Why Make This Recipe
Marry Me Chicken is a delightful dish that combines juicy chicken with a rich, creamy sauce. It’s perfect for a romantic dinner or a special occasion. The combination of flavors is so delicious, it might just make someone want to marry you! This recipe is easy to follow and will impress anyone sitting at your dinner table.
How to Make Marry Me Chicken
Ingredients:
- 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
- 1/2 teaspoon salt
- 1/4 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
- 1/2 cup parmesan cheese, grated
- 1 teaspoon chili flakes
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/3 cup sundried tomatoes, chopped
- 1 tablespoon fresh basil leaves
Directions:
- Season the chicken with salt and pepper, then dredge it in flour and shake off any excess.
- In a large skillet, heat olive oil and melt the butter on medium heat. Swirl the pan to coat it evenly.
- Brown the chicken for 4-5 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate, cover, and set aside.
- Sauté the garlic for a minute until fragrant. Add the chicken stock, deglazing the pan and scraping any bits stuck to the bottom.
- Lower the heat to medium-low and add the heavy cream and parmesan cheese. Allow the sauce to simmer for a few minutes, then season with chili flakes, thyme, and oregano.
- Taste and adjust with salt and pepper as needed. Add the sundried tomatoes, then return the chicken to the sauce, letting it simmer and thicken for a few more minutes.
- Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
How to Serve Marry Me Chicken
Serve Marry Me Chicken warm, over a bed of pasta or rice. You can also pair it with a fresh salad or steamed vegetables. The creamy sauce adds a wonderful flavor to whatever side you choose.
How to Store Marry Me Chicken
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When ready to eat, simply reheat in a skillet over medium heat until warmed through. You can also microwave it, but be careful not to overheat.
Tips to Make Marry Me Chicken
- For extra flavor, you can marinate the chicken in garlic and herbs for a few hours before cooking.
- Adjust the spice level by adding more or fewer chili flakes according to your taste.
- Use fresh herbs if available; they can elevate the dish’s flavor even more.
- Make sure to stir the sauce occasionally while it simmers to prevent it from sticking to the pan.
Variation
You can easily adapt Marry Me Chicken to suit your taste. Consider adding vegetables like spinach or mushrooms for added nutrition. Alternatively, substitute chicken with shrimp or a plant-based protein for a different take.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking.
2. Is there a substitute for heavy cream?
You can use half-and-half or a dairy-free cream substitute if you want a lighter version.
3. Can I prepare this dish in advance?
Yes, you can prepare the chicken and the sauce separately and combine them when ready to eat. Just be sure to reheat gently.
Marry Me Chicken
Ingredients
Chicken and Seasoning
- 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons all-purpose flour
Cooking Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
Spices and Add-ons
- 1 teaspoon chili flakes
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/3 cup sundried tomatoes, chopped
- 1 tablespoon fresh basil leaves
Instructions
Preparation
- Season the chicken with salt and pepper, then dredge it in flour and shake off any excess.
Cooking
- In a large skillet, heat olive oil and melt the butter on medium heat. Swirl the pan to coat it evenly.
- Brown the chicken for 4-5 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate, cover, and set aside.
- Sauté the garlic for a minute until fragrant. Add the chicken stock, deglazing the pan and scraping any bits stuck to the bottom.
- Lower the heat to medium-low and add the heavy cream and parmesan cheese. Allow the sauce to simmer for a few minutes, then season with chili flakes, thyme, and oregano.
- Taste and adjust with salt and pepper as needed. Add the sundried tomatoes, then return the chicken to the sauce, letting it simmer and thicken for a few more minutes.
- Garnish with chopped fresh basil leaves and serve warm over pasta or rice.