Marry Me Chicken Heart Tarts

Need an easy Valentine's dinner for two? The famous chicken that gets you a ring, now in a heart shape.

These Marry Me Chicken Heart Tarts are wrapped in golden, flaky puff pastry, this is the ultimate romantic dinner ready in 60 minutes.

We all know the legend of Marry Me Chicken that creamy, sun-dried tomato goodness that supposedly seals the deal. But we've taken it a step further. We've wrapped that sensational sauce in the ultimate love language Butter Puff Pastry. Just like our good puff pastry salmon parcels.

You guys know we've been through a divorce, and right now we're much single.

Not hiding it. Not apologizing for it.

And yes, we're open to meeting someone. But let's be honest, if we were cooking for a potential “The One” this Valentine's Day, or even just trying to impress a date, we wouldn't overcomplicate things with a five course meal that keeps us stuck in the kitchen all night.

We'd make this.

Something that looks impressive, feels special, and still lets us enjoy the night instead of stressing over timing and plates.

What stands out

You won't find anything like this anywhere else on the internet. These hearts are a completely unique twist on our famous Marry Me Chicken and Sun Dried Tomato Chickentaking that legendary creamy, sun-dried tomato sauce we all obsess over and encasing it in a golden, buttery puff pastry crunch. They are instant romance and totally one of a kind.

Despite looking like they came from a bakery, they are surprisingly easy to throw together since store bought pastry does 90% of the work for you. The recipe yields four generous hearts, good for two people, but if you are as obsessed with this sauce as we are, you definitely need to try our Creamy Tuscan Chicken next for a dinner that brings the same magic without the pastry!

Ingredients you will need

Here's a quick rundown of the ingredients (full measurements in the recipe card below):

• Puff Pastry – Use all butter puff pastry, you can find this in Trader Joe's. Don't just grab the cheapest one! Look for “all butter” on the package. It creates that distinct, rich golden glow and a flake that shatters when you bite into it. It turns a simple “pocket” into a sensational meal. In Australia we use Careme Pastry it's a reliable one by far and makes all the difference.
• Chicken Breast – Size matters in this case… Dice the chicken super small (about 1cm / ½ inch). Big chunks will tear the pastry and make the hearts impossible to seal. Slice the chicken breast horizontally into thin cutlets first. Stack them, slice into thin strips, then turn and dice into small cubes. Use sharp kitchen shears to snip the chicken into small bits directly into a bowl saves washing a cutting board! If you are in a rush you can use shredded rotisserie chicken.

Another way to use shredded chicken is in baked tortilla wraps filled with chicken and cheese

• Sun-dried Tomatoes – You need the ones packed in oil usually found in a glass jar near the olives or pickles. The ones sold in dry bags (that look like dried fruit) are too leathery and chewy for a delicate pastry filling. They would need to be rehydrated in hot water first, which dilutes their flavor.

Equipment needed

Ok this recipe calls for the following items. Don't stress if you don't have these, you can still manage to make the hearts manually, they may just not look as good as you would like.

• Heart Cookie Cutter Set – These are good to use and they come in 8 different sizes, not only for this recipe but also great to use on our chocolate chip cookies as well as sandwich cut outs too, try them on the spinach and ricotta grilled cheese just before frying the bread!
• OXO Good Grips Silicone Basting & Pastry Brush – Small – These are a reliable because unlike traditional bristle brushes, the silicone bristles will never fall out and get stuck in your beautiful golden crust. The center bristles have a unique gap design that traps the egg wash (or butter), so you can brush an entire heart without constantly dipping back into the bowl.

On the stove

1. Heat a non-stick pan over medium-high heat. Instead of regular oil, use 1 tablespoon of the oil from the sun-dried tomato jar. This “liquid gold” infuses the chicken with flavor right from the start.

1. dicing your chicken breast into small, uniform pieces, aim for 1cm (½ inch) cubes. Because the pastry cooks quickly (about 15-20 minutes), large chunks of chicken won't cook through in time. We find it easiest to slice the breast horizontally into thin cutlets first, then into strips, and finally into small dice. This ensures every bite is tender and safe to eat.

1. Sauté the diced chicken with the garlic and sun-dried tomatoes until the chicken changes from pink to white (about 3-4 minutes).

1. Stir in the heavy cream, Parmesan, and seasonings. Simmer for 2 minutes until the sauce is thick and clings to the meat.

1. Remove from heat and let it cool completely. Do not skip this! Putting hot filling onto buttery puff pastry will melt the butter layers instantly, resulting in a soggy, greasy mess instead of a flaky puff.

1. Lay one sheet of thawed puff pastry on parchment paper to prevent sticking. Using a 3-inch heart cutter, lightly press an outline into the dough without cutting all the way through, leaving about a 1-inch border. Spoon the chicken filling inside the outline. Repeat 3 more times, spacing the hearts evenly so there's enough room to seal the edges later.

