Marry Me Chicken Recipe
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
569 kcal
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Course
Main Course
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Cuisine
American
Marry Me Chicken Recipe
Description
This recipe begins by thinning chicken breasts into cutlets that brown lightly in olive oil, locking in moisture and flavor. After removing the chicken, a roux-based sauce is developed in the pan from butter, garlic, flour, and chicken broth. Heavy cream and Parmesan are whisked in to create a smooth, cheesy sauce. Sun-dried tomatoes add concentrated sweetness and acidity, while Italian seasoning brings herbal background. The chicken is returned to the sauce to simmer gently, allowing flavors to meld and the meat to finish cooking. Optional bacon and red pepper flakes add smoky and mildly spicy layers, with fresh basil added before serving for brightness.
The final dish offers tender chicken in a creamy, savory sauce textured with melted cheese and bits of sun-dried tomato, suitable for serving with pasta, rice, or crusty bread to soak up the sauce.
Careful browning of the chicken and gradual incorporation of liquids prevents curdling the sauce. If cooking in batches, keep chicken warm to serve all together. Adjust seasoning and creaminess to taste. Simmer gently to avoid toughening the chicken or separating the sauce.
Ingredients
- 2-3 chicken breast large
- 1 teaspoon kosher salt coarse
- ½ teaspoon black pepper ground
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 3-5 cloves garlic minced or grated, fresh
- 3 tablespoons flour
- 1 cup chicken broth low sodium
- ¾ cup heavy cream
- ½ cup Parmesan Cheese , finely grated
- 1 ½ teaspoons Italian seasoning homemade
- 1 cup sun-dried tomatoes julienned or chopped (7 ounce jar, in oil
- ¼ cup Bacon , cooked and crumbled, optional
- ½ teaspoon red pepper flakes optional, crushed
- 8-10 leaves basil chiffonade cut, fresh
Instructions
- Cut the chicken breasts in half horizontally to make them thinner, leaving you with 4-6 chicken cutlets.
- Season both sides of the chicken with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, turning to brown the exterior, approximately 4 minutes on each side. Remove the chicken to a plate and set aside. If you are using a smaller skillet and 6 pieces of chicken, you might need to work in batches for this step.
- In the same skillet, with the juices and browned bits, add the butter, allowing it to melt, then the garlic. Sauté for 1 minutes until fragrant.
- Whisk in the flour, making a roux paste. Then slowly pour in the chicken broth, still whisking, until it forms a sauce. Whisk in the cream until fully blended and then the parmesan cheese, still whisking.
- When the cheese has melted, add the Italian seasoning and return the chicken back to the sauce, turning to coat. Simmer for 10 minutes on the lowest heat.
- Add the sun dried tomatoes, bacon and crushed red pepper flakes, if desired. Top with the fresh basil.
- Serve over rice, creamy polenta, pasta or mashed potatoes.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 12g | 4% |
| Protein | 34g | 68% |
| Fat | 43g | 66% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 156mg | 52% |
| Sodium | 1083mg | 45% |
| Potassium | 805mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1286IU | 26% |
| Vitamin C | 17mg | 19% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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