This irresistible Marry Me Chicken recipe features tender chicken thighs bathed in a luscious creamy sauce infused with garlic, sun-dried tomatoes, and Parmesan cheese. This dish is a flavorful celebration perfect for any occasion. Everyone will fall in love with each bite of this savory goodness.
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Table of Contents
Why You Will Love This Recipe
- Rich Flavor Profile: Marry Me Chicken is known for its rich and indulgent flavor profile. The combination of garlic, sun-dried tomatoes, herbs, and Parmesan cheese creates a savory and satisfying dish that appeals to many taste preferences.
- Easy to Prepare: Despite its gourmet flavor, it's relatively easy to prepare. It involves simple ingredients and straightforward cooking techniques.
- Impressive Presentation: With its creamy sauce and vibrant colors from the sun-dried tomatoes and herbs, it looks beautiful on the plate.
- Versatile: This dish can be served with various side dishes such as pasta, rice, or roasted vegetables. It can also be customized with additional ingredients or spices to suit individual tastes.
What Type of Chicken to Use
You can use bone-in chicken thighs, boneless chicken thighs, or even chicken breasts. Chicken thighs tend to be more moist and flavorful compared to chicken breasts, which will enhance the overall taste of the dish.
Key Ingredients for the Sauce
- Milk
- Heavy Whipping Cream
- Parmesan Reggiano Cheese
- Cream Cheese
- Garlic
- Italian Seasoning
How to Make Marry Me Chicken
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Slow cook or pressure cook the chicken.
- Once the chicken has cooked, add milk, sundried tomatoes, cream cheese, whipping cream, parmesan reggiano, garlic, and spinach to the pot/slow cooker. Place the Instant Pot on the saute function. If using a slow cooker, ensure it's warm.
- Cook for 3-4 minutes until the cheese has melted and the spinach has wilted.
- Combine cornstarch and water in a small bowl. Stir. Add it to the pot. This will thicken up the cream sauce.
- Serve.
How to Use a Slow Cooker or Crock Pot
Cook the chicken for 4 hours on High or 8 hours on Low.
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How to Substitute Milk
I actually use almond milk. Just about any milk will work in this recipe. If you are looking for a thick cream sauce, heavy whipping cream or half and half will produce a thicker sauce than milk. I've only tested almond milk, but other plant based milk may work as well. Just keep in mind, plant based milks are thin. If you omit the heavy cream and/or cream cheese, it will alter the texture of the sauce.
Substitutions and Add-ins
- Bacon
- Mushrooms
- Artichokes
- Broccoli
- Asparagus
- Bell Peppers
- Basil
- Thyme
- Oregano
- Cajun Seasoning
How to Store
You can store the dish tightly covered and sealed for 3-4 days.
How to Reheat
My favorite way is to reheat it on the stove until warm. You can also use the air fryer or standard oven and reheat at 350 degrees until warm.
If using the microwave, heat on high power in 1-minute increments, checking and stirring between each interval. Continue to heat until warm.
Freezer Tips
You can freeze the dish tightly covered and sealed for 2-3 months. Defrost overnight in the fridge.
Pair With These Recipes
Southern Soul Food Green Beans with Bacon
Fried Potatoes and Onions
Fried Corn
Candied Carrots
Quick Sauteed Collard Greens
More Chicken Dinners
Baked Stuffed Chicken Breast
Smothered Chicken Wings
Mozzarella Stuffed Chicken Breast
Jerk Chicken Thighs
Marry Me Chicken Thighs (Tuscan Chicken)
Ingredients
- 1 teaspoon olive oil
- 16-20 oz bone-in chicken thighs This was 4 chicken thighs for me. Fat trimmed if desired
- 2 teaspoons Italian Seasoning Divided
- salt and pepper to taste
- 1 cup chicken broth
- 4 oz cream cheese
- ¾ cup milk I used unsweetened almond milk.
- 2 tablespoons heavy whipping cream
- ¼ cup sundried tomatoes
- ¼ cup grated parmesan reggiano cheese
- 3 garlic cloves Minced
- 2 ½ cups fresh spinach
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Instant Pot
- Drizzle the olive oil into the Instant Pot. Place the Instant Pot on the Saute function.
- Season the chicken with 1 teaspoon of the Italian Seasoning, salt and pepper to taste. Place the chicken in the Instant Pot and brown both sides of the chicken for 2-3 minutes on each side.
- Add the chicken broth and remaining Italian Seasoning to the pot. Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.
