Description
Marry Me Chicken is a flavorful and creamy dish featuring tender chicken breasts cooked in a rich sauce made with chicken broth, half and half, white wine, sundried tomatoes, and Parmesan cheese. It's seasoned with Italian herbs and a hint of hot sauce, resulting in a comforting and elegant meal perfect for any occasion.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
- 2 teaspoons Italian seasoning
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
Sauce
- 2 1/2 cups chicken broth
- 1/2 chicken bouillon cube or 1/2 teaspoon better than bouillon
- 1/2 cup half and half
- 2 teaspoons honey
- 1 teaspoon hot sauce (Frank's Hot Sauce recommended)
- 1/2 cup white wine (Sauvignon Blanc recommended)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 tablespoons butter
- 3 tablespoons flour
- 1/3 cup sundried tomatoes, drained and diced
- 1 tablespoon cream cheese, at room temperature
- 1/2 cup Parmesan cheese, grated (preferably shredded from block)
Sauce Seasonings
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon mustard powder
- 1 pinch red pepper flakes
Instructions
- Prep Work: In a large measuring cup with a spout, combine the chicken broth, bouillon, half and half, honey, hot sauce, and sauce seasonings. Set this mixture aside. Measure out all remaining ingredients before beginning to streamline the cooking process.
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create 2-3 thinner pieces. Place them between sheets of plastic wrap and gently pound with the textured side of a meat mallet until approximately 1/2 inch thick. Season both sides with salt, pepper, and Italian seasoning. Sprinkle the flour evenly over each side and rub it in to coat. This will add texture, prevent sticking, and contribute to sauce thickness.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken for 4-5 minutes on each side until a golden crust forms. Remove from the skillet and set aside.
- Deglaze with Wine: Turn the heat off briefly, pour in the white wine, and turn the heat back to medium. Use a silicone spatula to scrape the bottom and sides of the skillet, loosening the browned bits. Let the wine gently bubble and reduce by half, about 3 minutes, concentrating the flavors.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook together for 1 minute to release the garlic's aroma and deepen the tomato flavor.
- Make a Roux: Add the butter to the skillet and melt it. Sprinkle in the flour and stir continuously for 2 minutes to cook off the raw flour taste and create a smooth base for the sauce.
- Incorporate Broth Mixture: Gradually add the chicken broth mixture prepared earlier in small splashes, stirring constantly to avoid lumps and build a creamy sauce.
- Add Sundried Tomatoes and Simmer: Stir in the diced sundried tomatoes. Bring the sauce to a boil, then reduce to a simmer. Allow it to simmer uncovered for 10 minutes, letting the flavors meld and the sauce thicken.
- Finish the Sauce: Lower the heat to low. Stir in the cream cheese until fully combined. Gradually add the grated Parmesan cheese, stirring until melted and smooth.
- Combine Chicken and Sauce: Return the seared chicken to the skillet. Spoon sauce over the chicken and let it simmer uncovered for 5-7 minutes. This final simmer allows the chicken to heat through and absorb the sauce flavors.
- Serve: Garnish with fresh basil or parsley if desired and serve immediately, pairing well with pasta, rice, or vegetables.
Notes
- Use Sauvignon Blanc for the white wine in this recipe, with Chardonnay or Pinot Grigio as alternatives. If cooking without wine, extra chicken broth can be used instead.
- Choose plain sundried tomatoes without added herbs for best results to keep the sauce balanced.
- For more flavor, try using some oil from the sundried tomatoes to sear the chicken.
- Use tomato paste from a tube (such as Mutti) for ease of measuring and freshness.
- The hot sauce adds flavor depth without making the dish spicy; Frank's Hot Sauce is recommended.
- Shred Parmesan cheese fresh from a block rather than using pre-shredded to ensure better melt and flavor.
- The sauce thickens and flavors intensify the longer it simmers — adjust simmer time based on desired consistency.
- Optional additions include sautéed mushrooms, spinach, sliced cherry tomatoes, or fresh basil.
- Try this recipe as a base for variations such as Marry Me Chicken Pasta or Marry Me Chicken Soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, defrost overnight and bake covered at 350°F for 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
