Picture this: a candle-lit dinner, soft music playing in the background, and the tantalizing aroma of Marry Me Chicken wafting through the air. It’s like love at first bite—rich, creamy sauce enveloping tender chicken, a dish that might just make you believe in magic. Whether it’s the first date or the fiftieth, this recipe might just be the secret ingredient to an unforgettable evening.
Steps
- Season the chicken with salt and pepper, dredge it in flour, and shake off any excess. Place the chicken cutlets on a plate, ensuring they don’t overlap to prevent sticking.
- Heat olive oil and melt butter in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides, approximately 4-5 minutes per side. Transfer the browned chicken to a plate, cover, and set aside.
- In the same skillet, sauté minced garlic until fragrant. Pour in the chicken stock and deglaze the pan, scraping up any browned bits with a wooden spoon.
- Lower the heat to medium-low and add heavy cream and parmesan cheese to the skillet. Allow the sauce to simmer for a few minutes, then season with chili flakes, thyme, and oregano.
- Adjust salt and pepper to taste, add sundried tomatoes, and return the chicken to the skillet. Let the sauce continue to simmer and thicken for a few more minutes.
- Garnish with chopped fresh basil leaves and serve the dish warm, over pasta or rice.
Ingredients
- 3 large boneless, skinless chicken breasts, sliced lengthwise into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons (50 grams) all-purpose flour
- 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
- ½ cup (43 grams) grated parmesan cheese
- 1 teaspoon chili flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ? cup sundried tomatoes, chopped
- 1 tablespoon fresh basil leaves, chopped
Nutritional Values
Calories: 2682kcal | Carbohydrates: 78g | Protein: 186g | Fat: 180g | Saturated Fat: 90g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 66g | Trans Fat: 6g | Cholesterol: 882mg | Sodium: 3606mg | Potassium: 4494mg | Fiber: 6g | Sugar: 18g | Vitamin A: 6114IU | Vitamin C: 30mg | Calcium: 924mg | Iron: 12mg
FAQ
- What is Marry Me Chicken?
- Marry Me Chicken is a flavorful and creamy chicken dish that is so delicious, it’s humorously suggested that your partner will propose if you make it for them. The dish combines ingredients like chicken cutlets, garlic, parmesan cheese, and sundried tomatoes for a delightful meal.
- How do I make Marry Me Chicken?
- To prepare Marry Me Chicken, you dredge chicken cutlets in seasoned flour, cook them until golden brown, and then create a creamy sauce with garlic, chicken stock, heavy cream, and parmesan cheese. Add sundried tomatoes and spices, then simmer the chicken in the sauce before serving.
- What can I serve with Marry Me Chicken?
- This dish pairs wonderfully with pasta, mashed potatoes, rice, or crusty bread. For a low-carb option, serve it with zucchini noodles, cauliflower rice, or butternut squash.
- Can I use chicken thighs instead of breasts in this recipe?
- Yes, boneless and skinless chicken thighs can be used instead of chicken breasts. However, keep in mind that they may require a slightly longer cooking time to ensure they are cooked through.
- How do I store leftovers of Marry Me Chicken?
- Store any leftover Marry Me Chicken in a sealed container in the refrigerator for up to three days. When reheating, add a bit of water to the sauce as it tends to thicken in the fridge. Freezing is not recommended as the sauce may become grainy.
Tips
- Slice chicken breasts into thin cutlets for quicker cooking. If they are too thick, use a meat mallet to flatten them to about ¼ inch for even cooking.
- Enhance the flavor by using sundried tomato oil when sautéing garlic. This adds an extra layer of taste without additional ingredients.
- Avoid using light or half-and-half cream, as it won’t thicken the sauce properly. Opt for heavy cream to achieve a rich and creamy consistency.
- For the best flavor, grate your own parmesan cheese from a block instead of using pre-grated options, which may not melt or dissolve well in the sauce.
Equipment
- Heavy-bottomed pan or large skillet
- Meat mallet (for thinning chicken cutlets)
- Wooden spoon (for deglazing the pan)
- Grater (for grating parmesan cheese)
