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Marry Me Chicken

Whip up a batch of Marry Me Chicken tonight! It is an irresistible dish with tender, flavorful chicken, and a creamy sauce served over pasta.

Prep Time
15 mins
Cook Time
15 mins
Brining Time (optional)
30 mins
Total Time
1 hr
Servings: 4
Calories: 585 kcal
Course: Dinner
Cuisine: American

Ingredients

For the Chicken
  • 2 boneless skinless chicken breasts butterfly cut
  • salt for brining (optional)
  • 3 slices Bacon
  • 1 cup flour
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon salt omit if you brined the chicken
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter
For the Sauce
  • 1 shallot diced
  • 3 cloves garlic minced
  • 1/3 cup sun-dried tomatoes chopped
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Parmesan Cheese freshly grated, plus more for serving
  • 6-7 basil leaves sliced
  • angel hair pasta for serving

Instructions

    Cup of Yum
  1. Optional Brining Step: Place the chicken breasts on a plate and sprinkle generously with salt. Let sit uncovered in the fridge for 30 minutes. Pat dry. While chicken is brining, cook bacon in a large skillet. Remove bacon from pan, but save the bacon grease. Chop the bacon and set aside for later.
  2. To a wide shallow bowl, add flour, paprika, oregano, thyme, salt (skip salt if you brined the chicken), and pepper. Stir to combine. Dredge both sides of each chicken breast in the flour mixture.
  3. Add butter to bacon grease in the pan and heat over medium heat until butter is bubbling. Place each chicken breast in the pan. Let cook for 4 minutes on each side until a golden brown crust forms. Remove chicken from the pan and set aside.
  4. Add shallots to the pan and cook until soft and translucent. Add garlic and cook for 1 more minute. Add sun-dried tomatoes and chicken stock. Scrape any browned bits off the bottom of the pan.
  5. Once the chicken stock is bubbling, add heavy cream and spices and whisk to combine. When the cream is bubbling, add parmesan cheese and whisk to combine. Add chicken back into the pan.
  6. Let the sauce simmer and reduce until it thickens. Check to make sure the chicken reaches an internal temperature of 165 degrees. Stir in basil and chopped bacon. Serve over pasta and top with extra parmesan cheese.

Notes

  • Nutrition facts do not include pasta.
  • Keep the pan at a medium heat throughout the cooking process. If the pan gets too hot it can burn the chicken or split the sauce. 
  • Instead of butterflying the chicken you can use a mallet to pound the chicken breasts until they are all a similar thickness. 

Nutrition Information

Calories 585kcal (29%) Carbohydrates 37g (12%) Protein 27g (54%) Fat 37g (57%) Saturated Fat 20g (100%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 132mg (44%) Sodium 1102mg (46%) Potassium 808mg (23%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1903IU (38%) Vitamin C 8mg (9%) Calcium 241mg (24%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 585

% Daily Value*

Calories 585kcal 29%
Carbohydrates 37g 12%
Protein 27g 54%
Fat 37g 57%
Saturated Fat 20g 100%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 0.1g 5%
Cholesterol 132mg 44%
Sodium 1102mg 46%
Potassium 808mg 17%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 1903IU 38%
Vitamin C 8mg 9%
Calcium 241mg 24%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.