Best Marry Me Chicken Recipe
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5.0
45 reviews
Excellent
Best Marry Me Chicken Recipe
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This classic Marry Me Chicken recipe is so easy to make. It's made with juicy chicken breasts and a delicious sundried tomato cream sauce, then topped with Parmesan cheese and fresh basil leaves for a flavorful bite! Ready in just 30 minutes, it's perfect for busy weeknights, but it's SO good it's perfect for any special occasion too.
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Ingredients
- 4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced in half horizontally)
- 1½ teaspoons kosher salt
- 2 Tablespoons olive oil
- ¼ cup all-purpose flour
- 3-4 garlic cloves minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup Parmesan Cheese freshly grated and divided
- 1 (7-ounce) jar sundried tomatoes drained and chopped (about ½ cup)
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ cup basil leaves thinly sliced
- Cooked pasta or mashed potatoes for serving
Instructions
- Season chicken with salt. Dredge in flour, shaking off any excess and discarding unused flour.
- Heat oil in a pan. Sear for 4-5 minutes per side until browned. Don't overcrowd the pan and work in batches, adding more oil, if needed. (we aren't worrying about cooking the chicken all the way through yet). Transfer to a plate and set aside.
- Add garlic and saute for 30 seconds. Add broth and deglaze the pan by scraping up any browned bits from the bottom of the pan. Add cream, ¼ cup of Parmesan cheese, sun-dried tomatoes, Italian seasoning, black pepper, and red pepper flakes. Stir then return the chicken to the pan.
- Bring to a simmer then reduce heat to medium-low. Cook until chicken reaches 165°F when tested with a digital meat thermometer, about 5-8 minutes.
- Sprinkle with basil, remaining Parmesan cheese, and additional red pepper flakes (if desired). Serve over pasta or mashed potatoes.
Notes
- chicken breasts or 2-3 large chicken breasts cut in half horizontally (about 1 1/2 to 2 pounds)
- Chicken: Use small, boneless, skinless, chicken breasts or 2-3 large chicken breasts cut in half horizontally (about 1 1/2 to 2 pounds)
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in the oven covered in foil until piping hot.
- Freezing: You can freeze the cooked chicken and sauce for up to 1 month. Thaw overnight in the fridge before reheating.
- Nutrition Calculation: I am not a dietician or nutritionist and the nutritional information was calculated using an online nutrition calculator for the chicken and sauce only and does not include nutrition information for the pasta. For the most accurate results, use your own calculations.
- This recipe is on page 188 of my cookbook, House of Nash Eats Everyday!
Nutrition Information
Show Details
Calories
480kcal
(24%)
Carbohydrates
10g
(3%)
Protein
32g
(64%)
Fat
35g
(54%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
149mg
(50%)
Sodium
1441mg
(60%)
Potassium
535mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1057IU
(21%)
Vitamin C
3mg
(3%)
Calcium
211mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 10g | 3% |
| Protein | 32g | 64% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 149mg | 50% |
| Sodium | 1441mg | 60% |
| Potassium | 535mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1057IU | 21% |
| Vitamin C | 3mg | 3% |
| Calcium | 211mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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