Marry Me Chicken took over food videos for its creamy, sun-dried tomato and parmesan sauce, and this bite-sized version keeps the sauce but air fries the chicken instead of pan-frying, so there's no oil splatter to clean up. The sauce still comes together in one small pan while the chicken crisps, so the whole thing is ready in under 25 minutes.
Everything you need
- 500 g chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- ½ tsp each garlic powder, paprika, Italian herbs
- ½ cup heavy cream
- ¼ cup (20 g) parmesan, grated
- 3 tbsp sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- to taste fine salt and black pepper
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 4 done-
Toss the chicken with the oil, garlic powder, paprika, herbs, salt and pepper.
For this step
- 500 g chicken breast
- ½ tsp each garlic powder
- 2 cloves garlic
- to taste fine salt and black pepper
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Air fry at 200°C / 400°F for 12 to 14 minutes, shaking halfway, until golden and cooked through.
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While the chicken cooks, gently soften the minced garlic and sun-dried tomatoes in a small pan for a minute, then stir in the cream and parmesan and simmer until it thickens slightly, about 3 minutes.
For this step
- 500 g chicken breast
- ½ tsp each garlic powder
- ½ cup heavy cream
- ¼ cup (20 g) parmesan
- 3 tbsp sun-dried tomatoes
- 2 cloves garlic
-
Toss the hot chicken bites through the sauce and serve straight away over pasta, rice or just with bread for the sauce.
For this step
- 500 g chicken breast
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Cut the chicken pieces an even size so they finish cooking at the same time.
- The sauce thickens more as it sits, so pull it from the heat while it still looks slightly loose.
Make it your own
- Stir a handful of baby spinach into the sauce at the end until wilted.
- A pinch of chilli flakes in the sauce gives it the gentle heat some versions of the original have.
Storing & reheating
Fridge for 2 days. Reheat gently in a pan, since the cream sauce can split if microwaved on high.
Frequently asked
Can I make the whole thing in the air fryer?
The chicken cooks entirely in the air fryer, but the cream sauce needs a stovetop pan to simmer and thicken properly, about 3 minutes alongside the chicken.
What can I use instead of heavy cream?
Half-and-half works but gives a thinner sauce; simmer it a little longer to thicken. Avoid low-fat milk alone, since it tends to split with the parmesan.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.