Marry Me Chicken is a delicious and creamy chicken dish that can make your dinner feel special. It’s easy to prepare and bursting with flavor, making it perfect for a romantic night in or a cozy family meal. The creamy sauce, paired with sun-dried tomatoes and herbs, creates a taste that is hard to resist. This dish is simple enough for a weeknight but elegant enough for a special occasion.
How to Make Marry Me Chicken
Ingredients:
- 3 medium boneless and skinless chicken breasts (cut in half horizontally to make 6 fillets)
- Salt and ground pepper (as needed)
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves (minced)
- 1/2 cup chicken stock or broth
- 1 1/2 cups heavy cream
- 3/4 cup fresh grated Parmesan cheese
- 1/2 teaspoon chili flakes
- 1 teaspoon Italian seasoning
- 5 ounces (150 grams) jarred sun-dried tomato strips, drained
- 1 tablespoon fresh basil leaves
- 1 tablespoon fresh oregano or parsley
Directions:
- Season the chicken with salt and pepper on both sides. Dredge the chicken in flour and shake off any excess.
- Heat the olive oil and melt the butter in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes on each side, or until cooked through and golden brown. Do this in batches to avoid overcrowding the pan. Once cooked, transfer the chicken to a plate, cover, and set aside.
- In the same skillet, cook the minced garlic until fragrant, about 30 seconds to 1 minute.
- Pour in the chicken stock to deglaze the pan, scraping up any brown bits stuck to the bottom with a wooden spatula.
- Reduce the heat to low-medium, add the heavy cream and Parmesan cheese. Stir and bring to a gentle simmer, stirring occasionally. Season with Italian seasoning, chili flakes, salt, and pepper.
- Add the sun-dried tomatoes and cook for a couple of minutes or until the sauce thickens slightly.
- Return the chicken back into the skillet and garnish with fresh basil and oregano leaves.
- Serve over pasta, steamed veggies, or rice. Enjoy!
How to Serve Marry Me Chicken
Marry Me Chicken is best served warm. You can pair it with a side of pasta, steamed vegetables, or fluffy rice to soak up that creamy sauce. A nice salad and some fresh bread could also complement the dish for a complete meal.
How to Store Marry Me Chicken
If you have leftovers, let them cool down to room temperature. Store the chicken in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. When ready to eat, reheat in the microwave or on the stovetop until warmed through.
Tips to Make Marry Me Chicken
- Make sure not to overcrowd the pan when searing the chicken. This keeps the chicken nice and golden.
- Adjust the spiciness by changing the amount of chili flakes you use.
- Use fresh herbs if possible for the best flavor, but dried herbs can work in a pinch.
- For extra creaminess, you can add more heavy cream or Parmesan to the sauce.
Variation
You can add vegetables like spinach or bell peppers to the sauce for more flavor and color. For a lighter version, consider using less heavy cream or substituting with a lighter cream.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well for this recipe and can add a richer flavor to the dish.
2. Is there a way to make this dish gluten-free?
Absolutely! You can use gluten-free flour instead of all-purpose flour for dredging the chicken.
3. Can I prepare this dish in advance?
Yes, you can prepare the chicken and sauce ahead of time. Just reheat everything when you’re ready to serve.
Marry Me Chicken
Ingredients
For the Chicken
- 3 medium boneless and skinless chicken breasts (cut in half horizontally to make 6 fillets) Can use chicken thighs as a substitute.
- Salt and ground pepper As needed for seasoning.
- 1/3 cup all-purpose flour Gluten-free flour can be used as a substitute.
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Sauce
- 4 cloves garlic (minced)
- 1/2 cup chicken stock or broth
- 1 1/2 cups heavy cream For extra creaminess, more can be added.
- 3/4 cup fresh grated Parmesan cheese Fresh herbs recommended for best flavor.
- 1/2 teaspoon chili flakes Adjust to taste for desired spiciness.
- 1 teaspoon Italian seasoning
- 5 ounces jarred sun-dried tomato strips (drained)
- 1 tablespoon fresh basil leaves To garnish.
- 1 tablespoon fresh oregano or parsley To garnish.
Instructions
Preparation
- Season the chicken with salt and pepper on both sides. Dredge the chicken in flour and shake off any excess.
Cooking
- Heat the olive oil and melt the butter in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes on each side, or until cooked through and golden brown. Do this in batches to avoid overcrowding the pan.
- Once cooked, transfer the chicken to a plate, cover, and set aside.
- In the same skillet, cook the minced garlic until fragrant, about 30 seconds to 1 minute.
- Pour in the chicken stock to deglaze the pan, scraping up any brown bits stuck to the bottom with a wooden spatula.
- Reduce the heat to low-medium, add the heavy cream and Parmesan cheese. Stir and bring to a gentle simmer, stirring occasionally. Season with Italian seasoning, chili flakes, salt, and pepper.
- Add the sun-dried tomatoes and cook for a couple of minutes or until the sauce thickens slightly.
- Return the chicken back into the skillet and garnish with fresh basil and oregano leaves.
- Serve over pasta, steamed veggies, or rice.
