When I want to make a chicken dinner that will WOW people, I always use this recipe. Yes, Delish created the ORIGINAL “Marry Me” chicken that has gone viral on The recipe has become such an Internet staple that covered the phenomenon (and their version became their most popular recipe of 2023, seven years after I created the OG). Before being baked in a simple (but very satisfying) cream sauce, chicken breasts are seared until golden brown. This makes chicken that is full of flavor in every bite. Be warned—this chicken might make you fall in love at first bite, whether I’m making it for a special someone on Valentine’s Day or just as a special weeknight dinner.
What People Are Saying: “Delish! Made this for my man … Followed easy instructions and turned out great!.. Unfortunately, the end result of marrying me didnt happen … but at least the meal was good. ” – PurpleFish
“I will be cooking this for the second time tonight! One of the best chicken dishes I have ever eaten! The sauce is awesome!” – Gatorman
Butterfly chicken breast is a great easy weeknight dinner option that cooks up moist and flavorful in the oven. By butterflying or splitting chicken breasts, you can slash the cooking time and get an evenly cooked piece of chicken perfect for all kinds of meals. Follow this simple guide to learn how long to cook butterflied chicken breast in the oven along with helpful tips and tricks for the best results every time.
What is Butterfly Chicken Breast?
Butterflying chicken breast involves cutting the chicken breast horizontally almost all the way through then opening it up so it lays flat. This technique creates a thinner, larger surface area which allows the chicken to cook much faster. Butterflying also allows seasonings and marinades to better penetrate the meat for enhanced flavor.
The benefits of cooking butterfly chicken breast include:
- Faster cooking time – Thinner pieces cook quicker, ideal for busy weeknights
- Even cooking – No dry edges or undercooked centers
- Increased flavor – Marinades and seasonings absorb better
- Versatility – Great for baking, grilling, pan frying, and stuffing
How Long to Cook Butterflied Chicken Breast
The cooking time for butterflied chicken breast depends on the thickness, but generally it takes 12 to 18 minutes in a 375°F oven. Use an instant-read thermometer to check for doneness, removing it from the oven when it reaches 160°F, then allowing carryover cooking to bring it up to 165°F, the safe minimum temperature.
For 1-inch thick pieces, plan on around 15 minutes. If thinner than 1 inch, start checking earlier at 12 minutes. Thicker pieces around 1 1/2 inches may need closer to 18 minutes. Watch carefully near the end to prevent overcooking.
Step-by-Step Guide
Follow these simple steps for perfectly cooked oven baked butterfly chicken breast every time.
1. Prepare the Chicken
Rinse the chicken and pat it dry with paper towels. By cutting it almost all the way through, use a sharp knife to cut it across the thickness. Spread it out flat in the shape of a butterfly. Pound to an even thickness if desired.
2. Season the Chicken
Spread melted butter or olive oil on both sides of the meat. Season it with salt, pepper, garlic powder, dried oregano or thyme, lemon pepper, or any other spices you like. You can also marinate it ahead of time to add a lot of flavor.
3. Preheat the Oven
Preheat your oven to 375°F Line a baking sheet with foil or parchment for easy cleanup,
4. Cook the Chicken
Place the butterflied chicken breast on the baking sheet. Avoid overcrowding if cooking multiple pieces.
Bake for 12-18 minutes based on thickness. Get an instant read thermometer and check the thickest part until it reads 160°F. Carryover cooking will finish it to 165°F.
5. Allow to Rest
Let it rest for 5 minutes before slicing. This allows the juices to redistribute so your chicken stays juicy.
Helpful Tips
- Brining or marinating adds extra moisture and flavor
- An oven-safe meat thermometer monitors temp without repeatedly opening the oven
- Bake at 375°F for the best balance of cooking through without drying out
- Let rest before slicing to retain juices
- Cook frozen chicken breast by thawing completely in the refrigerator 1-2 days beforehand
- Use boneless, skinless chicken breasts for this cooking method
Frequently Asked Questions
How do I know if my oven temperature is accurate?
Use an inexpensive oven thermometer placed inside to check the true temperature, adjusting your oven dial if needed.
Can I use an instant-read thermometer?
Yes, just put it in the thickest part after the minimum cooking time is up to make sure it’s done.
What if my chicken breasts are different thicknesses?
Butterfly them to an even size if possible. If not, remove thinner pieces sooner and return the thicker ones to the oven for a few more minutes.
Can I bake multiple chicken breasts together?
Yes, just avoid overcrowding the pan which can lead to uneven cooking. You may need to increase cook time slightly for larger batches.
What temperature should I reheat leftover chicken?
