Why I Love This Recipe

I finally understand how this recipe got its name. One bite of that creamy parmesan sauce and it makes perfect sense. It’s rich, cozy, packed with garlic and sun-dried tomatoes, and tastes like something you’d order at your favorite little Italian restaurant. The best part is you can pull it together on a busy weeknight without spending hours in the kitchen.

Enjoying The Leftovers

Don’t be surprised if you’re looking forward to lunch the next day almost as much as dinner. The sauce becomes even more flavorful overnight, making every bite just as irresistible.

Storing

Store the chicken and sauce in an airtight container in the refrigerator for up to 4 days. Keep the rice separate if possible so everything reheats with the best texture.

Reheating

Warm the chicken gently on the stovetop or in the microwave with a splash of chicken broth or cream to loosen the sauce if needed. Spoon it over freshly warmed rice and finish with parmesan and fresh basil before serving.

A bowl of chicken with a glaze like sauce served over rice with chopped fresh basil on top and a side of green beans.
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Marry Me Chicken

Creamy, garlicky, and impossible to stop thinking about, this Marry Me Chicken lives up to the hype. Juicy chicken simmers in a rich parmesan cream sauce with sun-dried tomatoes and Italian herbs for an easy dinner that's comforting enough for a weeknight and impressive enough to serve to guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
US M
Servings 6

Ingredients

  • 2 lbs chicken thighs, cut into cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp avocado oil
  • 1 tbsp minced garlic
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 cup sun-dried tomatoes, chopped
  • Fresh basil, chopped (for garnish)
  • Served with rice & green beans
US – M

Instructions

  • Place the cubed chicken into a large bowl and season with salt, pepper, and garlic powder.
  • Preheat a large pan to medium-high heat and add the avocado oil. Once hot, add the chicken and cook for 7-10 minutes, stirring occasionally until fully cooked.
  • Once cooked, remove the chicken from the pan and set aside on a plate.
  • To deglaze the pan, keep it at medium-high temperature and add minced garlic and chicken stock. Stir well with a wooden spoon to scrape off all the bits on the bottom of the pan.
  • Next, add the heavy cream, parmesan cheese, chopped sundried tomatoes, red pepper flakes, thyme, and oregano. Stir until everything is well incorporated.
  • Bring to a boil and then lower the temp to a simmer. Simmer for 3-5 minutes on low until the sauce thickens.
  • Once it’s thickened, add the cooked chicken and mix until the chicken is well coated in the sauce.
  • Serve immediately over rice with your favorite vegetable and a sprinkle of freshly chopped basil on top. Enjoy!

Equipment

saute pan
measuring cups
cutting board
mixing bowls

Nutrition Per Serving

Calories: 590kcal | Carbohydrates: 11g | Protein: 32g | Fat: 47g | Fiber: 2g