Impress your loved one with this easy-to-follow and delicious Marry Me Chicken recipe! Enjoy the flavors of this classic dish and shared memories in no time.

Why is it Called Marry Me Chicken?

Marry me chicken gets it name from how delicous it is and how the ingredients “marry one another” and taste so much better together! One bite, and you’ll be coming back for more. This tender chicken is nestled in a creamy flavor-packed sauce full of cream, parmesan cheese, herbs! The star of the show is the amazing sun-dried tomatoes. I love to serve this dish with pasta to help soak up the creamy sauce. Just wait until it touches your lips…you really will want to marry it!

The best part about this recipe is that it comes together quickly and you only have to use one skillet! Easy one skillet meals really help me on those busy weeknights taking the kids to all of their activities. This marry me chicken is the best of the best because it’s not only easy and delicious but the cleanup is a breeze! Serve this will some rolls and a salad and it will become a family favorite around your house for sure!

Gather the ingredients.

The required ingredients for Marry Me Chicken include boneless and skinless chicken breast, rosemary, capers, tomatoes, garlic cloves, dry white wine, and olive oil. Gather the ingredients before beginning preparation so that you have everything at hand when you need it. Also, preheat your oven to 375°F (190°C) for optimal cooking.

Prep the chicken.

Slice the chicken breast into 2-inch cubes, then sprinkle salt and pepper over them. Heat a large, heavy skillet over medium heat and add 2 tablespoons of olive oil before adding the chicken pieces. Cook the chicken for around six minutes until golden brown on both sides before removing it from the pan. Place the cooked chicken in an oven safe baking dish so that all of the pieces fit snugly inside.

Cook the vegetables.

Add another tablespoon of olive oil to the skillet before adding around 2 cups of vegetables, such as bell peppers, mushrooms, carrots or onions. Sauté for 5-6 minutes until lightly browned and the vegetables are tender. Place these cooked vegetables in the same baking dish as the chicken. Drizzle 3 tablespoons of Italian salad dressing over the top of the chicken and vegetables before popping it in the oven at 350 degrees Fahrenheit for 20 minutes.

Note: Some mentioned vegetables are not mentioned in below mentioned list, you can add them as per your need.

Combine the ingredients for a marinade.

To get the full flavor of this Marry Me Chicken dish, you should start by combining some key ingredients for a delicious marinade. Combine 1/4 cup olive oil with garlic, dijon mustard, balsamic vinegar, honey, thyme and paprika in a medium-sized bowl. Mix the ingredients well until they are fully combined and set aside.

Marinate and bake the chicken.

Once you have your marinade created, pour it over four boneless, skinless chicken breasts and let the chicken soak in the flavors for at least one hour. Heat your oven to 375°F and place the chicken on a greased baking sheet or pan. Bake the chicken for 30 to 35 minutes, or until the internal temperature reaches 165°F. Serve with rice or potatoes and extra sauce from the marinade.

Short steps for Marry Me Chicken Recipe

I love this dish because it all comes together in one skillet making it easy for serving and for clean up! Using the same skillet to brown the chicken and make the sauce just makes my life so much easier!

  1. Prepare the Chicken: Slice the chicken breasts thinner to help them cook evenly. You can even pound the chicken thinner using a mallet if needed.
  2. Season: Chicken on both sides with salt and pepper.
  3. Cook the chicken: In a large skillet, heat the olive oil over medium high heat. Add the chicken and then cook it for 5 minutes on both sides. Cook it until it’s browned on the outside and mostly cooked through. It will continue to fully cook later. 
  4. Transfer: Place the cooked chicken to a plate, and set aside while you make the sauce.
  5. Make the Roux: Return to the same skillet, and add the butter. Add the garlic and sauté it for 30 seconds until it’s fragrant. Then, add in the flour and stir to make a paste. 
  6. Whisk: Use a whisk to stir in the chicken broth, heavy cream, and grated parmesan cheese. 
  7. Stir: Add the drained sun-dried tomatoes and Italian seasoning and stir in to combine. Season with more salt and pepper if needed.
  8. Simmer: On low heat, simmer the sauce for a few minutes for it to thicken.
  9. Add the Chicken: Return the chicken back to skillet and then layer on top of the sauce.
  10. Heat: Turn the heat to medium low, and continue to simmer for an additional 10 minutes.
  11. Garnish: Add chiffoned or chopped fresh basil leaves for added flavor and beautiful presentation of this marry me chicken
Marry Me Chicken Recipe

