Marry Me Chicken
Prep Time: 20 mins|Cook Time: 25 mins
Serves: 4
There are several stories about the origin of the name ‘Marry Me Chicken,’ but our two favorites stand out: The first tale takes us back to Prince Harry and Meghan Markle’s proposal dinner, where this delectable dish stole the show, making it a memorable moment in their love story. The second, a charming anecdote of New York Times editors savoring a bite and one of them exclaiming, ‘I want to marry that chicken.’ Whichever story you choose to believe, one thing is certain – this creamy, sun-dried tomato and Parmesan-infused recipe will leave you head-over-heels in love with its irresistible flavors.
Ingredients
- Chicken Ingredients
- Other Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt, plus more to taste
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken stock
- 1 teaspoon chicken bouillon powder (or 1 chicken bouillon cube)
- ½ cup grated Parmesan cheese
- 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon red pepper flakes (optional)
- ¼ cup thinly sliced basil leaves
Instructions
Chicken Preparation:
- Pat the chicken dry. Season all over with 1 teaspoon salt.
- Heat the oil in a large skillet over medium-high. Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown. Transfer the chicken to a plate.
- Add the garlic to the same skillet and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken stock, bouillon, ¼ cup of the Parmesan cheese, sun-dried tomatoes, Italian seasoning, pepper, ¼ teaspoon red pepper flakes, and remaining salt until fully combined.
- Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium-low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes more.
- Top chicken with basil, remaining Parmesan cheese, and remaining red pepper flakes and serve over polenta with a side of green veggies – green beans, broccoli, or even an arugula salad!