This 30-minute meal will win anyone's heart.
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Did you know Ladd proposed to me over a plate of lasagna? Okay, he didn't really but he might as well have. This chicken dinner is another recipe someone, maybe your very own Marlboro Man, would consider dropping to one knee over. It's really simple, but the sauce is absolutely dream-worthy. The sun-dried tomatoes really make it, and the heavy cream and parmesan only contribute to the cause. Did I mention it's a one-pan meal? Go forth and conquer dinnertime, friends.
Why is it called Marry Me Chicken?
The idea is that the chicken is so unbelievably good, it could cause a person to propose to the cook right thereon the spot. Different versions have been floating around the internet for some time now, but the original came from Delish.I love that this rendition only takes 30 minutesand uses pantry and fridge staples. It's easy to whip up for a family dinner any night of the week!
How to do you cook moist and tenderchicken breasts?
Dry chicken? Not here... not now... not ever, folks. There's a few steps you can take to make sure the chicken doesn't dry out. The first is making sure the chicken is of even thickness. If needed, grab a meat mallet (or even a rolling pin) and pound the chicken out a little until it's about the same thickness throughout. This will ensure even cooking! Next, cook the chicken over moderate heat. (High heat will dry the chicken out.) Last but not least, use a meat thermometer. The chicken is done whenit reaches an internal temperature of165 degrees Fahrenheit.
What do you serve with MarryMe Chicken?
This saucydish would be excellent with anyclassicside dishes for chickenlike creamy mashed potatoes or a bowl of pasta. Just don't forget the garlic bread! For something lighter, tryoven-roasted asparagusor quick and easy garlic green beans.
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 30 mins
Ingredients
- 4
(9- to10-oz.) boneless, skinless chicken breasts
Kosher salt, to taste
Ground black pepper, to taste
- 1/2 c.
all-purpose flour
- 6 Tbsp.
salted butter, divided
- 2 Tbsp.
vegetable oil, divided
- 1/2
small yellow onion, finely diced (about 1/2 cup)
- 4
garlic cloves, grated or minced
- 1/4 tsp.
crushed red pepper
- 2 Tbsp.
tomato paste
- 1/2 c.
dry white wine
- 2 c.
chicken broth
- 2/3 c.
dry-packed sun-dried tomatoes, sliced
- 1/2 tsp.
Italian seasoning
- 1 c.
heavy cream
- 1/2 c.
freshly grated parmesan, plus more for serving
Flat leaf parsley, finely chopped, for serving
Directions
- Step1Prepare the chicken breasts: Starting from the thickest end, slice each chicken breast in half horizontally to end up with a total of 8 cutlets. Season both sides of the chicken with salt and pepper, to taste.
- Step2Spread the flour in a shallow dish. Working with 1 cutlet at a time, dredge thechicken in flour, shaking gently to remove the excess and transfer to a plate.
- Step3Heat a large skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon oil, and let the butter melt. Once the foam has subsided, add the first 4 cutlets to the pan, and cook until golden brown, 4 to 5 minutes per side. Transfer to a clean plate and repeat the process with 2 tablespoons butter, 1 tablespoon oil, and the remaining 4 cutlets. (Do not wipe out the pan between batches unless flour is burning). Reduce the heat to medium-low.
- Step4In the same skillet, melt the remaining 2 tablespoons butter. Add the onion, and cook until it istranslucent, about 2 minutes. Add the garlic, red pepper flakes, and tomato paste to the pan. Stir andcook for until the garlic is fragrant and thetomato paste has turned darker in color, 1 minute. Pour in the wine to deglaze the pan, scraping up any brown bits. Let the wine reduce by half, about 2 minutes.
- Step5Stir in the chicken stock, sun-dried tomatoes, and Italian seasoning, and bring to a simmer. Once the sauce is simmering, add the chicken and any accumulated juices back into the pan; cook for 5 minutes. (The sauce should be thickened slightly.) Stir in the cream and parmesan, andlet simmer for 5 minutes more to make sure the chicken is tender and all the flavors have melded.
- Step6Top with parsley and extra parmesan, and serve alongside mashed potatoes or any short cut pasta you like.
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Chicken
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