Marry Me Chicken Recipe (2024)

I have been making this for years. I pound my chicken cutlets and by the time it’s done they’re are falling apart tender. I add a lot more broth and thicken it with the flour from the chicken. I also add a half pound of cooked pasta and a lot of raw baby spinach at the end - it melts from the heat and makes this a true one pot meal. I always have enough for at least 2 nights!!

Made this tonight. Didn’t have cream so used whole milk and some flour to thicken. We don’t like SDT so I used a can of petite diced tomatoes drained and it was delicious. Served it over rice. Was very good, easy and came together quickly. Marry me tho? Maybe not lol. Sleep with me, maybe haha.

You don't need to use that much oil & butter to make this dish, 1/2 the amount is sufficient . You can also use milk, or coconut milk instead of cream

Add a finely diced shallot when you add the garlic, you won’t regret it.

In college we used to joke that every fella needed to know how to make a creamy chicken dish for serving a first-time dine-over date. It didn't matter the recipe, but we all called it Chicken Seducto. This qualifies!

Deglaze with a shot (or two) of vodka after cooking the tomato paste (double that too) and the dish becomes pretty classic vodka sauce.

Wondering if you could use greek yogurt instead of heavy cream to cut back on the fat content?

Sub the dairy for sour cream, add some onions, serve it with spaetzle or other dumpling and you’ve got chicken paprikash. Yes, my spouse we would remarry me for this.

This was really good, and the leftovers reheated well and made a great lunch! I did make some modifications based on some notes. After browning the chicken, I sautéed some mushrooms until nicely browned, removed from pan and then sautéed some finely diced shallots and garlic until soft. Added the tomato paste and after a few minutes deglazed with a splash of vodka. once that cooked off, I added the broth and followed the rest of recipe, adding the mushrooms along with the chicken in that step.

This recipe nearly caused a divorce in my household as my boyfriend got so mad at the amount of oil I had splattered everywhere. Also I used chicken thighs as it was the only thing I had in the fridge. Frankly the outcome was a little gross, between the fattiness of the thighs and the creaminess of the sauce. I know, none of this is the fault of the recipe, but I guess my advice is don't use thighs and get a boyfriend who doesn't hover over you while you cook.

As a newlywed, my first dish was this! I added extra red pepper flakes for more heat, and doubled the amount of sun dried tomatoes for extra tangy-ness. I also threw some basil into the sauce after removing the pan from heat, as well as extra for garnish. Came out great!

Threw some vermouth in to deglaze the pan.

I made this as written. It was very tasty and the whole family enjoyed it, and I liked the overall technique in the recipe. The sauce was yummy mopped up with bread.That said, I doubt me or my partner would have been impressed by this kind of food. Butter, cream and parmesan on chicken is rich. It's good, but if we want to splurge, we'd rather do it on something else!

So if it’s like a curry but without spices and with sun dried tomatoes, it’s nothing like a curry. *shrugs*

I always put toasted garlic breadcrumbs on top, with a little bit of cumin. It's my version of curry not curry!

Chicken in a tomato-cream sauce with sun-dried tomatoes...is it just me or did our grandchildren on Tik Tok just discover our cuisine of the 80's?

I “adjusted” the recipe to make with 1 chicken breast. I eyeballed most of the ingredients 1T oil, 1 T butter, one clove garlic, 2 T half and half, 4 sun dried tomatoes, Sprinkle of oregano. 2 leaves Fresh basil and Calabrian Chiles, enough broth to make the sauce. Was delicious! Served with jasmine rice. Would definitely make again with more tweaking.

Ok, the sauce was really good in this. I made it and then read the comments so I think next time I would try it with some shallots with the garlic and I would also try using some vodka to deglaze, but it was good as is with the chicken stock. Next time I will pound the chicken flat like a piccata or schnitzel and that would elevate it to seduction status, maybe. It will at least get you a second date.

This is a keeper weeknight chicken that my whole family likes. I like to use thighs and then cut them up, add cooked bowtie and fresh spinach. I've done this recipe 10+ times now and every time it turns out great.

This is a very good variant of this dish. Thighs are always better than white meat. More garlic than the recipe calls for is usually better as well. The recipe says serve over rice or polenta; don't discount cous cous as an option. Many sources of spice heat can be added at the table with little loss in the overall flavor. Frying tofu along with or in addition to the chicken works well; just fold it in with the sauce. The idea of adding greens to the dish seems a good one. I will try it.

Add a cup of vermouth to the sauce while simmering, adds a whole new element to the sauce! Goes delicious over egg noodles

We liked the chicken but the sauce is not that tasty of an addition.

I made this tonight and I’d marry me.

perfect chicken! Don't hold back on the sun dried tomato in olive oil. Served over pasta with baby bok choy. delicious!!!

Delicious but way too fat!

I followed the recipe precisely. There was no sauce to sop up. The sauce is very good. Next time I’ll triple the sauce.

Very easy to cook but both me and hubby found it too rich. Tasted very nice buy don't think i will make again. Cooked to exact recipe and served with crispy potatoes and broccoli.

With oil, butter, cream and cheese, this dish will not endear you to your cholesterol conscience friends. But you're probably not marrying them anyway, so....Seriously, it's hard to go wrong with that many fats in a dish. I ended up serving with orzo and asparagus on the side and we had a very satisfying Sunday dinner. Mind the pepper flakes: the longer they cook, the more capsaicin is drawn out of them.

I’m totally on the bus with this recipe. I added shallot and mushrooms with the garlic, then deglazed with a slug of vermouth. A tiny spoon of Dijon added to the sauce. Everyone liked.

Glad I read tips from others before cooking. I added half a shallot when I added garlic. Also I reduced the cream and parmesan a bit so it was less creamy and more tomato -focused. This came out amazing- 5/5, will definitely be making this again.