Marry Me Chicken Recipe
Marry Me Chicken is a delightful dish that combines tender chicken cutlets with a rich, creamy sauce infused with sundried tomatoes, garlic, and a hint of chili. This recipe is perfect for a romantic dinner or any occasion where you want to impress with a restaurant-quality meal prepared at home. The flavors are both bold and comforting, making it a crowd-pleaser that lives up to its name.
Ingredients Overview
For this recipe, you’ll need chicken breasts, all-purpose flour, olive oil, unsalted butter, garlic, chicken stock, heavy cream, parmesan cheese, chili flakes, oregano, thyme, sundried tomatoes, and fresh basil. When selecting chicken, opt for large, boneless, and skinless breasts, as they are easier to slice into thin cutlets. High-quality olive oil and unsalted butter ensure a smooth and rich flavor base for the sauce. Freshly grated parmesan cheese will melt better and provide a more robust flavor compared to pre-grated options. If you’re accommodating dietary restrictions, you can use gluten-free flour and dairy-free cream alternatives without compromising the taste.
Step-by-Step Cooking Instructions
Start by preparing the chicken cutlets. Season them generously with salt and pepper, then dredge each piece in flour, shaking off any excess. This creates a light coating that helps achieve a beautiful golden-brown crust when cooked.
Heat olive oil and melt the butter in a large skillet over medium heat. Swirl the pan to ensure the oil and butter coat the bottom evenly. Add the chicken cutlets to the skillet, making sure not to overcrowd them. Cook for 4-5 minutes on each side until the chicken is golden brown and fully cooked through. Work in batches if necessary. Once done, transfer the chicken to a plate and cover to keep warm.
In the same skillet, add minced garlic and sauté for about a minute until fragrant. Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to deglaze and lift any flavorful bits. Reduce the heat to medium-low, then add the heavy cream and grated parmesan cheese. Allow the sauce to simmer for a few minutes, stirring occasionally to ensure a smooth consistency.
Season the sauce with chili flakes, thyme, and oregano. Taste and adjust the salt and pepper as needed. Stir in the chopped sundried tomatoes, then return the chicken cutlets to the skillet, ensuring they are well-coated with the sauce. Let everything simmer together for a few more minutes until the sauce thickens to your desired consistency.
Recipe Tips & Frequently Asked Questions
- How to avoid overcooking the chicken: Monitor the cooking time closely and use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Making the sauce ahead of time: You can prepare the sauce up to two days in advance and store it in the refrigerator. Reheat gently before adding the chicken.
- Storing and reheating leftovers: Store in an airtight container in the refrigerator for up to three days. Reheat on the stovetop over low heat or in the microwave.
- Adjusting the spice level with chili flakes: If you prefer a milder dish, reduce the amount of chili flakes or omit them altogether.
What to Serve With This Recipe
This versatile dish pairs wonderfully with a variety of sides. For a classic combination, serve the chicken over a bed of pasta or rice, which will soak up the delicious sauce. Steamed or roasted vegetables like asparagus, broccoli, or green beans make excellent companions, adding color and texture to your plate. For a lighter option, consider a fresh salad with a simple vinaigrette. When it comes to beverages, a crisp white wine such as Sauvignon Blanc or a light, fruity rosé complements the flavors nicely. For non-alcoholic options, a sparkling water with a splash of lemon or a refreshing iced tea works well.
Marry Me Chicken is a recipe that brings together the best of comfort and gourmet dining in one easy-to-make dish. The creamy sauce, accented with sundried tomatoes and aromatic herbs, elevates the tender chicken cutlets to a new level of deliciousness. Perfect for any special occasion or a delightful weeknight dinner, this dish is sure to become a favorite. Try it out and share the joy of this wonderful recipe with your loved ones!
