So, Here's Why I Can't Stop Making Marry Me Chicken
You know those recipes that somehow end up causing random marriage proposals? (Just me?) Well, Marry Me Chicken is basically that dish. I stumbled on it looking for ways to impress my then-boyfriend—now husband, you’ve probably guessed what happened. I’ve probably made it a dozen different ways, sometimes after a late grocery run when half the ingredients were hiding behind the ketchup in the fridge. Oh, there was one time I totally botched the sauce by getting distracted trying to shoo the cat off the counter, but hey, it still tasted pretty decent. Not the intended presentation, mind, but still, edible is edible (and delicious counts, I think).
Why You'll Love This or... At Least Why I Do!
I make this when I want dinner to feel like a hug—my family goes crazy for it, probably because of all that creamy sauce (oh, and because it's the sort of thing that makes Wednesdays feel less gloomy). Honestly, I make Marry Me Chicken whenever I don’t have energy for fuss; you just sort of throw things in, and it comes out looking restaurant-y with only minimal chaos. And plus, the leftovers are almost better for lunch—if you’ve got any, which, rare in my kitchen...
What You'll Need (With My Cheeky Shortcuts)
- 4 boneless, skinless chicken breasts (sometimes I cut them in half, or use thighs if I’m feeling rebellious)
- Salt and pepper (I reckon any salt will do, my gran swore by Maldon but I’ve used table stuff plenty)
- 2 tablespoon olive oil (but honestly, I’ve used that random blend of oil languishing in the cupboard more than once)
- 3 garlic cloves, minced (yes, jarred garlic is fine if peeling annoys you—no judgment)
- 1 cup chicken broth (homemade is dreamy; boxed is absolutely fine, just don’t use water unless you really hate flavor)
- ¾ cup heavy cream (or double cream, or heck, even coconut cream in emergencies for a nuttier spin)
- ½ cup grated parmesan cheese (I admit I’ve used the shaky plastic can type and survived. Fresh is fancier.)
- ⅓ cup sun-dried tomatoes, chopped (oil-packed or dry—I prefer oil-packed, but only ‘cause they don’t fight back as much when chopping)
- 1 teaspoon Italian seasoning (I’ve made my own, or just thrown in a pinch of oregano, basil, and thyme)
- Fresh basil to serve (Or parsley, or nothing really, if your basil fetches a premium in your area like mine sometimes does)
Okay, Let's Cook: How I Make Marry Me Chicken
- Pound your chicken. (Not with fury, just enough to even the thickness. I sometimes use a rolling pin if I’m feeling lazy; works fine!) Sprinkle with salt and pepper. Try not to skip this—it actually matters.
- Heat the pan. Get a big skillet or frying pan (a shallow casserole sorta works too). Add your olive oil and swirl until it’s shimmering—medium-high does the trick. Now, add the chicken and leave it alone for 4–5 minutes until it’s got that golden look. Flip, repeat. Don’t bother with perfection—mine always look like patchwork at this stage.
- Take the chicken out. Yes, it looks boring, but soon it’ll be fancy. Keep any bits stuck in the pan; that’s flavor. (I once scrubbed it all out, huge mistake—bland city.)
- Make the sauce base. Lower the heat a smidge and toss in garlic. Stir for about 30 seconds (sniff test—if it smells amazing, it’s done). This is where I always sneak a taste, though probably not wise with raw garlic, but oh well.
- Add chicken broth. Scrape all the sticky bits up; that’s where the money is flavor-wise. Let it bubble a minute, then pour in the cream. Everything should look a bit odd; I’ve learned not to panic—just keep whisking.
- Cheese, tomatoes, seasoning. Add parmesan, sun-dried tomatoes, and Italian seasoning. Stir it up. Now it looks like sauce—see? If it’s super thick, add a splash of broth.
- Return chicken to pan. Nestle those breasts back where they belong, cover, and let them simmer gently for 5–8 minutes. I prod mine a few times because I’m impatient—you probably shouldn’t, but old habits die hard.
