Marry Me Chicken
User Reviews
5
48 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
338 kcal
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Course
Main Course
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Cuisine
Italian
Marry Me Chicken
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Marry Me Chicken features boneless, skinless chicken breasts seasoned with a garlic salt and Italian spice rub, sautéed to a golden brown, then finished in a creamy sun-dried tomato sauce with herbs and white wine. The addition of lemon slices and fresh rosemary provides brightness and freshness to this rich dish. The cream cheese and milk mixture creates a smooth sauce that coats the chicken elegantly.
Description
The recipe begins by rubbing the chicken breasts with a blend of garlic salt, Italian seasoning, paprika, and black pepper. Lemon slices are also seasoned and sautéed briefly for added flavor. The chicken is browned in butter and olive oil then set aside while garlic, white wine, chicken broth, sun-dried tomatoes, and rosemary form the base of the sauce.
Softened cream cheese blended with milk is added to the sauce to enrich it, creating a creamy consistency that complements the herbs and acidity of the lemon and wine. The chicken is returned to the pan to simmer gently until cooked through, allowing the flavors to meld.
This dish is suited for a main course and pairs well with sides like pasta, mashed potatoes, or steamed vegetables that can soak up the flavorful sauce. Fresh rosemary sprigs used as a garnish enhance both presentation and aroma.
Additional tips and detailed instructions can be found in the referenced Café Tips from the original source to optimize cooking and seasoning.
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Ingredients
For the rub:
- 2 teaspoons garlic salt
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon black pepper freshly ground
For the cream cheese mixture:
- 4 ounces cream cheese
- ¼ cup milk
For the chicken
- 4 chicken breast 1½-2 pounds, boneless skinless
- 1 lemon thinly sliced, small
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- For the sauce:
- 2 cloves garlic minced
- ¼ cup white wine
- 1 ½ cups chicken broth maybe more
- 2 tablespoons sun-dried tomatoes in oil, drained, plus more for garnish, if desired, finely chopped
- 2 teaspoons rosemary finely chopped fresh
- rosemary for garnish, fresh sprigs
Instructions
- Combine the garlic salt, Italian seasoning, paprika and pepper in a small bowl. Place the chicken breasts on a cutting board or large plate and sprinkle both sides with the rub. Place lemon slices on a separate plate and sprinkle with a little bit of the rub. Use all of the rub.
- Place cream cheese in a small microwave-safe bowl or cup. Cover with a damp paper towel. Microwave on high power for 20-40 seconds or until cream cheese is very soft. Stir until nice and smooth then, slowly add the milk. Stir again until all of the milk is incorporated and the mixture is smooth and creamy. Set aside.
- Heat a medium-large sauté pan or skillet (a pan that has a cover) over medium heat. Add the butter and oil and heat until butter is melted and beginning to bubble. Add the lemons and sauté for 30 seconds then remove them back to the plate.
- Add the chicken breasts to the pan (smooth side down) and cook, uncovered for 3 minutes or until underneath side is a pretty golden brown. You want the chicken to be sizzling while it cooks but if the butter/oil is splattering (making a mess on the stovetop), reduce the heat a bit to maintain a gentle sizzle.
- Flip chicken to the opposite side and cover the pan. Lower the heat slightly and cook for 5-12 minutes (depending on the thickness of the chicken) until underside is golden brown and an instant thermometer inserted into the thickest part of the breast reads 160˚F. (Don’t go by just color. It’s important to check the temperature.)
- Remove the chicken to a clean plate and tent with foil.
- Add the finely minced or grated garlic to the pan and sauté for 30 seconds. Add the wine and chicken stock and increase the heat to high. Bring the mixture to a boil, stirring and scraping the bottom of the pan to loosen any brown bits from the chicken. Boil for 5 minutes or until liquid is reduced by about one half.
- Reduce heat to low and add the cream cheese mixture, the sun-dried tomatoes and the chopped rosemary. Stir and cook over low heat until cream cheese is melted and sauce is smooth. If the sauce seems too thick, thin it out with a little more chicken broth. It should have the consistency of heavy cream.
- Return the chicken to the pan and cover. With the heat on low, cook for about 3 minutes or until chicken is warmed through. Top with the lemon slices and sprinkle with extra chopped rosemary (and sprigs, if desired) and sun-dried tomatoes, for garnish.
Notes
- Use the recommended rub evenly on both sides of the chicken and on lemon slices to ensure balanced seasoning.
- Softening the cream cheese before mixing with milk helps achieve a smooth, consistent sauce.
- Cook chicken on medium heat to develop a golden crust without burning, and finish simmering in sauce for thorough flavor absorption.
- Garnish with fresh rosemary sprigs to add aroma and enhance presentation.
Nutrition Information
Show Details
Calories
338kcal
(17%)
Carbohydrates
9g
(3%)
Protein
28g
(56%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Cholesterol
113mg
(38%)
Sodium
1761mg
(73%)
Potassium
735mg
(16%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
885IU
(18%)
Vitamin C
30mg
(33%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 113mg | 38% |
| Sodium | 1761mg | 73% |
| Potassium | 735mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 30mg | 33% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
48 reviews
Excellent
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