Marry Me Chicken with Gochujang Sauce

The original “Marry Me Chicken” exploded online—so irresistibly creamy and flavorful it “just might get you a proposal.” Its name and luxurious sauce made it a household name. A fusion of Italian-American comfort and Korean spice — tender chicken cutlets in a luscious cream sauce laced with gochujang. Perfect for a weeknight dinner or cozy date night in.

Ingredients

Serves 4
Prep time: 15 minutes | Total time: 35 minutes

Ingredients

Chicken

6 large (21oz, 595g) boneless, skinless chicken thighs, trimmed of excess fat, and cut in half
Kosher salt and black pepper, to taste
¼ cup (30g) all-purpose flour
3 Tbsp (45g) unsalted butter
1 Tbsp (20g) white miso

Sauce

3 large cloves (15g) garlic cloves, grated
2 Tbsp (40g) tomato paste
1 Tbsp (20g) gochujang, Korean chili paste
½ tsp (0.5g) fresh oregano, picked
½ tsp (4g) gochugaru (Korean chili flakes), or to taste
1 cup (210g) low sodium chicken stock
1 Tbsp (15g) fish sauce or soy sauce
½ – ¾ cup (110g) heavy cream
½ cup (50g) Parmesan cheese, grated
⅓ cup (60g) sun-dried tomatoes in oil, finely chopped
10 cherry tomatoes, halved (about 150 grams)
Kosher or sea salt, to taste
Freshly ground black pepper, to taste

To Serve:

Fresh perilla or basil leaves, chiffonade
Cooked short-grain rice (about 200g)

Method

First make the chicken, season the thighs generously with salt and pepper on all sides. Tip the flour onto a plate and dredge the chicken in the flour, shaking off any excess. Place onto a new plate and set aside. Drizzle some extra virgin olive oil into a large deep non-stick skillet and place over medium heat. Add in the butter, and allow to melt, whisk in the miso paste. Place the chicken in and sear both sides until golden brown, about 3 minutes per side. Remove the chicken onto a clean plate and set aside.
Now make the sauce. Reduce the heat to medium-low and add garlic. Cook for 1–2 minutes until fragrant, and soften but not browned. Stir in tomato paste and gochujang, cooking for 2 minutes until the color deepens. Add the oregano and red pepper flakes, sauté for about 30 seconds. Increase heat to medium, pour in the chicken stock, and simmer until reduced by half. Stir in the fish sauce (or soy sauce), cream, Parmesan, sun-dried tomatoes, and cherry tomatoes. Simmer until slightly thickened. Season with salt and pepper to taste.
Return chicken to the pan and cook for about 10-13 minutes over low heat until the chicken is cooked through, coating the chicken in the sauce. Remove from heat and garnish with fresh perilla or basil leaves. Serve immediately.

Browse all recipes