- When the pot indicates it has finished, quick release the steam. Open the pot and remove the chicken.
Slow Cooker
- Optional Sear: Follow the instructions above for searing the chicken, but use a pan on the stove.
- Add the chicken, chicken broth and 1 teaspoon Italian Seasoning to the slow cooker (I used 7quart).
- Cook for 4 hours on High or 8 hours on Low.
Cream Sauce Instructions
- Once the chicken has cooked, add the milk, sundried tomatoes, cream cheese, whipping cream, parmesan reggiano, garlic, and spinach to the pot/slow cooker. Place the Instant Pot on the saute function. If using a slow cooker, ensure it's warm.
- Cook for 3-4 minutes until the cheese has melted and the spinach has wilted.
- Combine the cornstarch and water in a small bowl. Stir. Add it to the pot. This will thicken up the cream sauce. If your sauce isn't thick enough add an additional teaspoon of cornstarch with an additional teaspoon of water. Allow the sauce to continue to cook until it has reached your desired thickness. Stir repeatedly to ensure the sauce does not burn. It will take about 10 minutes to fully thicken.
- Either add the chicken back to the pot with the cream sauce or place the chicken in a serving dish and drizzle the sauce throughout.
Notes
- When using cornstarch to thicken the sauce ensure you aren't using old, expired cornstarch. It needs to be fresh, otherwise you will notice clumps in the cream sauce.
- Ensure the water and cornstarch are fully combined and stirred before adding it to the sauce. This will prevent clumping.
- This dish is prepared with additional cream sauce than what is necessary for 4 pieces of chicken. This is my preferred way to prepare the dish, as I use the sauce to compliment side dishes like broccoli and cauliflower mash. It also helps tremendously with reheating leftovers. No dry chicken!
- If you desire less cream sauce, reduce the almond milk to ⅓rd or ½ a cup. The serving sizes of the remaining ingredients will stay the same.
Catherine says
I've been saying it for a while now, but I need to get an instant pot! This looks marvelous! I wish I could reach in and grab one of those thighs right now!
Jessica Fishman Levinson says
Love how quick and easy this IP dinner is! I'm kosher so I don't mix meat and dairy, but my husband would totally devour this!
Emily says
This looks so amazing! I just pinned it to my instant pot board to make soon, I love using my instant pot for dinners lately!
staysnatched says
Thanks for pinning!
Leslie says
You said the two magic words: low-carb and Instant Pot. They are the dynamic duo of my meal plans!
Danielle says
This looks so rich and lush, and I love that it's low carb!
Traci says
This entree looks so scrumptious! I love chicken, sundried tomatoes, and ANYTHING in cream sauce. You nailed this one...and love it that it's Instant Pot-made 🙂
Mairi says
Wow this looks dreamy good!!
Ben Myhre says
First, I love chicken thighs. They are my favorite part of the chicken. Second, this dish looks so colorful and tasty!
staysnatched says
Why thank you! It's definitely a new favorite.
K.C. says
No lie...my mouth is watering! This looks so rich and delicious. This recipe is going in my recipe box.
TamiH says
This looks delish! Totally making it! Should I use boneless or bone-in thighs? Thanks a bunch.
staysnatched says
I used bone in, but you can use either.
Jennifer says
Could this be doubled and still made in the instant pot?
staysnatched says
Yes it should still work fine. Check in on your chicken to be sure it cooks fully.
Jason says
I see a lot of "This looks delicious!" in the comments, but have to say that this IS delicious! I doubled the recipe and pressure cooked for 16 minutes using boneless thighs. With most recipes, I add extra seasoning because I love a more potent flavor to my meals, but I really didn't change much with this one except the following:
1.I did not have straight parmesan-reggiano, but I did have a bag of asiago-parmesan flakes which worked great.
2. Sun-dried tomatoes are usually too sweet for me so I cut back to just under 1/4 cup for a doubled recipe. Upon tasting, I realized that I should not have. The recipe amount would have added just the right sweetness to compliment the sharpness of the asiago.
3. I did not have Better than Boullion or broth, so I used a bit of poultry seasoning and added 2 boullion squares to my the water.
This Creamy Garlic Tuscan Chicken recipe has made it into our family's list of go-to meals! Thanks!
Michaela Rankin says
OMG. Came home late from work, found this recipe, didn't have spinach, so I replaced it with mushrooms and leeks, and it was an absolute dream. SO good. Will definitely make it again soon. Excellent.
staysnatched says
I am so glad to hear this! I hope you try more of my recipes.
