Ah, the magic of a romantic dinner! Picture this:
the soft glow of candlelight, maybe a favorite song playing softly in the background, and the tantalizing aroma of something irresistibly delicious wafting from the kitchen. Enter Marry Me Chicken—so easy to make yet bursting with flavor, it’s like a love letter on a plate.
I remember the first time I made it, my partner swore it was love at first bite.
Steps
- Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Season the chicken breasts with salt and black pepper, then sear them until golden brown on both sides, about 5 minutes per side. Transfer the seared chicken to a plate.
- In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Add finely chopped garlic, fresh thyme, and crushed red pepper flakes. Stir and cook for about 1 minute until the garlic is fragrant.
- Pour in the chicken broth, add the chopped sun-dried tomatoes, heavy cream, and grated Parmesan cheese. Season with a little salt, then bring the mixture to a gentle simmer. Return the seared chicken and any juices collected on the plate back to the skillet.
- Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the chicken is cooked through and its juices run clear when pierced with a knife.
- Once the chicken is cooked, place it on a serving platter. Generously spoon the creamy sauce over the chicken and garnish with torn fresh basil leaves before serving.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 4 (8-ounce) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon crushed red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan
- Torn fresh basil, for serving
FAQ
- What is “Marry Me” Chicken and how did it get its name?
- “Marry Me” Chicken is a dish featuring chicken breasts cooked in a rich cream sauce. Its name came about when a videographer, after tasting the dish, exclaimed, “I’d marry you for that chicken!” suggesting its irresistible appeal.
- Can I use other proteins besides chicken in this recipe?
- Yes, the flavorful sauce pairs well with various proteins. You can use chicken thighs, pork, or even serve it over pasta.
- What are the key ingredients for the sauce in “Marry Me” Chicken?
- The sauce includes garlic, fresh thyme, crushed red pepper flakes, chicken broth, sun-dried tomatoes, heavy cream, and Parmesan cheese.
- How should I store leftovers of “Marry Me” Chicken?
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. If the sauce thickens too much upon reheating, add a splash of water to adjust the consistency.
- What are some suggested side dishes to serve with “Marry Me” Chicken?
- Great accompaniments include melting potatoes, Parmesan roasted green beans, Cacio E Pepe Brussels sprouts, garlic and feta mashed potatoes, or simply toasted garlic bread.
Tips
- Searing for Flavor and Moisture: Make sure to sear the chicken until it achieves a golden brown crust before baking. This step not only enhances the flavor but also helps keep the chicken moist and juicy.
- Sun-Dried Tomatoes Secret: Incorporate sun-dried tomatoes to add a sweet and tangy depth to the sauce, which can transform the dish without requiring hard-to-find ingredients.
- Grate Your Own Parmesan: Whenever possible, grate your own Parmesan cheese from a block rather than using pre-grated. This simple step can significantly enhance the flavor and texture of the sauce.
- Adjusting Sauce Consistency: If you find that your sauce becomes too thick, simply add a splash of water to reach your desired consistency without compromising the flavor.
Equipment
- Large Ovenproof Skillet – A skillet that can be used both on the stovetop and in the oven.
- Garlic Press or Microplane Grater – For finely chopping or grating garlic.
- Fine Grater – For grating Parmesan cheese if you choose to buy a block or wedge rather than pre-grated cheese.