1. Brush that border around the meat with a little beaten egg (this acts as your glue). Place the other pastry sheet on top of the hearts.

1. Gently press down around the hearts using your hands to seal them.

1. Center a 4-inch heart cutter over each mound of filling to stamp out your hearts. If you don't have a large cutter, use a sharp knife to cut a ½-inch border around the filling, following the heart shape manually.

1. Use a fork to crimp the edges tightly shut to prevent the good sauce from leaking out during baking. Brush the tops of the hearts with the remaining egg wash. This is what gives French pastries that professional, glossy, deep golden-brown color.

1. Bake at 400°F (200°C) for 15-18 minutes. You are looking for a deep golden color and a visible “puff” (rise) in the pastry.

1. Let them rest on the tray for 5 minutes before serving. The filling will be molten hot straight out of the oven! Serve with optional sour cream and sweet chilli sauce.

Keeping leftovers

• Fridge: Store any leftovers in an airtight container for up to 3 days.
• Reheating: Do NOT microwave these unless you want a soggy, sad mess.
  • Oven: 350°F (175°C) for 10 minutes until crisp.
  • Air Fryer: 350°F (175°C) for 3-5 minutes (our favorite way!).

Freezer Friendly? Yes!

• Assemble the hearts, freeze them flat on a baking sheet until solid, then transfer to a freezer safe bag before freezing. Bake from frozen just add 5 minutes to the cooking time.
• If you're like us and can't stomach 2 hearts in one sitting, you can let them cool completely, then freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating in the oven.

Make date night special by pairing this with…

Since these hearts are rich, buttery, and packed with cream, you want sides that offer freshness or acidity to balance the plate. Here are the good pairings from the site:

1. Lemon Garlic Butter Roasted Asparagus: This is the ultimate “date night” veg. The lemon cuts through the richness of the puff pastry, and it cooks in the same oven temperature range. Plus, it looks elegant on the plate next to the hearts.
2. Avocado Feta Cucumber Salad: You need a “palate cleanser.” This salad is crisp, fresh, and acidic. It stops the meal from feeling too heavy and adds a beautiful pop of color to the table.
3. Creamy Roasted Tomato Basil Soup: Hear us out…treat these hearts like the ultimate luxury grilled cheese dipper. Serving them alongside this soup ties into the sun-dried tomato flavor profile and makes for a cozy, comforting dipping situation.
4. PLEASE, start the dinner with a fancy steak appetizer. In less than 20 minutes, you can prepare the first dish to impress your special person.

The filling was likely still warm when you assembled them. The chicken mixture must be completely cold before it touches the pastry, or the butter layers will melt instantly. Also, make sure your oven is fully preheated to 400°F (200°C) that high heat is crucial for the puff.

Absolutely! This is a great shortcut. Skip the raw chicken step and just sauté the garlic and sun-dried tomatoes in the oil, then toss in your shredded rotisserie chicken with the cream and seasonings. Simmer just until the sauce thickens.

Yes! Assemble the hearts completely, place them on a baking sheet, and freeze them raw. Once frozen solid, transfer them to a freezer bag. When you're ready to eat, bake them straight from frozen just add about 5 extra minutes to the baking time.

What you need

• 2 sheets Butter Puff Pastry thawed, but kept cold approx 18 oz (510g) 12.5″ x 10″. (32cm x 25cm)
• 1 Chicken Breast diced into ½ inch cubes approx 12 oz (350g)
• ½ tsp Chilli flakes
• ½ tbsp Garlic minced
• 1 tsp oregano
• ¼ tsp onion powder
• 2 tbsp white wine
• ⅓ cup sun-dried tomatoes chopped
• ⅓ cup heavy cream
• ⅓ cup parmesan cheese shredded
• 1 pinch salt
• 1 pinch pepper
• 2 egg yolk
• 1 tbsp milk

Method

1. Pan fry chicken until golden. Add chilli flakes, garlic, oregano, onion powder, and wine. Simmer for 1 min until alcohol evaporates.
2. Stir in sun-dried tomatoes, cream, parmesan, salt, and pepper. Simmer until thick (2 mins). Let cool completely (crucial so the pastry doesn't melt!).
3. Lay one sheet of puff pastry on parchment paper.
4. Lightly press a 3-inch heart cutter onto the pastry to make 4 outlines (do not cut through the dough, these are just guides).
5. Place a heap of filling (approx. 2 tbsp) in the center of each outline. Brush a little water around the filling.
6. Place the second pastry sheet on top. Gently press down around the filling heaps to remove air pockets. Using a larger 4-inch heart cutter, center it over a mound and cut firmly through both sheets to create your sealed heart pocket. Repeat for all 4.
7. Prick a small steam vent in the center with a toothpick and brush with egg wash. Bake at 370°F (190°C) for 35–40 mins or until puffed and golden (check 20 mins in as ovens and puff pasty vary).
8. Serve warm with sour cream and chilli sauce.