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 TiK Tok by storm last year when people claimed it was so delicious 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.

Instant Pot Marry Me chicken ingredients:

Chicken breasts – 4 boneless, skinless chicken breasts are traditional for Marry Me chicken but bone in and skin on thighs could also work. Use 8 if you prefer this cut.

Butter – I have used butter to very lightly fry the garlic and tomato paste.

Garlic – finely chopped garlic is better than minced here.

Tomato paste – adds a deeper tomato flavour which gets cooked in the butter before the cream is added.

White wine – I like to use 1/2 cup of dry white wine to deglaze the pan after frying the chicken, garlic, and tomato paste.

Flour – I found that 2 teaspoons of flour was enough to thicken the sauce slightly.

Chilli flakes – these are optional but add a little heat. Add more if you prefer it spicier.

Chicken stock – Use fresh of store-bought.

Sundried tomatoes – In South Africa sundried tomatoes are sold in pouches in a sweetish vinaigrette sauce. Use any that are softened and stored in oil.

Cream – I have used whipping cream but you can use single or double cream in this recipe.

Basil – I love the flavour of sundried tomato with fresh basil so have added the leaves in at the tend to add a lovely herby element.

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.

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 & rise with aubergine

Creamy chicken with braised leeks & carrots

Chicken & rice pilaf with orange and spices

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.
• 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 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 the shredded basil to the sauce. Simmer for a few minutes until it thickens a bit.
• Add the chicken back into sauce, heat through and then serve.

Notes

Any leftovers can be stored in the fridge or freezer.

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