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This easy, Marry Me Chicken is the dish to cook to win people over – so good it’s said anyone who tries it will want to marry you instantly! Tender chicken in a rich sun dried tomato, lemon and parmesan sauce. It’s delicious, easy to make, and gluten free.
A Restaurant-Standard Chicken Dinner!
- Why choose this recipe? I don’t even know where to start with how delicious this Marry Me Chicken recipe is. The tender chicken, the rich sauce, or maybe just the fact it’s SO easy to make but tastes like something from a restaurant. You just have to try it!
- Why ‘Marry Me Chicken’? This recipe is based off the Delish recipe which went viral on TikTok, named as such because it was said to be better than US food stalwart Ina Garten’s Engagement Roast Chicken recipe. This is my gluten free, coeliac-safe version!
- Serving Suggestions: Wondering what to serve with Marry Me Chicken? I usually have it with rice, potatoes or gluten free pasta and some green veg, or even cheesy mashed potatoes, air fryer chips or homemade skin on fries and cheesy doughballs.
- Variations: Try my Creamy Tuscan Chicken for a similar recipe (no chilli, basil or lemon in that one), my Marry Me Chickpeas for a veggie version or my one-pan Marry Me Chicken Orzo.
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Don’t just take my word for it…
Gill left ⭐️⭐️⭐️⭐️⭐️ and said: “Just made this recipe, was absolutely delicious and easy to make… Served it with with basmati and wild rice and rocket . Will definitely be making this again very soon.”
Barry also left ⭐️⭐️⭐️⭐️⭐️ and said: “You outdid yourself with this recipe Sarah.
The sauce is excellent with a lovely little warming kick to it. We had it with rice which really soaked up the sauce. It is now my wife’s new favourite comfort dish.”
Ingredients and Substitutions
There’s a printable recipe card below for this Marry Me Chicken recipe with the full quantities. But here are the main ingredients and ideas for any swaps.
- Chicken: I use skinless chicken breasts, but you could use chicken thighs if you prefer.
- Cornflour: Or corn starch in the US
- Herbs and Spices: I use a combination of paprika, dried oregano, dried thyme and chilli flakes (red pepper flakes in the US), plus a handful of fresh basil leaves.
- Garlic
- Sun-Dried Tomatoes: These need to be the type in a jar with oil, as you’ll want to use some of the oil for the cooking to add to the flavour. If not, you can use olive oil.
- Double Cream: Or heavy cream in the US. For a lighter version use creme fraiche or even a low fat cream cheese instead.
- Chicken Stock: I usually use the Knorr Chicken Stock Pots as they are gluten free.
- Lemon
- Parmesan Cheese
How to Make Marry Me Chicken
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free Marry Me Chicken recipe is to make:
Storing and Freezing Instructions
TO STORE: This Marry Me Chicken is definitely best cooked fresh, however, any leftovers can be refrigerated for 1-2 days and reheated thoroughly before eating.
TO FREEZE: You can freeze this Marry Me Chicken and then reheat from frozen. However I would say it’s best eaten fresh as sometimes the chicken can dry out a little when reheating. It’s better to much freeze it than waste it though!
More Gluten Free Chicken Recipes
If you like this Marry Me Chicken then make sure you check out these other delicious gluten free chicken recipes too…
- Creamy Tuscan Chicken
- Gluten Free Chicken Casserole
- Slow Cooker Tuscan Chicken
- Air Fryer Chicken Thighs
- Slow Cooker Paprika Chicken
- Spring Chicken Casserole
- Slow Cooker Chicken Stroganoff
Have you tried this recipe?
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Marry Me Chicken Recipe
Ingredients
- 2 chicken breasts
- 2 tbsp cornflour
- 1 tsp paprika
- 3 tsp chopped garlic
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp chilli flakes
- 100 g sun-dried tomatoes, (roughly chopped, plus some of the reserved oil for frying)
- 100 ml double cream
- 300 ml gluten free chicken stock, (I use 1 whole gluten free stock pot with 300ml of boiling water)
- 1 lemon, juice only
- 50 g grated parmesan cheese
- Handful fresh basil leaves, chopped
Instructions
- Cut the chicken breasts in half long-ways so you have two, thinner chicken breast steaks.
- Mix the cornflour and paprika on a large plate, then coat the chicken, being sure to press the mixture in well so there are no gaps.
- Add a little of the oil from the sun-dried tomatoes jar into a large frying pan and place on a medium heat.
- Once hot, add the chicken breasts, and fry for 3-4 minutes on each side until golden brown. Remove from the pan onto a plate.
- Place the pan back on the heat, adding a little more of the oil if it has gone dry. Add the sun-dried tomatoes, garlic, oregano, thyme and chilli flakes.
- Fry for one minute, stirring well, then add the chicken back to the pan along with the chicken stock, cream and lemon juice.
- Bring to the boil then turn down to a low simmer. Place a lid on the pan and continue to simmer on a low heat for 10-15 minutes, turning the chicken half way through, until it is cooked through.
- Stir in the chopped basil and parmesan, then serve straight away with a wedge of lemon to squeeze over the top.
Notes
- Storing: Any leftovers of this Marry Me Chicken can be refrigerated for a couple of days or frozen – though it’s definitely better freshly cooked.
- Dairy Free? Use a dairy-free, gluten-free cream alternative (or dairy free cream cheese) and vegan hard cheese alternative.
- Want a lighter version? You can swap the double cream for creme fraiche or a lighter cream cheese for a lighter version of this recipe.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this Marry Me Chicken recipe should look.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a review about this Marry Me Chicken recipe! Leaving a comment about how much you enjoyed this recipe really helps support my blog – thank you so much! xx
Nutrition
Serve It With…
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Love this recipe. So easy to make yet tastes really special
You outdid yourself with this recipe Sarah.
The sauce is excellent with a lovely little warming kick to it. We had it with rice which really soaked up the sauce. It is now my wife’s new favourite comfort dish.
Just made this recipe , was absolutely delicious and easy to make , although I misread recipe and put 1 tablespoon of thyme instead of 1 teaspoon 🤓 . Didn’t spoil it .
Served it with with basmati and wild rice and rocket . Will definitely be making this again very soon