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A Viral Classic, Reimagined for Easy Meal Prep

There’s a reason this recipe is called “Marry Me Chicken”. They say you have one bite, and you’re ready to commit! 😛 Traditionally, this dish involves a lot of stovetop prep, but I’ve transformed it into a freezer-friendly marinade that makes weeknight cooking effortless.

By marinating the chicken in sun-dried tomato oil, garlic, and herbs, the flavor penetrates deep into the meat and makes the actual meal super effortless. Whether you want a creamy pasta, a low-carb salad, or a bistro-style bread bowl, this is the most versatile prep you’ll do all month.

Ingredients

• 600g Chicken thighs (cut into 1-inch cubes)
• 90g Sun-dried tomatoes, finely chopped
• 3–4 tbsp Sun-dried tomato oil (from the jar)
• 2 tsp Garlic, minced
• ½ Chicken bouillon cube, crumbled
• ½ tsp Dried oregano
• ½–1 tsp Chili flakes (adjust for your heat preference)
• 1–2 tbsp Tomato paste (optional, for a deeper red color)
• To finish, if making pasta (optional): Fresh spinach, cooking cream, Parmesan cheese.

Directions

1. The Marinate

Toss your chicken cubes in a bowl or freezer bag with the chopped sun-dried tomatoes, tomato oil, garlic, crumbled bouillon cube, oregano, and chili flakes.

• Quick Prep: Marinate for at least 1 hour.
• Meal Prep: Freeze for up to 2 months.

2. The Cold Pan Start

Here is the secret: Start with a cold pan. Add the chicken and all that glorious marinade, then turn the heat to medium. This allows the oil to gently infuse with the spices and garlic as it heats up, preventing the garlic from burning while the chicken stays tender.

3. The Sear & Sauce

Once the chicken is nearly cooked through, you can choose to drain any excess oil, or if you’re using tomato paste, keep it in for extra richness. Stir in the tomato paste now for a deeper color and the original Marry Me flavour.

Stop Here? You absolutely can! This flavorful chicken is incredible on its own over a salad or served with crusty bread.

4. Make it Creamy (Pasta Style)

To turn this into the famous pasta dish:

• Stir in a large handful of fresh spinach and the cooking cream. I use 13% fat, and it’s perfect for making a sauce without a roux.
• Season with salt and extra chili flakes to taste if needed.
• Let it simmer for 2–3 minutes until the sauce thickens.
• The Finish: Toss in your favorite cooked pasta. The starch from the pasta helps the sauce cling to every single piece!

Serving Suggestions

• The Creamy Pasta: Serve piping hot with a mountain of freshly grated Parmesan cheese.
• Low Carb: Skip the pasta and spoon the creamed chicken over sautéed zucchini noodles or a fresh green salad.
• Bistro Style: Keep the sauce thick and serve it like a stew inside a hollowed-out sourdough bread bowl or over a bed of fluffy rice.

FAQs & Safety Tips

How do I safely thaw this?

• Fridge (Best): Move the bag to the fridge 24 hours before cooking.
• Cold Water (Fast): Submerge the sealed bag in cold tap water for 1–1.5 hours.
• Safety: Since this contains oil and chicken, never thaw it on the counter!

Can I store this in the fridge instead of the freezer?

Yes! You can prep this and keep it in an airtight container in the fridge for up to 2 days. This gives the flavors plenty of time to meld.

Can I use chicken breast?

You can, but since the chicken is cubed, thighs stay much juicier during the searing process. If using breast, be careful not to overcook them once you add the cream!

Try my other marinades

• Spicy Harissa Chicken Marinade – Easy for Meal Prep!
• The Best Ever Pineapple Teriyaki Chicken (Freezer Friendly Marinade)
• Kasundi Chicken Marinade (Bengali Mustard Chicken) | Easy Indian Recipe for Grill & Oven