Reheat butterflied chicken breast to 165°F. Covered, in a 300°F oven or microwave works well. Check it with a food thermometer.
Can I freeze cooked chicken breast?
Yes, freezer for up to 3 months. Let it cool completely before freezing in an airtight container. Thaw in the refrigerator before reheating.
Get Creative with Butterfly Chicken Breast
The possibilities are endless when it comes to serving oven baked butterfly chicken breast. Here are just a few delicious meal ideas:
- Chicken parmesan – Top with marinara and mozzarella cheese
- Chicken tacos – Dice and mix with salsa, cheese, lettuce, etc.
- Chicken salad – Shred and mix with mayo, celery, grapes, and nuts
- Chicken sandwiches – Layer on rolls with lettuce, tomato, avocado
- Chicken pizza – Use diced chicken as a topping
- Chicken pasta – Toss with veggies and pesto or alfredo sauce
With this easy method, you can enjoy quick healthy meals all week long. Crispy on the outside and juicy inside, butterfly chicken breast cooked in the oven makes dinner a breeze.
How To Make Marry Me Chicken
When I have boneless, skinless chicken breasts, which can be bland and boring, I like to use them in this recipe. It’s also easy to make on a busy weeknight. Still, this sauce is so good, you can pair it with pretty much any protein. Serve with chicken thighs, pork, even pasta. • Garlic: I always lean toward the camp of the more garlic, the better, but in my opinion, two large-ish cloves finely chopped or grated provided a great base but didn’t overpower the sauce. Feel free to add more to taste depending on the size of your cloves. If you don’t have any fresh thyme on hand, you can use more basil instead. I chose thyme because of its peppery, woodsy flavor. • Crushed red pepper flakes: Any dish with cream should have a little bit of heat, but if you’re extremely spice-averse (or serving this to anyone who is), you don’t have to include it (but I highly suggest even a pinch if possible). • Chicken broth: If you’re making a vegetarian dish, like putting the sauce on pasta, any vegan or vegetable stock, whether you buy it at the store or make it yourself, won’t change the taste of the dish. Just make sure it’s low-sodium, as I always want to be able to control the seasonings as much as I can. • Sun-dried tomatoes: This is the secret weapon to this recipe, as it gives such a complex, sweet and tangy addition to the sauce without having to use speciality ingredients you have to hunt down at the store. Plus, you can make it all year-round with sun-dried tomatoes, as using fresh tomatoes, depending on the season, will affect the quality of the dish. • Heavy cream: Yes, including cream was inevitable to get the desired consistency for the sauce. I found in testing that only 1/2 cup is all you need, so you wont feel overstuffed at the end of the meal. • Parmesan: This also helps bring out depth to the sauce and melts right into it. I choose the block or wedge and grate it myself. If a home cook has time, I always tell them to do this. It truly makes such a difference in the end.
There’s a reason I call for searing the chicken before letting it finish in the oven. You get a beautiful golden brown crust, and it helps keep the chicken super-moist and flavorful. Plus, the base of the sauce is any chicken fat that has rendered out during this initial sear. It may seem like an unnecessary extra step, but trust me, it makes a huge difference.
On to the sauce: Using whatever schmaltz is left in the pan, a combination of garlic, fresh thyme, and a touch of red pepper flakes for just a hint of heat get a quick toast; this brings out the aromatics’ fragrance and color.
Stir in the heavy cream, broth, sun-dried tomatoes, and Parmesan, then let the sauce reduce a bit to meld and thicken. Its as easy as that!
Finally, return the seared chicken to the skillet and let it roast in the oven until the chicken cooks totally through.
Once the chicken is cooked through, transfer to a plate, and spoon plenty of the sauce on top along with fresh basil.
The full list of ingredients and directions can be found in the recipe below.
How “Marry Me” Chicken Got Its Name
Many of you have probably heard of Ina Gartens “Engagement Roast Chicken” before, but this, if I may say, is so much tastier. When I created this dish in 2016, I was trying to develop recipes that would fire people up to get in the kitchen. I had produced one of Delishs first truly viral recipes, Tuscan Chicken Pasta (my baby, if we’re being honest), and was hungry for a skillet version that had similar ingredients but was even saucier. With that in mind, I developed a “Sicilian Chicken Skillet”, but wasnt sold on the name…until a stroke of genius hit on video shoot day. After we spooned the sauce over the chicken for the last shot, our videographer Chelsea grabbed a fork to try the final result. Once she took a bite, she blurted out, “Id marry you for that chicken!” and the now-famous name was born. This is a chicken dinner so good, you just might get a proposal by the last bite.