Marry Me Chicken

4 from 1 vote

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: Chicken

Cuisine: American Recipes

Keyword: Marry Me Chicken

Servings: people

Author: Bee Yinn Low

Ingredients

1 1/2 pounds 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 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

US Customary - Metric

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

Recipe Adapted: Southern Living

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