Description

Marry Me Chicken is a creamy, flavorful chicken dish featuring a rich sauce made with sundried tomatoes, garlic, cream cheese, and Parmesan cheese. The chicken breasts are pounded thin, seasoned, and seared to golden perfection before being simmered in a luscious wine and broth-based sauce. This elegant yet comforting recipe is perfect for an impressive weeknight dinner or special occasion.

Ingredients

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Chicken

2 large boneless skinless chicken breasts
Salt to taste
Pepper to taste
2 teaspoons Italian Seasoning
¼ cup all-purpose flour
1-2 tablespoons olive oil

Sauce

2 ½ cups chicken broth
½ chicken bouillon cube or ½ teaspoon better than bouillon
½ cup half and half
2 teaspoons honey
1 teaspoon hot sauce (such as Frank's Hot Sauce)
½ 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
½ cup Parmesan cheese, grated (preferably shredded from a block)

Sauce Seasonings

¾ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon mustard powder
1 pinch red pepper flakes

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Instructions

Prep the Sauce: In a large measuring cup with a spout, combine the chicken broth, bouillon, half and half, honey, hot sauce, onion powder, dried oregano, dried basil, mustard powder, and red pepper flakes. Set this mixture aside for later use.
Prepare Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place the slices between sheets of plastic wrap and pound them gently with the textured side of a meat mallet until about ½ inch thick. Season both sides with salt, pepper, and Italian seasoning. Lightly sprinkle the flour on each side and rub it over the surface to create a light coating that adds texture and helps thicken the sauce.
Sear Chicken: Heat olive oil in a large skillet over medium-high heat. In batches if needed, sear the chicken slices for 4-5 minutes per side until a golden crust forms. Remove the chicken and set aside.
Deglaze Pan with Wine: Turn off the heat briefly, pour in the white wine, then turn the heat back to medium. Use a silicone spatula to scrape and loosen the browned bits (fond) from the bottom and sides of the skillet. Allow the wine to simmer gently and reduce by half, about 3 minutes.
Cook Garlic and Tomato Paste: Add the minced garlic and tomato paste to the skillet. Cook for 1 minute, stirring often, to combine flavors.
Make Roux: Melt the butter in the pan and sprinkle in the flour. Stir continuously for 2 minutes to eliminate the raw flour taste and create a roux.
Incorporate Broth Mixture: Gradually add the prepared chicken broth mixture in small splashes, stirring continuously to form a smooth sauce without lumps.
Add Sundried Tomatoes and Simmer: Stir in the diced sundried tomatoes. Bring the sauce to a boil, then reduce to a simmer. Let it cook for 10 minutes to thicken and meld the flavors.
Add Cream Cheese and Parmesan: Lower the heat to low and stir in the cream cheese until fully combined. Gradually add the Parmesan cheese, stirring until the sauce is smooth and cheesy.
Return Chicken to Sauce: Place the seared chicken back into the skillet with the sauce, spooning sauce over each piece. Let everything simmer uncovered for 5-7 minutes to allow the chicken to absorb the sauce flavors and finish cooking.
Serve and Garnish: Garnish with fresh basil or parsley if desired. Serve the chicken immediately with your favorite sides such as pasta, rice, or vegetables.

Notes

Use Sauvignon Blanc for the best flavor in the white wine deglaze; Chardonnay or Pinot Grigio are suitable alternatives. Skip wine altogether and use extra chicken broth if preferred.
Select plain sundried tomatoes without herbs or additional seasoning to avoid overpowering the sauce. The oil from sundried tomatoes can be used for searing the chicken to add more depth of flavor.
Shred Parmesan from a block rather than using pre-shredded cheese for better melting and taste.
Frank’s Hot Sauce or a similar mild hot sauce enhances depth without adding spiciness.
Optional additions to the sauce include sautéed mushrooms, fresh spinach, sliced cherry tomatoes, or more fresh basil for extra texture and flavor.
Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months. Reheat by thawing overnight then baking covered at 350°F for 20-25 minutes.
The sauce thickens more the longer it simmers. Adjust simmer time to your preferred consistency.
Try pairing this recipe with Marry Me Chicken Pasta or Marry Me Chicken Soup for variety.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1.5 g
Protein: 38 g
Cholesterol: 120 mg