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Marry Me Chicken Recipe

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4.1 from 12 reviews

Marry Me Chicken is a creamy, flavorful skillet dish featuring tender chicken breasts simmered in a rich sauce made with garlic, sun-dried tomatoes, white wine, and parmesan cheese, finished with fresh basil for a vibrant touch. This quick and easy dinner recipe delivers restaurant-quality taste in about 30 minutes and serves four.

Ingredients

Chicken

  • 2 large chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste

Cooking Fats

  • 1 tablespoon butter
  • 1 tablespoon olive oil

Sauce

  • 1 tablespoon flour
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (or chicken broth)
  • 1 cup heavy/whipping cream
  • 1 tablespoon tomato paste
  • 1/3 cup sun-dried tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup freshly grated parmesan cheese
  • 1 small handful fresh basil, chopped or torn

Instructions

  1. Prepare the chicken: Cut the chicken breasts in half lengthwise to create four thinner pieces. Sprinkle each piece evenly with garlic powder and salt & pepper to season.
  2. Heat the skillet: Add the butter and olive oil to a skillet and place it over medium-high heat. Allow the pan to heat thoroughly for a few minutes until the fats are hot.
  3. Cook the chicken: Place the chicken pieces carefully in the hot skillet and cook for about 5-6 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Once cooked, transfer the chicken to a plate and loosely cover with foil to keep warm. Turn off the heat temporarily.
  4. Make the roux and garlic base: Turn the heat back on to medium. Add the flour and minced garlic to the hot skillet (pan should still be warm — if not, let it warm slightly). Stir the mixture for about one minute, allowing the flour to cook and the garlic to become fragrant.
  5. Add the wine and reduce: Pour in the white wine and whisk continuously until the flour dissolves completely into the liquid. Allow the mixture to bubble and reduce by half, concentrating the flavors.
  6. Build the creamy sauce: Stir in the heavy cream, tomato paste, sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Let the sauce simmer gently for several minutes until it thickens to your preferred consistency, lowering the heat if the sauce boils too vigorously.
  7. Finish the sauce off heat: Remove the skillet from heat. Stir in the freshly grated parmesan cheese and fresh basil, blending them evenly into the sauce for a rich, herby finish.
  8. Combine and serve: Return the cooked chicken pieces and any accumulated juices back into the skillet. Spoon the sauce generously over the chicken. Taste and adjust seasoning with additional salt and pepper if desired. Serve warm and enjoy.

Notes

  • Sun-dried tomatoes add a concentrated tangy sweetness and chewy texture; use oil-packed or dry-packed tomatoes rehydrated in warm water.
  • Dry white wine can be substituted with chicken broth if preferred for a lower-alcohol option.
  • For a thicker sauce, simmer longer; add more cream for a thinner sauce.
  • This dish pairs wonderfully with pasta, rice, or crusty bread to soak up the delicious sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://lauracooks.com/marry-me-chicken-recipe/