 In honor of my 29th (!) wedding anniversary, I thought it was time to add “Marry Me Chicken” to the blog. This is one of our favorites that I’ve been making for years, and only recently realized I had not added it – so here it is.
I have tried a few versions of this recipe, but my favorite is the one from NYT Cooking. As they said “This cozy dish, which went viral on TikTok with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce. With wedding bells in mind or not, this dish comes together fairly quickly and is just as great for entertaining as it is for a family meal.” That is perfectly stated in my opinion. Plus - it is an easy, a one pan dish (bonus) and the sauce is so yummy thanks to the sun dried tomatoes and the tomato paste. I recommend serving this over rice (if you cook it in the rice cooker, it still only counts as a one pan meal!), or with fresh crusty bread from the bakery or that you cooked earlier using my favorite recipe for The Easiest Loaf of Bread. Marry Me Chicken INGREDIENTS: · 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry · Kosher salt and black pepper · ¼ cup all-purpose flour · 3 Tbsp extra-virgin olive oil, plus more as needed · 3 t Tbsp unsalted butter · 3 garlic cloves, chopped · 1 Tbsp tomato paste · ½ tsp dried oregano · Red-pepper flakes, to taste · 1 cup low-sodium chicken stock · ½ to ¾ cup heavy cream · ½ cup (1½ ounces) grated Parmesan · ⅓ cup sliced sun-dried tomatoes, packed in oil · Fresh basil, for serving PREPARATION: Step 1: If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper. Step 2: Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer. Step 3: Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan. Step 4: Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Step 5: Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes. Step 6: Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Step 7: Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top. Comments are closed.
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