Description
Marry Me Chicken is a flavorful, creamy chicken dish featuring tender seared chicken breasts in a rich sauce made with chicken broth, half and half, white wine, sundried tomatoes, and Parmesan cheese. This comforting, elegant main course combines Italian-inspired herbs and spices for a delicious dinner perfect for special occasions or a cozy meal at home.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt to taste
- 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 (such as 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 (freshly shredded is best)
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: In a large measuring cup with a spout, combine chicken broth, bouillon, half and half, honey, hot sauce, onion powder, dried oregano, dried basil, mustard powder, and red pepper flakes; set aside.
- Prepare the chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and gently pound with the textured side of a meat mallet until 1/2 inch thick. Season both sides with salt, pepper, and Italian seasoning, then sprinkle flour over each side and rub to coat evenly.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until a golden crust forms. Remove chicken and set aside.
- Deglaze the pan: Turn off heat, add white wine to the skillet, and then resume medium heat. Use a silicone spatula to scrape the bottom to release browned bits (fond). Bring to a gentle bubble and reduce by half, about 3 minutes.
- Add aromatics and create roux: Stir in garlic and tomato paste and cook for 1 minute. Melt butter, then whisk in flour, stirring continuously for 2 minutes to cook out raw flour flavor.
- Build the sauce: Gradually add the reserved chicken broth mixture in small splashes while stirring continuously to avoid lumps. Stir in sundried tomatoes. Bring to a boil, then reduce to a simmer and cook for 10 minutes, allowing sauce to thicken and flavors to meld.
- Finish the sauce: Reduce heat to low. Stir in cream cheese until smooth, then gradually add Parmesan cheese until incorporated.
- Simmer chicken in sauce: Return the seared chicken to the skillet, spoon sauce over each piece, and simmer uncovered for 5-7 minutes, allowing chicken to warm through and sauce to reduce further.
- Garnish and serve: Optionally garnish with fresh basil or parsley and serve immediately with your choice of sides.
Notes
- Use Sauvignon Blanc wine for best flavor or substitute with additional chicken broth if avoiding alcohol.
- Choose plain sundried tomatoes without herbs to avoid overpowering the sauce.
- Sundried tomato oil can be used to sear the chicken to enhance flavor.
- Using tomato paste from a tube allows precise measurement and adds freshness.
- Frank’s Hot Sauce adds flavor without significant spiciness.
- Freshly shred Parmesan cheese rather than using pre-shredded for better melting and flavor.
- Simmering the sauce longer will result in a thicker, more concentrated sauce.
- Optional additions include sautéed mushrooms, spinach, cherry tomatoes, or fresh basil.
- Leftovers store well refrigerated for up to 3 days or frozen up to 3 months.
- To reheat, defrost in fridge or microwave, then bake covered at 350°F for 20-25 minutes.
- Try variations such as Marry Me Chicken Pasta or Marry Me Chicken Soup recipes.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
