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Marry Me Chicken

There are several stories about the origin of the name ‘Marry Me Chicken,’ but our two favorites stand out: The first tale takes us back to Prince Harry and Meghan Markle’s proposal dinner, where this delectable dish stole the show, making it a memorable moment in their love story. The second, a charming anecdote of New York Times editors savoring a bite and one of them exclaiming, ‘I want to marry that chicken.’ Whichever story you choose to believe, one thing is certain – this creamy, sun-dried tomato and Parmesan-infused recipe will leave you head-over-heels in love with its irresistible flavors.

Servings 4
Prep Time: 20
Cook Time: 25
Servings: 4
Prep Time: 20 mins
Cook Time: 25 mins


  • Chicken Ingredients
  • Other Ingredients
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon sea salt, plus more to taste
    • 3 garlic cloves, minced
    • 1 cup heavy cream
    • ½ cup chicken stock
    • 1 teaspoon chicken bouillon powder (or 1 chicken bouillon cube)
    • ½ cup grated Parmesan cheese
    • 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
    • 1 teaspoon Italian seasoning
    • ½ teaspoon freshly cracked black pepper
    • ½ teaspoon red pepper flakes (optional)
    • ¼ cup thinly sliced basil leaves

Nutrition Facts

About 4 servings per container

Serving size 1 chicken breast (401g)

Amount Per Serving
Calories 680
% Daily Value*
Total Fat 42g 54%
Saturated Fat 18g 90%
Trans Fat 0g 90%
Cholesterol 240mg 80%
Sodium 820mg 36%
Total Carbohydrate 18g 7%
Dietary Fiber 4g 14%
Total Sugars 7g
Includes 0g Added Sugars 0%
Protein 59g
Vitamin D 0.7 mcg 4% Calcium 190 mg 15%
Iron 2.3 mg 13% Potassium 850 mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Chicken Preparation:

  1. Pat the chicken dry. Season all over with 1 teaspoon salt.
  2. Heat the oil in a large skillet over medium-high. Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown. Transfer the chicken to a plate.
  3. Add the garlic to the same skillet and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken stock, bouillon, ¼ cup of the Parmesan cheese, sun-dried tomatoes, Italian seasoning, pepper, ¼ teaspoon red pepper flakes, and remaining salt until fully combined.
  4. Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium-low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes more.
  5. Top chicken with basil, remaining Parmesan cheese, and remaining red pepper flakes and serve over polenta with a side of green veggies – green beans, broccoli, or even an arugula salad!