Marry Me Chicken
35 min
|
easy
|
keto-friendly,
Mediterranean diet
Recipe by Eunice
Introduction
The internet-famous Marry Me Chicken is juicy pan-seared breasts in a garlicky sun-dried tomato and Parmesan cream sauce that tastes like you actually tried.
I don't do bland, so this is silky, herby, and properly seasoned with garlic, paprika, and black pepper, perfect for date night or a cozy weeknight, and begging to be spooned over pasta, rice, or crusty bread.
Ingredients (4 servings)
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Ingredients for the Chicken:
- 4 boneless, skinless chicken breasts boneless, skinless chicken breast 2.67 lb
- 1 tsp salt salt
- 1 tsp black pepper black peppercorns (for black pepper)
- 1 tsp garlic powder garlic powder 0.1 oz
- 2 Tbsp olive oil olive oil
For the Sauce:
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 4 cloves of fresh garlic, minced garlic 0.36 head (for fresh garlic)
- ½ cup heavy whipping cream heavy cream 4 fl oz
- ½ cup chicken broth chicken broth 4 fl oz
- ½ cup grated Parmesan cheese grated Parmesan cheese 1.43 oz
- ½ cup sun-dried tomatoes, chopped sun-dried tomatoes 0.94 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- ½ tsp paprika sweet paprika 0.04 oz
- 1 tsp dried thyme dried thyme 0.02 oz
- salt (to taste) salt
- black pepper (to taste) black peppercorns (for black pepper)
Garnish:
- 10 fresh basil leaves, torn fresh basil 0.26 oz
How to Make Marry Me Chicken
-
Prep and season the chicken
Pat the chicken breasts dry so they actually brown instead of steam.
Pound to an even 1/2 to 3/4 inch thickness for uniform cooking and tenderness.
Season both sides with the salt, black pepper, and garlic powder, and let them sit while you heat the pan.
-
Sear the chicken
Heat the olive oil in a large skillet over medium-high until the oil shimmers and a wisp of smoke appears.
Add the chicken without crowding and sear 4 to 5 minutes until deep golden, then flip and cook 3 to 4 minutes more.
Pull the chicken when the thickest part hits 150 to 155 F so it stays juicy, then transfer to a warm plate and tent loosely with foil.
-
Build the aromatic base
Lower the heat to medium and add the butter to the skillet.
Stir in the minced garlic and cook 30 seconds until fragrant, keeping it pale so it does not turn bitter.
Pour in the chicken broth to deglaze and scrape up the browned bits with a wooden spatula for pure flavor.
-
Create the creamy sauce
Stir in the heavy cream along with the oregano, paprika, and thyme, and bring to a gentle simmer.
Let it bubble for 2 to 3 minutes until slightly thickened and glossy.
Fold in the chopped sun-dried tomatoes, then taste and season with a pinch more salt and black pepper if needed.
-
Melt in the Parmesan smoothly
Take the pan off the heat and gradually whisk in the Parmesan until the sauce is silky.
If it looks too tight, whisk in a splash of warm broth; if it looks thin, return to low heat and simmer 30 to 60 seconds, stirring.
-
Finish the chicken in the sauce
Return the chicken and any juices to the pan and spoon sauce over the top.
Simmer on low 3 to 5 minutes until the chicken reaches 160 to 165 F and the sauce hugs it like velvet.
Kill the heat and rest 3 minutes so the juices settle.
-
Garnish and serve
Tear the basil leaves and scatter over the chicken so the heat wakes up the aroma.
Hit it with a tiny squeeze of lemon if you like a bright finish, then serve with buttered pasta, mashed potatoes, or crusty bread to chase every drop.
Substitutions
- Chicken breasts -> Boneless, skinless chicken thighs
- Thighs bring built-in juiciness and a richer flavor, and they forgive a minute of overcooking; simmer 6 to 8 minutes in the sauce to finish and expect a slightly silkier mouthfeel from the extra collagen.
- Heavy cream -> Evaporated milk + 1 teaspoon cornstarch
- Evaporated milk gives a creamy vibe without breaking, and a little cornstarch stabilizes the sauce so the Parmesan emulsifies smoothly; the result is a lighter body with all the lushness.
- Sun-dried tomatoes -> Roasted red peppers
- Roasted red peppers keep the sweet-savory red pop while softening the sauce’s tang; you get a gentler sweetness, a slightly smokier note, and the same gorgeous color.
Tips
- Pound for power and tenderness
- Even thickness prevents dry edges and lets you nail that golden crust without overcooking the center.
- Use the sun-dried tomato oil
- If your tomatoes are oil-packed, swap in a tablespoon of that oil for searing or finishing the sauce for deeper tomato flavor and a glossy sheen.
- Cheese off the heat
- Parmesan can turn grainy if boiled, so whisk it in off heat and keep the sauce just warm enough to melt it smoothly.
- Thermometer equals control
- Pull chicken at 150 to 155 F and finish in sauce to 160 to 165 F so carryover keeps it juicy and safe without toughening the meat.
- Choose a wide pan
- A large skillet gives you room to sear properly and reduces the sauce quickly, which concentrates flavor without over-thickening.
- Rescue plan for thickness
- If the sauce tightens up on you, whisk in warm broth or a splash of pasta water to loosen while keeping that silky emulsion intact.
Nutrition Facts *
| Energy | 448 | kcal |
|---|---|---|
| Protein | 36 | g |
| Total Fat | 29 | g |
| Carbohydrates | 9 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my sauce separate or turn grainy?
- The heat was likely too high when the Parmesan hit the pan; take the skillet off heat, whisk in the cheese slowly, and if needed add a splash of warm broth or cream to re-emulsify while stirring constantly.
- Can I use half-and-half instead of heavy cream?
- Yes, whisk 1 to 2 teaspoons cornstarch into the cold half-and-half first, then add it to the pan and keep the simmer gentle so it does not curdle.
- My chicken came out dry, what went wrong?
- It likely overcooked during the sear or the finish; pound to even thickness, sear to 150 to 155 F, and finish in the sauce to 160 to 165 F while resting a few minutes before slicing.
- Can I make this ahead for a dinner party?
- Sear the chicken and make the sauce up to a day ahead, then rewarm the sauce gently, add the chicken and its juices, and simmer a few minutes to heat through before garnishing with fresh basil.
- Can I bake instead of pan-cook?
- You can, but searing equals flavor; if baking, season and roast the chicken at 425 F to 160 F internal, build the sauce on the stovetop, then nestle the chicken into the sauce for a quick simmer to marry the flavors.
- What vegetables can I add without watering down the sauce?
- Wilt a couple handfuls of baby spinach in the last minute or quickly sauté sliced cremini mushrooms first, then proceed with the recipe so moisture cooks off before the cream goes in.
Serving Suggestions
This sauce is rich, garlicky, and a total show-off with buttery pasta or garlicky mashed potatoes, plus a heap of torn basil to perfume the whole plate.
For heat, stir in a teaspoon of Calabrian chile paste and finish with a squeeze of lemon, or fold in baby spinach at the end for color and a fresh, green snap.
A crisp white like Verdicchio or an easy Pinot Noir plays nice with the sun-dried tomato sweetness without bulldozing the cream.
More pairings:
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