Picture this: a bustling kitchen, the aroma of garlic and herbs weaving their way through the air, as you prepare a dish that could make Cupid blush. “Marry Me Chicken Pasta” isn’t just a meal—it’s an emotional rollercoaster on a plate, promising a blend of creamy, savory, and downright irresistible flavors. Perfect for that unforgettable dinner, or just because Tuesday needs some magic.
Steps
- Season chicken with salt and pepper, then coat each piece in flour, shaking off the excess. Place the dredged chicken on a plate in a single layer to avoid sticking.
- Heat olive oil and melt butter in a large skillet over medium heat. Brown the chicken on each side for 4-5 minutes until golden, then transfer to a plate and cover to keep warm.
- Saute minced garlic in the same skillet until fragrant. Pour in the chicken stock and deglaze the pan, scraping up any browned bits with a wooden spoon.
- Reduce the heat to medium-low and stir in the heavy cream and grated parmesan cheese. Allow the sauce to simmer briefly, then season with chili flakes, thyme, and oregano.
- Adjust the seasoning with salt and pepper, add sundried tomatoes, and return the chicken to the pan. Let the sauce thicken and cook the chicken for a few more minutes.
- Garnish with chopped fresh basil leaves, and serve the chicken warm with pasta, rice, or your preferred side.
Ingredients
- 3 large boneless, skinless chicken breasts, sliced into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons (50 grams) all-purpose flour
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 grams) unsalted butter
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream (also known as double cream in the UK)
- ½ cup (43 grams) grated parmesan cheese
- 1 teaspoon chili flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ? cup chopped sundried tomatoes
- 1 tablespoon fresh basil leaves, chopped
Nutritional Values
Calories: 2682kcal | Carbohydrates: 78g | Protein: 186g | Fat: 180g | Saturated Fat: 90g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 66g | Trans Fat: 6g | Cholesterol: 882mg | Sodium: 3606mg | Potassium: 4494mg | Fiber: 6g | Sugar: 18g | Vitamin A: 6114IU | Vitamin C: 30mg | Calcium: 924mg | Iron: 12mg
FAQ
- What is Marry Me Chicken?
- Marry Me Chicken is a flavorful and creamy chicken dish that is so delicious, it’s rumored to prompt a marriage proposal. This amusingly named recipe combines juicy chicken with a rich sauce of garlic, parmesan, and sundried tomatoes.
- How do I make Marry Me Chicken?
- To prepare Marry Me Chicken, dredge thinly sliced chicken breasts in flour, brown them in a skillet, and set aside. Sauté garlic, then add chicken stock, heavy cream, and parmesan cheese to make the sauce. Return the chicken to the skillet, let the sauce thicken, and finally garnish with fresh basil.
- What can I serve with Marry Me Chicken?
- Marry Me Chicken pairs well with pasta, mashed potatoes, rice, or crusty bread. For a low-carb option, consider serving it with zucchini noodles or cauliflower rice.
- Can I store and reheat Marry Me Chicken?
- Yes, leftovers can be stored in a sealed container in the fridge for up to three days. Reheat in the microwave or oven, adding a splash of water to the sauce if it has thickened.
- Can I freeze Marry Me Chicken?
- It’s not recommended to freeze Marry Me Chicken, as creamy sauces can become grainy when frozen.
Tips
- When preparing chicken cutlets, if you don’t have pre-sliced ones, simply halve a chicken breast horizontally to achieve thinner pieces, ensuring even cooking.
- For an enhanced flavor, consider using the oil from the sundried tomatoes when sautéing the garlic.
- It’s best to use heavy cream for the sauce as lighter creams won’t thicken adequately.
- Grate your own parmesan cheese from a block for better flavor and melting properties compared to pre-packaged grated cheese.
Equipment
- Heavy-bottomed pan or large skillet
- Wooden spoon
- Meat mallet (if chicken breasts need to be pounded thinner)
