Why Make This Recipe
Marry Me Chicken is a delightful dish that brings comfort and love to the dinner table. It combines tender chicken with a creamy, flavorful sauce that will make anyone fall in love at first bite. Whether you’re cooking for a special date or just want to impress family and friends, this recipe is sure to make your meal memorable. Plus, it’s simple to prepare and can be ready in no time!
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
Marry Me Chicken is best served hot. You can dish it over a bed of pasta or rice to soak up the rich sauce. Add a side salad or some steamed vegetables for a complete meal that looks beautiful on your table.
How to Store Marry Me Chicken
To store leftovers, place them in an airtight container and refrigerate. They will stay fresh for up to 3 days. If you want to keep it longer, you can freeze it for up to a month. Just remember to thaw it in the fridge before reheating.
Tips to Make Marry Me Chicken
- Make sure not to overcrowd the skillet while cooking the chicken; this will help it cook evenly.
- Use freshly grated Parmesan cheese for the best flavor.
- Adjust the amount of chili flakes based on your spice preference.
Variation
You can customize this recipe by adding other vegetables, such as spinach or mushrooms, to the sauce. Some people like to use different types of cheese, like mozzarella or fontina, for a new taste.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well for this recipe! They will add extra flavor and tenderness.
2. Is it possible to make this dish dairy-free?
Yes, you can substitute the heavy cream with coconut cream and the Parmesan cheese with a dairy-free cheese alternative.
3. Can I make Marry Me Chicken ahead of time?
Absolutely! You can prepare the chicken and sauce in advance and just reheat it when you’re ready to serve.
Marry Me Chicken
Ingredients
Main 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 (50 grams)
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons unsalted butter (28 grams)
- 3 cloves garlic, minced
- 1 cup chicken stock (240 ml)
- 1 cup heavy cream (240 ml)
- ½ cup grated Parmesan cheese (43 grams)
- ⅓ cup sun-dried tomatoes, chopped
- 1 tablespoon fresh basil leaves, chopped
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
Instructions
Preparation
- 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.
Cooking
- 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. 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.