Marry Me Chicken

If you're looking for an easy and delicious way to impress your loved one for a special occasion, look no further than Marry Me Chicken! Put together with simple ingredients in just minutes, this classic dish is sure to become one of your go-to recipes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Daily
Cuisine American
Servings 4 Persons
Calories 533 kcal


  • 1 pounds Boneless Skinless Chicken Breasts
  • 1/2 tbsp Salt
  • 1/4 tbps Pepper
  • 1 tbps Olive Oil
  • 3 tbps Butter
  • 2 tbps Garlic
  • 3 tbps Flour
  • 1 cup Chicken Broth
  • 3/4 cup Heavy Cream
  • 1/2 cup Parmesan
  • 1/2 cup Sun-Dried Tomatoes
  • 1 tbps Italian Seasoning
  • Fresh Basil


  • Slice the chicken breasts thinner to help them cook evenly. You can even pound the chicken thinner using a mallet if needed.
  • Season the chicken on both sides with salt and pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5 minutes on both sides until the chicken is mostly cooked through. It will continue to fully cook later.
  • Transfer the cooked chicken to a plate, and set it aside while you make the sauce.
  • Return to the same skillet, and add the butter. Once it is melted, sauté the garlic for 30 seconds until it's fragrant. Add in the flour and stir to make a paste.
  • Whisk in the chicken broth, heavy cream, and parmesan cheese.
  • Stir in the drained sun-dried tomatoes and Italian Seasoning. Season with more salt and pepper if needed.
  • Simmer the sauce for a few minutes for it to thicken.
  • Return the chicken back to skillet and layer on top of the sauce.
  • Turn the heat to medium low, and continue to simmer for an additional 10 minutes.
  • Garnish with chopped fresh basil leaves and serve warm over pasta or rice.


I love creamy and delicious chicken recipes! They are so comforting and my family loves them as well. Plus, everyone loves chicken so it’s an easy one to serve for guests too!  Here are a few more of my family’s all time favorite chicken dishes. You should give them ALL a try!
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There aren’t many joys that can match up to taking a sizzling, bubbly out of a blazing hot oven. I’ve taken this particular TANDOORI CHICKEN PIZZA out of my oven on many occasions, mostly for guests, because such pleasures (and the results of such efforts) must be shared.

Pizza naturally induces happiness, and this homemade TANDOORI CHICKEN PIZZA is next-level blissful .and also try our recipe ACHARI CHICKEN


So make it your own. You can use leftover bone-in chicken if you have some. Just shred it and add a bit of tandoori masala. Give it an extra broil at the end if you’d like. Throw in whatever herbs or spices you have on hand for the sauce. For toppings, I usually stick to the trio of red & green bell peppers and red onions. But jalapeños would be nice, maybe pineapple or whatever neglected veggie you find lurking in your fridge. You can also vary the cheese according to your taste. This article shows how to use various cheeses for different results if you’re like me and take your TANDOORI CHICKEN PIZZA really seriously.

Making pizza from scratch may seem daunting, but there are only a few steps to each component, and the result is more than worth it. That said, I’m all for shortcuts. And this recipe is good enough to withstand changes while still maintaining it’s spicy, savory, smoky goodness.



