Marry Me Chicken
Hey there! So, the first time I made Marry Me Chicken was for a friend’s dinner party, and let me tell you, it was a hit—like, people literally lined up for seconds. I jokingly said, ‘If this doesn’t get you a proposal, nothing will!’ I guess the name isn’t just for show, eh?
Why You’ll Love This
I whip this up when I want to impress without stress. My family? They practically inhale it (and I mean that in the nicest way possible). The creamy sauce and tender chicken make it a go-to; although, there was this one time I forgot the tomatoes, and it was still a winner. But, I digress, what’s great is it’s just as good the next day, maybe even better!
Ingredients You’ll Need
- 4 chicken breasts (sometimes I use thighs if I’m feeling fancy)
- 1 cup chicken broth (grandma swears by homemade, but store-bought is fine)
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes (the kind in oil are a personal fave)
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or fresh if you got it)
- Salt and pepper to taste
How to Make It
- Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then cook until golden brown and cooked through. This is usually where I sneak a taste—chef’s perks!
- Remove the chicken and set aside. In the same pan, add garlic and let it get fragrant (but don’t let it burn or you’ll have to start over—trust me, I’ve been there).
- Pour in the chicken broth, scraping up those delicious bits stuck to the pan. Stir in the cream, sun-dried tomatoes, and thyme. Let it simmer until slightly thickened.
- Return the chicken to the pan and let it bathe in that glorious sauce, about 5 minutes more. Feel free to add more cheese if you’re feeling indulgent.
- Serve hot and watch the magic happen!
Notes
I’ve found that letting it sit for a minute or two helps the flavors meld better. Oh, and don’t panic if it looks a bit weird at first; it comes together, I promise.
Variations
I’ve tried adding mushrooms, which was a hit. But once, I tried olives, and let’s just say it wasn’t my finest moment—live and learn!
Equipment You Might Need
Don’t have a skillet? A regular frying pan will do just fine, but make sure it’s big enough to hold all that sauce.
Storing This Yummy Dish
Store it in an airtight container in the fridge. But honestly, in my house, it never lasts more than a day! If you do end up with leftovers, though, it’s great over pasta.
Serving Suggestions
I usually serve this with a side of crusty bread to mop up the sauce (because wasting sauce is a crime in my book). Sometimes, a simple green salad rounds it all out.
Pro Tips
Don’t rush the simmering step! I once tried to speed it up and ended up with watery sauce—not ideal. Take it slow and enjoy the process.
FAQ
Can I use low-fat cream? You can, but it won’t be as rich. And really, this dish is about indulgence!
What if I can’t find sun-dried tomatoes? Canned tomatoes work in a pinch, but the sun-dried kind add a special something.
Do I have to use Parmesan? Nope! Asiago or Pecorino work great too. I even tried cheddar once—wild, I know.
