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Marry Me Chicken: The Ultimate Recipe for a Romantic Dinner

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Tender chicken simmered in a creamy, sun-dried tomato and Parmesan sauce, served over your favorite pasta. This “Marry Me” Chicken is so delicious, it’s guaranteed to impress!

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons butter (divided)
  • 2 medium shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/4 cup fresh basil, chopped
  • 1/2 cup Parmesan cheese, grated, plus more for serving
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 lb of your favorite pasta (fettuccine, spaghetti, or penne work well)

Instructions

  1. Prepare the Chicken: In a medium bowl, combine flour, salt, and pepper. Add chicken pieces and toss to coat evenly.
  2. Sear the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from skillet and set aside.
  3. Make the “Marry Me” Sauce: In the same skillet, melt remaining 2 tablespoons of butter over medium heat. Add shallots and cook for 3-5 minutes, until softened. Add garlic and cook for 1 minute, until fragrant.
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly for 2-3 minutes.
  5. Pour in heavy cream and stir to combine. Add sun-dried tomatoes, basil, Parmesan cheese, and red pepper flakes (if using). Stir until Parmesan is melted and sauce is smooth.
  6. Season the sauce with salt and pepper to taste.
  7. Return the cooked chicken to the skillet and stir to coat it evenly with the sauce. Let the chicken simmer in the sauce for a few minutes, allowing it to absorb all the flavors.
  8. Cook the Pasta: While the chicken is simmering, cook pasta according to package directions. Salt the pasta water generously. Cook until al dente. Reserve 1 cup of pasta water before draining.
  9. Drain the pasta and add it directly to the skillet with the chicken and sauce. Toss everything together until the pasta is evenly coated. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  10. Serve: Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.

Notes

  • Spice it up: Add cayenne pepper or hot sauce for more heat.
  • Add vegetables: Sauté spinach, mushrooms, or bell peppers with the shallots and garlic.
  • Use different cheese: Try Pecorino Romano or Asiago instead of Parmesan.
  • Make it lighter: Use half-and-half instead of heavy cream (sauce will be less rich).
  • Serve with bread: Crusty bread is great for soaking up the sauce.
  • Chicken Thighs: Substitute chicken thighs for chicken breasts, cooking until internal temperature is reached.
  • Wine Pairing: Pinot Grigio or Sauvignon Blanc pairs well.
  • Make Ahead: Prepare the sauce ahead of time and store in the refrigerator for up to 2 days. Reheat and add the cooked chicken and pasta when ready to serve.
  • Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Find it online: https://mmmflavors.com/marry-me-chicken/