There aren’t many joys that can match up to taking a sizzling, bubbly pizza out of a blazing hot oven. I’ve taken this particular pizza out of my oven on many occasions, mostly for guests, because such pleasures (and the results of such efforts) must be shared.
Pizza naturally induces happiness, and this homemade Tandoori Chicken Pizza is next-level blissful.
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Pakistani
Servings 8 People
Calories 359 kcal


For the Tandoori Chicken Topping

  • 1 (~300 g) chicken breast, cut into thin, small bite-sized pieces
  • ¼ cup (61 g) plain, whole milk yogurt
  • ½ tbsp freshly squeezed lemon juice
  • ½ tbsp crushed garlic or paste
  • ½ tbsp crushed ginger or paste
  • 1 tbsp neutral oil such as canola or grapeseed
  • 2 tsp neutral oil such as canola or grapeseed
  • 2 tsp sea salt, depending on tandoori masala powder
  • 1 tbsp paprika powder
  • 1 tsp Tandoori masala powder, use less if yours is spicy

For the Crust

  • ½ cups bread flour, or unbleached all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp salt
  • 1 tsp sugar
  • 1 cup warm water
  • 2 tsp standard packet active dry yeast

For the Sauce

  • 794 G can Italian Whole Peeled San Marzano Tomatoes, (or sub equal amount fresh tomatoes)
  • 1 small onion
  • 1 small green chili pepper, I use Serrano
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1 medium bay leaf
  • 3 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 2 tsp dried Italian seasoning or basil
  • 1 tsp tandoori masala powder
  • ¼ tsp each cumin powder, coriander powder, black pepper powder, red chili flakes, and, increase to taste

For the Pizza

  • 2 prepared crusts
  • prepared sauce
  • prepared tandoori chicken
  • 2 cups quality mozzarella cheese or a blend of mozzarella and preferred cheese, or more if desired
  • Additional toppings such as red bell pepper, green bell pepper, and red onion, sliced


Tandoori Chicken Topping

  • Marinate the chicken in all of the ingredients for at least 30 minutes, up to overnight.
  • Preheat your oven broiler to high (mine goes to 550ºF/288ºC) and set the oven rack to the top. Line an oven-safe sheet pan with aluminum foil. If you have skewers, run the chicken pieces through them and place on top of the sheet pan. Otherwise, place the chicken pieces in an even layer.
  • Broil for 5 minutes, then flip the chicken pieces over and broil for another 4 minutes. You're going for a tandoor-like (but not burnt) finish. Cover and set aside.

Pizza Crust

  • Combine the warm water, yeast and sugar in a small bowl. Stir once and set aside for about 5-10 minutes or until foamy. It must be foamy! If not, something went wrong (i.e. water temperature, old yeast, etc.).
  • Tightly cover the bowl with plastic wrap and set aside in a warm, draft-free place to rise for an hour or so or until dough doubles in size.
  • Once it has risen, punch it down, knead it a little and then place it on a lightly floured surface. Use a rolling pin to roll it out to two 8 to 10-inch pizzas. Push the dough at the ends so that it’s slightly thicker on the rim. Use a knife to make small slits on the base to help it bake evenly. Cover the crust with a kitchen towel or plastic wrap while you prepare the toppings.

pizza sauce

  • Blend the tomatoes, onion, and green chili in a food processor until smooth.
  • Heat olive oil in a pan over medium heat. Add the garlic and sauté it for about 20-30 seconds, until the raw smell subsides and it begins to brown. Add the tomato mixture and stir to combine. Lower the heat and add the rest of the ingredients. Cover and allow to simmer on medium heat, stirring occasionally, until well cooked (~25-30 min). If using fresh tomatoes, you may need to add water to make sure it’s well cooked and to make it the desired consistency. Remove bay leaf.

