Description
Marry Me Chicken is a rich and creamy skillet chicken dish featuring a flavorful tomato and Parmesan cheese sauce with sundried tomatoes. Tender chicken breasts are seared to a golden crust and simmered in a luscious sauce infused with garlic, white wine, and Italian seasonings, making it a perfect elegant yet easy-to-make dinner.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons Italian seasoning
- ¼ cup all-purpose flour
- 1-2 tablespoons olive oil
Sauce
- 2 ½ cups chicken broth
- ½ chicken bouillon cube or ½ teaspoon better than bouillon
- ½ cup half and half
- 2 teaspoons honey
- 1 teaspoon hot sauce (e.g., Frank's Hot Sauce)
- ½ cup white wine (Sauvignon Blanc recommended)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 tablespoons butter
- 3 tablespoons flour
- 1/3 cup sundried tomatoes, drained and diced
- 1 tablespoon cream cheese, at room temperature
- ½ cup Parmesan cheese, grated (preferably shredded from a block)
Sauce Seasonings
- ¾ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes
Instructions
- Prep Work: In a large measuring cup with a spout, combine the chicken broth, bouillon, half and half, honey, hot sauce, and all sauce seasonings. Set this mixture aside for later use. Measure out all the remaining ingredients before beginning to cook.
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to make 2-3 thinner cutlets. Cover with plastic wrap and gently pound to about ½ inch thickness using the textured side of a meat mallet. Season both sides of each piece with salt, pepper, and Italian seasoning. Sprinkle with flour and rub it evenly over each side to add texture and help thicken the sauce later.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in batches if needed and sear for 4-5 minutes per side until a golden crust develops. Remove the chicken from the skillet and set aside while you make the sauce.
- Deglaze the Pan: Turn the heat off temporarily, add the white wine to the skillet, then turn heat back to medium. Use a silicone spatula to loosen and scrape the browned bits from the bottom and sides of the pan (the fond) into the liquid. Bring to a gentle boil and reduce the wine by half, about 3 minutes.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Cook for one more minute to develop flavors.
- Make the Roux: Melt butter in the pan and then add the flour. Stir continuously for about 2 minutes until the raw flour smell disappears, forming a roux that will thicken the sauce.
- Add Broth Mixture: Gradually pour in the prepared chicken broth mixture in small splashes while stirring continuously to prevent lumps. Add the diced sundried tomatoes at this stage.
- Simmer the Sauce: Bring the sauce to a boil, then reduce the heat to a simmer. Let it cook uncovered for 10 minutes to thicken and concentrate the flavors.
- Finish the Sauce: Lower the heat to low. Stir in the cream cheese until fully combined and smooth. Gradually add the grated Parmesan cheese, stirring until melted and incorporated.
- Combine Chicken with Sauce: Return the seared chicken to the skillet and spoon sauce over each piece. Simmer uncovered for 5-7 minutes to allow the chicken to absorb flavors and the sauce to thicken further.
- Serve: Garnish with fresh basil or parsley if desired. Serve hot with your choice of sides like pasta, rice, or vegetables.
Notes
- Use Sauvignon Blanc for the best flavor in the white wine; Chardonnay or Pinot Grigio are good alternatives. If avoiding alcohol, substitute white chicken broth.
- Choose plain sundried tomatoes without added herbs to avoid overpowering the sauce.
- For extra flavor, you can use some of the oil from the sundried tomatoes to sear the chicken instead of plain olive oil.
- Using fresh-shredded Parmesan cheese enhances the melt and flavor compared to pre-shredded varieties.
- Frank's Hot Sauce adds subtle flavor without making the dish spicy; you can adjust to taste or omit.
- Optional add-ins include sautéed mushrooms, spinach, sliced cherry tomatoes, or fresh basil for variety.
- This recipe can be adapted into pasta or soup versions for versatile meals.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- To reheat frozen leftovers, defrost overnight or in the microwave, then bake covered at 350 degrees Fahrenheit for 20-25 minutes.
- The longer the sauce simmers, the thicker and more flavorful it becomes.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg
