If you’re looking for a dinner recipe that feels special but is surprisingly easy to make, this Marry Me Chicken is the one. Tender sautéed chicken is baked in a rich, creamy sun-dried tomato sauce with crispy bacon, garlic, Parmesan, and just a touch of heat. It’s comforting, flavorful, and elegant enough to impress anyone at the table.
They say the way to someone’s heart is through their stomach — and one bite of this creamy chicken might just earn you a proposal. Serve it over angel hair pasta, spaghetti, or enjoy it on its own with crusty bread to soak up every drop of that irresistible sauce.
Why You’ll Love This Marry Me Chicken
- Creamy, rich, and full of flavor
- Perfect for weeknight dinners or special occasions
- Made with simple pantry ingredients
- Pairs beautifully with pasta, rice, or vegetables
- Easy to customize with your favorite add-ins
Ingredients You’ll Need
Chicken
Skinless, boneless chicken breasts – Lean and tender. Butterflying them helps them cook evenly and stay juicy.
Butter
Adds richness and helps create a flavorful base for the sauce.
Garlic
Fresh minced garlic gives bold flavor. Always sauté just until fragrant.
Dried Oregano & Thyme
These herbs add warmth and depth to the creamy sauce.
Chicken Broth
Used to deglaze the pan and create the base of the sauce.
Bacon
Crispy bacon adds smoky flavor and a little crunch.
Angel Hair Pasta
Light and delicate pasta that pairs perfectly with creamy sauces.
All-Purpose Flour
Helps thicken the sauce to the perfect consistency.
Parmesan Cheese
Freshly shaved or grated Parmesan melts beautifully into the sauce.
Whipping Cream
Creates the creamy texture that makes this dish so indulgent.
Sun-Dried Tomatoes
Adds a slightly sweet, tangy flavor that balances the richness.
Red Pepper Flakes
A small pinch gives gentle heat.
Salt
Enhances all the flavors.
How to Make Marry Me Chicken
Step 1: Prep the Chicken
Preheat your oven to 350°F (175°C).
Place the chicken breasts on a flat surface and carefully slice horizontally to butterfly them. Open them like a book for even cooking.
Step 2: Sauté the Aromatics
Melt butter in a large oven-safe skillet over medium-high heat.
Add minced garlic, oregano, and thyme. Sauté for about 30 seconds until fragrant.
Step 3: Brown the Chicken
Add the chicken to the skillet. Cook for 3–4 minutes per side until golden brown but not fully cooked.
Step 4: Bake the Chicken
Pour 1/4 cup chicken broth into the skillet.
Transfer to the oven and bake for about 15 minutes, or until the chicken is cooked through and juices run clear.
Remove chicken from the skillet and keep warm, reserving the pan juices.
Step 5: Cook the Bacon & Pasta
While the chicken bakes:
- Cook bacon in a skillet until crispy. Drain and chop.
- Boil salted water and cook angel hair pasta until tender (4–5 minutes). Drain and keep warm.
Step 6: Make the Creamy Sauce
Place the skillet with pan juices back on the stovetop over medium heat.
Whisk in flour and cook briefly.
Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until smooth and slightly thickened.
Step 7: Add Flavor Boosters
Stir in sun-dried tomatoes, red pepper flakes, and salt.
Add chopped bacon and return chicken to the skillet. Simmer gently until heated through.
Step 8: Serve
Serve the creamy chicken over warm angel hair pasta. Spoon extra sauce on top and garnish with more Parmesan if desired.
Tips & Variations
- Add mushrooms for extra depth.
- Stir in fresh spinach for a pop of color and nutrition.
- Use heavy cream for an even richer sauce.
- Swap angel hair with fettuccine, penne, or spaghetti.
- For extra spice, increase red pepper flakes.
Storage & Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat. Add a splash of chicken broth or cream to loosen the sauce.
Microwave in short intervals, stirring in between.
Freezing is not recommended as the cream sauce may separate.
Marry Me Chicken
Ingredients
Method
- Preheat oven to 350°F (175°C). Butterfly chicken breasts.
- Melt butter in an oven-safe skillet. Add garlic, oregano, and thyme; sauté until fragrant.
- Add chicken and cook 3–4 minutes per side until golden.
- Pour in 1/4 cup chicken broth and bake for 15 minutes until cooked through. Remove chicken and reserve pan juices.
- Cook bacon until crispy; drain and chop. Cook pasta according to package directions; drain.
- Place skillet over medium heat. Whisk in flour, remaining broth, Parmesan, and cream until thickened.
- Stir in sun-dried tomatoes, red pepper flakes, and salt. Add bacon and return chicken to skillet. Simmer briefly.
- Serve chicken and sauce over warm pasta.
Notes
- You can use any pasta of your choice.
- Add mushrooms or spinach for variation.
- Reheat gently with extra broth or cream if needed.
FAQs
Can I use chicken thighs?
Yes, boneless skinless thighs work well and stay very juicy.
Can I make it ahead of time?
You can prepare the sauce ahead, but for best texture, cook the chicken fresh.
Is it very spicy?
No, it has mild heat. You can adjust red pepper flakes to your preference.
Can I skip the bacon?
Yes, but bacon adds great smoky flavor.