Carol says
Hello, I am making this tonight! The sun dries tomatoes, are they the ones in oil? This recipe looks so good!
staysnatched says
Hi there! You can use the ones in oil or the packaged ones. I prefer the oil. I hope you enjoy it!
Amanda says
Made this today, doubled the recipe. So amazing!!!! I think this has been my favorite instant pot recipe I’ve ever made & LOW CARB to boot?! If I didn’t make this myself & know all the ingredients I would think the low carb part was a lie!
staysnatched says
I'm so happy that you loved it. The cream sauce is my favorite! I agree with you. If I didn't make it myself, I would think it was too good to be true! I hope you try more of my recipes.
Natasha says
I doubled the recipe and just from taking the chicken out, there was way to much liquid in it (between the broth, almond milk, juice from the thighs AND the spinach it was very runny) and I'm not a fan of using corn starch to thicken things when you've already got cheese AND cream cheese AND whipping cream. My daughters loved the flavor but that consistency was driving me bonkers so I removed the skin and bones, shredded the chicken and added some orzo and they will be having it as Creamy Tuscan Chicken soup. I think if I were to do the recipe again, I would cut the Almond Milk and Broth down to at MOST 1 cup TOTAL of liquid per serving (as this seems to be the most I've used for any other creamy recipes) so as to have a thicker sauce without needing corn starch. Just my take but flavor was definitely on point.
staysnatched says
Hi there! Thanks for trying this recipe! Your results could be because you doubled the recipe, also likely due to the absence of any thickening agent like cornstarch or flour. In general, I like to have additional cream sauce in chicken meals. I prepare my meals to be freezer friendly and for advanced meal prep. Additional sauce allows the chicken to reheat well, without drying out. I love your idea of turning the ingredients into soup!
specialk2plus1 says
I doubled my recipe and then made rice in the rice cooker and mixed it with the gravy to make a creamy rice with the spinach in it and peas. was so yummy. I did add about 2 cups of chicken broth when I cooked the chicken. my kids loved it. I love it. tasted good as leftovers.
staysnatched says
Awesome! I love this dish for leftovers!
Cameo says
My brother fixed this and it was amazing. Going to fix it myself this week!
Jo says
This was terrific! I didn't have any sun-dried tomatoes (and don't really like them anyway) but I sautéed some mushrooms and included those. Thanks for the easy, delicious recipe!
staysnatched says
Wonderful! I'm so glad you enjoyed it. Be sure to join our Facebook Group https://www.facebook.com/groups/210035576265692/ and try more recipes!
Meg says
This was WAY salty and I followed the recipe 100%. I would cut out the Better than Bullion next time.
arlene says
what would be the other changes if all you have is frozen spinach?
staysnatched says
You should thaw the spinach and drain the excess water before using.
Diane C. Duvo-Rook says
Making this right now, so excited!! It smells amazing already and I’m only halfway through fixing it! No changes will be made, I’m making it exactly as you wrote it.
staysnatched says
Awesome! Thanks so much for trying the recipe. I hope you enjoy it!
Diane C Duvo Rook says
It was WONDERFUL!! Will keep this recipe in my favorites and make it regularly. I just joined your Facebook group too! I’m on the Keto diet and I’m constantly looking for things to make in my Air Fryer and Instant Pot.
staysnatched says
Wonderful! So glad to have you. I'm trying to brainstorm more keto friendly air fryer recipes, things that aren't breaded. Currently, I have https://www.staysnatched.com/easy-air-fryer-bacon-cream-cheese-stuffed-jalapeno-poppers/ and https://www.staysnatched.com/fifteen-minute-air-fryer-three-cheese-stuffed-mushrooms/ but I need more main dishes!
Femme Nikita says
Help! I wanted to love this recipe, but when the chicken came out of the 14 pressure cycle, the liquid was curdled. What did I do wrong?
staysnatched says
Hi there! The liquid will curdle some during the pressure cooking. You will thicken it up and create sauce during the saute steps.
Jessica says
I made this for meal prep and it was fantastic! I used breast instead of thighs, and ate it with broccoli and spaghetti noodles. Delicious!!
staysnatched says
Yum! That sounds like an incredible meal!
