Marry Me Chicken – british version

Marry Me Chicken has earned its reputation in my kitchen as the dish I make when I want to impress without any fuss. Pan-fried chicken breasts get coated in a creamy, zesty Parmesan sauce studded with sun-dried tomatoes that honestly makes everyone come back for seconds.

The first time I served this to friends, I had three of them ask for the recipe before they’d even finished eating. There’s something magical about how the tangy sun-dried tomatoes play off the rich double cream and sharp Parmesan. I love that this vaguely Italian-style cream sauce comes together so simply, yet looks and tastes like something from a proper restaurant. The flour coating on the chicken does double duty, creating a lovely golden crust while also helping to thicken that gorgeous creamy sauce as everything simmers together. From start to finish, you’re looking at about 30 minutes of actual cooking time, making this marry me chicken recipe perfect for both midweek meals and weekend entertaining.

Everything You Need for Marry Me Chicken

I always use chicken breasts that are roughly the same thickness so they cook evenly. Pro tip: if you have time, let your chicken sit at room temperature for 15 minutes before cooking for more even results throughout.

• 650g (1.5 pounds) chicken breast, skinless and boneless (about 4 breasts of similar size)
• 50g (6 tablespoons) plain flour for coating
• 1 tablespoon olive oil
• 3 garlic cloves, peeled and crushed (fresh garlic works best here)
• 150g (1 cup) sun-dried tomatoes, drained well and roughly chopped
• 1 teaspoon dried oregano
• 2 teaspoons paprika (sweet paprika preferred)
• 150ml (⅔ cup) double cream (heavy cream)
• 200ml (¾ cup plus 1 tablespoon) chicken stock
• 50g (½ cup) Parmesan cheese, freshly grated
• 15g (3 tablespoons) fresh basil leaves, torn
• ½ lemon, juice only
• Sea salt and freshly ground black pepper to taste

How to Cook Perfect Marry Me Chicken

Step 1: Place flour in a shallow dish. Pat chicken breasts completely dry with kitchen paper, then dredge each piece in flour, coating all sides and shaking off any excess.

Step 2: Heat olive oil in a large, deep frying pan over medium heat. When the oil is hot and shimmering, carefully add the flour-coated chicken breasts in a single layer. Cook for 5 minutes without moving them so they develop a golden crust. Flip and cook for another 5 minutes until golden on the second side.

Step 3: Remove chicken breasts to a clean plate. Turn heat under the pan down to low. Add crushed garlic, chopped sun-dried tomatoes, oregano, and paprika to the pan. Stir everything together for 3 to 5 minutes, scraping up any browned bits, until the garlic has softened and become fragrant. Watch the garlic carefully so it doesn’t burn.

Step 4: Pour in the double cream and chicken stock, then add grated Parmesan cheese. Season generously with plenty of salt and pepper. Give everything a good stir, making sure the cheese starts to melt into the liquid to create a smooth sauce.

Step 5: Nestle the chicken breasts back into the sauce, spooning some over the top of each piece. Put the lid on the pan and cook for 5 minutes. Remove the lid, carefully turn each chicken breast over, and cook uncovered for another 5 minutes. The sauce should be gently bubbling around the edges.

Step 6: Check that the chicken is cooked through by inserting a meat thermometer into the thickest part – it should read 75°C (165°F). The juices should run clear when pierced with a knife.

Step 7: Remove the pan from the heat. Scatter torn basil leaves over the top and squeeze over the juice from half a lemon. Give the pan a gentle swirl to incorporate the lemon juice without curdling the sauce. If your sauce does curdle slightly, simply remove the chicken and whisk the sauce vigorously off the heat – it should come back together.

Best Accompaniments for Marry Me Chicken

This rich, creamy marry me chicken pairs brilliantly with sides that can soak up all that delicious sauce.

Mashed Potatoes: Creamy mash, Colcannon, or Parmentier potatoes are absolute winners here. The fluffy texture soaks up the Parmesan cream sauce beautifully, and you’ll want every last bit on your fork.

Rice: Plain basmati rice, buttery rice pilaf, or even cauliflower rice provides a neutral canvas that lets the tangy sun-dried tomato sauce shine through.

Roasted Vegetables: Roasted parsnips, carrots, or courgettes add a slightly sweet, caramelized element that complements the savory chicken perfectly.

Boulangere Potatoes: These thinly sliced potatoes baked in stock make a gorgeous accompaniment that’s fancy enough for Sunday lunch but easy enough for a weeknight.

Green Vegetables: Balance the richness with lots of green veg on the side. Tenderstem broccoli, green beans, or a fresh rocket salad with lemon dressing cuts through the cream beautifully.

More Marry Me Chicken Recipes to Explore

This Marry Me Chicken British Version offers a unique twist on the viral favorite, but when you want the classic American approach, both the Marry Me Chicken One Skillet and Incredible Baked Marry Me Chicken deliver that iconic creamy sun-dried tomato sauce everyone loves. Each cooking method brings its own advantages depending on your time and preference.

Looking to reinvent these flavors entirely? The Incredible Marry Me Chicken Pasta transforms the dish into a satisfying pasta meal, while the Marry Me Chicken Soup creates a warming, spoonable version. Need dinner fast? The Easy and Quick Marry Me Chicken Recipe streamlines preparation without compromising on flavor.

Keeping and Reheating Your Marry Me Chicken

Store leftover marry me chicken in an airtight container in the fridge for up to 3 days. The flavors actually improve overnight as everything has time to meld together properly.

Reheat portions thoroughly in the microwave, stopping to stir the sauce halfway through, or reheat gently in a covered dish in the oven at 160°C (320°F) for about 15 minutes until piping hot throughout. The chicken must be steaming hot all the way through before serving.

I recommend against freezing this dish if you can avoid it. Creamy sauces don’t freeze overly well and tend to split when thawed, plus the chicken can become a bit dry when reheated from frozen. If you absolutely must freeze it, your best option is to shred the chicken and mix it with pasta before freezing – this way you can reheat it as a pasta bake, which masks any texture changes better than serving whole breasts.

Common Questions About Marry Me Chicken

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