Marry Me Chicken is creamy, juicy, and full of flavor! It’s said that this chicken dinner is so good that if you make it for your partner, a marriage proposal will be his next question.

This creamy chicken is also family-friendly, and definitely a crowd-pleaser! All you need to make this wonderful dish is just a few ingredients and half an hour from your time.

Now let’s talk about the name. It’s a funny name and I’m sure you agree with me. When I first heard of it, I thought, what? Who marries who and why? But it’s said that because of how amazing this recipe is, if you make it for your partner they’ll instantly fall in love with your cooking and will propose immediately because the way to a man’s heart is through his stomach, right? Sounds good? So let’s get cooking!

It’s a very easy recipe and requires less than 30 minutes of your time. So you can still make it even if a dinner date isn’t properly planned in advance as long as you have all of the ingredients.

Equipment

Skillet

Skillet

Kitchen tongs

Spatula

Ingredients

▢3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets

▢½ teaspoon salt

▢¼ teaspoon ground black pepper

▢6 tablespoons (50 grams) all-purpose flour

▢2 tablespoons (30 ml) olive oil

▢2 tablespoons (28 grams) unsalted butter

▢3 cloves garlic minced

▢1 cup (240 ml) chicken stock

▢1 cup (240 ml) heavy cream (double cream in the UK)

▢½ cup (43 grams) parmesan cheese grated

▢1 teaspoon chili flakes

▢¼ teaspoon oregano

▢¼ teaspoon thyme

▢⅓ cup sundried tomatoes chopped

▢1 tablespoon fresh basil leaves

2.In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.

3.Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.

3.Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.

4.Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.

5.Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.

6.Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.

7.Garnish with chopped fresh basil leaves and serve warm over pasta or rice.