Over the weekend, I was looking for some new chicken recipes. Chicken can get from boring and monotonous, so I’m constantly looking for ways to change it up. I have heard about about marry-me chicken recipes for years, but never actually made one. I happened to have all the ingredients on hand for this original dish, so now was the time to give it a whirl!
So, what is Marry-me chicken? It’s a creamy-sauce chicken based dish made with sun-dried tomatoes and basil. The chicken is seared quickly in the pan, then you make the sauce in the same pan, and you put it all back together in the same pan again and bake it for a few minutes until it’s cooked through. It’s truly that easy and all made in the same pan. Because of the sauce playing such a big part in this dish, I served it with some penne pasta but a crusty bread would be a great choice as well.
But where did it gets it name you ask? Well, apparently in 2016, someone at Delish was photographing the dish and said “I’d marry you for that chicken”! A simple, but true story.
There are lots of different versions of this dish, but as far as I can tell, this is the original one!
Have any new chicken recipes you’d like to share with me? Send them my way in the comments below. Happy cooking!
Marry-Me Chicken
Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves
- 3/4 cup low-sodium chicken broth
- 1/2 cup, sun-dried tomatoes, finely chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan
- Torn fresh basil, for serving
Directions
- Arrange a rack in center of oven; preheat to 375°. In a large ovenproof skillet over medium-high heat, heat 1 tablespoon oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Cook in batches if all 4 chicken breasts don’t fit in the pan at one time. Transfer chicken to a plate.
- In same skillet over medium heat, heat remaining 2 tablespoons oil. Stir in garlic and thyme. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
- Transfer skillet to oven. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 7-10 minutes.
- Arrange chicken on a platter. Spoon sauce over. Top with basil and enjoy!