Steps and assembly

  • Prepare Chicken. Cover and Set aside. Prepare the Pizza Sauce.
  • Prepare the pizza dough and set it aside to rise. If using pre-made dough, thaw and roll out.
  • Preheat your oven to 450°F (230°C) or temperature indicated on Pre-made Pizza Dough. When the dough has risen, follow the instructions to roll it out. Cover it and chop up the vegetable toppings.
  • Place the pizza bases on 2 sheet pans lined with aluminum foil. Spread the tomato sauce evenly over the pizza. Top with cheese, chicken, and toppings.
  • Bake for 15 minutes per pizza (See Note), until the crust has baked and the cheese has melted. I like to broil it again for a couple of minutes to further amp up the “tandoor” factor. Serve hot. To maintain the texture of the crust, this pizza is best reheated in an oven instead of a microwave.



  • To bake them at the same time, place one rack on the very top and one on the lower rack. Put the two baking sheets on both the baking racks. Bake for 15 minutes, but switch the baking sheets halfway through baking so that both pizzas bake evenly. Broil separately on the top rack.
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My Turkish Coffee If I could, I would travel to each country in the world and sip on their signature hot drinks. Matcha in Japan, mint tea in Morocco, pink chai in Kashmir. I wouldn’t want to do this in touristy cafés, but with some locals, friends I’ve made perhaps the warmth of their hospitality included.

This reminds me of my friend, Serpil, who taught me so much about hospitality and Turkish culture. We would sip chai at my house and Twinings Earl Grey tea at hers because it reminded her of the tea she loved from back home. She never mentioned Turkish coffee though. I later found out she thought it was too strong.

I learned about Turkish coffee from a cheery Arab lady at the counter of an incense-laden Middle-Eastern grocery store. She was joyous and full of life and I can still picture her casually dancing to ‘3 daqat’, telling me how delicious this coffee is. She insisted I needed an ibrik (also called cezve)the Turkish coffee potto make Turkish coffee. But I didn’t want to invest in the pot only to realize I didn’t like it. TURKISH COFFEE



m not going to pretend I know much about coffee. I really don’t. In a typical Pakistani household, we have instant coffee granules tucked away in a cabinet for when a coffee craving strikes. That milky instant coffee we make is nothing like a specialty, craft coffee. That’s where Turkish coffee comes in.

The reason I’m drawn to Turkish coffee is that it allows me to drink exceptionally tasty coffee in a familiar way. I don’t need a coffee machine or French press, but I can drink coffee so smooth that it rivals many cafes. There’s something extra special and relaxing about Turkish coffee, and I love that I can make it as easily as I would make chai.



Learn how to make Turkish coffee in 10 minutes! This recipe shares how to make it with an Ibrik (the traditional coffee pot) or using a saucepan stovetop. I’ve also included tips on how to use Turkish coffee in a good old coffee machine!
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine Turkish
Servings 4 People
Calories 149 kcal


  • 1 Saucepan


  • 11/2  serving cup filtered water
  • 1 heaped tbsp Turkish Coffee
  • 1  cardamom pod
  • milk,optional


With an Ibrik (Traditional Turkish Coffee Pot)

  • Use your serving cup to measure out how much water you will need and add the water to the ibrik. If you are using the small Turkish coffee cups, add 1/2 cup extra water for each cup to account for evaporation. If you don’t have a traditional coffee cup, any small and narrow cup will work best to retain the foam.
  • To the ibrik, add the desired amount of coffee (1 heaped tbsp for traditional style), sugar, and cardamom (if using) to the water and stir well.
  • Place the ibrik on a small gas stove over medium heat. After about 4-6 minutes (depending on how much liquid you are using) before the coffee begins to simmer, you will notice a foam rising to the top. Use a teaspoon to scoop up and transfer some of the foam into each Turkish Coffee cup. Continue to do this until the coffee doesn’t have much foam left on top.
  • After the coffee starts to boil, remove from heat and pour slowly into your coffee cups. Try to pour so that the foam in the coffee cup remains undisturbed. Do not stir once you have poured the coffee.

