Introduction
Marry Me Chicken is a dish that will capture your heart, and your taste buds. This recipe is a masterclass in comfort food, with its creamy tomato sauce, tender chicken, and rich flavors that will leave you wanting more. The romantic notion behind the dish is just as enticing – it’s said that if you make this for your significant other, they’ll be so impressed that they might just propose. So, if you’re looking for a recipe that will win hearts, look no further than this Marry Me Chicken recipe.
The combination of sun-dried tomatoes, heavy cream, and parmesan creates a sauce that’s both tangy and creamy, coating the chicken in a layer of flavor that’s simply irresistible. And the best part? It’s surprisingly easy to make, requiring just a few simple ingredients and some basic cooking skills.
So, if you’re ready to impress your loved one with a dish that’s sure to delight, keep reading for the full Marry Me Chicken recipe. With its quick preparation time, delicious taste, and romantic proposal idea, this recipe is sure to become a favorite in your household.
Why You’ll Love This Recipe
This Marry Me Chicken recipe is a game-changer for anyone looking for a quick and easy dinner solution that’s also delicious and romantic. The use of sun-dried tomatoes, heavy cream, and parmesan creates a rich and flavorful sauce that’s sure to impress. And with its simple ingredients and straightforward instructions, you can have this dish on the table in no time.
One of the best things about this recipe is its versatility – you can serve it with mashed potatoes, pasta, or garlic bread for a filling and satisfying meal. And if you’re looking for a way to make it even more special, try adding some fresh parsley or extra parmesan on top for a pop of color and flavor.
So, whether you’re looking for a romantic dinner idea or just a quick and easy meal solution, this Marry Me Chicken recipe is sure to hit the spot. With its creamy sauce, tender chicken, and romantic notion, it’s the perfect dish for anyone looking to impress.
Ingredients
- 4 (9- to 10-oz.) boneless, skinless chicken breasts
- Kosher salt, to taste
- Ground black pepper, to taste
- 1/2 cup all-purpose flour
- 6 Tbsp. salted butter, divided
- 2 Tbsp. vegetable oil, divided
- 1/2 small yellow onion, finely diced (about 1/2 cup)
- 4 garlic cloves, grated or minced
- 1/4 tsp. crushed red pepper
- 2 Tbsp. tomato paste
- 1/2 cup dry white wine
- 2 cups chicken broth
- 2/3 cup dry-packed sun-dried tomatoes, sliced
- 1/2 tsp. Italian seasoning
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan, plus more for serving
- Flat leaf parsley, finely chopped, for serving
Ingredient Notes & Substitutions
This recipe uses a range of ingredients to create a rich and flavorful sauce. The sun-dried tomatoes add a tangy and intense flavor, while the heavy cream and parmesan create a creamy and velvety texture. If you don’t have sun-dried tomatoes, you can substitute them with fresh tomatoes, but be sure to cook them down until they’re soft and flavorful.
The Italian seasoning adds a herby and aromatic flavor to the sauce, while the garlic and onion add a pungent and savory flavor. If you don’t have Italian seasoning, you can substitute it with a combination of dried basil and dried oregano. And if you don’t have garlic, you can substitute it with shallots or scallions.
The chicken broth and white wine add a rich and depthful flavor to the sauce, while the heavy cream and parmesan create a creamy and velvety texture. If you don’t have chicken broth, you can substitute it with beef broth or vegetable broth. And if you don’t have white wine, you can substitute it with extra chicken broth or water.
Step-by-Step Instructions
- Slice each of the 4 (9- to 10-oz.) boneless, skinless chicken breasts in half horizontally to create 8 thin, even cutlets. Season both sides of the chicken with Kosher salt and Ground black pepper, to taste.
- Spread the 1/2 cup all-purpose flour in a shallow dish. Dredge each chicken cutlet, one at a time, in the flour, gently shaking off any excess. Transfer the floured cutlets to a plate.
