Marry Me Chicken
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
4 people
-
Calories
437 kcal
-
Course
Main Course
Marry Me Chicken
Description
The Marry Me Chicken recipe starts with pound-sized chicken breasts that are pounded to an even thickness, seasoned with Italian seasoning, salt, and pepper, then coated lightly in flour. Pan-searing creates a crisp, flavorful exterior. The sauce is prepared by combining chicken broth, half and half, white wine, honey, hot sauce, tomato paste, garlic, and seasonings including oregano, basil, mustard powder, and red pepper flakes. Sundried tomatoes add a concentrated chew and sweetness.
This preparation yields a velvety, slightly tangy sauce with a mild spicy lift balanced by the honey and cream. The chicken stays moist from gentle simmering in the sauce and carries the bold flavors well. The texture contrast between the tender chicken and rich sauce makes this dish satisfying.
Serve this Marry Me Chicken with pasta, rice, or crusty bread to soak up the sauce. It functions well as an elegant weeknight dinner or a meal to share. The leftovers store well and can be frozen for convenience.
Use a dry white wine such as Sauvignon Blanc or Chardonnay in the sauce for optimal flavor. The sauce thickens the longer it simmers. Sundried tomatoes should be plain rather than herb-seasoned to complement the sauce without overpowering it. To reheat, bake covered at 350°F for about 20-25 minutes after thawing.
Ingredients
Chicken
- 2 chicken breast large, boneless, skinless
- salt
- black pepper
- 2 teaspoons Italian seasoning
- ¼ cup all-purpose flour
- 1-2 tablespoons olive oil
Sauce
- 2 ½ cups chicken broth
- ½ chicken bouillon cube or ½ tsp better than bouillon
- ½ cup half and half
- 2 teaspoons honey
- 1 teaspoon hot sauce see notes
- ½ cup white wine see notes
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 3 tablespoons butter
- 3 tablespoons flour
- 1/3 cup sundried tomatoes drained and diced
- 1 tablespoon cream cheese at room temp
- ½ cup Parmesan Cheese grated
Sauce Seasonings
- ¾ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes
Instructions
Prep Work
- For the sauce: In a large measuring cup with a spout, combine the chicken broth, bouillon, half and half, honey, hot sauce, and sauce seasonings and set aside.
- Measure out all remaining ingredients before beginning.
Make the Chicken
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
- Season each side with salt, pepper, and Italian seasoning. Sprinkle with flour and rub it over the surface of each side. (The flour gives it a little texture and prevents it from sticking to the skillet. It also thickens the sauce a little more at the end.)
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
Make the Sauce
- Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3 minutes.
- Add the garlic and tomato paste and cook for 1 more minute.
- Melt the butter and add the flour. Stir continuously for 2 minutes, until the raw flour smell is cooked off.
- Add the chicken broth mixture in small splashes, stirring continuously. (This is the mixture that we combined in step 1 of prep work.)
- Add the sundried tomatoes. Bring the sauce to a boil, then reduce to a simmer. Let it simmer and reduce for 10 minutes. During this time the flavors will meld, and the sauce will thicken and concentrate.
- Reduce heat to low. Stir in the cream cheese until combined. Gradually stir in the Parmesan cheese.
- Add the chicken back and spoon the sauce on top. Let it simmer and reduce for 5-7 minutes, uncovered. Garnish with fresh basil or parsley and serve!
Notes
- Use Sauvignon Blanc or Chardonnay for best flavor, or omit wine for a non-alcoholic version.
- Select plain sundried tomatoes without herbs, and consider using some of their oil to sear the chicken for extra taste.
- Grate Parmesan from a block rather than using pre-shredded for better melting and flavor.
- This recipe makes four servings; nutritional information is per serving.
- Store in an airtight container refrigerated for up to three days or freeze for up to three months.
- Reheat leftovers in the microwave or bake covered at 350°F until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 21g | 42% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 87mg | 29% |
| Sodium | 1117mg | 47% |
| Potassium | 735mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 719IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 204mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
