About This Marry Me Chicken Recipe

Marry Me Chicken has been around forever, but this version is rich, creamy, deeply flavorful, and honestly one of the best comfort chicken dishes you can make. It’s tender dredged chicken thighs pan-fried until golden, then simmered in a luxurious sauce made with white wine, cream, Parmesan, sun-dried tomatoes, garlic, herbs, and a little heat. You serve it over buttery, ultra-creamy mashed potatoes, and it’s exactly the kind of dinner that makes people fall in love with you (hence the name). It’s easy, indulgent, perfect for a crowd, and shockingly delicious every single time.

Why You’ll Love It

Tender, juicy chicken thighs with a crispy golden coating
A rich, silky, restaurant-quality cream sauce
Sun-dried tomatoes + Parmesan = unreal flavor
Perfect balance of savory, tangy, creamy, and slightly spicy
Great for date night, family dinners, or meal prep
Pairs beautifully with mashed potatoes, pasta, or rice
One of the most popular chicken dishes on the internet for a reason

Ingredients You’ll Need

For the Chicken

Boneless, skinless chicken thighs
Flour (for dredging)
Olive oil & butter
Onion + garlic
Dry white wine
Chicken broth (Better Than Bouillon works great)
Heavy cream
Sun-dried tomatoes
Capers (optional, but delicious)
Dried thyme, oregano & red pepper flakes
Parmesan cheese
Fresh basil (optional)

For the Mashed Potatoes

Yukon Gold potatoes
Heavy cream
Butter
Salt & pepper
Roasted garlic (optional)

How to Make It

Season and dredge the chicken thighs in flour, then pan-fry them in butter and olive oil until crispy and golden. Remove the chicken and sauté onions and garlic in the same pan. Deglaze with white wine, then add chicken broth, heavy cream, sun-dried tomatoes, herbs, and Parmesan. Nestle the chicken back into the simmering sauce and let everything cook until the chicken is fully tender and the sauce thickens. Meanwhile, make the mashed potatoes by boiling Yukon Golds, then ricing or mashing them with butter, cream, and seasoning. Serve the chicken over the potatoes and spoon plenty of sauce over the top.

Tips for Success

Pat the chicken dry before dredging for the best crust.
Use good Parmesan — it melts smoother and adds better flavor.
Let the wine fully reduce before adding broth and cream.
Don’t rush the simmer — it thickens the sauce and tenderizes the chicken.
If the sauce gets too thick, splash in a bit more broth or cream.
Serve immediately — it’s best when the sauce is glossy and hot.
Yukon Gold potatoes make the creamiest mash; russet works too.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes — cut into cutlets and reduce the simmer time so they don’t dry out.

Do I have to use wine?
You can substitute chicken broth, but wine adds great flavor and acidity.

Can I make it ahead?
Yes! Reheats beautifully — just thin the sauce with a splash of broth if needed.

Can I add spinach or mushrooms?
Absolutely — add them after the onions for extra flavor.

Is it very spicy?
No — the red pepper flakes add warmth, not heat. Add more if you want spicy.

What to Serve With Marry Me Chicken

Creamy mashed potatoes (my favorite pairing)
Buttered egg noodles or pasta
Steamed green beans
Roasted broccoli
Simple arugula salad with lemon dressing
Crusty bread to mop up the sauce

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Marry Me Chicken

Yield: 8

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Ingredients

Marry Me Chicken

3-4 lbs boneless, skinless chicken thighs
½ cup all-purpose flour (for dredging)
Salt and pepper
4 tablespoons olive oil
4 tablespoons butter
4 cloves garlic, minced
1 large onion, finely chopped
1 cup dry white wine
3 teaspoons Better Than Bouillon Chicken Bouillon (paste) mixed with 2 cups of water for chicken broth
1 cup heavy cream
3/4 cups sun-dried tomatoes (chopped)
1/4 cup capers (optional)
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon red pepper flakes (adjust to taste)
½ cup freshly grated Parmesan cheese
Fresh basil, for garnish (optional)

Creamy Mashed Potatoes

2 lbs Yukon Gold potatoes, peeled and cubed
½ cup heavy cream
¼ cup butter, cubed
Salt and pepper, to taste
2 cloves roasted garlic, mashed (optional)

Instructions

Marry Me Chicken

Clean your chicken thighs (optional), pat dry, and then generously season with salt & pepper.
Add the 1/2 cup flour to a shallow dish.
Lightly dredge each chicken thigh in the flour mixture, shaking off any excess.
Heat 2 tablespoons of olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Fry the chicken thighs for 4-5 minutes on each side, or until golden and crispy. Remove the chicken and set aside. Add more butter and olive oil if needed.
In the same skillet, add more butter (if needed) and sauté the chopped onion until softened, about 5 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom. Cook until wine evaporates- about 5 minutes.
Stir in the chicken broth and heavy cream.
Add in sun-dried tomatoes, capers (if using), thyme, oregano, and red pepper flakes. Let it simmer for a few minutes until slightly thickened.
Stir in the grated Parmesan cheese to the sauce.
Return the fried chicken thighs to the skillet, nestling them into the sauce. Let them simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Garnish with fresh basil and serve immediately over mashed potatoes!

Creamy Mashed Potatoes

Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
Drain the potatoes and place them back into the pot using a potato ricer. If you do not have a potato ricer, mashing them is fine too.
Add the butter first and mix into the potatoes until the butter is fully incorporated.
Then add heavy cream and mix thoroughly.
Add roasted garlic (if using), and season with salt and pepper. Stir until smooth and creamy.