Marry Me Chicken
User Reviews
5.0
45 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 people
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Calories
437 kcal
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Course
Main Course
Marry Me Chicken
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Marry Me Chicken has the most irresistible marriage of flavors that will leave you wanting more! This recipe makes plenty of restaurant-quality sauce to serve with pasta on the side.
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Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt/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 Each: dried oregano, dried basil, mustard powder
- 1 pinch red pepper flakes
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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
- Pro Tips:
- Storage:
- The nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
- Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
- I prefer to use Mezzetta Sundried tomatoes in this recipe. Be careful about selecting a variety that may be seasoned with herbs, I prefer plain as we’re already seasoning this sauce.
- Some of the oil from the sundried tomatoes can be used to sear the chicken for even more flavor!
- I use Mutti Tomato Paste tubes, they're handy for measuring smaller/customized amounts.
- Hot Sauce: This is a flavor enhancer in this recipe and doesn't make the end result spicy, I use Frank's Hot Sauce.
- Cheese: Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan.
- The longer this sauce simmers, the thicker and more concentrated it will get.
- Optional additions include: Sauteed mushrooms, spinach, and sliced cherry tomatoes, basil.
- I also have a Marry Me Chicken Pasta recipe!
- 📘 Find this recipe on page 110 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does freeze/reheat well.
- To reheat: Defrost leftovers in the fridge overnight or in the microwave, then bake in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
Nutrition Information
Show Details
Calories
437kcal
(22%)
Carbohydrates
26g
(9%)
Protein
21g
(42%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.4g
Cholesterol
87mg
(29%)
Sodium
1117mg
(47%)
Potassium
735mg
(21%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
719IU
(14%)
Vitamin C
7mg
(8%)
Calcium
204mg
(20%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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