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Marry Me Chicken brings perfectly seared chicken breast in a rich, creamy, flavorful sauce. It's one of the best chicken recipes for lunch, dinner, and any occasion. Easy to prepare, the result is incredibly delicious.
Marry Me Chicken Recipe
While there are countless ways to cook chicken, the Marry Me Chicken recipe stands out as one of the best. It’s an absolute must-try.
The tender chicken is enveloped in a decadent, creamy sauce infused with the aromatic dance of garlic, sun-dried tomatoes, assorted herbs, a splash of white wine, and a touch of Parmigiano Reggiano. Each ingredient perfectly “marries” the others, resulting in a symphony of balanced flavors with every delightful bite.
Having experienced this delectable recipe, I now fully comprehend the name’s significance. It’s a dish that makes you fall in love from the very first bite and will soon build into a family favorite, captivating the hearts and palates of all who indulge.
Why This Recipe Works
This creamy chicken recipe is easy to prepare and guarantees a successful result for home cooking. With just a handful of readily available ingredients from local grocery stores, it brings a delicious dish to the table in under 30 minutes.
It’s a versatile dish that pairs great with rice, noodles, or crisp green salads, offering a swift, wholesome, and flavorful meal fit for both lunch and dinner.
You may always double the ingredients to make a larger portion for family gatherings, potluck parties, or grand events.
Recipe Ingredients
This ultimate Marry Me Chicken recipe calls for the following ingredients:
- Chicken breasts
- Olive oil
- Unsalted butter
- Salt
- Ground black pepper
- Shallots
- Crushed red pepper
- Dried oregano
- Fresh thyme leaves
- Ketchup, or tomato paste
- Dry white wine
- Chicken broth
- Sun-dried tomatoes
- Heavy cream
- Grated Parmigiano Reggiano
- Red wine vinegar
- Honey or maple syrup
- Fresh basil leaves
See the recipe card for full information on ingredients.
How To Make Marry Me Chicken
This easy homemade Marry Me Chicken recipe is combined from simple parts, cooking the meat and preparing the sauce.
First, pat dry chicken breasts with kitchen towels and season them with salt and pepper.
Next, heat a heavy-bottom pot (or a skillet) with olive oil and butter. Add chicken breasts to the pot and sear them on both sides until they turn golden brown and are just cooked. Dish them out, cover, and set aside.
Sauté the shallots, crushed red pepper, dried oregano, and thyme leaves in the pot with the remaining oil. Keep stirring until the shallots are tender. Add garlic and sun-dried tomatoes, and stir until fragrant. Add ketchup to enhance the flavor.
Stir in dry white wine and chicken broth to create a flavorful sauce base. Reduce the heat. Add heavy cream and simmer for 2 to 5 minutes until the sauce thickens.
Finally, return the chicken breasts to the pot and coat them evenly with the sauce.
Turn off the heat. Stir in grated Parmigiano Reggiano, red wine vinegar, and honey. Melt the remaining butter in the dish to finish. Serve with fresh basil leaves and sprinkle extra grated Parmigiano Reggiano on top.
Cooking Tips
For the best result, please follow my tips below:
- Don’t overcook the chicken breast during the first cooking step. The chicken will continue cooking in the sauce; overcooking can result in dry meat. Sear the chicken on both sides until just cooked. Transfer the meat onto a plate and cover them to keep them warm.
- Allow the sauce to simmer for 2 to 5 minutes until it reaches the desired thickness. This helps the flavors meld together and intensify.
- Use heavy cream or crème fraîche to create a rich, creamy soup base. Opting for reduced-fat cream to consider a low-calorie dish will also work for this recipe. However, fresh milk will not yield the same result.
- This recipe uses Parmigiano Reggiano instead of grated parmesan cheese. It’s a 100% natural ingredient with a rich flavor and also melts well in the sauce.
Frequently Asked Questions
Marry Me Chicken is a versatile dish that pairs well with a variety of sides. Serve the chicken over your favorite pasta, such as fettuccine, linguine, or spaghetti. The creamy sauce complements the pasta beautifully.
You may also enjoy it with white rice, Mashed Potatoes, Homemade Baguette, roasted vegetables, such as Garlic Roasted Asparagus, or any kind of green salad.
Store the leftovers in an airtight container and refrigerate it for up to 3 days.
When ready to eat, reheat the Marry Me Chicken in the microwave, on the stovetop, or in the oven until thoroughly heated. You might need to add a splash of broth or cream to maintain the sauce’s consistency.
I don’t recommend freezing this creamy chicken dish since the texture will be changed upon thawing.
What To Served With Marry Me Chicken
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Marry Me Chicken
Ingredients
- 1 1/2 pounds (750 grams) chicken breasts, boneless, skinless, slice two chicken breasts into halves.
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 ounces (60 grams) 3 small shallots, chopped
- 1/2 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 tablespoon ketchup (or tomato paste)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmigiano Reggiano, grated
- 1 teaspoon red wine vinegar
- 1 teaspoon honey (or maple syrup)
- fresh basil leaves, for garnish
Instructions
- Pat dry the chicken breast slices with kitchen towels, then season them with salt and ground black pepper. Set aside.
- Heat a heavy-bottomed pot (or a skillet) over medium-high heat. Add olive oil and half of the butter, cooking until melted. Add the chicken breast slices and cook for 5 minutes, turning to brown on both sides and ensure they are just cooked through. Transfer the chicken to a plate, cover, and set aside.
- In the same pot, add chopped shallots, crushed red pepper, oregano, and thyme. Sauté until the shallots become tender. Add garlic and chopped sun-dried tomatoes, stirring occasionally, and cook for 2 minutes until fragrant.
- Add ketchup and stir to enhance the sauce's flavor. Stir in dry white wine and chicken broth. Scrap off the flavor from the bottom of the pot while cooking.
- Add ketchup and stir to incorporate into the sauce. Pour in dry white wine and chicken broth, scraping up any flavorful bits from the bottom of the pot. Reduce the heat to medium-low, then stir in the heavy cream. Simmer for 2 to 5 minutes until the sauce thickens.
- Turn off the heat and stir in half of the grated Parmigiano Reggiano. Whisk together the red wine vinegar and honey, then drizzle over the sauce. Add the remaining butter and stir until melted. Serve, garnished with fresh basil leaves and a sprinkle of the remaining Parmigiano Reggiano on top.
Video
Notes
- Don’t overcook the chicken breast during the first cooking step. The chicken will continue cooking in the sauce; overcooking can result in dry meat. Sear the chicken on both sides until just cooked. Transfer the meat onto a plate and cover them to keep them warm.
- Allow the sauce to simmer for 2 to 5 minutes until it reaches the desired thickness. This helps the flavors meld together and intensify.
- Use heavy cream or crème fraîche to create a rich, creamy soup base. Opting for reduced-fat cream to consider a low-calorie dish will also work for this recipe. However, fresh milk will not yield the same result.
- This recipe uses Parmigiano Reggiano instead of grated parmesan cheese. It’s a 100% natural ingredient with a rich flavor and also melts well in the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time I cooked a Malaysian curry for a guy in a nurses home he asked me to marry him ! It was my mother’s curry recipe. Your title reminded me
I can’t have wine because of the sulfites. Could you substitute it with something else?
Just skip it.
any recommendation that can substitute red wine vinegar?
Balsamic vinegar will be a good substitution.