Marry Me Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
486 kcal
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Course
Main Course
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Cuisine
American
Marry Me Chicken
Description
This Marry Me Chicken recipe starts by slicing chicken breasts to create thinner pieces that cook evenly and stay juicy. After seasoning with garlic powder, salt, and pepper, the chicken is pan-seared to develop a golden crust. The skillet is then used to build a sauce by first making a roux with flour and garlic, then deglazing with white wine or chicken broth. Adding heavy cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes creates a thick, flavorful sauce enriched with Parmesan cheese and fresh basil. The result is a creamy, savory dish with a gentle kick from the pepper flakes and bright, chewy sun-dried tomatoes adding texture and sweetness.
The recipe suggests serving immediately to enjoy the sauce's richness over the succulent chicken. It pairs well with sides like pasta, rice, or crusty bread to soak up the sauce.
Choosing freshly grated Parmesan enhances the sauce's flavor and melting quality. If using oil-packed sun-dried tomatoes, draining and chopping them ensure even distribution in the sauce.
Ingredients
- 2 large chicken breast
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon flour
- 4 cloves garlic minced
- 1/2 cup white wine or chicken broth, dry
- 1 cup heavy cream aka whipping cream
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes see note
- 1/2 teaspoon oregano dried
- 1/4 teaspoon red pepper flakes crushed
- 1/3 cup Parmesan Cheese freshly grated
- 1 small handful basil chopped/torn, fresh
Instructions
- Cut the chicken breasts in half lengthwise to make four thinner pieces. Sprinkle them with the garlic powder and salt & pepper.
- Add the butter and olive oil to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Cook the chicken for about 5-6 minutes/side or until it's golden and cooked through (165F). Transfer the chicken to a plate and loosely tent it with foil to keep it warm (turn the heat off while doing this step).
- Turn the heat back on to medium, and add the flour and garlic to the skillet (the pan should still be hot, but if it's not, let it warm up a bit first). Let it cook for about a minute or so, stirring often.
- Pour in the wine and whisk it until the flour has dissolved. Let it bubble until the liquid has reduced by half.
- Stir in the cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes, and then let it simmer for a few minutes until it's thickened to your desired consistency (turn the heat down if it's rapidly boiling).
- Take the skillet off the heat and stir in the parmesan and basil.
- Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper as needed.
Notes
- For best flavor and meltability, grate Parmesan cheese fresh from a block rather than using pre-grated cheese.
- If your sun-dried tomatoes are packed in oil, drain and chop them before adding to the sauce to avoid excess oil and ensure even texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 14g | 5% |
| Protein | 30g | 60% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 154mg | 51% |
| Sodium | 361mg | 15% |
| Potassium | 891mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1330IU | 27% |
| Vitamin C | 7mg | 8% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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