The viral Marry Me chicken in an Instant Pot

I made my rendition of the viral Marry Me Chicken using an Instant Pot. This dish features a creamy sundried tomato sauce and juicy chicken breasts. The whole thing comes together in 40 minutes making it an easy weeknight supper recipe.

Marry Me Chicken took TikTok by storm last year when people claimed it was so delicious that you would get a marriage proposal. Research led me to this recipe on Delish, which claims to be the original Marry Me chicken recipe, a Sicilian skillet chicken recipe from 2016.

There are many variations of the now-famous dish and I have added what works well to balance the creaminess. The sundried tomatoes are very intense in flavour and quite sweet so you may need to make adjustments based on what you use.

Frequently Asked Questions for Mary Me chicken

What cut of chicken works best?

Boneless, skinless chicken breasts are traditional, but thighs also work well. Use bone-in thighs for extra flavour, adjusting the cooking time slightly.

Can I make this recipe without wine?

Yes. Replace the wine with an equal amount of chicken stock or water mixed with a teaspoon of lemon juice or white wine vinegar.

How can I thicken the sauce?

A small amount of flour or cornstarch will thicken the sauce slightly. Let it simmer uncovered for a few minutes after pressure cooking to reduce further.

Can I make Marry Me Chicken ahead of time?

Yes. The flavours deepen as it rests. Store it in the fridge for up to 3 days and reheat gently on the stove or in the microwave.

Can I freeze Marry Me Chicken?

It’s best enjoyed fresh because cream-based sauces can split when frozen. If you must freeze it, cool completely, then reheat slowly while stirring.

How spicy is Marry Me Chicken?

It’s mild with just a hint of heat from the chilli flakes. You can leave them out or add more to suit your taste.

Can I use dried basil instead of fresh?

Fresh basil gives the best flavour, but you can substitute 1 teaspoon of dried basil if that’s what you have on hand.

Can I use sundried tomatoes not packed in oil?

Yes. Rehydrate them in warm water for 10 minutes before adding them to the recipe. Drain well before using.

Can I make it dairy-free?

Yes. Use olive oil instead of butter, coconut cream instead of dairy cream, and a dairy-free Parmesan alternative.

Marry Me chicken serving suggestions:

You can serve this creamy chicken with pasta, rice, or roast potatoes. I particularly enjoyed it with Air Fryer roasted butter beans (you could lightly pan-fry these in olive oil too).

I enjoy this with blanched greens such as broccoli, asparagus, or green beans. You could always add a few handfuls of baby spinach leaves to the sauce after it has cooked. A crusty loaf of bread would not go amiss to mop up all the sauce.

Marry Me chicken in an instant Pot Recipe

How to make Marry me chicken in an Instant Pot.

Print Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:40 minutes mins

Ingredients

• 4 free-range skinless boneless chicken breast fillets
• Salt & black pepper
• Olive oil
• 1 Tbsp butter
• 2 – 3 cloves garlic finely chopped
• 1 Tbsp tomato paste
• 2 tsp flour
• 1/2 cup dry white wine
• 1 Tbsp fresh thyme leaves stripped from the stalk
• ¼ tsp dried chilli flakes or more if you prefer it spicier or omit
• ½ cup chicken stock/broth
• 150 grams 1/2 cup sun-dried tomatoes in oil or vinaigrette soft
• 3/4 cup cream
• 10 large basil leaves cut into fine ribbons

Instructions

• Season the chicken breasts on both siides with salt and black pepper.
• Add a splash of olive oil to the bowl of the Instant Pot and set on Saute.
• Once heated, sauté the chicken breast (2 at a time) until golden brown on both sides. Remove and set aside on a plate.
• Add the butter and garlic to the bowl and fry for about 30 seconds until fragrant. Add the tomato paste and stir to combine. Then add the flour and stir to incorporate.
• As it starts to stick to the bottom, deglaze with the white wine. Scraping any bits off the bottom, allow this to reduce by about half. Add the thyme, chili flakes, sundried tomatoes, and chicken stock.
• Nestle the browned chicken breasts back into the pot and sauce and closes the lid. Set to pressure cook on HIGH for 2 minutes. Allow 5 minutes of natural release, then manually release any remaining pressure. Remove the chicken breasts with a slotted spoon. Set these aside on a clean plate.
• Set the Instant Pot on the Sauté setting and add the cream, and simmer for a few minutes until it thickens a bit. Right at the end stir through the asil leaves.
• Add the chicken back into sauce, heat through and then serve.

Notes

Storage Instructions:

Fridge:
Let the chicken cool completely. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or stock if the sauce has thickened too much.

Freezer:
This dish can be frozen, but the cream sauce may separate slightly when thawed. To freeze, cool fully, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating tip:
Stir the sauce well when reheating and re-season if needed. Avoid boiling to prevent the cream from splitting.

A few of my favourite easy chicken recipes

Creamy chicken with red pepper & spinach

Creamy chicken & mushrooms

Creamy chicken braised in white wine, herbs and apples

Air Fryer Greek chicken kebabs

Morrocan chicken & rice with aubergine

Creamy chicken with braised leeks & carrots

Chicken & rice pilaf with orange and spices

BUY MY eBOOK COMFORT

 Find me on Instagram & Pinterest