|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 12g||59%|
|dietary fiber 2g||6%|
|total sugar 4g|
|Vitamin C 3 mg||17%|
|Calcium 199 mg||15%|
|iron 3 mg||18%|
|Potassium 590 mg||13%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
While it's difficult to pinpoint the dish's exact origins, Marry Me Chicken lives up to its name – in short, it's so good, everyone who serves it has to say, “Marry me!”
The dish starts with chicken cutlets. If you can't find them at the store, just cut some large chicken breasts in half to make your own. They'll brown quickly before cooking garlic, parmesan, and sun-dried tomato sauce in the same pan. Garnished with fresh basil or parsley, it looks as good as it tastes. Serve over freshly cooked pasta, rice, polenta or with crusty bread to soak up the sauce.
Whether you're getting married or not, this easy one-pot chicken dish is a weeknight hit. It's ready in less than 30 minutes and only messes up a pan, but feels like a treat. Serve Marry Me Chicken for a special occasion or just any other night. Either way, you'll say, “I do.”
“This recipe was flavorful, creamy and comforting. The addition of basil leaves made it taste fresher and more complex. I love that it's ready in 30 minutes, which is perfect for busy weeknights. I served the chicken with some leftover white rice and it was delicious!” –Bahareh Niati
3 tablespoon all purpose Flour
1/2 teaspoon kosher saltmore to taste
4 Chicken Breast Cutlet (1 to 1 1/2 pounds)
2 tablespoon olive oil
3 cloves Garlicchopped or finely grated
1/4 Cup dry white wine
3/4 Cup low sodium chicken soup
1/2 Cup whipped cream
1/3 Cup sun dried tomatoesroughly chopped
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakesor to taste, more for garnish
1/2 Cup fresh grated parmesan cheese
1 tablespoon Freshly squeezed lemon juice
2 tablespoon finely chopped fresh basil or parsley for garnish
Gather the ingredients.
Whisk together the flour and salt in a shallow bowl or plate. Lightly dip each side of the chops in the flour mixture, shaking off excess flour.
Heat a large skillet over medium-high heat. Add the olive oil to the hot pan and heat until shimmering. Add the chops in a single layer and cook, undisturbed, until the bottom is golden brown and the chicken pulls out of the pan easily (3 to 4 minutes).
Flip the chicken and sear the other side for an additional 2 to 4 minutes until cooked through. Place the chicken on a plate and set aside.
Reduce the heat to medium and add the garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Add the white wine and scrape off any brown bits from the bottom of the pan. Simmer for about 1 minute until you can no longer smell the alcohol.
Add chicken broth, heavy cream, sundried tomatoes, oregano, and red pepper flakes. Bring to a simmer, then reduce heat to medium-low to maintain simmering.
Add a little Parmesan at a time, stirring after each addition until melted. Add the lemon juice and stir. Place the chicken in the sauce and simmer, 4 to 5 minutes, until heated through and the sauce has thickened slightly.
Taste the sauce for seasoning and adjust as needed. Serve garnished with fresh basil and a sprinkling of red pepper flakes.
- If you grate your own parmesan cheese, make sure it's finely grated so it melts easily into the sauce. If you use store-bought grated parmesan instead, reduce the amount to 1/3 cup since the grated pieces are larger. Let it come to room temperature before adding to the sauce.
- For this recipe, our favorites are sundried tomatoes that have been pickled (and drained) in olive oil, but any type of sundried tomato will do.
- Swap the chicken breasts for boneless, skinless chicken thighs and add a minute or two to the sear and simmer time to ensure they are cooked through.
- If you don't have white wine, you can substitute dry vermouth or more chicken broth.
- You can swap out half or all of the heavy cream for half the heavy cream, but the sauce won't be as thick and rich.
- Give this recipe some spiciness by adding more red pepper flakes or a spoonful of Calabrian chili paste.
How to store it
- Store Marry Me Chicken in an airtight container in the refrigerator for up to three days. Reheat in the microwave or in a skillet on the stovetop in 30-second increments.
- We do not recommend freezing this dish as the sauce tends to separate as it thaws.