My Marry Me Chicken Chili Always Disappears in Minutes

It’s quick, convenient, and sure to please.

By
Stephanie A Ganz
Stephanie A Ganz
Stephanie A Ganz
Stephanie Ganz has been writing professionally for 10 years and is a regular contributor to Richmond Magazine and Virginia Living. She has also written for Bon Appetit, Eater, The Kitchn, and The Local Palate.
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Published September 30, 2025
Stephanie A Ganz
A bowl of creamy Marry Me Chicken Chili garnished with herbs and spices with a spoon resting inside

Simply Recipes / Ciara Kehoe

In terms of weeknight dinner recipes, a dish that comes together in under an hour using relatively common ingredients is exactly what I’m looking for, and I’m looking for it pretty much every single night. If that dish happens to appeal to my whole family—enough, say, to make my kids go back for seconds—it’s what I consider a holy grail recipe. 

Inspired by the extremely popular “Marry Me” canon (the name of which I object to on a feminist level, but appreciate as someone who adores sun-dried tomatoes and cream in all forms), I developed a recipe that attempts to be all of those things—quick, convenient, and beloved. By jove, I think I cracked the code this time with my Marry Me Chicken Chili, a quick-cooking, hearty dinner that’s perfect for busy weeknights.

How To Make Marry Me Chicken Chili 

The flavor profile of Marry Me Chicken includes the warm, rich flavors of sun-dried tomatoes, heavy cream, and Parmesan cheese. I took that idea and turned it into a chili/stew situation, which I like to serve over rice or egg noodles. The main difference between this and Marry Me Chicken is the inclusion of poblano peppers and the fact that the chicken is shredded and then added back to the creamy chicken stock, making it more like a white chicken chili. 

To make it, sauté chopped onions, poblano peppers, and garlic in olive oil until translucent and fragrant. Add some chicken breasts (or thighs), stock, and salt and pepper, and simmer until the chicken is cooked through. Remove the chicken to a plate and shred it while letting the better part of a package of cream cheese get all melty in the chicken stock mixture.

When the chicken is shredded and the cream cheese is melted, add some sun-dried tomatoes, cannellini beans, and Parmesan cheese and cook for a few more minutes until everything comes together. Serve over rice or pasta with more parm, fresh herbs, and a sprinkling of crushed red pepper.

A closeup of creamy Marry Me Chicken Chili with a wooden spoon containing shredded chicken beans and vegetables

Simply Recipes / Ciara Kehoe

Tips and Substitutions for Marry Me Chicken Chili

  • If you don’t have poblano peppers, you can use one or two jalapeños (which will result in a spicier dish) or a can of diced green chiles instead. 
  • For a little extra richness, add 1/4 cup of heavy cream when you add the sun-dried tomatoes, beans, and cheese.
  • Swap the cannellini beans for chickpeas or another soft, white bean based on what you prefer.
  • Add some stemmed, chopped kale or Swiss chard at the final stage for a heartier, even more wholesome dish.
  • The sun-dried tomato flavor really comes through in this recipe, so be sure to use a brand you genuinely love. I prefer Trader Joe’s Slow Roasted Tomatoes because they’re already seasoned with garlic and oregano, and they have a nice texture that’s not too chewy.

Can’t Get Enough of “Marry Me” Flavors?

A pot of creamy Marry Me Chicken Chili with a wooden ladle containing a portion of the dish

Simply Recipes / Ciara Kehoe

Marry Me Chicken Chili

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4 to 6
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 1 medium yellow onion, diced

  • 1 poblano pepper, stemmed, seeded, and diced

  • 4 cloves garlic, minced

  • 1 pound boneless, skinless chicken breasts and/or thighs

  • 4 cups chicken stock

  • 1/2 teaspoon salt, plus more to taste

  • 1/4 teaspoon freshly ground black pepper, plus more to taste

  • 6 ounces cream cheese, cut into cubes

  • 1 (15.5-ounce) can cannellini beans, drained

  • 1/2 cup sun-dried tomatoes drained, drained and chopped

  • 1/2 cup freshly grated parmesan cheese, plus more for garnish

  • Optional garnishes: chopped fresh parsley, basil, or cilantro and/or crushed red pepper flakes

Method

  1. Sauté the aromatics:

    In a Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the onions and peppers and cook until softened, about 4 minutes. Add the garlic and continue cooking until fragrant, 1 to 2 minutes.

  2. Cook the chicken:

    Add the chicken, chicken stock, salt, and pepper and bring to a simmer. Cover the pot with a lid and simmer until the chicken is cooked through, about 20 minutes.

  3. Shred the chicken:

    Remove the chicken from the pot and set it aside on a large plate. Add the cream cheese to the pot, decrease the heat to low, and replace the lid. Allow the cream cheese to slowly melt. Meanwhile, use two forks to shred the chicken into bite-sized pieces.

  4. Simmer the chili:

    Once the cream cheese is melted, whisk the mixture in the pot until it’s smooth and free of lumps. Add the shredded chicken, cannellini beans, sun-dried tomatoes, and Parmesan cheese to the pot. Stir to combine, then simmer for 10 minutes to let the flavors come together.

  5. Finish and serve:

    Taste the chili and adjust the salt and pepper as necessary. Serve, garnishing with more cheese, fresh herbs, and/or a sprinkle of crushed red pepper, if desired.

    Store leftovers in an airtight container in the refrigerator for up to 5 days.

    Did you love the recipe? Leave us stars below!

Nutrition Facts (per serving)
474 Calories
23g Fat
30g Carbs
38g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 474
% Daily Value*
Total Fat 23g 29%
Saturated Fat 9g 46%
Cholesterol 105mg 35%
Sodium 979mg 43%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 38g
Vitamin C 19mg 96%
Calcium 189mg 15%
Iron 4mg 22%
Potassium 957mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.