Best Marry Me Chicken Recipe
User Reviews
5
Best Marry Me Chicken Recipe
Description
Best Marry Me Chicken combines boneless, skinless chicken breasts dredged in flour and pan-seared to develop a slight crust. The sauce is prepared in the same pan, starting with garlic to capture flavor, then deglazed with chicken broth. Cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, black pepper, and red pepper flakes enrich the sauce. The chicken finishes cooking gently in this sauce, absorbing its flavors and ensuring juiciness. Fresh basil and extra Parmesan sprinkled on top add brightness and depth.
The sauce is creamy and slightly tangy from the sun-dried tomatoes, with a balanced heat from the red pepper flakes. The Parmesan adds a savory, nutty element that rounds out the dish. Serving this chicken with pasta or mashed potatoes is traditional and helps to soak up the flavorful sauce.
Storing leftovers in an airtight container keeps it fresh for 3-4 days. Reheat gently in the microwave or oven covered in foil. The cooked chicken and sauce can also be frozen for up to a month, best thawed overnight in the refrigerator before reheating.
Ingredients
- 4 chicken breast or 2 large chicken breasts sliced in half horizontally, small, boneless, skinless
- 1½ teaspoons kosher salt
- 2 Tablespoons olive oil
- ¼ cup all-purpose flour
- 3-4 garlic minced, cloves
- 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 thinly sliced, leaves
- pasta for serving, cooked, pasta or mashed potatoes
- potato for serving, cooked, pasta or mashed potatoes
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
- Use small, boneless, skinless chicken breasts or slice larger breasts horizontally to achieve even cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat thoroughly before serving.
- The cooked chicken and sauce freeze well for up to 1 month; thaw overnight in the refrigerator prior to reheating.
- For precise nutrition details, calculate based on the chicken and sauce only, excluding any sides like pasta.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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