- Heat a large skillet over medium-high heat. Add 2 Tbsp. salted butter and 1 Tbsp. vegetable oil. Once the butter has melted and the foam has subsided, add the first 4 floured chicken cutlets to the pan. Cook until golden brown, about 4 to 5 minutes per side. Transfer the cooked chicken to a clean plate.
- Repeat the searing process with another 2 Tbsp. salted butter, 1 Tbsp. vegetable oil, and the remaining 4 chicken cutlets. Once cooked, transfer them to the plate with the first batch. Reduce the heat to medium-low.
- Melt the remaining 2 Tbsp. salted butter in the same skillet. Add the 1/2 small yellow onion, finely diced, and cook until translucent, about 2 minutes. Stir in the 4 garlic cloves (grated or minced), 1/4 tsp. crushed red pepper, and 2 Tbsp. tomato paste. Cook, stirring frequently, until the garlic is fragrant and the tomato paste darkens slightly, about 1 minute.
- Pour in the 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer the liquid until the wine has reduced by about half, approximately 2 minutes.
- Stir in the 2 cups chicken broth, 2/3 cup dry-packed sun-dried tomatoes, sliced, and 1/2 tsp. Italian seasoning. Bring the sauce to a gentle simmer. Return the seared chicken and any accumulated juices from the plate to the skillet. Cook for 5 minutes, allowing the sauce to thicken slightly and the chicken to warm through.
- Stir in the 1 cup heavy cream and 1/2 cup freshly grated parmesan. Continue to simmer for 5 minutes more to ensure the chicken is tender and all the flavors are well-melded.
- Top with finely chopped Flat leaf parsley and extra freshly grated parmesan, if desired. Serve immediately.
Visual Guide & Tips
As you cook the chicken and sauce, be sure to pay attention to the colors and textures. The chicken should be golden brown and cooked through, while the sauce should be creamy and velvety. If the sauce is too thick, you can thin it out with a little chicken broth or water. And if it’s too thin, you can thicken it with a little flour or cornstarch.
When you’re cooking the chicken, be sure to not overcrowd the skillet. Cook the chicken in batches if necessary, to ensure that each piece has enough room to cook evenly. And when you’re cooking the sauce, be sure to stir it frequently to prevent it from burning or sticking to the bottom of the pan.
Expert Tips & Troubleshooting
This Marry Me Chicken recipe is a relatively simple dish to make, but there are a few common mistakes to watch out for. One of the most common mistakes is overcooking the chicken, which can make it dry and tough. To avoid this, be sure to cook the chicken until it’s just cooked through, and then let it rest for a few minutes before serving.
Another common mistake is not deglazing the pan properly, which can result in a sauce that’s lacking in flavor. To avoid this, be sure to scrape up all the browned bits from the bottom of the pan when you’re deglazing it, and then simmer the liquid until it’s reduced and flavorful.
If you find that your sauce is too thick, you can thin it out with a little chicken broth or water. And if it’s too thin, you can thicken it with a little flour or cornstarch. You can also add a little butter or cream to enrich the sauce and give it a rich and velvety texture.
Here are some additional tips to help you troubleshoot any issues that may arise:
- Make sure to not overcrowd the skillet when cooking the chicken, as this can prevent it from cooking evenly.
- Don’t overcook the sauce, as this can make it too thick and flavorless.
- Be sure to stir the sauce frequently to prevent it from burning or sticking to the bottom of the pan.
- If you find that your chicken is not cooking evenly, you can try covering the skillet with a lid to help it cook more evenly.
Storage & Freezing
This Marry Me Chicken recipe can be stored in the fridge for up to three days, or frozen for up to three months. To store it in the fridge, simply place the cooked chicken and sauce in an airtight container and refrigerate it. To freeze it, place the cooked chicken and sauce in a freezer-safe bag or container and freeze it.
When you’re ready to reheat the dish, simply thaw it overnight in the fridge and then reheat it in the oven or on the stovetop. You can also reheat it in the microwave, but be sure to stir it frequently to prevent it from burning or sticking to the bottom of the dish.
