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Marry Me Chicken is about to become your new favourite chicken recipe! This crowd-pleaser takes juicy, tender chicken breasts and marries them with an incredible parmesan cream sauce, sun-dried tomatoes, and fresh basil for a rich, flavourful main course everyone will love.
Why You'll Love This Marry Me Chicken
- An easy 30 minute dinner idea! I love this recipe because it comes together in 30 minutes and you can make your side dish while it cooks.
- There is so much flavour to love in this dish. The juicy tender chicken is drenched in a creamy Parmesan sauce with tasty sun-dried tomatoes and topped with fresh basil- SOOO much flavour!
- Why is this recipe called Marry Me? Legend says this chicken is so good that if you make it for your partner they will propose to you LOL. If you try this recipe and get engaged, please let me know in the comments haha 😉
Ingredients Needed
2 Tablespoon Butter
1 Tablespoon Olive Oil
3 Boneless Skinless Chicken Breasts
1 Teaspoon: Onion Powder, Garlic Powder, Paprika, Oregano, Thyme, (each)
1/2 Teaspoon Red Chilli Flakes, optional
Salt & Pepper, to taste
4 Cloves Garlic, minced
3/4-1 Cup Chicken Broth
1/2 Cup Heavy Cream
1/2 Cup Sun-dried Tomatoes, chopped
1/2 Cup Parmesan Cheese, grated
Handful Fresh Basil, chiffonande
How To Make Marry Me Chicken
Start by butterflying the chicken breasts by cutting them along side of the chicken and splitting the chicken into two pieces. Sprinkle salt and pepper on to each side of each chicken piece. Set aside for now.
Grate the Parmesan cheese, chop up the sun-dried tomatoes and mince the garlic; set these ingredients aside for now.
In a cast iron skillet melt butter and oil over medium heat. Once butter is melted, add chicken breast pieces. Cook the chicken on each side until browned and the internal temperature reaches 165 degrees F.
Once the chicken is cooked, remove from the pan and set on a plate for now. In the same pan, add the garlic and sauté on medium-low heat for about 1 minute.
Next, add the chicken broth, heavy cream, sun-dried tomatoes, Parmesan cheese and spices. Use a whisk to mix this sauce on medium-low heat until it starts to bubble and slightly thicken. Note: add more or less chicken broth depending on desired consistency, I recommend starting with 3/4 for now and if the sauce is too thick, you can add another 1/4 cup to thin it out.
Once the sauce is created, check for seasoning and adjust to your liking then add the chicken pieces back in and allow them to become warmed in the sauce.
Garnish this chicken skillet with basil and serve with your favourite side, enjoy! 🙂
Equipment & Products Needed
Sun-Dried Tomatoes in Oil
Cast Iron Skillet
Whisk
Notes + Tips for Marry Me Chicken
- Make your choice of side dish while cooking this Marry Me Chicken. Whatever it be rice, noodles, salad or potatoes, make your choice of side while the chicken is cooking to make an easy 30 minute dinner.
- Substitute the chicken breasts for chicken thighs or legs. I think that chicken breasts work the best for this recipe, but juicy chicken thighs or legs would work too.
- If using chicken breasts, cut the skinless boneless chicken breast lengthwise. Start by butterflying the chicken then cut along side and split the breast into two equal flat peices.
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Ingredients:
- 2 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 3 Boneless Skinless Chicken Breasts
- 1 Teaspoon: Onion Powder, Garlic Powder, Paprika, Oregano, Thyme, (each)
- 1/2 Teaspoon Red Chilli Flakes, optional
- Salt u0026 Pepper, to taste
- 4 Cloves Garlic, minced
- 3/4-1 Cup Chicken Broth
- 1/2 Cup Heavy Cream
- 1/2 Cup Sun-dried Tomatoes, chopped
- 1/2 Cup Parmesan Cheese, grated
- Handful Fresh Basil, chiffonande
Instructions:
- Start by butterflying the chicken breasts by cutting them along side of the chicken and splitting the chicken into two pieces. Sprinkle salt and pepper on to each side of each chicken piece. Set aside for now.
- Grate the Parmesan cheese, chop up the sun-dried tomatoes and mince the garlic; set these ingredients aside for now.
- In a cast iron skillet melt butter and oil over medium heat. Once butter is melted, add chicken breast pieces. Cook the chicken on each side until browned and the internal temperature reaches 165 degrees F.
- Once the chicken is cooked, remove from the pan and set on a plate for now. In the same pan, add the garlic and sauté on medium-low heat for about 1 minute.
- Next, add the chicken broth, heavy cream, sun-dried tomatoes, Parmesan cheese and spices. Use a whisk to mix this sauce on medium-low heat until it starts to bubble and slightly thicken. Note: add more or less chicken broth depending on desired consistency, I recommend starting with 3/4 for now and if the sauce is too thick, you can add another 1/4 cup to thin it out.
- Once the sauce is created, check for seasoning and adjust to your liking then add the chicken pieces back in and allow them to become warmed in the sauce.
- Garnish this chicken skillet with basil and serve with your favourite side, enjoy! 🙂
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Nutrition
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