why make this recipe
Marry Me Chicken is a delicious dish that can impress anyone who tries it. The creamy sauce, juicy chicken, and delightful flavors of sun-dried tomatoes and herbs make it a perfect choice for special occasions or romantic dinners. The name itself suggests that it’s a dish meant to woo your loved ones. Simple to prepare and bursting with flavor, Marry Me Chicken can turn an ordinary meal into something memorable.
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
- Start by seasoning the chicken cutlets with salt and ground black pepper. Dredge each cutlet in flour, making sure they are well-coated. Shake off any extra flour.
- In a large skillet, heat the olive oil over medium heat and add the butter until it melts completely. Swirl the skillet to cover the bottom with the oil and butter mixture.
- Place the chicken cutlets in the skillet, making sure not to overcrowd. If needed, cook them in batches. Cook each side for about 4-5 minutes until they turn golden brown and cook through. Once cooked, transfer the chicken to a plate, cover it, and set aside.
- In the same skillet, sauté the minced garlic for about one minute until fragrant. Pour in the chicken stock and deglaze 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 more salt and pepper if needed. Add the chopped sun-dried tomatoes and return the cooked chicken to the skillet. Let 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
Marry Me Chicken is best served hot over a bed of pasta or rice. You can also pair it with a fresh salad or steamed vegetables for a complete meal. The creamy sauce makes every bite delightful, so don’t forget to drizzle the sauce generously over the chicken.
how to store Marry Me Chicken
If you have leftovers, store them in an airtight container in the refrigerator. They should stay fresh for about 3-4 days. To reheat, you can use a microwave or warm it gently on the stove. Add a bit of extra cream or chicken stock if the sauce gets too thick when reheating.
tips to make Marry Me Chicken
- Make sure to slice the chicken thinly to ensure even cooking.
- Don’t skip on deglazing the pan; it adds flavor to the sauce.
- You can adjust the spice level by adding more or fewer chili flakes as per your taste.
- Fresh herbs can make a big difference; use them if available.
variation
You can add vegetables like spinach or mushrooms to the sauce for additional flavor and nutrition. This gives you a heartier dish while keeping it creamy and delicious.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well in this recipe and will add more flavor and juiciness.What can I serve with Marry Me Chicken?
It goes well with pasta, rice, or even garlic bread for a complete meal.Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead and reheat it before serving. Just be careful not to overcook the chicken during reheating.
Marry Me Chicken
Ingredients
Method
- Season the chicken cutlets with salt and ground black pepper, then dredge each cutlet in flour, ensuring they are well-coated.
- In a large skillet, heat the olive oil over medium heat and add the butter until melted completely.
- Swirl the skillet to cover the bottom with the oil and butter mixture.
- Place the chicken cutlets in the skillet, making sure not to overcrowd, and cook each side for about 4-5 minutes until golden brown and cooked through.
- Transfer the cooked chicken to a plate, cover it, and set aside.
- In the same skillet, sauté the minced garlic for about one minute until fragrant.
- Pour in the chicken stock and deglaze 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, adjusting the seasoning with more salt and pepper if needed.
- Add the chopped sun-dried tomatoes and return the cooked chicken to the skillet. Let the sauce simmer and thicken for a few more minutes.
- Garnish with freshly chopped basil leaves and serve hot over pasta or rice.