Viral TikTok Marry Me Chicken ❤️

Ingredients

• 2 breasts Chicken Breasts (boneless, skinless; cut each breast in half to make 4 pieces)
• 1 cup All-Purpose Flour (for dredging the chicken)
• 1 tsp Salt (mixed into the flour seasoning)
• 1/2 tsp Black Pepper (freshly ground, mixed into the flour seasoning)
• 1 tsp Garlic Powder (mixed into the flour seasoning)
• 1 tsp Paprika (mixed into the flour seasoning)
• 2 tsp Italian Seasoning (1 tsp in flour seasoning, 1 tsp added to sauce)
• 3 tbsp Unsalted Butter (divided: 2 tbsp for frying, 1 tbsp for sauce)
• 1 tbsp Vegetable Oil (high smoke‑point oil for frying)
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 1/4 cup White Wine (dry white wine, optional for deglazing)
• 1/2 cup Sun‑Dried Tomatoes (packed, chopped)
• 1.5 cup Chicken Broth (low‑sodium)
• 3/4 cup Heavy Cream (18% fat)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/4 tsp Red Pepper Flakes (optional for heat)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 12 oz Rotini Pasta (cooked al dente)

Instructions

1. Prepare Flour Seasoning

   In a mixing bowl combine 1 cup all‑purpose flour with salt, black pepper, garlic powder, paprika, and 1 tsp Italian seasoning. Whisk until evenly mixed.

   Time: PT5M

2. Season and Dredge Chicken

   Cut the chicken breasts in half to make four pieces. Pat dry, then press each piece into the seasoned flour, shaking off excess.

   Time: PT5M

3. Fry Chicken

   Heat the cast‑iron skillet over medium‑high heat. Add 2 tbsp butter and 1 tbsp oil. When foamy, add chicken in a single layer; do not overcrowd. Fry 4‑5 minutes per side until the interior reaches about 95 °F (just shy of fully cooked). Transfer to a plate and keep warm.

   Time: PT20M

   Temperature: medium‑high

4. Sauté Aromatics

   Add the remaining 1 tbsp butter to the same pan. Sauté the diced onion and minced garlic until softened and fragrant, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium

5. Deglaze with Wine

   Pour in 1/4 cup white wine, scraping up browned bits from the pan. Cook for 2‑3 minutes until the alcohol evaporates.

   Time: PT3M

   Temperature: medium

6. Build the Creamy Sauce

   Stir in the chopped sun‑dried tomatoes, 1.5 cups chicken broth, 3/4 cup heavy cream, ½ cup grated Parmesan, ¼ tsp red pepper flakes, and the remaining 1 tsp Italian seasoning. Simmer, stirring occasionally, until the cheese melts and the sauce thickens, about 7 minutes.

   Time: PT7M

   Temperature: medium‑low

7. Finish Chicken in Sauce

   Return the fried chicken pieces to the skillet, nestling them into the sauce. Cover and simmer gently for 5 minutes so the chicken finishes cooking and absorbs flavor.

   Time: PT5M

   Temperature: low

8. Cook Rotini

   While the chicken simmers, bring a large pot of salted water to a boil. Cook 12 oz rotini according to package directions until al dente, then drain.

   Time: PT10M

   Temperature: boiling

9. Plate and Garnish

   Divide the cooked rotini among plates, top with chicken pieces, and spoon generous sauce over everything. Sprinkle chopped fresh parsley on top.

   Time: PT3M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g