Marry Me Chicken
December 2, 2024
As the story goes, a magazine food editor was taste testing this recipe and commented that it was so delicious that they would literally marry it if they could. Fast forward to 2023 and Marry Me Chicken goes viral on TikTok, prompting numerous iterations, including our very own version. Now, will this recipe land you an engagement? As our favorite Magic 8 Ball has been known to say, “Reply hazy, try again.” Ok, will this recipe’s irresistible ease and rich, flavorful sauciness win you mad compliments? “It is certain.”
This creamy, savory dish features juicy chicken breasts in a rich, flavorful sauce made with heavy cream, sun-dried tomatoes, garlic and parmesan cheese. It starts by searing chicken breasts to achieve a golden crust, then simmering in the creamy, tomato-infused sauce until they’re tender and infused with flavor. The beautifully balanced, luxurious sauce clings to the chicken and is perfect for serving over pasta or rice. If you’d like a little heat, we suggest adding in some red pepper flakes.
Why is this dish so popular? Our hunch is because it’s a decadent meal that feels fancy but doesn’t require a ton of work. It’s comforting, easy to make, and yet impressive enough for a special dinner, whether it be a date night, anniversary, or any occasion you want to serve something unforgettable. If you’re looking for a quick way to impress—or maybe even pop the proverbial question—this might just be the dish that leads you to the “Yes” you’re looking for.
SERVINGS
4
PREP TIME
20 min
COOK TIME
45 min
Ingredients
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4boneless skinless chicken breasts
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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3tablespoons extra virgin olive oil
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1large shallot, minced
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4garlic cloves, minced
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¼cup dry sherry
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2tablespoons tomato paste
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1 ½cups unsalted chicken stock
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¾cup heavy cream
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¾cup grated Parmesan cheese
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⅓cup thinly sliced drained sun-dried tomatoes in oil
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Fresh basil leaves, to garnish
Directions
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1
On a plate, season the chicken generously on both sides with salt and pepper. Heat a large skillet over medium heat and add the olive oil. Sear the chicken on both sides until golden brown, about 4 minutes per side. Transfer to a plate and set aside.
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2
Add the shallot and garlic to the pan and cook, stirring frequently, until lightly browned, 5 minutes. Add the sherry and cook until 2 tablespoons remain, 5 minutes.
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3
Add the tomato paste and chicken stock and bring to a simmer, stirring until fully incorporated. Continue to cook until the sauce is reduced by half, 10 minutes. Add the heavy cream and simmer until the sauce is slightly thickened, 15 minutes. Stir in the Parmesan cheese and sun-dried tomatoes.
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4
Return the chicken to the pan and simmer until the sauce has thickened substantially and the chicken registers 165° F on an instant-read thermometer, 15 to 20 minutes.
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5
Garnish with the basil and serve.