FAQs
Here are some frequently asked questions about this Marry Me Chicken recipe:
- Q: Can I use chicken thighs instead of chicken breasts? A: Yes, you can use chicken thighs instead of chicken breasts. Just be sure to adjust the cooking time accordingly, as chicken thighs can take longer to cook.
- Q: What can I substitute for white wine? A: You can substitute white wine with chicken broth or water. Just be sure to adjust the amount of liquid accordingly, as white wine can add a lot of flavor to the dish.
- Q: Can I use milk instead of heavy cream? A: No, you should not use milk instead of heavy cream. Heavy cream is necessary to create a rich and velvety sauce, and milk will not provide the same texture or flavor.
- Q: Can I make this recipe ahead of time? A: Yes, you can make this recipe ahead of time. Simply cook the chicken and sauce, and then store it in the fridge or freezer until you’re ready to reheat it.
- Q: Can I serve this recipe with other sides? A: Yes, you can serve this recipe with a variety of sides, such as mashed potatoes, pasta with tomato soup, or garlic bread. Just be sure to choose a side that complements the flavors of the dish.
- Q: Is this recipe spicy? A: No, this recipe is not spicy. The crushed red pepper adds a slight kick, but it’s not enough to make the dish spicy. If you prefer a spicier dish, you can add more crushed red pepper or use hot sauce to give it an extra kick.
Conclusion
This Marry Me Chicken recipe is a game-changer for anyone looking for a quick and easy dinner solution that’s also delicious and romantic. With its creamy sauce, tender chicken, and romantic notion, it’s the perfect dish for anyone looking to impress. So why not give it a try and see for yourself why it’s called Marry Me Chicken?
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear your feedback. Happy cooking!
Best Marry Me Chicken Recipe
Ingredients
Method
- Slice each of the 4 (9- to 10-oz.) boneless, skinless chicken breasts in half horizontally to create 8 thin, even cutlets. Season both sides of the chicken with Kosher salt and Ground black pepper, to taste.
- Spread the 1/2 cup all-purpose flour in a shallow dish. Dredge each chicken cutlet, one at a time, in the flour, gently shaking off any excess. Transfer the floured cutlets to a plate.
- Heat a large skillet over medium-high heat. Add 2 Tbsp. salted butter and 1 Tbsp. vegetable oil. Once the butter has melted and the foam has subsided, add the first 4 floured chicken cutlets to the pan. Cook until golden brown, about 4 to 5 minutes per side. Transfer the cooked chicken to a clean plate.
- Repeat the searing process with another 2 Tbsp. salted butter, 1 Tbsp. vegetable oil, and the remaining 4 chicken cutlets. Once cooked, transfer them to the plate with the first batch. Reduce the heat to medium-low.
- Melt the remaining 2 Tbsp. salted butter in the same skillet. Add the 1/2 small yellow onion, finely diced, and cook until translucent, about 2 minutes. Stir in the 4 garlic cloves (grated or minced), 1/4 tsp. crushed red pepper, and 2 Tbsp. tomato paste. Cook, stirring frequently, until the garlic is fragrant and the tomato paste darkens slightly, about 1 minute.
- Pour in the 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer the liquid until the wine has reduced by about half, approximately 2 minutes.
- Stir in the 2 cups chicken broth, 2/3 cup dry-packed sun-dried tomatoes (sliced), and 1/2 tsp. Italian seasoning. Bring the sauce to a gentle simmer. Return the seared chicken and any accumulated juices from the plate to the skillet. Cook for 5 minutes, allowing the sauce to thicken slightly and the chicken to warm through.
- Stir in the 1 cup heavy cream and 1/2 cup freshly grated parmesan. Continue to simmer for 5 minutes more to ensure the chicken is tender and all the flavors are well-melded.
- Top with finely chopped Flat leaf parsley and extra freshly grated parmesan, if desired. Serve immediately.