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4.0 from 3 votes

Marry Me Chicken

Marry Me Chicken brings perfectly seared chicken breast in a rich, creamy, flavorful sauce. It's one of the best chicken recipes for lunch, dinner, and any occasion. Easy to prepare, the result is incredibly delicious.

Prep Time
5 mins
Cook Time
5 mins
Servings: 2 people
Calories: 1026 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 1/2 pounds (750 grams) chicken breasts boneless, skinless, slice two chicken breasts into halves.
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter divided
  • 2 ounces (60 grams) 3 small shallots chopped
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves
  • 4 cloves garlic minced
  • 1/2 cup sun-dried tomatoes chopped
  • 1 tablespoon ketchup (or tomato paste)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup parmigiano reggiano grated
  • 1 teaspoon red wine vinegar
  • 1 teaspoon honey (or maple syrup)
  • fresh basil leaves for garnish

Instructions

    Cup of Yum
  1. Pat dry the chicken breast slices with kitchen towels, then season them with salt and ground black pepper. Set aside.
  2. Heat a heavy-bottomed pot (or a skillet) over medium-high heat. Add olive oil and half of the butter, cooking until melted. Add the chicken breast slices and cook for 5 minutes, turning to brown on both sides and ensure they are just cooked through. Transfer the chicken to a plate, cover, and set aside.
  3. In the same pot, add chopped shallots, crushed red pepper, oregano, and thyme. Sauté until the shallots become tender. Add garlic and chopped sun-dried tomatoes, stirring occasionally, and cook for 2 minutes until fragrant.
  4. Add ketchup and stir to enhance the sauce's flavor. Stir in dry white wine and chicken broth. Scrap off the flavor from the bottom of the pot while cooking.
  5. Add ketchup and stir to incorporate into the sauce. Pour in dry white wine and chicken broth, scraping up any flavorful bits from the bottom of the pot. Reduce the heat to medium-low, then stir in the heavy cream. Simmer for 2 to 5 minutes until the sauce thickens.
  6. Turn off the heat and stir in half of the grated Parmigiano Reggiano. Whisk together the red wine vinegar and honey, then drizzle over the sauce. Add the remaining butter and stir until melted. Serve, garnished with fresh basil leaves and a sprinkle of the remaining Parmigiano Reggiano on top.

Notes

  • Recipe Adapted: Southern Living
  • Don't overcook the chicken breast during the first cooking step. The chicken will continue cooking in the sauce; overcooking can result in dry meat. Sear the chicken on both sides until just cooked. Transfer the meat onto a plate and cover them to keep them warm.
  • Allow the sauce to simmer for 2 to 5 minutes until it reaches the desired thickness. This helps the flavors meld together and intensify. 
  • Use heavy cream or crème fraîche to create a rich, creamy soup base. Opting for reduced-fat cream to consider a low-calorie dish will also work for this recipe. However, fresh milk will not yield the same result. 
  • This recipe uses Parmigiano Reggiano instead of grated parmesan cheese. It's a 100% natural ingredient with a rich flavor and also melts well in the sauce.

Nutrition Information

Serving 2people Calories 1026kcal (51%) Carbohydrates 38g (13%) Protein 88g (176%) Fat 54g (83%) Saturated Fat 20g (100%) Polyunsaturated Fat 4g Monounsaturated Fat 24g Trans Fat 1g Cholesterol 280mg (93%) Sodium 2132mg (89%) Potassium 2616mg (75%) Fiber 5g (20%) Sugar 25g (50%) Vitamin A 1327IU (27%) Vitamin C 21mg (23%) Calcium 409mg (41%) Iron 6mg (33%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 1026

% Daily Value*

Serving 2people
Calories 1026kcal 51%
Carbohydrates 38g 13%
Protein 88g 176%
Fat 54g 83%
Saturated Fat 20g 100%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 24g 120%
Trans Fat 1g 50%
Cholesterol 280mg 93%
Sodium 2132mg 89%
Potassium 2616mg 56%
Fiber 5g 20%
Sugar 25g 50%
Vitamin A 1327IU 27%
Vitamin C 21mg 23%
Calcium 409mg 41%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.