comfort food classics. The creamy Marry Me filling is a shortcut to a pot pie, and store-bought puff pastry makes the crust effortless.

Under a flaky, buttery golden crust, the filling is thick, creamy and packed with chicken, carrots, peas and sun-dried tomatoes. The Parmesan and garlic bring a savory richness you do not usually find in a pot pie.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten
• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• ⅓ cup all-purpose flour
• 1½ cups chicken broth
• 1 cup heavy cream
• ½ cup sun-dried tomatoes, chopped
• ½ cup grated Parmesan
• 3 cups shredded cooked chicken
• 1 cup frozen peas
• 1 tsp Italian seasoning
• Salt and pepper, to taste

How to Make It, Step by Step

1. Preheat the oven to 400°F (200°C).
2. Melt the butter in a large skillet over medium heat and cook the onion and carrots for 6 minutes. Add the garlic and cook 1 minute.
3. Stir in the flour for 1 minute, then slowly whisk in the broth and cream. Simmer 3 to 4 minutes until thick.
4. Stir in the sun-dried tomatoes, Parmesan, chicken, peas, Italian seasoning, salt and pepper.
5. Pour the filling into a 9-inch deep pie dish, cover with the puff pastry, trim and cut a few slits, and brush with the egg.
6. Bake 25 to 30 minutes until the crust is puffed and golden. Rest 10 minutes before serving.

6. Sheet Pan Marry Me Chicken

For nights when you want Marry Me flavor with almost no dishes, this sheet pan version does it all. The chicken and vegetables roast together, then a quick cream sauce bakes right on the pan.

The chicken thighs come out juicy with golden edges, the broccoli is charred and crisp, and the tomatoes burst into sweet juices that mingle with the creamy Parmesan sauce. It tastes decadent but is light on effort.

Ingredients

• 2 lb boneless, skinless chicken thighs
• 4 cups broccoli florets
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp salt, ½ tsp pepper
• ½ cup heavy cream
• ¼ cup sun-dried tomatoes, chopped
• 2 garlic cloves, minced
• 2 tbsp melted butter
• ½ cup grated Parmesan
• Fresh basil, to serve

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
2. Toss the broccoli and tomatoes with 1 tbsp oil and a pinch of salt and spread them on one half of the pan.
3. Rub the chicken with the remaining oil, garlic powder, Italian seasoning, salt and pepper and place it on the other half.
4. Roast for 20 minutes.
5. Whisk the cream, sun-dried tomatoes, garlic, butter and Parmesan and pour it over the chicken.
6. Roast 8 to 10 more minutes until the chicken reaches 165°F (74°C) and the sauce is bubbling. Top with basil.

7. Marry Me Chicken Gnocchi Soup

Pillowy gnocchi makes this soup extra hearty. It is a one-pot meal that cooks in about 30 minutes and tastes like a cozy restaurant bowl.

The broth is thick, creamy and gently spiced, with soft potato gnocchi that soak up the flavor. Shredded chicken, bright spinach and sweet sun-dried tomatoes round it out, and shaved Parmesan adds a salty finish.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• ½ cup sun-dried tomatoes, chopped
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes
• 5 cups low-sodium chicken broth
• 1 lb shelf-stable potato gnocchi
• 2 cups shredded cooked chicken
• 1 cup heavy cream
• ¾ cup grated Parmesan
• 3 cups baby spinach
• Salt and pepper, to taste

How to Make It, Step by Step

1. Heat the oil in a large pot over medium heat and cook the onion and carrots for 5 to 6 minutes.
2. Add the garlic, sun-dried tomatoes, Italian seasoning and red pepper flakes and cook for 1 minute.
3. Pour in the broth and bring to a simmer.
4. Add the gnocchi and cook 3 to 4 minutes, until they float and are tender.
5. Stir in the chicken, cream, Parmesan and spinach until the spinach wilts.
6. Season with salt and pepper and serve with extra Parmesan.

8. Marry Me Stuffed Chicken Breast

A dinner-party dish that is secretly simple. The chicken is stuffed with a creamy sun-dried tomato filling and finished with a luscious sauce made in the same pan.

Slice into the golden chicken and you find a melty filling of cream cheese, spinach and sun-dried tomatoes. The sauce spooned over the top is velvety, savory and full of garlic and Parmesan.

