Spicy Marry Me Chicken Recipe With Calabrian Chili

This is the kind of dinner that makes you stop and savor every single bite.

I first heard about Marry Me Chicken a few years ago from a friend who swore it was the reason her boyfriend finally proposed. I chuckled at the name, but my curiosity was piqued. The original recipe, with its creamy sun-dried tomato and Parmesan sauce, sounded absolutely divine, but you all know me. I can never leave well enough alone.

The first time I made it, it was delicious, no doubt. My husband, bless his heart, raved about it. But I felt it was missing a little something, a bit of a kick to cut through all that richness. It needed a spark.

That’s when I reached for a little jar in my fridge that has become my secret weapon for so many dishes, Calabrian chili paste. This fiery, slightly fruity Italian condiment was exactly what the sauce needed. It adds a subtle, smoky heat that builds in the background, making the creamy, savory flavors of the sun-dried tomatoes and Parmesan pop even more. Now, this is a dish worthy of its name. It’s the version I make for special date nights, or even just a Tuesday when we need a little something extra.

Skip to My Special Recipe!

Why This Marry Me Chicken Recipe Works

The legend of Marry Me Chicken is that it’s so good, anyone you serve it to will want to propose on the spot. While I can’t make any official guarantees, I can tell you that this recipe is absolutely irresistible. It has gone viral for a reason. The combination of juicy, pan-seared chicken smothered in a luxurious cream sauce is pure comfort and elegance all in one skillet.

The sauce is the star of the show. It’s a classic combination of sun-dried tomatoes, garlic, fresh herbs, and Parmesan cheese, all brought together with heavy cream and chicken broth. It’s rich, savory, and has layers of flavor that feel like they took hours to develop, but the whole dish comes together in under an hour.

My version takes that incredible foundation and elevates it. The secret is a teaspoon or two of Calabrian chili paste. This isn’t about making the dish spicy hot. Instead, the chili paste adds a wonderful, warm heat and a slightly smoky, complex flavor that cuts through the richness of the cream and cheese. It balances the sweetness of the sun-dried tomatoes and adds a modern, sophisticated twist to the classic profile.

This little addition makes every other flavor in the dish brighter and more pronounced. The garlic seems more fragrant, the Parmesan more nutty, and the basil more vibrant. It turns a famously delicious dish into an unforgettable one. It’s the little secret that will have your dinner guests asking for the recipe before they’ve even cleaned their plates.

Ingredients for Marry Me Chicken

The beauty of this dish is that it uses a handful of high-impact ingredients to create a truly show-stopping sauce. Quality matters here, so I recommend using the best you can find for a truly memorable meal.

The most important ingredient, and my special twist, is the Calabrian chili paste. It brings a unique, smoky heat that’s just so much more interesting than crushed red pepper flakes. You can find it in most well-stocked grocery stores or online, and a little jar will last you a while. It’s a game-changer.

Here’s everything you’ll need to make my version of Marry Me Chicken:

• 2 tablespoons olive oil, plus 1 tablespoon from the jar of sun-dried tomatoes
• 4 boneless, skinless chicken breasts (about 6 oz each), pounded to an even ½-inch thickness
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• 1 small shallot, finely chopped
• 4 cloves garlic, minced
• 1-2 teaspoons Calabrian chili paste
• ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 cup low-sodium chicken broth
• ¾ cup heavy cream
• ½ cup oil-packed sun-dried tomatoes, drained and chopped
• ⅔ cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach
• ¼ cup fresh basil leaves, chopped
• 1 tablespoon fresh lemon juice

A few notes on the other key players. Using oil-packed sun-dried tomatoes gives you a bonus ingredient, the flavorful oil in the jar, which we use for searing the chicken. For the Parmesan, please grate your own from a block. The pre-shredded kind has anti-caking agents that can make your sauce grainy. And a splash of dry white wine like Pinot Grigio adds a crisp acidity that really brightens up the sauce, but you can always substitute with more chicken broth if you prefer.

Step-by-Step Instructions For Making Marry Me Chicken

This recipe comes together quite quickly in one skillet, which is one of the many reasons I love it. The key is to have all your ingredients prepped and ready to go before you start cooking. We call that mise en place, and it makes the whole process smooth and stress-free.

