Marry Me Chicken

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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.

Prep Time5

Cook Time20

Course: Main Course

Cuisine: American

Keyword: chicken, Marry Me Chicken

Servings: people

Calories: 676kcal

Author: Bee Yinn Low

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 chicken breast slices with kitchen towels, then season them with salt and ground black pepper. Set aside.
Heat a heavy-bottom pot (or a skillet) over medium-high heat, add olive oil and half of the butter, and cook until it melts. Add chicken breast slices and cook for 5 minutes until nicely browned on both sides and just cooked. Transfer the meat onto a plate, cover and set it aside.
In the same pot, add chopped shallots, crushed red pepper, oregano, and thyme, and sauté until the shallots turn tender.
Add garlic and chopped sun-dried tomatoes; occasionally stir 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.
Reduce the heat to medium-low and pour the heavy cream into the sauce. Simmer it for 2 to 5 minutes until thickens.
Add the chicken back to the pot and continue cooking for 5 minutes, coat the meat with the sauce while cooking.
Turn off the heat, and stir in half of the grated Parmigiano Reggiano. Whisk together red wine vinegar and honey, and drizzle over. Add the remaining butter, and stir until the butter melts.
Dish out, garnish with fresh basil leaves, and sprinkle the rest of the Parmigiano Reggiano on top.

Video

Notes

Recipe Adapted: Southern Living

Tips:

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