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–+ servings
one piece of marry me chicken smothered in sauce on a white plate with rice
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5 from 4 votes

Marry Me Chicken Recipe

Marry Me Chicken is a mouthwatering dish that features tender chicken breasts cooked in a creamy sauce, and its intriguing name is derived from the idea that its irresistible flavors might just inspire a proposal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 4
Author: Melissa Griffiths

Ingredients

  • 4 chicken breasts about 1 ½ pounds, skinless, boneless
  • 3 tablespoons unbleached all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon minced garlic
  • 3 tablespoons olive oil or any oil of your choice to cook the chicken
  • 1 cup chicken broth
  • ¾ cup heavy cream
  • ½ teaspoon ground black pepper
  • ½ teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes OPTIONAL
  • ⅓ cup sun-dried tomatoes finely chopped
  • ⅓ cup fresh grated Parmigiano cheese
  • 2 tablespoons chopped Parsley you can also use Basil

Instructions

  • Place the chicken breasts onto a plate. Cut excess pieces of fat and pat dry with a paper towel
  • In a small bowl, mix the flour, salt, and garlic powder.
  • Sprinkle the flour mixture on the chicken breasts. Gently pat it down to cover both sides.
  • In a skillet, over medium heat, warm 3 tablespoons of olive oil. Add minced garlic and warm until the garlic is fragrant.
  • Add the chicken breasts and cook for 3 to 4 minutes then flip and cook for an additional 3 to 4 minutes. Keep cooking until the internal temperature is 165 degrees F.
  • Take the chicken breasts out of the skillet and place them on a plate.
  • Over medium heat, add the chicken broth and heavy cream. Using a heat-proof spoon or wood spatula, mix and carefully release the crumbs in the pan left from cooking the chicken. 1-2 minutes
  • Add the ground black pepper, Italian seasoning, and red pepper flakes. Mix well.
  • Add the chopped sun-dried tomatoes and mix until you have a pink color sauce.
  • Add the grated Parmigiano and Parsley. Mix well.
  • Cook the sauce for 2 to 3 minutes while stirring, once the sauce has thickened up add the chicken and cook for an additional 2 to 3 minutes or until the chicken is heated through.
  • Serve and Enjoy!

Notes

  • Use about 1 ½ pounds, skinless, boneless chicken breast. If they are thick, I would suggest cutting them in half. For this recipe, thin chicken breasts are better than thick because you have the right balance of chicken and sauce in each bite.
  • When warming up the oil in the pan, before cooking the chicken, you can add 1 clove of garlic, minced.
  • I chose sun-dried tomatoes in oil. I took them out of the bottle, pat them dry with a paper towel, and chopped them.
  • Side dish: serve with a side dish or rice, steamed vegetables, green salad, or a fresh loaf of bread.
  • Use leftovers: You can chop the leftovers and add to a wrap or mix them in with pasta.
  • Storage: In the fridge for up to 4 days.
  • Re-warm: In the microwave or a pan, low heat, add some moisture.

Nutrition

Serving: 1of 4 chicken breast | Calories: 589kcal | Carbohydrates: 13g | Protein: 55g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 202mg | Sodium: 1804mg | Potassium: 1252mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1119IU | Vitamin C: 9mg | Calcium: 164mg | Iron: 2mg

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