Laurie says
Great recipe! The flavor was delicious. I do have a question though......when you do your quick release, don’t you find your machine splurting out all that’s milk? How do you stop that? Also mine was not creamy but super runny even with the corn starch. Any suggestions? Family loved the flavors!
staysnatched says
I have seen small splatters of milk when using the Instant Pot. You can wait 3-4 minutes before doing a quick release. Try adding half of the milk. And then adjust and use more milk if needed later.
Fiorella says
I'm doing KETO right now so I can't use cornstarch, milk, or the Bouillon Chicken Seasoning. What would you recommend I use instead?
Thanks
staysnatched says
Any keto flour substitute should work. I haven't tested it with anything other than cornstarch. Any chicken seasoning will add flavor to the chicken. I like McCormick's Montreal Chicken Seasoning. Unsweetened almond milk for the milk substitute.
Oli says
Try potato starch
Rachelle says
I use xanthan gun as a replacement for cornstarch. I'm on keto, as well. Just be sure to add it in very small quantities, as it can thicken up quite quickly. 🙂
A Gramma says
@staysnatched,
Cathy says
I cant wait to try this recipe! But I just wanted to confirm, is that really 226,000 calories for this entire recipe? That seems crazy high!
staysnatched says
Hi there. It's just 226 calories.
RossC says
New fan (of your site) and fairly new IP user..
This, Tuscan Chicken Thighs", recipe sounds delicious. On the menu for next week.
Looking forward to other recipes from you and am going to check out your FB page... :O)
staysnatched says
Welcome! Thank you so much. Please let me know if you have any requests for recipes. I love to use my Instant Pot.
PRISCILLA CIFELLI says
This may be a silly question but can I use frozen chicken thighs?
staysnatched says
Hi. I do not cook frozen meat, but you can using the Instant Pot. Check out the user manual or the Instant Pot website that has cook time from frozen.
Lauren says
Made this tonight and it was delicious! I used fat free cream cheese and served it over egg noodles for some and riced cauliflower for some. I also used chicken breast instead of thighs. Very good. Thank you!
staysnatched says
You're welcome! Thanks for trying this recipe.
Marissa K says
Just made this tonite and my husband and I LOVED it...I put it over mashed cauliflower and it was off the hook!
Will definitely make this again, but will most likely cut the liquid portion in 1/2 only because it was still too "soupy" for me, even after adding 3 tsp of the water/cornstarch mix. I also cut up the thighs into bite size pieces, even though the chicken was so tender, just made it easier to stuff into my mouth! lol
Thank you for sharing this wonderful recipe 🙂
Dawn Hinz says
This was absolutely the best Instant Pot recipe I have ever made. It was a huge hit with the entire family. I used the Costco boneless chicken thighs. I actually was able to make 2 pouches of chicken thighs and keep the liquid the same. I had to sauté the chicken in 3 batches to get it all done. This recipe is company worthy! I didn't have almond milk at the time so I used 2% milk. You can put it over pasta or sauté up some zucchini, onions and mushrooms for a healthy version. I'm having an Instant Pot party with the girl friends next month and I'm choosing for us all to do this one. So delicious!
staysnatched says
This makes me so happy to hear you say this! I love your ideas for pairings. Enjoy your girls' night!
Cella says
Can you use coconut milk instead of almond milk?
staysnatched says
I haven't tried coconut milk with this recipe, but I would assume it would be fine.
Juliet says
This was my first Instant Pot recipe. It is so freaking delicious. And Keto friendly. Just so incredibly tasty.
staysnatched says
I'm glad you loved it! And yay for your first Instant Pot recipe!
Ken says
This was awesome, especially when all three of my boys enjoyed it. I made it with thighs the first time, but they just didn't have enough meat on them so I made it the next night with breasts. After the breasts were cooked, I shredded it, then made the sauce, then put the shredded meat back in the sauce for about 5 minutes to let it soak up that tasty sauce. Side of steamed broccoli, fantastic!
staysnatched says
I’m glad you enjoyed the recipe! Omg I love your shredded chicken breast idea! I have to try that next time!
julie says
opened the pot and it was all curdled! very disappointing, what went wrong?
staysnatched says
I'm not sure. It's never happened to me. Did you add all of the dairy to the pot during pressure cooking?
christina says
just love the recipe you are my kitchen king i will try this
staysnatched says
I hope you enjoy it!
Denice Rayburn says
I give this 5 stars!!!! Made it for dinner tonight, and my husband just raved over it. The only change I made was using romano instead of parmesan cheese, otherwise, I went line-by-line. This made the "I Definitely Plan On Making This Again" list!!!
staysnatched says
I’m glad you enjoyed it! I love your Romano idea!
veronica parsons says
Hi, is there. Substitute for the Better than Bullion. I’m MSG sensitive. Thanks!
staysnatched says
Hi there! You can omit it and just use salt and pepper.
