Why Make This Recipe
Marry Me Chicken is a dish packed with flavor and comfort. It combines juicy chicken breasts with a rich, creamy sauce filled with sun-dried tomatoes and Parmesan cheese. It’s perfect for a romantic dinner or a cozy family meal, making it a great addition to your recipe collection. The name comes from its irresistible taste—many say it’s so good it’ll have you proposing!
How to Make Marry Me Chicken
Ingredients:
- 4 boneless, skinless chicken breasts, about 2 pounds
- 1 1/2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1 teaspoon chicken flavor Better Than Bouillon or 1 chicken bouillon cube
- 1/2 cup freshly grated Parmesan cheese
- 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup thinly sliced fresh basil leaves
- Cooked pasta or mashed potatoes for serving (optional)
Directions:
- Pat the chicken breasts dry with paper towels. Season all over with 1 teaspoon of the salt.
- Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the chicken and cook, undisturbed, until golden brown, about 5 minutes per side. Transfer to a plate.
- Reduce the heat to medium and add the garlic to the same skillet. Cook, stirring, until fragrant, about 30 seconds.
- Stir in the heavy cream, chicken stock, bouillon, 1/4 cup of the Parmesan cheese, sun-dried tomatoes, Italian seasoning, black pepper, red pepper flakes (if using), and remaining 1/2 teaspoon salt. Whisk until combined and smooth.
- Return the seared chicken to the skillet, nestling it into the sauce. Bring to a simmer, then reduce the heat to medium-low.
- Cook until the sauce has thickened slightly and the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 8 to 10 minutes.
- Remove from heat and top the chicken with the fresh basil and remaining 1/4 cup Parmesan cheese. Sprinkle with additional red pepper flakes, if desired. Serve over pasta or mashed potatoes, if desired.
How to Serve Marry Me Chicken
Marry Me Chicken is best served over cooked pasta or creamy mashed potatoes. Both options soak up the delicious sauce and provide a satisfying meal. You can also add a side of steamed vegetables or a fresh salad for a complete dinner.
How to Store Marry Me Chicken
To store any leftovers, place them in an airtight container in the refrigerator. The dish can last for about 3-4 days. If you’d like to store it for longer, consider freezing the cooked chicken and sauce in a freezer-friendly container for up to 3 months. Thaw in the fridge before reheating.
Tips to Make Marry Me Chicken
- Make sure to pat the chicken dry well for a nice sear.
- Use fresh ingredients where possible for the best flavors.
- Feel free to adjust the level of red pepper flakes for your preferred spice level.
- If you don’t have sun-dried tomatoes, roasted red peppers can be a tasty substitute.
Variation
For a lighter version, you can replace heavy cream with coconut milk or a low-fat cream alternative. You can also use chicken thighs instead of breasts for a juicier texture.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just ensure they are fully thawed before cooking for even cooking.
2. Is there a vegetarian version of this recipe?
Yes, you can replace chicken with firm tofu or mushrooms, and use vegetable stock instead of chicken stock.
3. Can I make this dish in advance?
You can prepare the sauce and cook the chicken in advance. Just reheat gently before serving.
Marry Me Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 2 pounds
- 1.5 teaspoons kosher salt divided
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup chicken stock
- 1 teaspoon chicken flavor Better Than Bouillon or 1 chicken bouillon cube
- 0.5 cup freshly grated Parmesan cheese divided
- 1 jar sun-dried tomatoes 7-ounce, drained and roughly chopped
- 1 teaspoon Italian seasoning
- 0.5 teaspoon freshly cracked black pepper
- 0.5 teaspoon red pepper flakes optional
- 0.25 cup fresh basil leaves thinly sliced
- to taste cooked pasta or mashed potatoes for serving
Instructions
Preparation
- Pat the chicken breasts dry with paper towels. Season all over with 1 teaspoon of the salt.
- Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the chicken and cook, undisturbed, until golden brown, about 5 minutes per side. Transfer to a plate.
Cooking
- Reduce the heat to medium and add the garlic to the same skillet. Cook, stirring, until fragrant, about 30 seconds.
- Stir in the heavy cream, chicken stock, bouillon, 1/4 cup of the Parmesan cheese, sun-dried tomatoes, Italian seasoning, black pepper, red pepper flakes (if using), and remaining 1/2 teaspoon salt. Whisk until combined and smooth.
- Return the seared chicken to the skillet, nestling it into the sauce. Bring to a simmer, then reduce the heat to medium-low.
- Cook until the sauce has thickened slightly and the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 8 to 10 minutes.
- Remove from heat and top the chicken with the fresh basil and remaining 1/4 cup Parmesan cheese. Sprinkle with additional red pepper flakes, if desired.