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Marry Me Chicken

The story behind Marry Me Chicken says that if you make this for your significant other, it’s so good that a proposal is soon to follow. This is a creamy, gluten free version that is packed full of flavor. Serve over pasta (my favorite) or mashed potatoes, and let the chicken do the rest of the talking! Until the proposal, that is.

*Don’t forget we get 20% off Kettle & Fire broth with code JAYME at*


4 thin cut chicken breasts

1/2 cup tapioca flour

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp garlic powder

2 Tbsp extra virgin olive oil

2 Tbsp butter

2 Tbsp fresh garlic, minced

1 cup chicken broth, more to thin sauce if preferred (I use Kettle & Fire)

1/2 cup heavy cream

4 oz cream cheese, softened (I use Kite Hill)

1 cup parmesan, grated, more for topping

1/4 tsp red pepper flakes

1/2 tsp dried oregano

1/2 tsp fresh thyme

1/2 cup sun dried tomatoes, chopped

Fresh basil, for topping


-In a large bowl, whisk together the flour, salt, pepper, paprika, and garlic powder.

-Pat the chicken dry with a paper towel, and season with salt and pepper.

-Dredge each chicken breast in flour then set aside.

-In a large skillet, heat olive oil and melt the butter on medium heat.

-Brown the chicken (working in batches to not overcrowd) for 4-5 minutes on each side until cooked through.

-Transfer to a plate, and set aside.

-Sauté the garlic until it's fragrant, about 30 sec. Stirring so it doesn't burn.

-Add the chicken broth, and deglaze the pan by scraping any browned bits stuck to the bottom.

-Turn the heat to medium-low.

-Stir in the coconut milk, cream cheese, and parmesan to the skillet.

-Allow sauce to simmer for 3 mins, then stir in chili flakes, oregano, thyme, and sun dried tomatoes.

-Nestle the chicken back into the sauce and let simmer to warm, about 5 mins.

-If you prefer a thinner sauce, stir in more broth 1/4 cup at a time until desired consistency.

-Garnish with fresh basil and serve.


-Can sub canned coconut milk for heavy cream.


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