They say the name Marry Me Chicken came because this dish is so delicious that whoever tastes it, might just propose on the spot.
Creamy, rich, full of garlic, tomato, and cheese — this is a recipe that melts hearts instantly.
It’s perfect for dinner dates, weekend meals, or even when you just want to pamper yourself with something extraordinary.
The good thing? It looks fancy but is actually very simple to make at home.
Ingredients You’ll Need
For Chicken:
- 3–4 boneless chicken breasts (or chicken full legs, if you like it Indian-style)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chili flakes or paprika
- 2 tbsp maida (all-purpose flour) – for coating
- 2 tbsp butter + 1 tbsp olive oil (or regular oil)
For the Creamy Sauce:
- 1 tbsp butter
- 5–6 cloves garlic, minced
- 1 small onion, finely chopped (optional but adds flavor)
- ½ cup heavy cream (or fresh cream)
- ¼ cup milk
- ¼ cup grated parmesan or processed cheese
- ¼ cup tomato puree (fresh or canned)
- 1 tsp chili flakes
- ½ tsp oregano or mixed herbs
- 1 tbsp chopped sun-dried tomatoes (optional)
- Salt to taste
- Few basil or coriander leaves for garnish
Step-by-Step Recipe
Step 1: Prepare the Chicken
Clean the chicken and pat dry.
Sprinkle salt, pepper, and chili flakes on both sides.
Lightly coat with maida. This helps create a thin crust and seals the juices when frying.
Step 2: Sear the Chicken
Heat 2 tbsp butter and 1 tbsp oil in a non-stick pan.
Place the chicken pieces carefully and cook on medium flame for 4–5 minutes each side until golden brown.
Don’t overcrowd the pan — cook in batches if needed.
Once golden and half cooked, remove and keep aside.
Step 3: Make the Creamy Base
In the same pan, add 1 tbsp butter.
Add minced garlic and sauté until it turns slightly golden — not burnt.
Add chopped onion and cook until soft (you can skip onion if you want a smoother sauce).
Now add tomato puree and cook for 2–3 minutes.
Add salt, chili flakes, and herbs. Stir well.
You will notice the sauce turning rich red and aromatic.
Step 4: Add Cream and Cheese
Lower the flame and add cream and milk.
Stir gently — don’t boil cream, it might split.
Add grated parmesan or regular cheese. Stir until melted.
The sauce should now be smooth, creamy, and slightly orange in color.
Taste once — balance salt and spice.
Step 5: Add the Chicken Back
Now slide the fried chicken pieces back into the pan.
Coat them with the creamy sauce.
Cover with lid and cook for 10 minutes on low flame so the chicken becomes juicy and absorbs all flavor.
The sauce will thicken slightly and cling to the chicken beautifully.
Step 6: Final Touch
Add a pinch of chili flakes, sprinkle chopped basil or coriander, and drizzle few drops of cream on top.
Turn off the flame and let it rest for 2 minutes.
That’s it — your restaurant-style Marry Me Chicken is ready to make everyone fall in love with your cooking.
Serving Suggestions
This dish pairs beautifully with:
- Butter garlic rice
- Mashed potatoes
- Garlic bread or naan
- Spaghetti or penne pasta
You can even serve it with plain roti — the creamy sauce works surprisingly well with Indian breads too!
Chef Tips
- Don’t overcook the chicken — it gets hard.
- Always cook cream on low flame.
- If sauce gets too thick, add a little milk or chicken stock.
- For Indian twist, add ½ tsp kasuri methi at the end.
- You can also use boneless chicken thighs — they stay juicier than breasts.
Common Mistakes to Avoid
- High flame while adding cream (it curdles).
- Using watery tomato puree — makes sauce runny.
- Adding cheese too early — it might stick to pan.
Total Time
- Prep time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
Final Thoughts
“Marry Me Chicken” is not just a dish — it’s a mood.
The creamy garlic-tomato sauce, tender chicken, and light spice make it pure comfort food.
Serve it once, and you’ll see everyone asking for seconds.
Some people say this recipe is called “Marry Me Chicken” because of its romantic story.
I think it’s just because — it’s that good!
Once you taste it, you’ll agree.
