If you haven’t heard of the hot new chicken recipe called “Marry Me Chicken”, you’re in for a delicious treat. This crazy delicious recipe originated on Delish, and has become the hot new trend in cast iron cooking recipes. Likewise, I put my own twist on this Marry Me Chicken recipe which I think elevates the dish even further. Imagine plump, juicy chicken breasts simmered to perfection in a creamy, dreamy sauce infused with sun-dried tomatoes and fresh Parmesan Cheese topped with fresh chopped Cilantro. Not only imagine, but you can be serving this dish in 30 to 45 minutes.
Marry Me Chicken Might Get You Hitched
The name comes from the idea that this Marry Me Chicken recipe is so yummy that it might cause someone to propose to the chef right on the spot. Not too sure if it’s ever happened before, but after your first taste of this amazing dish, you can see why they named it as such.
How to Make Your Chicken Breast Moist and Juicy
Cooking your chicken breast just right requires a little bit of skill. For starters, get yourself a meat thermometer. A meat probe thermometer is the best way to ensure your Marry Me Chicken breasts are cooked through. Therefore it is important to monitor the internal temperature throughout the cooking process.
Also, you must keep in mind that chicken breasts often have a thick end which gets thinner at the other end. So of course, this means the thinner end will cook faster than the thick part of the breast, therefore drying out the thin part. Furthermore, you can try pounding out the thicker part so that the whole breast is the same thickness.
Slow Cooking is Better
Although I skipped this step, the chicken breast came out moist and juicy because I brought it up to temperature slowly. Therefore, keep your cast iron pan over a medium-low heat and constantly monitor the temperature until the thickest part of the chicken is 165°F. in the center. The thinner part might be slightly less juicy, but with all that creamy sauce, you should not notice it much.
Prepare Your Marry Me Chicken Ingredients Ahead of Time
The execution of this dish is fairly fast paced. Therefore, measure out and prepare all your ingredients in advance. Because you are going to need to add them at different intervals. The timing between each step is clearly stated, and should be followed for the Marry Me Chicken breasts to be perfectly cooked at precisely the right timing. Don’t be afraid. It only sounds complicated. Because if you have all your ingredients prepared and ready to go, this dish comes together smoothly and quickly.
You Can Use Chicken Thighs Instead of Breasts
As a matter of fact, if you prefer dark meat for your Marry Me Chicken, use boneless, skinless chicken thighs instead. Chicken thighs tend to cook a bit slower than breasts, therefore make sure you’re using your meat probe thermometer to monitor temperature.
How To Make Marry Me Chicken
Ingredients
- 2 large boneless, skinless chicken breasts
- Kosher salt to taste
- Ground black pepper to taste
- 1/2 cup all-purpose flour
- 6 Tbsp. salted butter, divided
- 2 Tbsp. vegetable oil, divided
- 1/2 small yellow onion, finely diced (about 1/2 cup)
- 4 garlic cloves, grated or minced
- 1/4 tsp. crushed red pepper
- 2 Tbsp. tomato paste
- 1/2 cup dry white wine
- 2 cups chicken broth
- 2/3 cup dry-packed sun-dried tomatoes
- 1/2 tsp. Italian seasoning
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan, plus more for topping
- Cilantro, finely chopped, for serving
Illustrated Directions for Marry Me Chicken
STEP 1
In a bowl or dish, season the flour with salt and pepper to taste. Mix the flour up well then dredge the chicken breasts in the flour. Shake off excess and place on a clean plate. Set aside.
STEP 2
Heat a large skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon oil, and let the butter melt. Moreover, once the foam has subsided, add the 2 chicken breasts to the pan, and cook until golden brown, 4 to 5 minutes per side. Transfer to a clean plate. (Do not wipe out the pan unless flour is burning). Reduce the heat to medium-low.
STEP 3
In the same skillet, melt the remaining 2 tablespoons butter. Add the onion, and cook until it is translucent, about 2 minutes. Add the garlic, red pepper flakes, and tomato paste to the pan. Stir and cook for until the garlic is fragrant and the tomato paste has turned darker in color, 1 minute. Then pour in the wine to deglaze the pan, scraping up any brown bits. Let the wine reduce by half, about 2 minutes.
STEP 4
Add in the chicken stock, sun-dried tomatoes, and Italian seasoning, and bring to a simmer. Because once the sauce is simmering, you’re going to return the chicken breasts to the pan along with any accumulated juices. Next, cook for 5 minutes, turning the chicken at 2.5 minute mark. The sauce should be thickened comparatively. Stir in the cream and parmesan, and let simmer for 5 minutes more to make sure the chicken is tender and all the flavors have gotten acquainted.
STEP 5
Plate the chicken with plenty of sauce. Trust me, the more sauce, the better! Then chop up some fresh Cilantro to top the dish with fresh grated Parmasan. Bon Appetite!
