Why Make This Recipe
Marry Me Chicken is not just a dish; it’s a love story on a plate. This creamy, savory meal is perfect for impressing someone special or even treating yourself. The combination of tender chicken, rich cream, and flavorful sun-dried tomatoes makes this recipe irresistible. Whether it’s a date night or a cozy family dinner, this dish is sure to win hearts and leave everyone asking for seconds.
How to Make Marry Me Chicken
Ingredients:
- 3 large boneless (skinless chicken breasts, sliced lengthwise into thin cutlets)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons (50 grams) all-purpose flour
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 grams) unsalted butter
- 3 cloves garlic (minced)
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream (double cream in the UK)
- ½ cup (43 grams) grated Parmesan cheese
- ⅓ cup sun-dried tomatoes (chopped)
- 1 tablespoon fresh basil leaves (chopped)
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
Directions:
- Season the chicken cutlets with salt and ground black pepper. Dredge each piece in flour, ensuring they are well-coated, and shake off any excess.
- In a large skillet, heat olive oil over medium heat and add butter, allowing it to melt completely. Swirl the skillet to coat the bottom evenly.
- Place the chicken cutlets in the skillet, ensuring they are not overcrowded (cook in batches if necessary). Cook each side for about 4-5 minutes, or until golden brown and thoroughly cooked. Once done, transfer the chicken to a plate, cover it, and set aside.
- In the same skillet, sauté minced garlic for approximately one minute, or until fragrant. Pour in the chicken stock, deglazing the pan by scraping any browned bits from the bottom with a wooden spoon.
- Lower the heat to medium-low and add the heavy cream and Parmesan cheese. Stir gently and let the sauce simmer for a couple of minutes. Season with chili flakes, oregano, and thyme.
- Taste the sauce and adjust the seasoning with additional salt and pepper as needed. Incorporate the sun-dried tomatoes, and return the cooked chicken to the skillet, letting the sauce simmer and thicken for a few more minutes.
- Garnish with freshly chopped basil leaves and serve hot over pasta or rice.
How to Serve Marry Me Chicken
Serve Marry Me Chicken hot over a bed of pasta or fluffy rice. It pairs beautifully with a side salad or steamed vegetables. You can also add some fresh crusty bread for dipping in the creamy sauce.
How to Store Marry Me Chicken
If you have leftovers, let the chicken cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in a skillet over low heat or in the microwave until hot throughout.
Tips to Make Marry Me Chicken
- Always make sure the chicken is cooked through before serving; it should reach an internal temperature of 165°F (75°C).
- For extra flavor, marinate the chicken in garlic and herbs for a few hours before cooking.
- If you prefer a lighter sauce, use half and half instead of heavy cream.
Variation
To give this dish a different twist, you can add spinach or mushrooms to the sauce for added texture and flavor.
FAQs
1. Can I use other types of meat for this recipe?
Yes, you can substitute chicken with turkey or even shrimp. Adjust cooking times accordingly.
2. Is it possible to make Marry Me Chicken ahead of time?
Absolutely! You can prepare the dish in advance and reheat it just before serving.
3. Can I make this recipe dairy-free?
Yes, use a dairy-free cream alternative and nutritional yeast instead of Parmesan cheese for a creamy taste without the dairy.
Marry Me Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A creamy and savory chicken dish that’s perfect for date night or family dinners, featuring sun-dried tomatoes and Parmesan cheese.
Ingredients
- 3 large boneless skinless chicken breasts, sliced lengthwise into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ⅓ cup sun-dried tomatoes, chopped
- 1 tablespoon fresh basil leaves, chopped
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
Instructions
- Season the chicken cutlets with salt and black pepper. Dredge each piece in flour, ensuring they are well-coated, and shake off any excess.
- In a large skillet, heat olive oil over medium heat and add butter until melted completely.
- Place the chicken cutlets in the skillet, cooking each side for about 4-5 minutes, or until golden brown. Transfer the chicken to a plate and cover to keep warm.
- Sauté minced garlic in the same skillet for about one minute, then pour in the chicken stock, scraping up any browned bits from the bottom.
- Lower the heat and add the heavy cream and Parmesan cheese, stirring gently and letting the sauce simmer for a couple of minutes. Season with chili flakes, oregano, and thyme.
- Taste and adjust seasoning if needed, incorporate the sun-dried tomatoes, and return the chicken to the skillet, allowing the sauce to simmer and thicken for a few more minutes.
- Garnish with freshly chopped basil leaves and serve hot over pasta or rice.
Notes
Serve with a side salad or steamed vegetables and fresh crusty bread for dipping in the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian