Creamy Marry Me Chicken is a delicious and comforting dish that is sure to please any palate. Made with tender chicken breast simmered in a creamy sauce, this dish is both flavorful and satisfying. Whether served over rice, noodles, or with a side of vegetables, “Creamy Marry Me Chicken” is a perfect meal for a cozy night in or a special occasion. So why not treat yourself and those you love to this scrumptious meal today?
What Is Marry Me Chicken?
You might be wondering about the name, and that’s totally fair. Normally our recipes are named after ingredients, regions, or famous people. They do say the way to a man’s heart is through his stomach, right? Well, making a chicken dinner so good it reminds him of the best home cooking from growing up… how could he resist putting a ring on your finger?
How To Make Marry Me Chicken
What You’ll Need
Slice the chicken breast into cutlets by halving them lengthways. This makes the chicken thinner, which reduces cooking time, and improves the consistency of cooking throughout the chicken flesh. You can use the whole breast if you want, but you’ll need to finish it off in the oven and it will take a bit longer to cook. If you want to save even more time on this recipe, you might even be able to find pre-cut chicken cutlets at your local supermarket.
Flour, Salt, and Pepper
Flour for that crispy, gorgeous chicken crust, and salt and pepper for a subtle extra flavor. All-purpose flour is great for this recipe, as it is for many other cooking adventures.
Preferably extra virgin, as it tastes better and it’s better for you. Extra virgin olive oil is packed with antioxidants which are great for your long-term health. Olive oil and butter are the main fats we use in this recipe and they are key to the overall flavor palate of your “Marry Me” chicken.
Butter is to brown the chicken and give it that lovely crisp flavor. One tip we love for this recipe is if your sundried tomatoes come preserved in oil, use the oil from the jar with the olive oil for an extra flavor kick.
Obviously. Italian food wouldn’t be the same without it and garlic makes everything taste better.
Chicken or vegetable stock
Stock is one of the secret flavor heroes. We highly recommend the chicken stock as it will match the flavor profile. However, the vegetable stock will do just as well, it can change the overall palate of your dinner somewhat.
You want to use a heavy cooking cream here. Avoid half & half cream and light cream because they will become too runny when exposed to heat. The cream will thicken your sauce nicely and lose some viscosity as it combines with the other ingredients anyway.
For a real treat, try using parmigiano-reggiano, the king of cheeses!
We like chili flakes and Italian seasoning. They are great for depth of flavor and that subtle heat we all love so much about restaurant food.
Of course! For color, flavor, and texture, you can’t go wrong with sundried tomatoes. They’re sweeter than fresh tomatoes or tomato puree thanks to the natural caramelizing of the tomato’s innate sugars under the sun.
Fresh basil and oregano leaves
For a burst of freshness and a verdant, attractive garnish.
Creamy Marry Me Chicken Recipe
- 3 medium boneless and skinless chicken breasts, cut in half horizontally to make 6 fillets
- Salt and ground pepper, as needed
- ⅓ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- ½ cup chicken stock or broth
- 1 ½ cups heavy cream
- ¾ cup fresh grated Parmesan cheese
- ½ teaspoon chili flakes
- 1 teaspoon Italian seasoning
- 5 ounces (150 grams) jarred sun-dried tomato strips, drained
- 1 tablespoon fresh basil leaves
- 1 tablespoon fresh oregano or parsley
- Season chicken with salt and pepper on both sides. Dredge in flour and shake off any excess.
Heat olive oil and melt butter over medium-high heat in a large skillet. Sear the chicken for 6-8 minutes on each side, or until cooked through and golden brown. Work in batches not to overcrowd the pan. Transfer to a plate, cover, and set aside.
- In the same skillet cook garlic until fragrant, about 30 seconds to 1 minute. Add in the chicken stock, deglaze the pan, scraping any brown bits stuck to the bottom of the skillet with a wooden spatula.
- Reduce the heat to low-medium heat, and add the heavy cream and parmesan cheese. Bring to a gentle simmer, while stirring from time to time. Season with Italian seasoning, chili flakes, salt, and pepper.
- Add the sun-dried tomatoes and cook further for a couple of minutes or until the sauce thickens slightly.
- Return the chicken back into the skillet; garnish with fresh basil and oregano leaves.
Serve over pasta, steamed veggies, or rice.