marry me chicken recipe
The flavor of Marry Me Chicken is rich, flavorful, and creamy. If
you prepare this
chicken dinner
for your partner, he will immediately ask you to marry him.
Additionally kid- and family-friendly, this
creamy chicken
is sure to please! This delicious dish only requires a few simple
ingredients and 30 minutes of your time to prepare.
Marry Me chicken is at least as good as
chicken from Tuscany. Though it might seem similar at first glance, the flavors and textures
are quite different.
How To Make Marry Me Chicken
This is a very easy recipe and requires less than 30 minutes of your time. So you can still make it even if you don't have a dinner date planned in advance as long as you have all the ingredients.
Marry Me Chicken
Prep Time: 10 mins
Cook Time:
15 mins
Total Time: 25 mins
Ingredients for marry me chicken recipe
- 3 large boneless and skinless chicken breasts, cut into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons all-purpose flour
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 3 cloves of garlic, minced.
- 1 cup chicken stock
- 1 cup heavy cream (double cream in the UK)
- ½ cup grated Parmesan cheese.
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup chopped tomatoes
- 1 tablespoon fresh basil leaves
Instructions for marry me chicken recipe
1. Season the chicken with salt and pepper, then dredge in the flour
and stir as much as possible.
2. Heat the olive oil in a
large skillet and melt the butter over medium heat. Swirl the pan to coat
evenly with the oil and butter.
3. Brown the chicken (do
not work in batches if necessary) for 4-5 minutes on each side or until
golden brown and cooked through. Transfer to a plate, cover, and set
aside.
4. Saute garlic for a minute or until fragrant. Add
the chicken stock, and deglaze the pan, scraping up any bits on the bottom
of the pan with a wooden spoon.
5. Saute the garlic for a
minute or until fragrant. Add the chicken stock, and deglaze the pan,
scraping up any bits on the bottom of the pan with a wooden spoon.
6. Adjust the heat to medium, and add the heavy cream and Parmesan cheese to
the pan. Let the sauce simmer for a few minutes, then season with chili
flakes, thyme, and oregano.
7. Season with salt and pepper
to taste, add the sundried tomatoes then return the chicken to the sauce and
allow the sauce to simmer for a few more minutes to thicken.
8.
Garnish with fresh basil leaves and serve hot over pasta or rice.
Chicken cutlets/steaks are available in most supermarkets, but you can
get the same result by cutting a chicken breast in half.
To cut chicken breasts into thin cutlets:
Place chicken breasts flat-side down on a cutting board. Place one hand
flat on top of the breast, and use a sharp knife to cut the breast in half
parallel to the cutting board. Usually, that's all you need to do! Cutlets
should be about ¼ inch thick. If they are thicker than that, use a meat
grinder to thin them out.
Boneless, skinless chicken thighs can be used in place of chicken
breasts, but be aware that they take longer to cook.
When sauteing garlic, add a little sun-dried tomato oil for extra
flavor.
Do not use single/light cream as this will not thicken the sauce
enough.
I recommend buying a block of Parmesan cheese and grating it at home. I
find that store-bought parmesan cheese doesn't have much flavor, and it
doesn't dissolve well in sauces.
Storage Tips
Refrigerate leftovers in a sealed container for up to 3 days. Reheat in
the microwave or oven, you may need to add a splash of water to thin the
sauce as it thickens in the fridge.
I don't recommend freezing creamy sauces because they tend to make the
texture grainy when frozen.