With a saucepan

  • Use your serving cup to measure out how much water and/or milk you will add to the saucepan. Add a bit extra water to account for evaporation. If you are making traditional style coffee, you will need at least 3 Turkish coffee cups in the saucepan.
  • Add the water/milk, sugar, cardamom (if using), and the desired amount of coffee to the saucepan. For the traditional style, you will need at 1 heaped tbsp of coffee per Turkish cup. For my everyday version, I use 2-3 tsp of Turkish Coffee for 1 cup of milk/water. Stir well using a spoon or whisk.
  • Place the saucepan over medium heat and allow it to begin to simmer. This will take about 7 minutes. Remove any foam that has risen to the top and add it to your cup. 
  • Once it comes to a boil, remove from heat and slowly add to your cup. Try to pour so that the foam in the coffee cup remains undisturbed. You may also use a milk frother to create froth.


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Shami kabab are tender patties made with beef and chana dal (yellow split peas), and then dipped in eggs and pan-fried. These kebabs are kid-friendly, naturally gluten-free, and so wholesome! This easy recipe makes a large batch to enjoy some now, and freeze the rest for later!

if you’re Pakistani, it’s likely your mom/relative/aunty has a shami kabab freezer stash waiting for the next unexpected guest, hungry child, or lazy evening to strike.

It’s a somewhat prevalent practice, and with good reason. It means when life gets busy, there will be shami kebabs within arm’s reach. Silky, wholesome, deeply flavorful kebabs ready to be thawed, pan-fried and served to a someone who’ll likely be grateful for them. SHAMI KEBAB


Shami kebabs were actually brought to South Asia by the Syrians. In Urdu, the word “Sham” refers to ‘Syria’. Eventually, they were picked up and popularized in Mughlai cuisine.

To learn more about the origins and culture of Shami Kabab, check out this beautifully written piece by my friend Maryam, founder of the Saveur-award winning blog Pakistan Eats.


Shami Kabab purists will, rightly so, insist that beef chunks should be used instead of ground beef. This lends them the traditional, silky texture with ‘resha’, as is often said in Urdu. I grew up with the ground beef version and that’s what I typically use. I hope to try it with beef ‘boti’ sometime and I’ll update you when I do.

The main difference will be an increase in cooking time (typically 45 min in the Instant Pot). You will also have to run the beef stew pieces in the food processor first, similar to haleem.

#Shami Kabab

Shami kabab are not only freezer friendly – as in no detectable change in texture, quality, or taste – they’re also incredibly versatile. Have them with your afternoon chai, as a side to make any dinner menu more abundant, or, my favorite, in a shami kebab sandwich drizzled with ketchup or hot and sour sauce.



Shami kabab are tender patties made with beef and chana dal (yellow split peas), and then dipped in eggs and pan-fried. These kebabs are kid-friendly, naturally gluten-free, and so wholesome! This easy recipe makes a large batch to enjoy some now, and freeze the rest for later!
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Side snaks
Cuisine Punjabi
Servings 20 people
Calories 149 kcal


  • 1 cooker


  • 1 tbsp  coriander seeds
  • 2 tsp  whole black peppercorns
  • 2 inch  piece cinnamon stick, broken into a couple pieces
  • 1 small black cardamom
  • 2 green cardamom pods, seeds removed and pod discarded
  • 8 whole cloves
  • 1 tsp toasted or regular cumin seeds

To cook

  • 1.5 lb  ground beef, (preferably full-fat)
  • 1 cup (195 g) chana dal (yellow split peas), washed and soaked for at least 1 hour (up to overnight), then drained
  • 4 cup  water for Instant Pot or 4 1/2 cups water for stovetop
  • 1  medium to large onion, roughly chopped
  • 10 garlic cloves, leave whole – will be crushed later
  • 11/2 inch  piece ginger, minced or crushed
  • 1 medium bay leaf
  • 1 tbsp red chili flakes
  • 1 tsp  cumin seeds
  • 3 tsp  kosher salt – See note 3, will need less if using regular table salt or sea salt
  • ½ tsp chaat masala

To chop

  • 1 (~80 g) small onion, coarsely chopped
  • 1 thai or Serrano green chili pepper, thinly sliced
  • ½ cup cilantro leaves
  • 2 tbsp  mint leaves


  • 1 egg whisked

TO Frying pan or baking

  • neutral oil, as needed
  • 2 egg whisked


  • Add all of the ingredients listed under ‘Whole Spices’ to a spice grinder and grind until a powder is formed. You may also crush them in a mortar and pestle, though this will be more tedious. This will come to around 2 ½ tbsp ground spices. Set aside.

