Hey, y'all! If you’re looking for a delicious and easy dinner that’s sure to impress, this Marry Me Chicken is just what you need. It’s creamy, flavorful, and has just the right amount of kick from the chili flakes. The combination of sun-dried tomatoes, Parmesan, and a rich cream sauce makes this dish a total winner for any night of the week!
Marry Me Chicken
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Marry Me Chicken Ingredients
This dish is also really versatile. You can serve it over pasta, rice, or even mashed potatoes to soak up all that delicious sauce. It pairs perfectly with steamed veggies or a simple salad if you're in the mood for something green. And if you like a little extra heat, you can always add more chili flakes or a splash of hot sauce.
- 3 chicken breasts, cut in half lengthwise
- 1 c. broth (chicken or vegetable)
- 4 tbsp. grated Parmesan
- 6-7 slices sun-dried tomatoes
- 1 c. heavy cream
- 2 tsp. minced garlic
- 3 tbsp. all-purpose flour
- 1 tbsp. olive oil
- 1 tbsp. butter
- ⅔ tsp. salt
- ⅓ tsp. pepper
- ½ tsp. dried thyme
- ½ tsp. dried basil
- ⅔ tsp. chili flakes
How to Make Marry Me Chicken
What makes this recipe so great is how simple it is to prepare. You start by pan-frying the chicken until it’s golden brown, then make a quick, creamy sauce in the same pan. The sun-dried tomatoes add a little tang, and the Parmesan melts into the sauce, making it rich and comforting. It’s one of those meals that feels fancy but is actually super easy to pull together.
- In a bowl, mix together the flour, salt, and pepper. Coat each chicken breast piece evenly on both sides with the flour mixture.
- In a large pan, heat the olive oil and butter over medium heat. Fry the chicken breasts on each side for about 5 minutes, or until golden brown. Once cooked, transfer the chicken to a plate and set aside.
- In the same pan, add the minced garlic and chili flakes. Stir and cook for about 2 minutes until fragrant. Pour in the broth and add the dried thyme and dried basil. Bring the mixture to a boil.
- Pour in the heavy cream and stir in the grated Parmesan. Bring the sauce to a gentle boil, stirring continuously for a couple of minutes until the sauce thickens slightly.
- Add the chicken fillets back to the pan, along with the chopped sun-dried tomatoes. Simmer the chicken in the sauce for about 15 minutes, turning the fillets every 5 minutes. If the sauce becomes too thick, add a bit more broth or water to reach the desired consistency.
Pro Tips For Making This Recipe
- For more even cooking, consider pounding the chicken breasts to an even thickness before cutting them in half. This ensures they cook at the same rate and stay tender.
- When frying the chicken, avoid overcrowding the pan. Fry in batches if necessary to ensure each piece gets a nice golden-brown crust.
- After cooking, let the chicken rest in the sauce for a few minutes off the heat. This allows the flavors to meld and the chicken to absorb more of the sauce.
Frequently Asked Questions
Yes, you can use chicken thighs instead of breasts. Just adjust the cooking time as needed, since thighs may take a little longer to cook through.
The chicken is done when it reaches an internal temperature of 165°F. You can check this using a meat thermometer. The chicken should also be firm to the touch and the juices should run clear.
If you want a thicker sauce, you can let it simmer a bit longer to reduce. Alternatively, mix a small amount of cornstarch with cold water and add it to the sauce, stirring until it thickens.
This dish pairs well with pasta, rice, or mashed potatoes, as well as steamed or roasted vegetables like broccoli, green beans, or carrots.
Other Chicken Recipes You'll Love
Marry Me Chicken
Whether you’re cooking for someone special or just want a tasty meal for yourself, Marry Me Chicken is a great choice. It’s comforting, flavorful, and sure to become a regular in your dinner rotation. Give it a try, and I’m sure you’ll love it as much as I do!
Marry Me Chicken
Ingredients
- 3 chicken breasts cut in half lengthwise
- 1 c. broth chicken or vegetable
- 4 tbsp. grated Parmesan
- 6-7 slices sun-dried tomatoes
- 1 c. heavy cream
- 2 tsp. minced garlic
- 3 tbsp. all-purpose flour
- 1 tbsp. olive oil
- 1 tbsp. butter
- ⅔ tsp. salt
- ⅓ tsp. pepper
- ½ tsp. dried thyme
- ½ tsp. dried basil
- ⅔ tsp. chili flakes
Instructions
- In a bowl, mix together the flour, salt, and pepper. Coat each chicken breast piece evenly on both sides with the flour mixture.
- In a large pan, heat the olive oil and butter over medium heat. Fry the chicken breasts on each side for about 5 minutes, or until golden brown. Once cooked, transfer the chicken to a plate and set aside.
- In the same pan, add the minced garlic and chili flakes. Stir and cook for about 2 minutes until fragrant. Pour in the broth and add the dried thyme and dried basil. Bring the mixture to a boil.
- Pour in the heavy cream and stir in the grated Parmesan. Bring the sauce to a gentle boil, stirring continuously for a couple of minutes until the sauce thickens slightly.
- Add the chicken fillets back to the pan, along with the chopped sun-dried tomatoes. Simmer the chicken in the sauce for about 15 minutes, turning the fillets every 5 minutes. If the sauce becomes too thick, add a bit more broth or water to reach the desired consistency.
Notes
- For more even cooking, consider pounding the chicken breasts to an even thickness before cutting them in half. This ensures they cook at the same rate and stay tender.
- When frying the chicken, avoid overcrowding the pan. Fry in batches if necessary to ensure each piece gets a nice golden-brown crust.
- After cooking, let the chicken rest in the sauce for a few minutes off the heat. This allows the flavors to meld and the chicken to absorb more of the sauce.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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