Sometimes you just need a little comfort food.
In the form of a sandwich.

Marry Me Chicken got its name after whoever developed it back in the day claimed it was so good they could marry it.

But they didn’t know the potential it had squished between toasted bread slices with sautéed onion and a sprinkling of chives.

Of course, if you aren’t the sandwich type, you can always serve this over rice, pasta or otherwise.


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  • 1 lb boneless skinless chicken thighs
  • 1/2 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 cup chicken stock
  • 1 tsp Better Than Bouillon
  • 1/4 cup parmesan, grated
  • 2 tsp Italian seasoning
  • 2 tsp red pepper flake
  • 1 cup heavy cream
  • Chives, chopped
  • Crusty bread
  • Butter
  • Extra virgin olive oil
  • Salt
  • Pepper


Step 1

Slather slices of bread with butter and broil in the oven for 2 minutes, or until golden and toasted.

Set aside.

Step 2

Season chicken with salt and pepper and brown it over medium heat in a deep-sided pan.

Once both sides of your chicken have nice color on them, remove from the pan and set aside.

Step 3

Add onion and garlic to the pan and saute until soft and fragrant.

Add sun-dried tomatoes, chicken stock, Better Than Bouillon, Italian seasoning, red pepper flake, cream and parmesan cheese.

Stir to incorporate and simmer over medium-low heat to reduce and thicken.

Step 4

Return chicken to pan and continue to cook in sauce until chicken is cooked through and reaches an internal temperature of 165 degrees.

Step 5

Serve chicken between a couple slices of crusty bread, slathered in sauce and sprinkled with chives.