Marry Me Chicken is creamy, juicy famous recipe, and full of tasty and differents flavor! It’s said that this chicken dinner is so good that if you make it for your partner, a marriage proposal will be his next question.This creamy chicken is also family-friendly, and definitely a crowd-pleaser! All you need to make this wonderful dish is just a few ingredients and half an hour from your time. and the taste will be grat in short time try it and send us and share your experience with our ingredients and how to make !! it tastes quite different and the textures are probably more interesting.
What is Marry Me Chicken?
Presently we should discuss the name. It’s an amusing name and I’m certain you concur with me. When I previously knew about it, I thought, what? Who weds who and why? However, it’s said that due to how astounding this formula is, assuming you make it for your accomplice they’ll in a split second go gaga for your cooking and will propose promptly in light of the fact that the way to a man’s heart is through his stomach, correct? Sounds great? So how about we get cooking!, if you make it for your partner they’ll instantly fall in love with your cooking and will propose immediately because the way to a man’s heart is through his stomach, right? Sounds good? So let’s get cooking!
How to Make Marry Me Chicken
It’s an extremely simple formula and requires under 30 minutes of your time. So you can in any case make it regardless of whether a supper date isn’t as expected arranged ahead of time as long as you have the fixings in general.
What To Serve Marry Me Chicken With :
- My favorite way to serve Marry Me Chicken is over pasta. This garlic butter pasta is So good, but if you make a lot of sauce then plain pasta works great.
- You can also serve it over mashed potatoes, rice, or with crusty bread. Try making homemade breadsticks, they’re so good!
- For a low-carb meal, serve it with butternut squash or zucchini noodles, or cauliflower rice.
What side do i serve with marry me chicken?
Serve your chicken with your favorite starch, whether that’s rice, cauliflower rice, pasta, couscous, roasted potatoes, or mashed potatoes. I also recommend serving it with your preferred vegetable side dish, like zucchini and squash, fresh green beans, grilled asparagus, roasted Brussel sprouts, or steamed broccoli.
What Makes This Recipe So Good
- If your partner isn’t already head-over-heels in love with you then one bite of this chicken recipe will have them ready to propose! Okay, maybe we can’t guarantee that, but that’s the theory behind the name! Marry me chicken is a dish so incredible that you’ll hear music, see hearts floating in the air, and feel compelled to profess your undying adoration. Serve with caution.
- This chicken dish is naturally keto-friendly, low carb, and gluten free. No adjustments needed!
- Marry me chicken is a great make-ahead option if you’re meal prepping! Refrigerate in an airtight container up to 4 days. To reheat, pop it in the microwave or warm it on the stovetop until heated through.
Key Ingredients for Marry Me Chicken :
- Chicken – What’s marry me chicken without the chicken?! We use boneless, skinless chicken breasts in this recipe, but you could easily use chicken thighs (with or without bones) instead. Bone-in chicken will make your cook time a little longer!
- Sun Dried Tomatoes – A little sweet, a little tangy, and incredibly flavorful. You can use fresh tomatoes instead if you prefer or if you just don’t have sun dried tomatoes handy. They’ll have a little less flavor and tang but your marry me chicken will still be amazing!
- Heavy Cream – The thickness of the heavy cream gives the sauce a little thickness. This sauce won’t be as thick as, say, an Alfredo sauce, but the heavy cream gives it a little substance. I don’t really recommend substituting this with light cream or milk since they would change the sauce consistency. If you want to lighten up the sauce, though, you could try half-n-half. The consistency would still be a little thin, but not as much thanks to the cream in the half-n-half.
- Liquids – This is simmered in chicken broth and heavy cream. You may want to use a reduced-sodium chicken broth since you are adding a few **salty* ingredients. You can use chicken stock or vegetable broth instead.
- Cheese – freshly grated Parmesan cheese adds the most wonderful flavor to this dish. Freshly grated Parmesan also dissolved better into the cheesy sauce.
- The secret ingredient – smoky bacon bits really elevate the flavor of this dish.
- Olive oil – Use a good quality olive oil for frying.
- Optional garnish – you can use herbs fresh basil or parsley for garnish.
Make Ahead and Reheat :
This Chicken Thigh recipe is perfect for prepping ahead.
- Prep Ahead – The chicken thighs can be seasoned (or can be browned and cooled) and then refrigerated for a couple of days.
- Reheat – Slowly warm in a microwave or stovetop, but you will need to add in a little bit of chicken broth or water to thin it out
Flavor Marry-me Chicken !!!
- 3 large boneless and skinless chicken breasts sliced into thin cutlets
- ¼ teaspoon ground black pepper
- 6 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 50 g salted butter
- 4 cloves garlic minced
- 1 cup chicken stock
- 1 cup heavy cream (double cream )
- ½ cup parmesan cheese grated
- ¼ cup Feta cheese grated optional
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup Sun Dried Tomatoes chopped
- 1 tablespoon fresh basil leaves
- 1 teaspoon chopped ginger
- 1 bay leaf optional
- ⅓ teaspoon fresh groud cumin optional
- Season chicken with salt and pepper, then dredge in flour and shake off any excess.in end add ginger and cumin
- In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
- Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
- Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
- Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
- Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
- Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
Golden Tips :
- We leave the chicken breasts whole here, but cutting them into cutlets first will shorten your cook time! Simply slice the chicken breasts in half from one side to the other (like a hamburger bun) and proceed with the recipe as written.
- For a little extra flavor, add some of the oil from the sun dried tomatoes to the skillet with the olive oil. Searing the chicken in the tomato oil gives it a really nice flavor that’s only enhanced by the sun dried tomato cream sauce.
- Freshly grated parmesan cheese will give you a much better flavor and texture than store-bought, already-grated parmesan. It’s SO easy to grate your own, too! Just grab a whole block of parmesan cheese at the store and grate it on a box grater. If you don’t have a box grater, you could use a sharp knife to slice very thin pieces of parmesan off the block.
- If you’re serving your marry me chicken immediately, cook it to 165°F internally and transfer it straight from the oven to the plate. Make sure your sides are ready to go! If you’ve got a few minutes between cooking and serving, take the chicken out of the oven when it reaches 160°F inside, then let it rest in the pan for 5 minutes or so. Since the chicken will come to temp as it rests, taking it out a little early will prevent it from being overcooked by the time you eat it.
- Taking the sauce off the heat to stir in the parmesan can keep the cheese from clumping as it melts. That’ll ensure you’ve got a beautifully smooth parmesan cream sauce for your marry me chicken! Adding the cheese in increments, stirring well and letting it melt completely before adding more, will help, too.
Storing Tips :Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge. I don’t recommend freezing creamy sauces as they change textures to grainy when frozen.