Description
Marry Me Chicken is a creamy, flavorful skillet chicken dish featuring tender chicken breasts simmered in a rich sauce of garlic, sun-dried tomatoes, white wine, cream, and parmesan. This recipe creates a luscious, slightly spicy sauce that pairs beautifully with the golden pan-seared chicken, perfect for an impressive yet easy weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
For Cooking
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon flour
- 4 cloves garlic, minced
Sauce Ingredients
- 1/2 cup dry white wine (or chicken broth)
- 1 cup heavy/whipping cream
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes (preferably oil-packed, chopped)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup freshly grated parmesan cheese
- 1 small handful fresh basil, chopped or torn
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create four thinner pieces. Season each piece evenly with garlic powder, salt, and pepper.
- Heat the Skillet: Place a skillet over medium-high heat and add the butter and olive oil. Allow the pan to heat thoroughly for a few minutes to ensure a hot cooking surface.
- Cook the Chicken: Add the chicken pieces to the hot skillet. Cook each side for about 5 to 6 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and place it on a plate. Tent loosely with foil to keep warm. Turn off the heat while resting the chicken.
- Start the Sauce Base: Turn the heat back on to medium. Add the flour and minced garlic to the still-warm skillet. Stir constantly and cook for about one minute until fragrant, ensuring the flour cooks out without burning.
- Deglaze the Pan: Slowly pour in the white wine while whisking to dissolve the flour lumps. Let the mixture bubble and reduce by about half, concentrating the flavors and reducing excess liquid.
- Add Cream and Flavorings: Stir in the heavy cream, tomato paste, chopped sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Allow the sauce to simmer gently, stirring occasionally until it thickens to your preferred consistency. Reduce heat if it starts to boil rapidly.
- Finish the Sauce: Remove the skillet from heat. Stir in the freshly grated parmesan cheese and chopped fresh basil until the cheese melts and incorporates smoothly into the sauce.
- Combine and Serve: Return the cooked chicken and any accumulated juices from the plate back into the skillet. Spoon sauce over the chicken, taste, and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra basil if desired.
Notes
- For best flavor, use oil-packed sun-dried tomatoes and chop them finely before adding to the sauce.
- You can substitute dry white wine with chicken broth if preferred or for a non-alcoholic version.
- Adjust the amount of crushed red pepper flakes according to your spice tolerance.
- This dish pairs wonderfully with pasta, mashed potatoes, or crusty bread to soak up the creamy sauce.
- Letting the chicken rest after cooking helps retain juiciness before adding back to the sauce.