Ingredients

• 4 chicken breasts (about 2 lb)
• 4 oz cream cheese, softened
• ¼ cup sun-dried tomatoes, chopped
• 1 cup baby spinach, chopped
• ¼ cup grated Parmesan
• 2 garlic cloves, minced (for the filling)
• 1 tsp salt, ½ tsp pepper
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, minced (for the sauce)
• ¾ cup heavy cream
• ½ cup grated Parmesan (for the sauce)
• ¼ cup sun-dried tomatoes, chopped (for the sauce)

How to Make It, Step by Step

1. Preheat the oven to 400°F (200°C). Mix the cream cheese, ¼ cup sun-dried tomatoes, spinach, ¼ cup Parmesan and 2 garlic cloves for the filling.
2. Cut a deep pocket into the side of each chicken breast, stuff with the filling and secure with toothpicks. Season with the salt, pepper and Italian seasoning.
3. Heat the oil in an oven-safe skillet over medium-high heat and sear the chicken 3 minutes per side.
4. Transfer the skillet to the oven and bake 20 to 25 minutes until the chicken reaches 165°F (74°C). Move the chicken to a plate to rest.
5. In the same skillet over medium heat, melt the butter, cook the garlic 30 seconds, then add the cream and simmer 3 minutes.
6. Whisk in the ½ cup Parmesan and ¼ cup sun-dried tomatoes. Remove the toothpicks and spoon the sauce over the chicken.

9. Marry Me Chicken Flatbread Pizza

Pizza night, meet Marry Me chicken. Naan or flatbread makes a ready-made crust, and a rotisserie chicken makes the topping, so dinner is ready in under 30 minutes.

The flatbread bakes up crisp at the edges with a creamy sun-dried tomato sauce, juicy chicken and a blanket of melted mozzarella. Fresh basil and a sprinkle of red pepper flakes finish it with a fresh, spicy kick.

Ingredients

• 4 naan or flatbreads
• 1½ cups shredded cooked chicken
• ½ cup heavy cream
• ¼ cup sun-dried tomatoes, chopped
• 2 garlic cloves, minced
• ¼ cup grated Parmesan, plus extra for topping
• 2 cups shredded mozzarella
• 1 tbsp olive oil
• Red pepper flakes and fresh basil, to serve

How to Make It, Step by Step

1. Preheat the oven to 425°F (220°C).
2. Simmer the cream, sun-dried tomatoes and garlic in a small saucepan for 5 minutes until slightly thickened, then stir in the ¼ cup Parmesan.
3. Place the flatbreads on a baking sheet and brush the edges with oil.
4. Spread the sauce over each flatbread and top with the chicken and mozzarella.
5. Bake for 10 to 12 minutes until the cheese is bubbling and the edges are golden.
6. Finish with Parmesan, red pepper flakes and basil.

10. Marry Me Chicken Rice Skillet

This one-pan dinner cooks the chicken and rice together, so the rice soaks up all the flavor. It is hearty enough to feed a hungry family and uses simple ingredients.

Tender chicken pieces and fluffy rice are bathed in a creamy sauce with sweet sun-dried tomatoes and melted Parmesan. The rice is creamy but never mushy, and the dish is rich, cozy and full of garlic.

Ingredients

• 1½ lb chicken breasts, cut in 1-inch pieces
• 2 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1½ cups long-grain white rice
• 2 cups low-sodium chicken broth
• ¾ cup heavy cream
• ½ cup sun-dried tomatoes, chopped
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes
• 1 tsp salt, ½ tsp pepper
• ¾ cup grated Parmesan
• Fresh basil, to serve

How to Make It, Step by Step

1. Heat the oil in a large, deep skillet over medium-high heat and sear the chicken 3 to 4 minutes until golden. Move it to a plate.
2. Cook the onion for 3 minutes, add the garlic for 30 seconds, then stir in the rice for 1 minute.
3. Add the broth, cream, sun-dried tomatoes, Italian seasoning, red pepper flakes, salt and pepper and bring to a simmer.
4. Return the chicken to the skillet, cover and cook on low for 18 to 20 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
5. Remove from the heat, stir in the Parmesan and let it rest, covered, for 5 minutes.
6. Stir, taste, and top with basil.

11. Marry Me Chicken Sliders

A game-day showstopper. Soft slider rolls are filled with creamy chicken and melty cheese, then brushed with garlic butter and baked until golden.

The tops of the rolls are buttery and slightly crisp, while the inside is soft, cheesy and filled with creamy sun-dried tomato chicken. They are easy to pull apart, which makes them perfect for parties.