Ingredients
- 6 tablespoons (50 grams) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 grams) unsalted butter
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream (known as double cream in the UK)
- ½ cup (43 grams) grated parmesan cheese
- 1 teaspoon chili flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- â…“ cup sundried tomatoes, chopped
- 1 tablespoon fresh basil leaves, chopped
Instructions
Start by seasoning the chicken cutlets with salt and pepper, then dredge each piece in flour, ensuring to shake off any excess.
In a large skillet, heat the olive oil and melt the butter over medium heat. Swirl the pan to coat it evenly with the oil and butter mixture.
Place the chicken cutlets in the skillet, being careful not to overcrowd the pan. Brown the chicken for 4-5 minutes on each side until they are golden brown and fully cooked through. If necessary, work in batches. Once cooked, transfer the chicken to a plate, cover it to keep warm, and set aside.
In the same skillet, sauté the minced garlic for about a minute until it becomes fragrant. Pour in the chicken stock and deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.
Reduce the heat to medium-low, then add the heavy cream and grated parmesan cheese to the skillet. Allow the sauce to simmer for a few minutes until it thickens slightly. Season with chili flakes, thyme, and oregano, adjusting the salt and pepper to your taste.
Stir in the chopped sundried tomatoes, then return the chicken cutlets to the skillet. Let the sauce simmer and thicken for a few more minutes, ensuring the chicken is well-coated.
Finish the dish by garnishing with freshly chopped basil leaves. Serve the chicken warm, ideally over a bed of pasta or rice.
Marry Me Chicken Recipe
Ingredients
- 6 tablespoons 50 grams all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
- 2 tablespoons 30 ml olive oil
- 2 tablespoons 28 grams unsalted butter
- 3 cloves garlic minced
- 1 cup 240 ml chicken stock
- 1 cup 240 ml heavy cream (known as double cream in the UK)
- ½ cup 43 grams grated parmesan cheese
- 1 teaspoon chili flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- â…“ cup sundried tomatoes chopped
- 1 tablespoon fresh basil leaves chopped
Instructions
- Start by seasoning the chicken cutlets with salt and pepper, then dredge each piece in flour, ensuring to shake off any excess.
- In a large skillet, heat the olive oil and melt the butter over medium heat. Swirl the pan to coat it evenly with the oil and butter mixture.
- Place the chicken cutlets in the skillet, being careful not to overcrowd the pan. Brown the chicken for 4-5 minutes on each side until they are golden brown and fully cooked through. If necessary, work in batches. Once cooked, transfer the chicken to a plate, cover it to keep warm, and set aside.
- In the same skillet, sauté the minced garlic for about a minute until it becomes fragrant. Pour in the chicken stock and deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.
- Reduce the heat to medium-low, then add the heavy cream and grated parmesan cheese to the skillet. Allow the sauce to simmer for a few minutes until it thickens slightly. Season with chili flakes, thyme, and oregano, adjusting the salt and pepper to your taste.
- Stir in the chopped sundried tomatoes, then return the chicken cutlets to the skillet. Let the sauce simmer and thicken for a few more minutes, ensuring the chicken is well-coated.
- Finish the dish by garnishing with freshly chopped basil leaves. Serve the chicken warm, ideally over a bed of pasta or rice.
Notes
- Chicken cutlets/steaks are available in most supermarkets, but slicing a chicken breast in half works too.
- To slice chicken breasts into thin cutlets:
- Place the breast flat on a cutting board.
- Hold one hand flat on top and use a sharp knife to cut the breast in half parallel to the board.
- Cutlets should be about ¼ inch thick; use a meat mallet to thin if needed.
- Boneless, skinless chicken thighs can replace breasts but take longer to cook.
- Add a bit of sundried tomato oil when sautéing garlic for extra flavor.
- Avoid using half and half/single cream; it won’t thicken the sauce properly.
- Grate a block of parmesan cheese yourself for better flavor and melting.
- Store leftovers in a sealed container in the fridge for up to 3 days.
- Reheat in the microwave or oven with a splash of water to thin the sauce.
- Avoid freezing creamy sauces as they become grainy when frozen.