Marry Me Chicken (The Recipe that Went Viral)

Ingredients

• 2 pieces Onion (large brown or yellow onions, sliced thin then diced)
• 6 cloves Garlic (thinly sliced)
• 3 g Fresh Thyme (roughly chopped, stems removed if woody)
• 3 g Fresh Oregano (roughly chopped)
• 3 pieces Chicken Breast (large, ~300 g each; butterflied and sliced into even fillets)
• 100 g Sun‑Dried Tomatoes (in strips, drained of excess oil)
• 2 tablespoons Olive Oil (extra‑virgin, for seasoning and searing)
• 1 tablespoon Sun‑Dried Tomato Oil (oil from the sun‑dried tomato jar)
• 1 tablespoon Unsalted Butter (cut into cubes)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 pinch Salt (plus to taste)
• 15 cracks Black Pepper, Cracked (about 1/4 tsp, plus to taste)
• 120 ml Dry White Wine (dry, for deglazing; can substitute chicken stock)
• 1 tablespoon Dijon Mustard
• 240 ml Chicken Stock (about 1 cup; low‑sodium)
• 300 ml Heavy Cream (also called whipping cream)
• 1 pinch Red Pepper Flakes (optional for heat)
• 20 g Parmesan Cheese (freshly grated; can use Pecorino Romano)
• 1 cup Fresh Basil Leaves (torn, plus extra for garnish)

Instructions

1. Prep Vegetables & Herbs

   Trim the root end of each onion, slice in half, peel, thinly slice across, then dice into small‑medium pieces. Slice garlic thinly. Roughly chop thyme and oregano, discarding any woody stems.

   Time: PT10M

2. Butterfly and Slice Chicken

   Place each chicken breast on a cutting board, cut horizontally through the center to butterfly, then slice straight through the middle to create two even fillets. If sizes vary, gently pound with a meat mallet or the bottom of a pan until uniform.

   Time: PT5M

3. Season Chicken

   In a mixing bowl combine chicken fillets with 1 tsp onion powder, 1 tsp garlic powder, 1 pinch salt, 15 cracks of black pepper, and 1 tbsp olive oil. Mix with clean hands until the seasoning coats all pieces evenly.

   Time: PT3M

4. Sear Chicken

   Heat the large skillet over medium‑high heat until hot. Add 1 tbsp olive oil, then place the seasoned chicken fillets in a single layer. Sear 3–3½ minutes per side until a golden crust forms.

   Time: PT7M

   Temperature: Medium‑high

5. Rest Chicken

   Transfer the seared chicken to a plate and set aside while you build the sauce.

   Time: PT1M

6. Sauté Onions

   Reduce heat to medium. Add 1 tbsp sundried‑tomato oil, 1 tbsp unsalted butter, and the diced onion to the same skillet. Season lightly with salt and sauté 5–6 minutes, stirring occasionally, until onions are soft and translucent.

   Time: PT6M

   Temperature: Medium

7. Add Garlic

   Stir in the sliced garlic and cook 1 minute, stirring constantly to avoid burning.

   Time: PT1M

   Temperature: Medium

8. Deglaze with Wine

   Pour in 120 ml dry white wine, increase heat to medium‑high, and bring to a boil. Reduce for about 2 minutes, or until the liquid has decreased by two‑thirds.

   Time: PT2M

   Temperature: Medium‑high

9. Incorporate Mustard

   Stir in 1 tbsp Dijon mustard and cook for 30 seconds until fully incorporated.

   Time: PT0.5M

   Temperature: Medium‑high

10. Build the Creamy Base

    Add 240 ml chicken stock, 300 ml heavy cream, drained sun‑dried tomatoes, a pinch of red pepper flakes (optional), and season with additional salt and cracked pepper. Mix well, breaking up any tomato clumps.

    Time: PT2M

    Temperature: Medium

11. Simmer Sauce

    Bring the mixture to a gentle simmer, then reduce heat to low and cook 6–7 minutes, stirring occasionally, until the sauce thickens slightly.

    Time: PT7M

    Temperature: Low

12. Finish with Herbs & Cheese

    Stir in the chopped thyme, oregano, and fresh basil leaves. Add 20 g grated Parmesan (or Pecorino Romano) and cook 30 seconds just to melt the cheese and release the herb aroma.

    Time: PT0.5M

    Temperature: Low

13. Return Chicken to Sauce

    Place the seared chicken fillets back into the skillet, spoon sauce over them, and cook 1 minute, flipping once, to re‑heat the chicken and coat it fully.

    Time: PT1M

    Temperature: Low

14. Plate and Garnish

    Transfer chicken and sauce to serving plates. Garnish with extra grated Parmesan and fresh basil leaves. Serve with mashed potatoes, pasta, rice, or a green vegetable of choice.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

8 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Onion: white onion
• Instead of Garlic: garlic powder
• Instead of Fresh Thyme: 1 tsp dried thyme
• Instead of Fresh Oregano: 1 tsp dried oregano
• Instead of Chicken Breast: boneless skinless chicken thighs
• Instead of Sun‑Dried Tomatoes: sun‑dried tomato paste
• Instead of Olive Oil: vegetable oil
• Instead of Sun‑Dried Tomato Oil: olive oil
• Instead of Unsalted Butter: margarine
• Instead of Dry White Wine: chicken stock
• Instead of Dijon Mustard: whole grain mustard
• Instead of Chicken Stock: vegetable stock
• Instead of Heavy Cream: half‑and‑half
• Instead of Red Pepper Flakes: cayenne pepper
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Basil Leaves: fresh spinach

Equipment Needed

• Large Skillet
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Tongs
• Wooden Spoon or Silicone Spatula
• Microplane Grater (optional)

Critical Steps — Do Not Skip

• Season chicken evenly so flavor penetrates
• Sear chicken to develop a golden crust
• Deglaze properly to lift fond and avoid burning
• Simmer sauce to the right thickness without curdling the cream
• Add fresh herbs at the end to preserve their aroma

Chef Tips from the Video

• Use fresh thyme and oregano for the brightest flavor; dried herbs can be used but reduce the amount by half.
• Pat the chicken dry before seasoning to ensure a good sear.
• Reserve the pan juices from the seared chicken and stir them back into the sauce for extra depth.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days.

Freezer: Can freeze for up to 2 months; thaw and reheat gently, adding a splash of stock if sauce separates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and sear the chicken a day ahead; keep the cooked fillets refrigerated and reheat in the sauce.
• The sauce can be prepared up to 24 hours in advance; store in the fridge and gently re‑heat before adding chicken.

Frequently Asked Questions