Description
Marry Me Chicken is a comforting and flavorful Italian-inspired chicken dish featuring tender chicken breasts simmered in a creamy sun-dried tomato and Parmesan sauce infused with garlic, white wine, and herbs. Perfect for an elegant dinner that’s easy to prepare, this recipe yields a rich, silky sauce that pairs wonderfully with pasta or crusty bread.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt and 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 (preferably Sauvignon Blanc)
- 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, freshly 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 Work: In a large measuring cup with a spout, mix together the chicken broth, bouillon cube, half and half, honey, hot sauce, and all sauce seasonings. Set this mixture aside. Measure and prepare all other ingredients before cooking.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create 2 to 3 thinner cutlets. Place between sheets of plastic wrap and pound with a textured meat mallet to about 1/2 inch thickness. Season both sides with salt, pepper, and Italian seasoning. Sprinkle flour over both sides and rub it evenly to coat; this helps with texture and thickens the sauce later.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, sear the chicken cutlets for 4 to 5 minutes on each side until golden brown crust forms. Remove chicken from skillet and set aside.
- Deglaze with Wine: Turn off the heat, add the white wine to the skillet, then turn heat back to medium. Use a silicone spatula to scrape and lift the browned bits (fond) from the bottom and sides of the skillet. Bring to a gentle simmer and reduce the wine by half, about 3 minutes, concentrating the flavor.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1 minute to release their flavors.
- Make the Roux: Add butter to the skillet and melt it. Stir in flour and cook continuously for 2 minutes, stirring constantly to cook off the raw flour taste.
- Add Broth Mixture: Gradually pour in the reserved chicken broth mixture in small splashes while stirring constantly to prevent lumps. Incorporate the diced sundried tomatoes, then bring the sauce to a boil.
- Simmer Sauce: Reduce heat to a simmer and let the sauce reduce and thicken for 10 minutes, allowing flavors to meld and concentrate.
- Finish Sauce: Lower heat to low, stir in cream cheese until melted and combined, then gradually add grated Parmesan cheese while stirring to create a creamy, smooth sauce.
- Combine Chicken and Sauce: Return the seared chicken cutlets to the skillet, spoon sauce over them, and let everything simmer uncovered for 5 to 7 minutes until the chicken is heated through and the sauce thickens further.
- Serve: Garnish with fresh basil or parsley if desired and serve immediately, ideally with pasta, rice, or crusty bread to soak up the sauce.
Notes
- Use Sauvignon Blanc as the preferred wine; Chardonnay or Pinot Grigio are good alternatives. If avoiding alcohol, substitute with extra chicken broth.
- Choose plain sundried tomatoes without added herbs to avoid over-seasoning the sauce; oil from sundried tomatoes can add extra flavor if used for searing chicken.
- Using cream cheese at room temperature ensures it melts smoothly into the sauce without clumps.
- Freshly shred Parmesan cheese from a block for better melting and richer flavor compared to pre-shredded varieties.
- Hot sauce in this recipe adds flavor depth without making the dish spicy; Frank’s Hot Sauce is recommended.
- Longer simmering thickens the sauce and intensifies flavors, but do not let it reduce too much to avoid dryness.
- Optional additions to the sauce include sautéed mushrooms, spinach, sliced cherry tomatoes, or fresh basil for extra texture and freshness.
- Leftovers can be stored in an airtight container refrigerated for up to 3 days or frozen for up to 3 months; reheat by defrosting in the refrigerator, then baking covered at 350°F for 20 to 25 minutes.
- Try variations like Marry Me Chicken Pasta or Marry Me Chicken Soup for different meals using this sauce base.
