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Indulge in the creamy, tangy, and utterly irresistible flavors of this Gluten Free Marry Me Chicken. This dish is so delicious, it might just inspire a proposal!
I first discovered this recipe on a cozy night in, looking for something special yet simple. The moment I took the first bite, I knew it was a keeper. The blend of sun-dried tomatoes, herbs, and creamy sauce makes it a standout dish that’s perfect for any occasion.
Get ready to cook up a storm with this Gluten Free Marry Me Chicken that’s sure to impress!
What to Expect
- Time: Approximately 30 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients prepped and ready. This will make the cooking process smooth and enjoyable. Also, ensure your chicken is at room temperature for even cooking.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 2 |
| Cornflour | 2 tbsp |
| Paprika | 1 tsp |
| Chopped garlic | 3 tsp |
| Dried oregano | 1 tbsp |
| Dried thyme | 1 tsp |
| Chilli flakes | 1 tsp |
| Sun-dried tomatoes (roughly chopped, plus some of the reserved oil for frying). Or I can just say: Tomatoes, Oil, Salt, Citric Acid/Sulphur Dioxide. If it lists “Spices,” double-check for a GF label. | 100 g |
| Double cream | 100 ml |
| Gluten free chicken stock (I use 1 whole gluten free stock pot with 300ml of boiling water) | 300 ml |
| Lemon, juice only | 1 |
| Grated parmesan cheese | 50 g |
| Fresh basil leaves, chopped | Handful |
Step-by-Step Guide
- Cut the chicken breasts in half long-ways so you have two, thinner chicken breast steaks.
- Mix the cornflour and paprika on a large plate, then coat the chicken, being sure to press the mixture in well so there are no gaps.
- Add a little of the oil from the sun-dried tomatoes jar into a large frying pan and place on a medium heat.
- Once hot, add the chicken breasts, and fry for 3-4 minutes on each side until golden brown. Remove from the pan onto a plate.
- Place the pan back on the heat, adding a little more of the oil if it has gone dry.
- Add the sun-dried tomatoes, garlic, oregano, thyme and chilli flakes. Fry for one minute, stirring well.
- Add the chicken back to the pan along with the chicken stock, cream and lemon juice.
- Bring to the boil then turn down to a low simmer.
- Place a lid on the pan and continue to simmer on a low heat for 10-15 minutes, turning the chicken half way through, until it is cooked through.
- Stir in the chopped basil and parmesan, then serve straight away with a wedge of lemon to squeeze over the top.
Notes:
You must use Cornstarch, Tapioca Starch, or a basic Gluten-Free Flour blend.
- Expert Note: Cornstarch actually creates a crispier, lighter coating for this specific sauce than heavy GF flour blends.
Use a brand explicitly labeled “Gluten-Free” (like Pacific Foods or Kitchen Basics). If the label just says “Natural Flavors” without a GF certification, it is a risk.
Expert Tip:
The “Split” Sauce: Dairy-heavy sauces (Cream + Parmesan) can “split” or turn oily if boiled too hard.
Technique: Once you add the heavy cream and parmesan, turn the heat to LOW. Do not let it boil aggressively, or the sauce will separate and look greasy. Simmer gently just until thickened.
Pointers for Perfection & How to Store
For the best results, make sure to coat the chicken evenly with the cornflour and paprika mixture. This will give it a beautiful golden crust. Also, don’t skip the fresh basil at the end—it adds a burst of freshness that ties everything together.
Storing: Any leftovers of this Gluten Free Marry Me Chicken can be refrigerated for a couple of days or frozen – though it’s definitely better freshly cooked.
For more delicious recipes, check out this Gluten Free Street Corn Chicken Bowl Recipe.
Print
Gluten Free Marry Me Chicken: Delicious Dinner
- Total Time: 30
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Marry Me Chicken is a creamy, flavorful one-pan dinner that is rumored to be so good, it might just get you a proposal! Tender chicken breasts are seared golden brown and simmered in a rich sauce of sun-dried tomatoes, parmesan, garlic, and heavy cream. It’s a restaurant-quality meal ready in under 30 minutes.
Ingredients
— The Chicken —
3 large boneless, skinless chicken breasts (sliced in half lengthwise to make 6 cutlets)
½ cup gluten-free all-purpose flour blend (for dredging)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons butter
— The Creamy Sauce —
1 tablespoon butter
4 cloves garlic, minced
¾ cup chicken broth (ensure gluten-free)
1 cup heavy cream (or heavy whipping cream)
½ cup grated Parmesan cheese
⅓ cup sun-dried tomatoes packed in oil, chopped (drain most of the oil)
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (adjust to heat preference)
— Garnish —
Fresh basil leaves, torn or chopped
Instructions
1. In a shallow dish, combine the gluten-free flour, salt, pepper, and garlic powder. Dredge each chicken cutlet in the mixture, shaking off any excess. (This helps thicken the sauce later!).
2. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.
3. Add the chicken cutlets (do not overcrowd, work in batches if needed). Cook for 4–5 minutes on each side until golden brown and cooked through (internal temp 165°F). Transfer chicken to a plate and set aside.
4. Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant (do not burn).
5. Pour in the chicken broth and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
6. Stir in the heavy cream and sun-dried tomatoes. Bring to a gentle simmer.
7. Mix in the parmesan cheese, Italian seasoning, and red pepper flakes. Stir continuously until the cheese melts and the sauce thickens slightly (about 2–3 minutes).
8. Return the cooked chicken (and any juices from the plate) back to the skillet. Spoon the sauce over the chicken and let it heat through for 1-2 minutes.
9. Remove from heat. Garnish generously with fresh basil leaves and serve hot.
Notes
Serving Suggestions: This sauce is liquid gold. Serve it over gluten-free pasta (penne or fettuccine), mashed potatoes, or fluffy white rice to soak it all up.
Dairy-Free Option: Substitute the butter for oil/vegan butter, the heavy cream for full-fat canned coconut milk (shake the can well), and use a dairy-free parmesan alternative.
Spice Level: The red pepper flakes add a nice warmth but not too much heat. If feeding young kids, you can reduce this to a pinch.
Sun-Dried Tomatoes: Using tomatoes packed in oil provides much more flavor than the dry-packed kind. You can even use a teaspoon of the jar oil for sautéing the garlic.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet
- Calories: 580
- Sugar: 3
- Sodium: 650
- Fat: 42
- Saturated Fat: 22
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 12
- Fiber: 1
- Protein: 38
- Cholesterol: 145
Your Burning Questions Answered!
- Can I use chicken thighs instead of breasts?
- Yes, chicken thighs will work well in this recipe. They may take a bit longer to cook through, so adjust the cooking time accordingly.
- Is this dish really gluten-free?
- Absolutely! This Gluten Free Marry Me Chicken uses cornflour instead of regular flour, making it safe for those with gluten sensitivities.
Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the sauce ahead of time and cook the chicken just before serving to save time.
Dig In & Enjoy!
There you have it—a delicious, creamy, and utterly irresistible Gluten Free Marry Me Chicken that’s sure to become a favorite in your household. Whether you’re cooking for a special occasion or just a weeknight dinner, this dish is a winner.
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