Marry Me Chicken recipe
Marry Me Chicken combines juicy chicken, heavy cream, Parmesan, garlic, and sun-dried tomatoes in a rich, creamy sauce perfect for a special dinner.
Equipment
- Large skillet or sauté pan
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula
- Tongs
- Small bowl
- Meat thermometer (optional but helpful)
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Creamy Sauce
- 1 tablespoon butter
- 3 cloves garlic minced
- ¾ cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ cup sun-dried tomatoes drained and chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- Salt and black pepper to taste
For Garnish
- Fresh basil chopped
- Extra grated Parmesan cheese
- Freshly grated Parmesan is highly recommended because it melts more smoothly into the sauce. Pre-shredded cheese can sometimes contain ingredients that make it harder for the cheese to melt properly.
For the Chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Creamy Sauce
- 1 tablespoon butter
- 3 cloves garlic minced
- ¾ cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ cup sun-dried tomatoes drained and chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- Salt and black pepper to taste
For Garnish
- Fresh basil chopped
- Extra grated Parmesan cheese
- Freshly grated Parmesan is highly recommended because it melts more smoothly into the sauce. Pre-shredded cheese can sometimes contain ingredients that make it harder for the cheese to melt properly.
Instructions
Prepare the Chicken
- Pat the chicken breasts dry with paper towels.
- This step helps the chicken develop a beautiful golden color when it hits the hot skillet.
- Season both sides with salt, black pepper, garlic powder, and paprika.
- Lightly sprinkle the flour over the chicken and gently coat both sides.
- The flour helps create a subtle crust and also gives the sauce a little extra body.
- If your chicken breasts are very thick, you can slice them horizontally or gently pound them to a more even thickness. This helps them cook more evenly.
Sear the Chicken
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Once the pan is hot, add the chicken.
- Cook for about 4 to 5 minutes per side, depending on thickness, until the chicken develops a beautiful golden-brown exterior.
- Do not worry if the chicken is not fully cooked through at this point.
- It will finish cooking later in the creamy sauce.
- Remove the chicken from the skillet and set it aside on a plate.
- You should see small browned bits on the bottom of the pan. Those bits are full of flavor, so leave them right where they are.
Cook the Garlic
- Reduce the heat slightly.
- Add another tablespoon of butter to the skillet.
- Once melted, add the minced garlic.
- Cook for about 30 seconds, stirring constantly.
- Garlic cooks quickly, so keep an eye on it. You want it fragrant and lightly softened, not dark or burnt.
- At this point, the kitchen should already smell amazing.
Build the Sauce
- Pour the chicken broth into the skillet.
- Use a wooden spoon or spatula to gently scrape the browned bits from the bottom of the pan.
- This step adds a huge amount of flavor to the sauce.
- Allow the broth to simmer for a minute or two.
- Then add the heavy cream.
- Stir gently until the cream and broth are fully combined.
- Add the chopped sun-dried tomatoes, Italian seasoning, oregano, and red pepper flakes if using.
- Allow the sauce to simmer gently for several minutes.
- Avoid a hard boil. Gentle heat is better for keeping the cream smooth.
Add the Parmesan
- Slowly add the freshly grated Parmesan cheese.
- Stir continuously until the cheese melts into the sauce.
- The sauce should become creamy, smooth, and slightly thicker.
- Taste the sauce and add salt and black pepper if needed.
- Remember that Parmesan cheese is naturally salty, so it is always best to taste before adding extra salt.
- Return the Chicken to the Skillet
- Place the seared chicken back into the skillet.
- Spoon some of the creamy sauce over the top.
- Reduce the heat to low and allow the chicken to finish cooking gently in the sauce.
- Depending on the thickness of your chicken, this usually takes another 5 to 10 minutes.
- The internal temperature should reach 165°F (74°C) at the thickest part.
- Once cooked, remove the skillet from the heat.
- Let the dish rest for a few minutes before serving. The sauce will thicken slightly as it sits.