This irresistible Marry Me Chicken recipe features tender chicken thighs bathed in a luscious creamy sauce infused with garlic, sun-dried tomatoes, and Parmesan cheese. This dish is a flavorful celebration perfect for any occasion. Everyone will fall in love with each bite of this savory goodness.
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Why You Will Love This Recipe
- Rich Flavor Profile: Marry Me Chicken is known for its rich and indulgent flavor profile. The combination of garlic, sun-dried tomatoes, herbs, and Parmesan cheese creates a savory and satisfying dish that appeals to many taste preferences.
- Easy to Prepare: Despite its gourmet flavor, it’s relatively easy to prepare. It involves simple ingredients and straightforward cooking techniques.
- Impressive Presentation: With its creamy sauce and vibrant colors from the sun-dried tomatoes and herbs, it looks beautiful on the plate.
- Versatile: This dish can be served with various side dishes such as pasta, rice, or roasted vegetables. It can also be customized with additional ingredients or spices to suit individual tastes.
What Type of Chicken to Use
You can use bone-in chicken thighs, boneless chicken thighs, or even chicken breasts. Chicken thighs tend to be more moist and flavorful compared to chicken breasts, which will enhance the overall taste of the dish.
Key Ingredients for the Sauce
- Milk
- Heavy Whipping Cream
- Parmesan Reggiano Cheese
- Cream Cheese
- Garlic
- Italian Seasoning
How to Make Marry Me Chicken
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Slow cook or pressure cook the chicken.
- Once the chicken has cooked, add milk, sundried tomatoes, cream cheese, whipping cream, parmesan reggiano, garlic, and spinach to the pot/slow cooker. Place the Instant Pot on the saute function. If using a slow cooker, ensure it’s warm.
- Cook for 3-4 minutes until the cheese has melted and the spinach has wilted.
- Combine cornstarch and water in a small bowl. Stir. Add it to the pot. This will thicken up the cream sauce.
- Serve.
How to Use a Slow Cooker or Crock Pot
Cook the chicken for 4 hours on High or 8 hours on Low.
How to Substitute Milk
I actually use almond milk. Just about any milk will work in this recipe. If you are looking for a thick cream sauce, heavy whipping cream or half and half will produce a thicker sauce than milk. I’ve only tested almond milk, but other plant based milk may work as well. Just keep in mind, plant based milks are thin. If you omit the heavy cream and/or cream cheese, it will alter the texture of the sauce.
Substitutions and Add-ins
- Bacon
- Mushrooms
- Artichokes
- Broccoli
- Asparagus
- Bell Peppers
- Basil
- Thyme
- Oregano
- Cajun Seasoning
How to Store
You can store the dish tightly covered and sealed for 3-4 days.
How to Reheat
My favorite way is to reheat it on the stove until warm. You can also use the air fryer or standard oven and reheat at 350 degrees until warm.
If using the microwave, heat on high power in 1-minute increments, checking and stirring between each interval. Continue to heat until warm.
Freezer Tips
You can freeze the dish tightly covered and sealed for 2-3 months. Defrost overnight in the fridge.
Pair With These Recipes
Southern Soul Food Green Beans with Bacon
Fried Potatoes and Onions
Fried Corn
Candied Carrots
Quick Sauteed Collard Greens
More Chicken Dinners
Baked Stuffed Chicken Breast
Smothered Chicken Wings
Mozzarella Stuffed Chicken Breast
Jerk Chicken Thighs
Marry Me Chicken Thighs (Tuscan Chicken)
Ingredients
- 1 tsp olive oil
- 16-20 oz bone-in chicken thighs This was 4 chicken thighs for me. Fat trimmed if desired
- 2 teaspoons Italian Seasoning Divided
- salt and pepper to taste
- 1 cup chicken broth
- 4 oz cream cheese
- 3/4 cup milk I used unsweetened almond milk.
- 2 tablespoons heavy whipping cream
- 1/4 cup sundried tomatoes
- 1/4 cup grated parmesan reggiano cheese
- 3 garlic cloves Minced
- 2 1/2 cups fresh spinach
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Instant Pot
- Drizzle the olive oil into the Instant Pot. Place the Instant Pot on the Saute function.