Instant pot instructions

  • In the Instant Pot, add all of the ingredients listed under ‘To Cook’ as well as the freshly ground spices. Mix very well to combine. (No need to more water than indicated even though it looks dry.)
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cook time for 20 minutes at high pressure.
  • Let the pressure release naturally for 5 minutes, and then move the Pressure Release to Venting to release any remaining steam. Open the pot and select the Sauté – High setting.
  • Sauté, stirring often, for 20 minutes, or until all the moisture has evaporated and the mixture starts sticking to the bottom. (See Note 1) Press Cancel to turn off the Instant pot and allow to cool. If you have the time, refrigerate overnight and they'll be even easier to shape. Remove the bay leaf.

Stove top instructions

  • In a medium, lightweight Dutch oven or pot, add all of the ingredients listed under 'To Cook' along with the freshly ground spices and 4 1/2 cups of water. Mix well to combine. Cover to bring to a boil over high heat. Use a slotted spoon to skim off any scum that rises to the surface. 
  • Place the lid ajar and continue to cook on high heat for 50 minutes to 1 hour (depending on thickness of your pot), stirring occasionally, until the chana dal (yellow split peas) is completely cooked. During the last 15-20 minutes, stir frequently to completely evaporate any moisture. The mixture will start sticking to the bottom of the pan. (See Note 1) Turn off the heat and allow to cool. If you have the time, refrigerate overnight and they'll be even easier to shape. Remove the bay leaf.

After cooking

  • Combine the onion, green chili pepper, cilantro, and mint in the bowl of a food processor. Use the pulse setting to finely chop (but not blend) this mixture. Transfer to a large bowl.
  • Add the cooled beef and lentil mixture to the food processor. In batches, process this mixture until as smooth as possible (~1 min). Transfer this mixture to the bowl with the chopped onion mixture. Mix well, then taste and add salt, if desired. Add the whisked egg and mix to combine.
  • Using oiled hands, shape ¼ cup heaped of the mixture into a flat, round patty about 2 3/4 inches in diameter. Continue with the rest of the mixture. You will have around 20 patties. If you wish to freeze them, do so at this point. (See Note 2)
  • Place the egg in a shallow bowl so that you can dip the kababs as you cook. Heat a large skillet, frying pan, or cast iron pan over medium-high heat. Add enough oil to coat the bottom of the pan.
  • Dip both sides of each patty into the egg wash. Place 3-5 patties in the pan and allow them to cook for 3-4 minutes on each side, using a spatula to turn them over. Be careful not to crowd them too much or it will be harder to turn them. Reduce heat as necessary.
  • Remove from the pan, and place on a plate lined with a paper towel to absorb any extra oil. Repeat until you have finished pan-frying all the patties. Cook any leftover egg in the remaining oil and serve with the patties.



Note 1: The exact time will vary depending on the water content of your beef. The final mixture should be as dry as possible and begin to look more crumbly.
Note 2 – To freeze: As you shape the kebabs, place them on a tray and freeze 1 1/2 to 2 hours. Then carefully remove from the tray and transfer them to an airtight container or zipper storage bag.
Note 3: The original recipe called for 1 tbsp kosher salt (1 tbsp = 3 tsp) which I found perfect. Recently, a couple readers reported this was too much salt. To err on the side of caution, start with 2 tsp and work your way up to 3 if you think you need it.
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