Introduction
Marry Me Chicken is a modern classic, perfect for romantic dinners, special occasions, or cozy gatherings. This dish, named for its legendary ability to inspire proposals, features tender chicken breasts nestled in a rich, creamy sauce with sun-dried tomatoes, Parmesan, and fragrant herbs. Served in a white ceramic dish, garnished with fresh parsley and a sprinkle of Parmesan, this Marry Me Chicken creates an elegant, inviting aesthetic. This recipe delivers a classic Marry Me Chicken, adaptable for dietary preferences, best served hot for a luxurious, satisfying meal.
Ingredients
For the Marry Me Chicken:
- 4 boneless, skinless chicken breasts (about 1 1/2 lb)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
For Serving:
- Optional: Chopped fresh parsley, extra Parmesan
- Suggested Accompaniments: Mashed potatoes, angel hair pasta
- Suggested Pairings: White wine, sparkling water
- Suggested Aesthetic: Serve in a white ceramic dish
- Suggested Equipment: Large skillet, tongs
Step-by-Step Process
- Prep Chicken: Pat chicken breasts dry with paper towels. Season both sides with salt and pepper. Dredge lightly in flour, shaking off excess.
- Sear Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown. Transfer to a plate; the chicken will finish cooking later.
- Make Sauce: Reduce heat to medium. Add garlic to the skillet and cook for 1 minute until fragrant. Pour in chicken broth, scraping up browned bits. Stir in heavy cream, Parmesan, sun-dried tomatoes, oregano, red pepper flakes (if using), and thyme. Simmer for 3-4 minutes until slightly thickened.
- Finish Chicken: Return chicken to the skillet, spooning sauce over the breasts. Simmer for 5-7 minutes, basting occasionally, until the chicken is cooked through (internal temperature 165°F) and the sauce is creamy.
- Serve: Transfer the chicken and sauce to a white ceramic dish. Garnish with parsley and extra Parmesan. Serve hot with mashed potatoes, angel hair pasta, white wine, or sparkling water.
Tips for Better Marry Me Chicken
- Pound chicken breasts to even thickness for uniform cooking.
- Use oil-packed sun-dried tomatoes for a richer flavor; pat dry to reduce oiliness.
- Grate Parmesan fresh for smoother melting; pre-grated may be grainy.
- Adjust red pepper flakes for heat preference; omit for a milder flavor.
- Simmer the sauce gently to prevent the cream from separating.
- Taste and adjust salt after adding Parmesan, as it’s salty.
- Rest the chicken for 2-3 minutes before serving to retain juices.
- Enhance aesthetic: Sprinkle parsley delicately, dust with Parmesan, and serve in a white ceramic dish for an elegant look.
Variations and Customization
- Gluten-Free Marry Me Chicken: Use gluten-free flour or cornstarch for dredging.
- Low-Carb Marry Me Chicken: Skip flour dredging and serve with zucchini noodles or cauliflower mash.
- Vegan Marry Me Chicken: Use seitan or tofu, coconut cream, and vegan Parmesan.
- Spicy Marry Me Chicken: Increase red pepper flakes to 1 tsp or add 1 diced jalapeño with garlic.
- Mushroom Marry Me Chicken: Add 1 cup sliced mushrooms with garlic and sauté until golden.
- Spinach Marry Me Chicken: Stir in 2 cups fresh spinach with cream until wilted.
- Low-Fat Marry Me Chicken: Use half-and-half instead of cream and reduce butter to 1 tbsp.
- Bacon Marry Me Chicken: Add 1/4 cup crumbled bacon with sun-dried tomatoes.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 3 days.
- Reheat gently on the stovetop over low heat with a splash of broth or cream, stirring, or microwave for 1-2 minutes.
- Freeze in an airtight container for 2 months; thaw in the fridge and reheat slowly to prevent sauce separation.
- Serve hot for the best texture; cold sauce thickens and loses creaminess.
- Use leftovers in pasta bakes, over rice, or as a sandwich filling.
- Don’t leave at room temperature for over 2 hours.
- Pair with light sides, like asparagus, to balance richness.
- Presented in a white ceramic dish with parsley and Parmesan for an inviting charm.
Nutritional Information
Based on 4 servings (1 chicken breast with sauce):
- Calories: 620 kcal
- Total Fat: 44g
- Saturated Fat: 22g
- Trans Fat: 0g
- Cholesterol: 210mg
- Sodium: 780mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 44g
- Vitamin A: 25% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 20% Daily Value
- Iron: 10% Daily Value
Note: Values vary by brand. These are high in fat and protein; try low-fat or vegan versions. Serve with vegetables for balance.
Conclusion
This Marry Me Chicken recipe offers a creamy, irresistible main dish perfect for any occasion. It turns simple ingredients into a modern classic. Its easy preparation and elegant presentation make it a favorite. The tender chicken and luscious sauce, with delicate garnishes, delight every time. It’s sure to be a cherished recipe, loved for its romantic appeal.
Marry Me Chicken Recipe: Creamy and Irresistible
Creamy Marry Me Chicken with sun-dried tomato sauce.
Ingredients
- 4 chicken breasts 1 1/2 lb
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup flour
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic minced
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup Parmesan
- ⅓ cup sun-dried tomatoes chopped
- 1 tsp oregano
- ½ tsp red pepper flakes optional
- 1 tsp thyme
- Optional: Parsley Parmesan
- Suggested Pairings: Pasta wine
Instructions
- Season chicken and dredge in flour.
- Sear in oil and butter for 4-5 minutes per side; set aside.
- Sauté garlic for 1 minute; add broth, cream, Parmesan, tomatoes, and spices. Simmer for 3-4 minutes.
- Return chicken and simmer for 5-7 minutes until cooked.
- Garnish with parsley and Parmesan; serve with pasta and wine.
Notes
- Pound chicken for even cooking.
- Store in fridge for 3 days or freeze for 2 months.
- Try a spinach variation.
- Pair with potatoes.