Step 1: Season and Sear the Chicken

First things first, pat your chicken breasts completely dry with a paper towel. This is crucial for getting a beautiful golden-brown sear. Season both sides generously with kosher salt, black pepper, and dried oregano. Heat the olive oil and that flavorful sun-dried tomato oil in a large, heavy-bottomed skillet, like a cast iron or stainless steel pan, over medium-high heat. When the oil is shimmering, carefully place the chicken in the pan. Don’t overcrowd it, cook in batches if you must. Sear for 4 to 5 minutes per side until it’s beautifully golden and cooked through. Then, remove it to a plate and set it aside.

Step 2: Build the Flavor Base

Reduce the heat to medium. In that same skillet, add your finely chopped shallot and cook for a couple of minutes until it softens and becomes translucent. Now for the aromatics. Add the minced garlic and your Calabrian chili paste. Stir constantly for about one minute until you can smell that glorious garlic. Be careful not to let it burn, as burnt garlic turns bitter.

Step 3: Deglaze and Create the Sauce

Pour in the dry white wine to deglaze the skillet. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan, that’s where so much flavor is hiding. Let the wine simmer and reduce by about half. Next, stir in the chicken broth, heavy cream, and chopped sun-dried tomatoes. Bring it to a gentle simmer and let it cook for 5 to 7 minutes, stirring every now and then, until the sauce thickens just slightly.

Step 4: Make It Cheesy and Green

Turn the heat down to low. It’s important to lower the heat before adding cheese to prevent the sauce from breaking. Gradually stir in the freshly grated Parmesan cheese until it’s fully melted and the sauce is smooth. Toss in the fresh baby spinach and stir gently. It will look like a lot at first, but it will wilt down into the sauce in just a minute or two.

Step 5: Bring It All Together

Return the seared chicken, along with any juices that have collected on the plate, back into the skillet. Spoon that luscious sauce all over the chicken. Let it all simmer together for another couple of minutes so the chicken can heat through and soak up all that flavor. Finally, remove the skillet from the heat. Stir in the fresh basil and a squeeze of fresh lemon juice to brighten everything up. Serve it immediately and get ready for the compliments.

How To Serve Marry Me Chicken

Once you’ve made this incredible Marry Me Chicken, you need the perfect accompaniments to complete the meal. The sauce is so rich and flavorful that you’ll want something to make sure not a single drop goes to waste. My husband insists that serving this dish without something to sop up the sauce is a culinary crime, and I have to agree with him.

This dish is incredibly versatile, so you have plenty of options depending on your mood and how much time you have. It can be a simple weeknight dinner or the centerpiece of a more elaborate meal for company.

Here are some of my favorite ways to serve it:

• Over Pasta: The most classic pairing. The sauce clings beautifully to noodles like fettuccine, linguine, or even short pasta like penne or rigatoni. The pasta acts as the perfect vehicle for that creamy, spicy sauce.
• With Creamy Polenta or Mashed Potatoes: For a truly comforting and decadent meal, serve the chicken and sauce over a bed of creamy, cheesy polenta or fluffy mashed potatoes. It’s a match made in heaven.
• Alongside Crusty Bread: A simple loaf of crusty French or Italian bread is non-negotiable at our house. It’s essential for dipping into the sauce and ensuring your plate is sparkling clean by the end of the meal.
• With Roasted Vegetables: To add some green to the plate, I love serving this with a side of simple roasted vegetables. Roasted asparagus, broccoli, or green beans tossed with a little olive oil, salt, and pepper are perfect. They provide a nice textural contrast and balance the richness of the main dish.

No matter how you serve it, be sure to spoon plenty of that extra sauce over the chicken and whatever you’re serving it with. Trust me, you’ll want it. A simple green salad with a light vinaigrette is also a lovely addition to cut through the richness and round out the meal.

How To Store & Reuse Marry Me Chicken Leftovers

On the rare occasion that we have leftovers of this Marry Me Chicken, I get a little excited. While it’s absolutely best served fresh, the leftovers are still incredibly delicious and can be repurposed into something new. The key is storing and reheating it properly to maintain the texture of the chicken and the creaminess of the sauce.

