Marry Me Chicken

Table of Contents

why make this recipe

This recipe gives you a creamy, bright, and easy chicken dinner. It cooks fast and uses simple pantry items. You get a rich sauce with sun-dried tomatoes and fresh basil that tastes special but is simple to make.

introduction

Marry Me Chicken is a creamy skillet dish with garlic, sun-dried tomatoes, and basil that feels like a special meal any night. For a one-pan twist with orzo you can try Marry Me Chicken with orzo to keep cleanup small and flavor big.

how to make Marry Me Chicken

Season and lightly flour thin chicken cutlets, then brown them in olive oil. Remove the chicken and cook onion, garlic, and sun-dried tomatoes in the same pan. Deglaze with white wine, add cream and Parmesan, and simmer until the sauce thickens. Return the chicken to the sauce to warm through and finish with fresh basil.

Ingredients :

• 1.7 pounds skinless boneless chicken breasts
• salt and pepper
• 3 tablespoons flour
• 2 tablespoons olive oil
• 1/3 cup chopped onion
• 5 cloves garlic, finely chopped
• 4 oz oil-packed sun-dried tomatoes, chopped
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup shredded Parmesan cheese
• 1/2 cup chicken stock or more
• fresh basil

Directions :

In a large skillet, heat olive oil over medium heat. Cut large chicken breasts horizontally to create thinner cutlets. Season chicken with salt and pepper, then coat in flour. Sear for about 5 minutes on each side until browned and cooked through. Transfer chicken to a plate. In the same skillet, add chopped onion, garlic, and sun-dried tomatoes. Cook for about 5 minutes until softened. Deglaze with white wine and cook slightly. Pour in heavy cream, bring to a simmer. Stir in Parmesan cheese, thin with chicken stock if necessary. Season with salt and pepper. Return chicken to skillet to reheat and top with fresh basil before serving.

how to serve Marry Me Chicken

Serve over pasta, rice, or orzo to soak up the sauce. It also goes well with mashed potatoes or steamed vegetables. Add a green salad or crusty bread to make a full meal.

how to store Marry Me Chicken

Cool the dish to room temperature before storing. Keep in an airtight container in the fridge for up to 3–4 days. To freeze, put in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove or in the oven.

tips to make Marry Me Chicken

• Pound or slice thick breasts so they cook evenly.
• Pat chicken dry so the flour sticks and the chicken browns well.
• Do not overcook the chicken; it should be just done when removed, since it will warm in the sauce.
• Use oil-packed sun-dried tomatoes for best flavor. Drain and chop them before adding.
• If the sauce is too thick, add a bit of chicken stock to thin it. If too thin, simmer a little longer to reduce.

variation (if any)

• Use boneless skinless chicken thighs for more flavor and moisture.
• Add a handful of spinach or sliced mushrooms to the sauce for extra veggies.
• Stir in a pinch of red pepper flakes for heat.
• Swap half-and-half for heavy cream for a lighter sauce, but cook a bit less to avoid separation.

FAQs

Q: Can I use frozen chicken?
A: Yes, but thaw it fully and pat dry before cooking so it browns well.

Q: Can I skip the wine?
A: Yes. Replace the wine with more chicken stock and a splash of lemon juice for brightness.

Q: How do I reheat without separating the sauce?
A: Reheat slowly over low heat on the stove, stirring gently. Add a little stock or cream if it looks dry.

Q: Can I make this ahead for guests?
A: You can cook the chicken and sauce ahead, cool, and chill. Reheat gently and add fresh basil before serving.