Any time a recipe goes viral with “Marry Me” in the title, I am always extra curious to give it a try. I mean, if a skillet dinner has that much power, I need to know what the fuss is about. And this easy Marry Me Chicken Recipe certainly doesn’t disappoint. It’s creamy, savory, and just the right amount of indulgence. The sun-dried tomato sauce and succulent chicken breasts give it that restaurant-level flavor, but it’s shockingly simple to make. And I’m happy to report that this “Marry Me Chicken” did make my husband want to renew his wedding vows (yay!), so I feel super confident sharing it with you!
The name “Marry Me Chicken” supposedly comes from the idea that this dish is so delicious it could inspire a marriage proposal on the spot. And listen—I love my husband, but we all know marriage is a big commitment! (Although my husband claims he married me for my vegan lasagna! Who wants the recipe?!) But I can understand why this recipe has won so many hearts. The chicken breasts are pan-fried until perfectly golden, but the real magic here is in the sauce. It’s tangy, creamy, and perfectly garlicky. It also simmers in the same skillet I cooked the chicken in, picking up every bit of flavor. One bite and you’ll see what all the fuss is about. 😉
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Gather all of your ingredients.
Pound the chicken: Pop 2 chicken breasts into a heavy-duty freezer bag or layer them between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken into an even thickness, about 1/2 inch thick all the way across.
Coat the chicken: Season each side of the pounded chicken breasts with salt and black pepper. I use ¼ tsp salt and ⅛ tsp black pepper total. Now, cover them with ¼ cup all-purpose flour, evenly coating each side.
Pan-fry the chicken: In a skillet over medium heat, add 1 Tbsp of oil and 1 Tbsp butter. Once hot, add the flour-coated chicken and cook on both sides for 6-8 minutes. They’re done once the internal temperature reaches 165℉. Remove the chicken from the skillet and transfer to a plate. Set aside for now to let the chicken rest.
Make the sauce: Add 1 Tbsp oil, 1 Tbsp butter, ½ an onion (thinly sliced), and 4 cloves minced garlic to the same skillet you cooked the chicken in. Sauté until the onions soften nicely and start turning golden brown.
Add 1 ½ tsp Italian herb blend and ½ Tbsp fresh parsley to the skillet. Pour in 1 cup chicken broth to deglaze the pan and whisk up all the stuck-on bits from the bottom of the pan (this adds flavor!) Turn the heat to medium-low and bring everything to a simmer.
Pour in 1 cup room temperature heavy cream and ¼ cup diced sun-dried tomatoes. Stir to combine. Continue to simmer over medium-low and whisk occasionally until the sauce is reduced. It should resemble a gravy-like consistency once reduced enough.
Once the desired consistency is reached, add ¼ cup grated Parmesan cheese and 1 Tbsp fresh basil. Whisk to evenly distribute the cheese and basil. The sauce will start to thicken pretty quickly as the Parmesan melts. When all the cheese is melted, which will only take a minute, turn the heat off.
Assemble the dish: Add your cooked chicken breasts back into the skillet and spoon some of that creamy sauce overtop.
Serve: Slice each chicken breast in half, plate up your Marry Me Chicken with the cooked rigatoni, and enjoy!
I’d keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or, better yet, on the stovetop until the internal temperature of the chicken reaches 165°F. You can add a splash of broth or water to loosen up the sauce as needed. I wouldn’t really recommend freezing this dish, as cream-based sauces can separate and become grainy after thawing.
I served this Marry Me chicken recipe over rigatoni, but any type of pasta will work out great. My family also loves it over creamy mashed potatoes or with a hunk of warm, crusty bread to soak everything up. A side of sautéed asparagus would also round out the meal nicely. Whatever you choose, just make sure nothing goes to waste…that sauce is gold!
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