Marry Me Chicken Recipe
This chicken gets its name because it’s supposedly so good, people propose after eating it. I can’t promise marriage proposals, but I can promise tender chicken in a creamy sun-dried tomato sauce.
The secret is searing the chicken first, then building the sauce in the same pan.
Sun-Dried Tomatoes Make Everything Better
Use oil-packed sun-dried tomatoes, not the dried ones. You’ll use that flavorful oil for cooking too. Chop them roughly – big pieces give you bursts of intense tomato flavor. If you only have dried ones, soak them in warm water for 15 minutes first.
Highly Recommended
Sear for Maximum Flavor Development
Don’t move the chicken once it hits the pan. Let it sear for 4-5 minutes until golden brown. This creates fond on the bottom of your pan – those brown bits become the base of your sauce. Pat the chicken dry first or it won’t sear properly.
Cream Sauce Timing Prevents Separation
Add heavy cream after you’ve deglazed with broth and the liquid is simmering. Pour it in slowly while stirring. If you add cold cream to a hot pan too quickly, it can curdle. Keep the heat at medium-low once the cream goes in.
Preventing Overcooked Chicken
- Use a meat thermometer and remove chicken at exactly 165°F. Carryover cooking will finish it perfectly while you make the sauce.
- If your sauce gets too thick, thin it with a splash of chicken broth. If too thin, simmer uncovered for 2-3 minutes.
Frequently Asked Questions
Which cuts of chicken work best here?
Boneless thighs work great too and stay more tender than breasts. Just adjust cooking time to 6-7 minutes per side since they’re fattier.
How long does leftover chicken keep?
Store covered in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth if the sauce has thickened.
Will half-and-half work instead of heavy cream?
Half-and-half can curdle more easily, but it works if you keep the heat low and stir constantly when adding it to the pan.
Highly Recommended
Marry Me Chicken Recipe
Equipment Needed
- Large skillet or sauté pan
- Meat thermometer
- Cutting board
- Sharp knife
Instructions
- Season chicken: Season chicken breasts with salt and pepper on both sides. If breasts are very thick, pound them to even 3/4-inch thickness for uniform cooking.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side until golden brown and cooked through (165°F internal temperature). Remove chicken to a plate.
- Sauté garlic: Reduce heat to medium. Add 2 tablespoons reserved sun-dried tomato oil to the same pan. Add minced garlic and cook for 30 seconds until fragrant.
- Build sauce base: Add chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute, then pour in chicken broth to deglaze the pan, scraping up any browned bits.
- Add cream and cheese: Reduce heat to medium-low. Slowly stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and smooth, about 2 minutes.
- Finish dish: Return chicken to the pan and simmer for 3-4 minutes to heat through and let flavors meld. Taste and adjust seasoning. Garnish with fresh basil before serving.
Nutrition Facts
Per Serving (1 serving)
