Marry Me Chicken is an incredibly easy and fast enough pan meal to prepare for dinner any day of the week! A thinly sliced chicken breast is covered with a creamy Parmesan and Sundried Tomato Sauce that is so delicious that you’ll want to kneel in front of whoever cooked it. Next time you try to plan a dinner, try the Marry Me Chicken and watch your family savor every bite!
CHICKEN WITH SUNDRIED TOMATOES
Once you try Marry Me Chicken, it will become very clear where the name of the dish comes from. It is almost impossible to believe that such a simple recipe can have so much flavor!
This is an easy chicken dinner to a pot that you will definitely want to add to your weekly rotation. A warm serving of Marry Me Chicken makes any day better!
INGREDIENTS
None of the ingredients are hard to find and they are all pretty cheap. You could use chicken cutlets instead of beating a whole chicken breast.
- Chicken breast – 1 ½ pound boneless skinless chicken breast.
- Salt & Pepper – ¼ teaspoon each, to season the chicken.
- Olive oil – 1 tablespoon extra virgin olive oil (HOVE).
- Butter – 3 tablespoons, use a fat-rich butter for better results such as European brands like Kerrygold or Plugra.
- Garlic – ¼ teaspoon chopped garlic.
- All-purpose flour – 3 tablespoons.
- Chicken broth – 1 cup.
- Thick cream – ¾ cup.
- Parmesan – ½ cup, freshly grated.
- Sundried tomatoes – ½ cup, drained. You may want to cut your tomatoes into small pieces, depending on your personal preferences.
- Italian Seasoning – 1 ½ teaspoons.
- Fresh Basil (Optional) – For garnish.
🔪 HOW TO MAKE MARRY ME CHICKEN
This recipe is so simple, you can make it all in one pan. You will also need a knife or a meat hammer and a whisk.
- Thin the chicken. Slice or pound 1 ½ pounds of chicken breasts so they are thinner and cook more evenly. Mix ½ teaspoon salt with ¼ teaspoon pepper and season chicken breasts on both sides.
- Cook. Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Once hot, add the chicken breasts and cook for 5 minutes on each side, or until it is just under completely cooked (the chicken will cook later). Set aside.
- Stir-fry. Add 3 tablespoons of butter to the same pan. Once it has melted, add the 2 teaspoons of chopped garlic and sauté for 30 seconds or until fragrant. Then mix 3 tablespoons of flour and continue to mix until a paste is formed. Cook this roux to get rid of the flour taste, stirring for a minute or two.
- Make the sauce. Stir in 1 cup chicken broth, ¾ cup thick cream and ½ cup grated parmesan. Continue whisking until blended, then stir in ½ cup sun-dried tomatoes and 1 ½ teaspoons of Italian seasoning. Taste the sauce and add salt and pepper if necessary.
- Simmer. Simmer the sauce until thickened, usually about 3-4 minutes. Then put the chicken back in the pan and reduce the heat to medium-low. Simmer for 10 minutes.
- Serve. Remove from heat, garnish with chopped parsley or fresh basil if desired and serve immediately.
Marry Me Chicken is amazing when served on some noodles with butter or white rice. You can also try crispy garlic bread to soak up all the creamy sauce. Enjoy!
TIPS AND RECIPE NOTES
- Fresh basil is optional but an ideal addition as it adds a nice flavor.
- The finer the chicken, the faster it cooks. When the juices are clear and it has a minimum internal temperature of 165°F (74°C), it’s ready.
- Storage: Leftover Marry Me Chicken must be kept in a shallow airtight container and refrigerated for 3 days. It does not freeze well. Heat in the microwave or on the stove over medium heat until the chicken is hot.