- Finish and taste. The sauce should be thick and glorious. Taste it. Sometimes I add more cheese or salt, sometimes not. Up to you.
- Garnish and serve. Torn basil, parsley, or that lone green thing you found in the crisper—just something fresh looking.
Some Notes I Wish I'd Known Earlier
- If you overcook the chicken, it gets a bit chalky—so keep an eye while it simmers (I’ve wandered off and regretted it... more than once, actually).
- Letting the sauce thicken with the cheese works better than turning the heat up. Patience tastes better.
- If you’re doubling the recipe, the sauce sometimes needs more broth. Or wine—white wine is fancy but, um, not essential.
Variations I've Tried (and Some I Wouldn't Again)
- Once swapped chicken for pork chops. Tasted... just okay. Edible, but didn’t get any marriage proposals.
- Adding spinach near the end is great—it wilts right in, feels healthy. Probably best not to overdo it, though, or the sauce goes a weird color.
- Tried half-and-half instead of cream to save calories. The sauce broke, which was not the Instagram vibe I wanted. Won’t do that again, but hey, live and learn.
- Chili flakes if you want a kick—I’m heavy handed here, but that’s my two cents.
What If I Don't Have the Right Equipment?
So, I say use a big skillet, but honestly, I’ve managed in a casserole dish on the hob, and once in a dollar store frying pan (just watch the sauce for sticking). If you don’t have a garlic press, whacking garlic under a knife works—just don’t slice your thumb, please.
Storing the Leftovers (Not That I Usually Have Any!)
Store whatever’s left in a container in the fridge; it keeps two, maybe three days. Reheat gently on the stove or in the microwave—the sauce thickens, so sometimes I stir in a splash more broth. But honestly, in our house it never lasts more than a night. Someone always sneaks a piece. Or five.
How We Serve It at Home
I like it piled on buttery mashed potatoes (comfort food central!), but my partner insists on crusty bread for sopping up the sauce. Rice works, too; my son once put it over pasta and called it a masterpiece. Actually, now he’s got me doing that sometimes.
Stuff I Learned the Hard Way (AKA "Pro Tips")
- I once rushed browning the chicken and ended up with anemic, sad-looking pieces—worth the extra two minutes for that golden edge.
- Don’t add all the cheese at once—sometimes it clumps, so stir and add gradually (yep, learned that one on the fly).
- Leaving the chicken simmering too long dries it out; remove right when it’s cooked and sauce is creamy.
I've Actually Been Asked...
- Can I freeze it? Sort of—sauces with cream sometimes go grainy, but the flavor’s still alright. I probably wouldn’t do it for company though!
- Can I use thighs instead of breasts? Absolutely; they’re juicier anyway, but do trim excess fat.
- What if I don't like sun-dried tomatoes? Just leave them out, or maybe try chopped roasted red pepper? (Honestly, in a pinch, I’ve just skipped them.)
- Does it really cause proposals? Ha! I wish. But it does get compliments, and once someone nearly licked their plate (I won’t name names...)
- Can you make it spicy? Sure—I go heavy on chili flakes, partner prefers it mild as a spring breeze; up to you.
Bit of an aside: one time, I ate the leftover sauce cold on crackers. Don't ask me why, but honestly, not the worst midnight snack I've ever had. Not the best either, but life’s short.
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated parmesan cheese
- ⅓ cup sun-dried tomatoes, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
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1Season chicken breasts with salt and black pepper on both sides.
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2Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 4-5 minutes per side, until golden brown. Remove chicken from the skillet and set aside.
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3Add minced garlic to the same skillet and sauté for 1 minute until fragrant.
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4Pour in chicken broth and heavy cream, stirring to combine. Add parmesan cheese, sun-dried tomatoes, thyme, basil, and crushed red pepper flakes. Simmer the sauce for 2-3 minutes.
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5Return the chicken breasts to the skillet. Spoon sauce over the chicken, cover, and simmer for 10-12 minutes until the chicken is cooked through and sauce has thickened.
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6Serve chicken topped with extra sauce. Enjoy hot with your favorite side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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