Debra Donley says
I just made this tonight as my first recipe using my new Mealthy instant pot. It was so flavorful and good! I added a little extra cornstarch because my sauce came out a bit thin, but other than that I followed the recipe exactly. Truly, amazingly good!!!
staysnatched says
I’m so honored to be your first recipe! I’m so glad you enjoyed it! I hope you enjoy more of my recipes!
Preety says
Hands down the best. Hubby was very impressed. Thank you for sharing.
staysnatched says
I'm so glad you both enjoyed it! I hope you try more of my Instant Pot recipes!
vicki wyatt says
staysnatched did you serve this over anything? I'm going to make this tonight!
staysnatched says
I've had it with rice and veggies or just with veggies. You could serve it over just about anything!
CurdledNewbie says
Since the recipe called for 1 cup of "milk" I assumed I could use plain ol' cow juice. NOPE! Ended up with an Instant Pot full of curds & whey. ???? But I scraped the gunk off of my chicken and pushed forward. A bit salty, but otherwise pretty good. If the recipe *requires* almond milk, please say so. This IP Newbie didn't realize she was making chicken-flavored cottage cheese. ????
staysnatched says
Hi. I explicitly state that I use almond milk in this recipe. If you would like to achieve the results that I document and recommend you will need to follow my directions. Thanks for trying this recipe!
Charli says
I'm a newbee here with my Nuwave Pressure Cooker! I'm stumped... do I need to remove the chicken when I switch from saute to pressure cooking to get it through the preheat cycle? I'm worried I'm overcooking it because it's preheating before it even begins the 14 minute timer!
On another note, I'm super excited about this recipe and if it doesn't work out this time I'll certainly try it again once I've worked out the kinks!
staysnatched says
Hi there! I'm unfamiliar with how a Nuwave works, since I don't have one. So forgive me, if I misunderstood your question. During the saute steps you are browning the chicken to get it crisp on both sides. It will cook some during this process. After you saute you pressure cook.
Sue R says
Omg!!i just made this at 8am...i was thinking about it all nigh! Its Ahhhhmazing! Im sooo glad i made the extra sauce!
staysnatched says
Wonderful! I'm glad you enjoyed the extra sauce! 🙂
Susan Greig says
Fabulous recipe!! I added mushrooms for fun, but oh my goodness is this a delicious recipe and so easy to do!! It's a keeper in our household.
staysnatched says
Wonderful! I'm so glad you enjoyed it. I hope you try more of my recipes.
Tracie says
A friend made this for me and I loved it so much but I don’t have an instant pot. I adapted it to a skillet meal and it turned out great!!! Same ingredients except I left out the milk in the sauce and added sautéed mushrooms.
staysnatched says
Wonderful! I'm so glad you enjoyed the recipe!
Christine says
Can you please start including macros with your recipes? Fat g, protein g, carb g
staysnatched says
I include these for EVERY recipe. Please read my blog post. They are posted at the top.
Anonymous says
Made this yesterday and both my husband and I were very impressed, it tasted delicious. I used boneless thighs so next time I'll probably increase to 8 instead of 4. Only complaint was that the sauce was very watery even after the extra cornstarch. Might try cutting a bit of the broth next time? But there will definitely be a next time. Very good.
staysnatched says
Hi there. It's interesting your sauce was watery. Every time I have made it and even in the cooking video I show on this post, my sauce is always thick. Yes, try less broth and see if that works better.
Karla says
This was delicious! My husband has claimed “best instant pot dish ever!” I substituted mushrooms for sun dried tomatoes and followed suggestion for 1/2 amount of milk. This is definitely a keeper!!!
staysnatched says
I'm so glad you enjoyed it!
CanuckEH! says
Made it tonight, with slight mosifications for personal taste preferences (doubled most ingredients, except cream cheese), and I forgot to add the spinach. Dinner was yummy-li-cious! Thanks for this keeper!
staysnatched says
I'm so glad you enjoyed it.
Andrea says
If I don’t have better than bouillon but have broth or bouillon cubes , what do I do?? Help 🙂
staysnatched says
You can use them, the taste will differ. I prefer Better Than Bouillon because it provides amazing flavor.
Brenda Britt says
Amazing !!