Marry Me Chicken

Marry Me Chicken is a delicious yet simple chicken breast recipe consisting of fresh garlic and dried herbs in a parmesan cheese and sun-dried tomato cream sauce. Yields 4 servings.

For years I’ve heard of Marry Me Chicken and never thought to make it until this time last year. Since then,  I’ve made it too many times to count. It’s a simple chicken breast dish that will most definitely impress. I love that the ingredients are easy to find and the dish itself isn’t hard to prepare.

where Did Marry me Chicken Originate?

From what I could gather, it was originally created by editors at Delish and that it was so good, people were shouting out that it was marriage material (or something like that). It really is that good.

So with that said, this is your sign to make Marry Me Chicken asap.

To Make Marry Me Chicken You Will Need:

• boneless skinless chicken breasts – I use (boneless skinless) chicken breasts but thighs (2 per person) would also work.
• kosher salt – For seasoning the chicken and enhancing the flavors in this recipe.
• freshly ground black pepper – This will add some subtle bite and flavor.
• butter – Lends extra flavor and richness and aids in browning the chicken.
• avocado oil – Or any oil safe for high temp cooking
• garlic – Adds distinct punchy flavor.
• red pepper flakes – Gives flavor and subtle heat.
• oregano (dried) – Lends earthy and slightly bitter flavor.
• thyme (dried) – Has a sharp and earthy flavor.
• low-sodium chicken broth – Or low-sodium chicken stock.
• heavy cream – Adds richness and creaminess.
• parmesan cheese – Freshly grated is best for flavor.
• sun-dried tomatoes  – Use ones packed in olive oil.
• lemon juice – Lends subtle bright flavor and acidity.
• basil (fresh) – For serving. Adds a pop of color and bright herbaceous flavor.

Pound The chicken Breasts:

Pat the chicken breasts with paper towel. Place 1 chicken breast at a time in a gallon size re-sealable bag or between to pieces of plastic wrap. Using the flat side of a meat tenderizer, pound the chicken to even thickness. This step is important as it will help cook your chicken evenly.

Remove and place chicken on cutting board, repeating with the remaining chicken breasts. Season both sides of each breast with kosher salt and freshly ground black pepper.

Dredge and cook the Chicken:

Add 1/4 cup unbleached all-purpose flour into a shallow bowl. Dredge both sides of each chicken breast until coated, shaking off the excess flour.

NOTE: If using chicken thighs you will want at least 2 thighs per person and you’ll maybe need to increase the flour to 1/3 cup.

Transfer to a clean plate and repeat with remaining chicken breasts.

Preheat a skillet on medium-high heat. If using stainless steel, test with water, it should quickly dance across the pan. When hot, add in 1 tablespoon olive oil and 1 tablespoon butter. Once melted, work in batches add 2 breasts and cook 4 to 5 minutes a side – for a total of 8 to 10 minutes.

Or until a nice golden crust forms and the chicken is fully cooked.

Transfer the chicken to a clean plate and keep warm under tented foil.

Make The Cream sauce:

Reduce the heat under the pan to medium to medium-low. Add in the 4 cloves of minced fresh garlic, 3/4 teaspoon red pepper flakes (this adds heat without it being too spicy –  in my opinion), 1/2 teaspoon each dried oregano and dried thyme.

Stir and cook 1 minute before pouring in 3/4 cup low-sodium chicken broth. Use a wooden spatula to scrape up the browned bits stuck to the bottom of the pan. There’s SO much flavor in those bits!

Next pour in 3/4 cup heavy cream.

Stir and add in 1/2 cup freshly grated parmesan cheese. Simmer on medium-low heat until thickened slightly. Taste and season with salt and pepper – for me it was about 1/2 to 3/4 teaspoon salt and 1/4 teaspoon (ish) freshly ground black pepper.

Lastly, stir in 1/4 cup finely chopped sun-dried tomatoes and squeeze in about 1 tablespoon fresh lemon juice.

Add the cooked chicken breasts back into the cream sauce and heat through.

Once you’re ready to serve, spoon the sun-dried tomato cream sauce over top.

And serve sprinkled with chopped fresh basil and extra parmesan cheese.

What To Serve With Marry Me Chicken:

• roasted or mashed potatoes
• cooked pasta – I like bowtie or penne.
• brussels sprouts, 10-minute broccoli or green beans.
• a leafy salad

Enjoy! And if you give this Marry Me Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!