Marry Me Chicken

Table of Contents

why make this recipe

Marry Me Chicken is creamy, full of flavor, and easy to make. It cooks fast. It looks special but uses simple ingredients. Make it for weeknights or for guests.

introduction

This recipe gives you tender chicken in a rich tomato-cream sauce with sun-dried tomatoes and parmesan. It tastes fancy but takes little time. If you like easy chicken dinners, you may also enjoy delicious chicken salad recipes.

how to make Marry Me Chicken

You will first slice and flour the chicken, then brown the cutlets. Make the sauce in the same pan so it keeps all the browned bits. Add the chicken back to finish cooking in the sauce, then stir in cream and parmesan for a silky finish.

Ingredients :

• 4 boneless, skinless chicken breasts, each 9 to 10 ounces
• Kosher salt, to taste
• Ground black pepper, to taste
• 1/2 cup all purpose flour
• 6 tablespoons salted butter, divided
• 2 tablespoons vegetable oil, divided
• 1/2 small yellow onion, finely diced (about 1/2 cup)
• 4 garlic cloves, grated or minced
• 1/4 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 2 cups chicken broth
• 2/3 cup dry packed sun dried tomatoes, sliced
• 1/2 teaspoon Italian seasoning
• 1 cup heavy cream
• 1/2 cup freshly grated parmesan, plus more for serving
• Flat leaf parsley, finely chopped, for serving

Directions :

1. Starting from the thickest end, slice each chicken breast in half horizontally to end up with a total of 8 cutlets. Season both sides of the chicken with salt and pepper, to taste.
2. Spread the flour in a shallow dish. Dredge each cutlet in flour, shaking off excess.
3. Heat a large skillet over medium high heat. Add 2 tablespoons butter and 1 tablespoon oil. Once melted, cook 4 cutlets until golden brown, 4-5 minutes per side. Transfer to a plate and repeat with remaining cutlets.
4. Reduce heat to medium low. In the same skillet, melt remaining butter and add the onion. Cook until translucent, about 2 minutes.
5. Add garlic, red pepper, and tomato paste. Stir and cook until garlic is fragrant, about 1 minute.
6. Pour in wine to deglaze, scraping up brown bits. Let reduce by half, about 2 minutes.
7. Stir in chicken stock, sun dried tomatoes, and Italian seasoning. Bring to a simmer, then add chicken back to the pan; cook for 5 minutes.
8. Stir in cream and parmesan, letting simmer for 5 minutes until chicken is tender and flavors meld.
9. Top with parsley and extra parmesan, and serve alongside mashed potatoes or pasta.

how to serve Marry Me Chicken

Serve hot over pasta, mashed potatoes, or rice. Spoon extra sauce over the chicken. Add extra parmesan and parsley on top. A simple green salad or steamed vegetables pair well.

how to store Marry Me Chicken

Cool to room temperature, then put in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave in short bursts. If sauce thickens, add a splash of broth or cream when reheating. For longer storage, freeze for up to 2 months in a freezer-safe container.

tips to make Marry Me Chicken

• Pound or slice chicken evenly so it cooks the same.
• Do not crowd the pan when browning. Cook in batches if needed.
• Use real parmesan for best flavor. Pre-grated can be fine but melts differently.
• Reduce the wine fully so the sauce is not bitter.
• Taste and adjust salt at the end because parmesan adds salt.

variation (if any)

• Make it spicy: add more crushed red pepper or a pinch of cayenne.
• Make it lighter: substitute half-and-half for heavy cream and use less butter.
• Add greens: stir in spinach at the end until wilted.
• Make it with chicken thighs: bone-in or boneless thighs work; increase cook time if bone-in.

FAQs

Q: Can I skip the wine?
A: Yes. Use extra chicken broth and a splash of lemon juice for brightness.

Q: Can I use sun-dried tomatoes in oil?
A: Yes. Drain them first and pat dry. Reduce added oil in the pan if needed.

Q: How do I know the chicken is done?
A: The chicken is done when the internal temperature reaches 165°F (74°C) or when juices run clear and the meat is no longer pink.

Q: Can I make the sauce ahead?
A: Yes. Make the sauce and refrigerate up to 2 days. Reheat and add cooked chicken to warm through.

Q: Is this recipe good for a crowd?
A: Yes. Multiply ingredients or cook in batches. Keep finished chicken warm in a low oven until serving.

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