Ingredients

• 12 slider buns or Hawaiian rolls, kept connected
• 3 cups shredded cooked chicken
• ½ cup heavy cream
• ¼ cup sun-dried tomatoes, chopped
• 2 garlic cloves, minced
• ½ cup grated Parmesan
• 2 cups shredded mozzarella
• 3 tbsp melted butter
• 1 garlic clove, minced (for the topping)
• 1 tsp Italian seasoning
• Fresh basil, to serve

How to Make It, Step by Step

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Simmer the cream, sun-dried tomatoes and 2 garlic cloves in a skillet for 4 minutes, then stir in the Parmesan and the chicken.
3. Slice the rolls in half horizontally and place the bottom half in the dish.
4. Spread the chicken mixture over the bottoms, top with the mozzarella and add the top half of the rolls.
5. Mix the butter, 1 minced garlic clove and Italian seasoning and brush it over the rolls.
6. Cover with foil and bake 10 minutes, then uncover and bake 5 to 8 more minutes until golden. Top with basil and slice.

12. Marry Me Stuffed Sweet Potatoes

For a cozy but healthy dinner, serve the creamy chicken in a baked sweet potato. The potatoes bake while you make the filling, so it is an easy, mostly hands-off meal.

The sweet potato flesh is soft and naturally sweet, which balances the rich, savory filling of chicken, sun-dried tomatoes and Parmesan. A sprinkle of melted cheese and fresh basil makes it feel like a complete meal.

Ingredients

• 4 medium sweet potatoes
• 2 tbsp olive oil
• ½ tsp salt
• 1½ cups shredded cooked chicken
• ½ cup heavy cream
• ¼ cup sun-dried tomatoes, chopped
• 2 garlic cloves, minced
• ½ cup grated Parmesan
• ½ tsp Italian seasoning
• ⅛ tsp red pepper flakes
• ½ cup shredded mozzarella
• Fresh basil, to serve

How to Make It, Step by Step

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork, rub them with the oil and salt and bake on a lined sheet for 45 to 55 minutes, until very tender.
2. While they bake, simmer the cream, sun-dried tomatoes and garlic in a skillet for 4 minutes.
3. Stir in the Parmesan, Italian seasoning and red pepper flakes, then add the chicken and warm through.
4. Split the baked potatoes open and gently fluff the flesh with a fork.
5. Spoon the chicken mixture over the potatoes and top with the mozzarella.
6. Bake 5 to 8 minutes until the cheese melts, then top with basil.

Tips for the Best Marry Me Chicken

• Pat the chicken dry. Dry chicken browns better and builds flavor in the pan.
• Cook chicken to 165°F (74°C). Use a thermometer so it stays juicy rather than dry.
• Do not skip the browned bits. Deglazing the pan with broth puts all that flavor into the sauce.
• Add the cheese gradually. Stirring the Parmesan in a handful at a time gives a smooth sauce.
• Season at the end. Parmesan and sun-dried tomatoes are salty, so taste before adding more salt.
• Swap the cream if needed. Half-and-half works for a lighter sauce, though it is a little thinner.

Storage and Reheating

Store leftovers in airtight containers in the refrigerator for up to 4 days. Cream-based sauces thicken as they cool, so reheat gently on the stove or in the microwave with a splash of broth or milk, stirring until smooth. Soups, meatballs and the rice casserole freeze well for up to 3 months, though the texture of a cream sauce can change slightly after thawing. Sliders, pizza and pot pie are best eaten fresh, but they reheat nicely in a 350°F (175°C) oven.

Shopping List

• Meat: boneless, skinless chicken breasts and thighs, ground chicken, rotisserie chicken
• Dairy and eggs: heavy cream, butter, cream cheese, Parmesan, shredded mozzarella, eggs
• Produce: garlic, onions, carrots, celery, baby spinach, broccoli, cherry tomatoes, sweet potatoes, fresh basil
• Canned and jarred: sun-dried tomatoes in oil, diced tomatoes, low-sodium chicken broth
• Pantry and bakery: long-grain rice, panko, all-purpose flour, olive oil, naan or flatbread, slider buns, frozen puff pastry, frozen peas, shelf-stable potato gnocchi
• Spices: Italian seasoning, garlic powder, red pepper flakes, salt, black pepper

Frequently Asked Questions

Final Thoughts

With 12 ways to enjoy the same irresistible flavors, there is a Marry Me chicken recipe here for every mood and every schedule. Start with the classic skillet version, then try the soups, bakes and sliders as the weeks go on. Save this list and you will always have a crowd-pleasing dinner idea ready.