Marry Me Chicken – Spend With Pennies

This Marry Me Chicken recipe is a one-pot wonder that is truly worthy of a marriage proposal!

Tender chicken breasts are simmered in a sun-dried tomato cream sauce with Italian seasonings and parmesan cheese.

Ingredients for Marry Me Chicken

• Chicken: I use boneless, skinless chicken breasts or cutlets in this recipe. You can also use boneless chicken thighs
• Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes – they add a deliciously tangy flavor to this dish. You can purchase them online here or find them near the pesto in the grocery store.
• Sauce: Heavy cream is the base of this sauce because it’s rich and thick, while chicken broth or chicken stock adds flavor. This sauce is thickened with a little bit of flour.
• Cheese: Use freshly grated parmesan cheese if possible.
• Seasonings: The sauce is seasoned with garlic, oregano, and red pepper flakes or you can use Italian herb mix in place.

Variations

• Chopped spinach can be added during the last few minutes of cooking.

How to Make Marry Me Chicken

Rich and creamy, this Marry Me Chicken recipe is a keeper!

1. Brown Chicken: Brown the chicken breasts in a large skillet (recipe below) and set aside.
2. Simmer Sauce: Cook garlic and herbs until fragrant. Add sauce ingredients and simmer.
3. Thicken Sauce: Return chicken to the pan and add sundried tomatoes, simmer until thickened.

Stir in parmesan cheese, garnish with basil, and enjoy!

Serving Suggestions

Round the meal out with a side salad and some crusty bread.

Got Leftovers?

• Store leftover Marry Me Chicken in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding milk if needed.
• Freeze leftovers in a freezer bag for up to 4 months. Thaw overnight in the refrigerator and reheat on low heat in a saucepan, adding milk if needed.

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Marry Me Chicken

Marry Me Chicken is a flavorful one-pot dish with chicken breasts simmered in a rich creamy sundried tomato and Parmesan cheese sauce.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Cook ModePrevent your screen from going dark

• If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets and season with ½ teaspoon salt and pepper. Dredge the chicken lightly in the flour.

• In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat.

• Add the chicken and cook for 4 minutes, flip and cook for an additional 3 to 4 minutes or until cooked through. Transfer the chicken to a plate to keep warm.

• Reduce the temperature to medium and add the remaining oil. Stir in the garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.

• Add the broth, heavy cream, tomato paste, and remaining ¼ teaspoon salt and bring to a simmer. Let simmer uncovered until slightly thickened, about 5 to 8 minutes. Add the chicken to the pan along with any juices and sundried tomatoes. Simmer for an additional 3 to 5 minutes or until the chicken is heated through.

• Remove from the heat and stir in the Parmesan cheese. Taste and season with additional salt and pepper.

• Garnish with fresh basil.

For an extra boost of flavor, use the oil from the sundried tomatoes in place of olive oil.
Chicken should reach an internal temperature of 165°F.
Leftovers can be stored in the fridge in a covered container for up to 4 days. 

Calories: 461 | Carbohydrates: 16g | Protein: 32g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 1116mg | Potassium: 870mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1134IU | Vitamin C: 23mg | Calcium: 168mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree

Cuisine American

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