- Season the chicken with 1 teaspoon of the Italian Seasoning, salt and pepper to taste. Place the chicken in the Instant Pot and brown both sides of the chicken for 2-3 minutes on each side.
- Add the chicken broth and remaining Italian Seasoning to the pot. Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.
- When the pot indicates it has finished, quick release the steam. Open the pot and remove the chicken.
Slow Cooker
- Optional Sear: Follow the instructions above for searing the chicken, but use a pan on the stove.
- Add the chicken, chicken broth and 1 teaspoon Italian Seasoning to the slow cooker (I used 7quart).
- Cook for 4 hours on High or 8 hours on Low.
Cream Sauce Instructions
- Once the chicken has cooked, add the milk, sundried tomatoes, cream cheese, whipping cream, parmesan reggiano, garlic, and spinach to the pot/slow cooker. Place the Instant Pot on the saute function. If using a slow cooker, ensure it's warm.
- Cook for 3-4 minutes until the cheese has melted and the spinach has wilted.
- Combine the cornstarch and water in a small bowl. Stir. Add it to the pot. This will thicken up the cream sauce. If your sauce isn't thick enough add an additional tsp of cornstarch with an additional tsp of water. Allow the sauce to continue to cook until it has reached your desired thickness. Stir repeatedly to ensure the sauce does not burn. It will take about 10 minutes to fully thicken.
- Either add the chicken back to the pot with the cream sauce or place the chicken in a serving dish and drizzle the sauce throughout.
Notes
- When using cornstarch to thicken the sauce ensure you aren’t using old, expired cornstarch. It needs to be fresh, otherwise you will notice clumps in the cream sauce.
- Ensure the water and cornstarch are fully combined and stirred before adding it to the sauce. This will prevent clumping.
- This dish is prepared with additional cream sauce than what is necessary for 4 pieces of chicken. This is my preferred way to prepare the dish, as I use the sauce to compliment side dishes like broccoli and cauliflower mash. It also helps tremendously with reheating leftovers. No dry chicken!
- If you desire less cream sauce, reduce the almond milk to 1/3rd or 1/2 a cup. The serving sizes of the remaining ingredients will stay the same.
Sydney
Tuesday 24th of September 2024
The best recipe! These chicken thighs are amazing and they fall right off the bone and the cream sauce just creates a dish full of flavor
staysnatched
Wednesday 25th of September 2024
So glad you enjoyed it!
LJ
Wednesday 21st of August 2024
Can I cook the chicken in a 6 quart Dutch oven if I don’t have an instant pot or slow cooker?
LJ
Sunday 1st of September 2024
@LJ, Great what temperature should the oven be set to and for how long?
staysnatched
Wednesday 21st of August 2024
Sure!
Lynette
Wednesday 17th of July 2024
Brandi, You are my go-to advisor for all things InstaPot and Air Fryer. Thank you so much!
I am excited to try this recipe but wonder how would you make it dairyfree and keep the richness. If you have ideas, please let me know.
And keep up the good work!
Many blessings,
staysnatched
Thursday 18th of July 2024
Hi there. Dairy free isn't my expertise so I haven't tried anything. You can try using full fat coconut milk.
Jerri Stibich
Saturday 25th of May 2024
Had my family sopping up the sauce from this delicious recipe! I went back the next day and used my remaining ingredients to may another batch. Bravo!
staysnatched
Tuesday 28th of May 2024
So glad to hear it!
A Gramma
Friday 3rd of May 2024
OH MY GOODNESS, best chicken dish ever!! That sauce is amazing, I could eat that on anything, and probably will. Thank you so much for the GREAT recipe. Tastes like you worked on it for hours yet very quick and easy to prepare. I used xanthun gum as a thickening agent but otherwise followed recipe exactly. DELISH!!!
staysnatched
Tuesday 7th of May 2024
Wonderful! I'm glad you enjoyed it.