First, let the chicken and sauce cool down to room temperature, but don’t leave it out for more than two hours. Once cooled, you can store it for the next day or two.

Here’s how to handle those precious leftovers:

• Storage: Place the leftover chicken and sauce in an airtight container. It will keep well in the refrigerator for up to 3 days. I don’t recommend freezing this dish, as dairy-based sauces can separate and become grainy when thawed and reheated.
• Reheating: The best way to reheat this dish is gently on the stovetop. Place the chicken and sauce in a skillet over low to medium-low heat. Add a splash of chicken broth or a little bit of cream to loosen the sauce as it heats up. Cover the skillet and let it warm through slowly, stirring occasionally, until the chicken is heated through. Avoid the microwave if you can, as it can make the chicken rubbery and cause the sauce to separate.
• Reusing: My favorite way to reuse leftovers is to shred the chicken, toss it with the sauce, and serve it over pasta for a whole new meal. You can also slice the chicken and put it in a sandwich on some crusty bread with extra sauce for dipping. It even makes a fantastic topping for a baked potato. Just chop up the chicken, warm it with the sauce, and spoon it over a fluffy, hot potato.

Properly stored and reheated, your Marry Me Chicken leftovers can be just as delightful the second time around. It makes for a truly spectacular lunch the next day that will make all your coworkers jealous.

Substitutions & Variations For Marry Me Chicken

One of the best things about a recipe like this is how easily you can adapt it to your own tastes or what you happen to have in your pantry. While my version with the Calabrian chili paste is my absolute favorite, feel free to play around and make it your own. This Marry Me Chicken recipe is a wonderful canvas for your culinary creativity.

Whether you need to accommodate a dietary restriction or just want to try a different flavor profile, there are plenty of simple swaps and additions you can make. Don’t be afraid to experiment. Cooking should be fun, after all.

Here are a few substitutions and variations to get you started:

• Protein Swaps: This sauce is just as delicious with boneless, skinless chicken thighs. They have a bit more fat, which makes them extra juicy and flavorful. You could also use thinly sliced pork chops or even large shrimp. If using shrimp, just be sure to cook them for only a minute or two per side until pink.
• Spice It Up or Down: If you can’t find Calabrian chili paste, you can substitute with a pinch of crushed red pepper flakes, though you’ll miss that smoky flavor. If you’re not a fan of spice at all, simply omit the chili paste. The dish will still be wonderful.
• Make It Creamier or Lighter: For an even richer sauce, you can substitute half-and-half for the heavy cream, but I wouldn’t go any lighter than that, as a lower-fat dairy might curdle. You can also add a knob of cream cheese along with the Parmesan for an extra tangy, creamy finish.
• Veggie Additions: Feel free to add more vegetables to the sauce. Sliced mushrooms, artichoke hearts, or roasted red peppers would all be fantastic additions. Sauté the mushrooms with the shallots until they release their liquid and start to brown.

No matter which path you choose, the core of this amazing dish will remain. Just remember to taste as you go and adjust the seasonings to your liking. Happy cooking!

5 FAQs About Marry Me Chicken

Here are some straightforward answers to the most common questions I receive about this Marry Me Chicken recipe.

What is the origin of the name Marry Me Chicken?

The story behind the name “Marry Me Chicken” is part of its modern folklore. The name became popular on the internet and food blogs over the last decade, with the claim being that the dish is so delicious, it will inspire a marriage proposal. While its exact origin is a little murky, it seems to have evolved from a similar dish called “Engagement Chicken,” which was popularized by Glamour magazine decades ago. The idea is the same, a dish so comforting, impressive, and utterly irresistible that it demonstrates your love and care through cooking.

Regardless of where the name truly came from, it has certainly stuck. The combination of perfectly cooked chicken in a rich, savory cream sauce with sun-dried tomatoes and Parmesan taps into that universal desire for a meal that feels both special and deeply comforting. It lives up to the hype, whether or not a proposal is actually on the table. It’s the kind of meal you make to show someone you love them, and that’s what really matters.

Can I make Marry Me Chicken without wine?

