Marry Me Chicken

Marry Me Chicken

Serves: 4 people
Prep Time: 20 minutes
Cooking Time: 20 minutes
Marry Me Chicken


For the Rub:
  • 2 teaspoons garlic salt
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper
For the Cream Cheese Mixture:
  • 4 ounces cream cheese
  • ¼ cup milk
For the Chicken:
  • 4 boneless skinless chicken breasts 1½-2 pounds
  • 1 small lemon thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
For the sauce:
  • 2 cloves garlic minced
  • ¼ cup white wine
  • 1 ½ cups chicken broth
  • 2 tablespoons finely chopped sun-dried tomatoes in oil, drained, plus more for garnish
  • 2 teaspoons finely chopped fresh rosemary
  • Fresh rosemary sprigs for garnish


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This popular dish consists of juicy chicken coated with rich, creamy sauce and garnished with sundried tomatoes to enhance its flavors and fresh lemon slices for a fruity aroma. This name arrived 2 years ago while sampling the recipe. Someone at Delish said, "I'd marry you for that chicken!" after taking a bite, and it just stuck.

  1. Placing the pepper, garlic salt, paprika, and Italian seasoning in a small bowl and then mix them. After that, put the chicken breasts on a cutting board and use the rub to cover the chicken breasts.
  2. Exhaust the rub, so sprinkle some on lemon slices sitting on a plate. Bring out a clean cup, put some cream cheese inside, and use a damp paper towel to cover it.
  3. Set your microwave to high power and place the cup inside until the cream cheese gets soft.
  4. Start stirring to achieve a smooth texture, gently add the milk and keep stirring until the whole milk is integrated and the mixture becomes smooth and creamy. Set aside.
  5. Heat the sauté pan or skillet over medium heat. Add the butter and oil into the pan until melted and starts to bubble.
  6. Throw in the lemons and sauté. After 30 seconds, remove them and place them on a plate.
  7. Place the chicken breasts smooth side on the pan and cook until the side under turns golden brown.
  8. Turn the chicken over to the other side and cover the pan. Reduce the heat and cook for 5-12 minutes until the side underneath is golden brown, and the temperature of the thickest part of the chicken breast reads 160˚F.
  9. Now remove the chicken. Place on a clean plate and cover with foil. Next, finely chop the garlic and add it to the pan.
  10. Sauté for 30 seconds and then add the wine and chicken stock. Set the heat to high. Boil the mixture, but make sure to scrape bits of chicken left at the bottom of the pan.
  11. Boil long enough for the liquid to be reduced by one half. Turn heat down to low and add the cream cheese mixture, chopped rosemary, and sun-dried tomatoes.
  12. Stir to mix and cook over until the cream cheese melts and the sauce becomes creamy and smooth. Add some chicken broth to reduce the thickness. Put the chicken back in the pan and cover.
  13. Cook for about 3 minutes with the heat on low until the chicken is well heated. Top with the lemon slices. Throw in some chopped rosemary and sundried tomatoes for garnish.