Description
Marry Me Chicken is a creamy, flavorful skillet chicken dish featuring a rich sauce made with chicken broth, white wine, sundried tomatoes, and Parmesan cheese. The chicken is seared to a golden crust and simmered in a luscious sauce that combines garlic, tomato paste, cream cheese, and aromatic herbs, perfect for an indulgent weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
- 2 teaspoons Italian Seasoning
- 1/4 cup all-purpose flour
- 1-2 tablespoons olive oil
Sauce
- 2 1/2 cups chicken broth
- 1/2 chicken bouillon cube or 1/2 teaspoon better than bouillon
- 1/2 cup half and half
- 2 teaspoons honey
- 1 teaspoon hot sauce (e.g., Frank's Hot Sauce)
- 1/2 cup white wine (Sauvignon Blanc preferred)
- 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
- 1/2 cup Parmesan cheese, grated
Sauce Seasonings
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon mustard powder
- 1 pinch red pepper flakes
Instructions
- Prep the Sauce Mixture: In a large measuring cup with a spout, combine chicken broth, bouillon cube (or better than bouillon), half and half, honey, hot sauce, onion powder, dried oregano, dried basil, mustard powder, and red pepper flakes. Set the mixture aside for later. Also, measure out all remaining ingredients before starting the cooking process to ensure smooth preparation.
- Prepare the Chicken: Slice each chicken breast horizontally to create 2-3 thinner slices. Place the slices between sheets of plastic wrap and gently pound with the textured side of a meat mallet until about 1/2 inch thick. Season both sides with salt, pepper, and Italian seasoning. Sprinkle all-purpose flour over each side and rub to coat evenly; this helps add texture, prevents sticking, and thickens the sauce slightly.
- Sear the Chicken: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. In batches, sear the chicken slices for 4-5 minutes on each side until a golden brown crust forms. Remove seared chicken from skillet and set aside.
- Deglaze the Pan: Turn the heat off briefly, then add the white wine to the skillet. Set heat back to medium and use a silicone spatula to scrape the bottom and sides of the pan, lifting the flavorful browned bits (fond). Allow the wine to reduce by half, about 3 minutes, stirring occasionally.
- Cook Garlic and Tomato Paste: Add minced garlic and tomato paste to the skillet. Cook, stirring frequently, for about 1 minute until fragrant and well combined with the wine reduction.
- Make the Roux: Add the butter to the skillet and allow it to melt. Stir in 3 tablespoons of flour and cook continuously for 2 minutes, ensuring the raw flour taste cooks out and the mixture thickens slightly.
- Add Broth Mixture and Sundried Tomatoes: Gradually add the prepared chicken broth mixture to the skillet in small splashes, stirring constantly to avoid lumps. Stir in the diced sundried tomatoes. Bring the sauce to a boil, then reduce heat to a simmer and let it reduce and thicken for 10 minutes. This process melds the flavors and concentrates the sauce.
- Finish the Sauce: Reduce heat to low and stir in the cream cheese until fully melted and combined. Gradually add the grated Parmesan cheese, stirring gently until the sauce is creamy and smooth.
- Simmer Chicken in Sauce: Return the seared chicken slices to the skillet, spoon the sauce on top, and let everything simmer uncovered for 5-7 minutes. This allows the chicken to heat through and absorb the rich flavors of the sauce.
- Serve: Garnish the dish with fresh basil or parsley if desired. Serve hot alongside pasta, rice, or your favorite side dishes.
Notes
- Wine: Sauvignon Blanc is ideal, but Chardonnay or Pinot Grigio can be used alternatively. If you prefer not to cook with wine, chicken broth alone will suffice.
- Sundried Tomatoes: Choose plain sundried tomatoes without added herbs for best flavor. Some oil from the sundried tomatoes can be used to sear the chicken for extra richness.
- Tomato Paste: Using tomato paste from a tube allows easy customized amounts and convenience.
- Hot Sauce: Used mainly as a flavor enhancer rather than to add spiciness; Frank's Hot Sauce is recommended.
- Cheese: Freshly shredding Parmesan from a block yields better melt and flavor compared to pre-shredded cheese. Belgioioso Parmesan is preferred.
- Sauce Thickness: The longer you simmer the sauce, the thicker and more concentrated it becomes. Adjust simmer time to your preference.
- Optional Additions: Consider adding sautéed mushrooms, spinach, sliced cherry tomatoes, or fresh basil for variety.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Defrost overnight in the fridge or microwave, then reheat covered at 350°F for 20-25 minutes.
- Recipe Variations: Try the Marry Me Chicken Pasta or Marry Me Chicken Soup versions for delicious alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