Absolutely. While the dry white wine adds a lovely layer of acidity and complexity that cuts through the richness of the cream sauce, it is not essential for a delicious outcome. The step of deglazing the pan is still important, as it lifts all the flavorful browned bits from the bottom of the skillet after searing the chicken. To make this Marry Me Chicken recipe without alcohol, simply substitute the half cup of white wine with an equal amount of additional low-sodium chicken broth.

When you get to the step where you would normally add the wine, just pour in the extra chicken broth and use your spoon to scrape the bottom of the pan thoroughly. Let it simmer for a minute or two to allow those flavors to meld into the broth before you proceed with adding the cream and other sauce ingredients. To replicate some of the acidity lost from the wine, you could add an extra squeeze of fresh lemon juice at the very end of cooking. Taste the sauce and see if it needs that little extra brightness.

What makes this Marry Me Chicken recipe different from others?

While the base of most Marry Me Chicken recipes is quite similar, my version has a signature twist that I believe takes it from great to truly exceptional. The key difference is the addition of Calabrian chili paste. Many recipes might call for a pinch of red pepper flakes for heat, but Calabrian chili paste offers so much more. It’s made from chilies grown in the Calabria region of Italy, and it has a unique flavor profile that is not just spicy, but also slightly smoky, fruity, and salty.

This complexity is what sets this recipe apart. The chili paste doesn’t just add one-dimensional heat. It adds a background warmth and a depth of flavor that complements the sweetness of the sun-dried tomatoes and the nuttiness of the Parmesan cheese. It balances the richness of the heavy cream, making the entire dish feel more sophisticated and less heavy. It’s a small change that makes a huge impact on the final taste, turning a beloved classic into something new and exciting.

How do I keep my Marry Me Chicken sauce from breaking or becoming oily?

This is a great question, as ensuring a smooth, creamy sauce is key to the success of this dish. The main reason a cream sauce might break or separate is due to high heat or the introduction of too much acid at the wrong time. The fat from the cream separates from the liquid, leaving a greasy or curdled texture. There are a few simple techniques to prevent this from happening with your Marry Me Chicken.

First, always reduce the heat to low before you add the Parmesan cheese and heavy cream. Adding dairy to a ripping hot skillet is a recipe for disaster. Let the pan cool for a moment after deglazing. Second, stir in the Parmesan gradually, giving it time to melt slowly and emulsify into the sauce. Finally, be gentle. Avoid boiling the sauce vigorously after the cream and cheese have been added. A gentle simmer is all you need to thicken the sauce and meld the flavors together. Following these steps will help you achieve a perfectly smooth and luscious sauce every time.

Can Marry Me Chicken be made ahead of time?

While Marry Me Chicken is definitely at its peak when served fresh from the skillet, you can certainly do some prep work ahead of time to make dinner assembly quicker. You can pound the chicken breasts, chop the shallot, mince the garlic, and chop the sun-dried tomatoes a day in advance. Store each component in separate airtight containers in the refrigerator. This will turn the cooking process into a simple assembly line when you’re ready to eat.

I would not recommend making the entire dish ahead of time and then reheating it for its first serving. Reheating can sometimes alter the texture of the chicken, and the cream sauce is always best when it’s freshly made. However, if you absolutely must, you could prepare the entire dish, let it cool, and store it. When it’s time to serve, reheat it very gently on the stovetop over low heat with an extra splash of chicken broth to bring the sauce back to its original consistency. But for the best “wow” factor, cooking it fresh is the way to go.

Try These Recipes Next

If you loved the creamy, bold flavors in this chicken dish, I have a few other recipes I think you’ll really enjoy making.

• Creamy Sun Dried Tomato Spinach Artichoke Chicken Casserole: This turns everyone’s favorite appetizer dip into a hearty, satisfying weeknight meal.
• Marry Me Tortellini with Paprika Sausage: We use that same unforgettable creamy sauce and pair it with savory sausage and tender tortellini.
• Grilled Chicken Tortellini Alfredo with Calabrian Chili: For another creamy dish with a little kick, this one gets its wonderfully warm heat from Calabrian chili paste.

Let me know which one you decide to try first!