Marry Me Chicken Recipe
This Marry Me Chicken recipe is a rich and creamy chicken dish that's sure to win hearts! Made with juicy chicken, a flavorful creamy sun-dried tomato sauce, and fresh basil, it’s the perfect balance of simple ingredients and gourmet taste. Whether it’s a busy weeknight or a special occasion, this chicken dinner will have everyone at the table swooning.
Servings: 4 Servings
Calories: 538kcal
Ingredients
- 1.5 lbs boneless skinless chicken breast about 3 large
- 2 tbsp oil from sun-dried tomatoes jar
- salt and freshly ground black pepper
- 1/2 onion diced
- 6 garlic cloves minced
- 1 cup sun-dried tomatoes drained and chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 teaspoon paprika
- 3.5 tablespoons white wine
- 2/3 cup cream
- 2/3 cup chicken stock
- 1/2 cup parmesan cheese grated finely (I use the "zest" side of my grater)
- 1 cup fresh basil leaves loosely packed (15g)
- 1/2 lemon juiced
Instructions
- Add 1 tablespoon of oil to skillet on medium heat. Season chicken with salt and black pepper and sear it, 5 minutes per side. Remove the chicken and set aside.1.5 lbs boneless skinless chicken breast, 2 tbsp oil, salt and freshly ground black pepper
- Add the other tablespoon of oil to the skillet and turn it to low heat. Add the onion, garlic, sun-dried tomatoes, tomato paste, paprika, and oregano, and cook until the onion and garlic begin to soften, about 3-5 minutes.1/2 onion, 6 garlic cloves, 1 cup sun-dried tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 2 teaspoon paprika
- Add white wine to deglaze the pan, and then add the cream, chicken stock, and grated parmesan. Taste and adjust the seasoning if needed.2/3 cup cream, 2/3 cup chicken stock, 3.5 tablespoons white wine, 1/2 cup parmesan cheese
- Pop the chicken back into the pan, cover, and simmer for 10 minutes, flipping halfway through.
- Check the chicken is cooked through with a meat thermometer, or by slicing a thick part to check the juices run clear.
- Remove from the heat, stir in the basil leaves, and add the lemon juice. Enjoy!1 cup fresh basil leaves, 1/2 lemon
Notes
- Check doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Deglazing tip: Scrape the bottom of the pan with a wooden spoon after adding wine to release all those flavorful bits.
- Consistency: If the sauce is too thick, add a splash of chicken stock to thin it out.
- Extra zest: A squeeze of lemon adds a zesty pop to the creamy sauce, and you can adjust the amount to dial up just the right level of zing for your taste buds!
Storage instructions
- Airtight container: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently: Warm on low heat on the stove to keep the sauce creamy and prevent splitting.
- Freezer-friendly: Freeze in single portions for up to 2 months; thaw overnight before reheating.
Nutrition
Calories: 538kcal | Carbohydrates: 24g | Protein: 45g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 156mg | Sodium: 517mg | Potassium: 1765mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1844IU | Vitamin C: 25mg | Calcium: 244mg | Iron: 4mg