Marry Me Chicken

Ingredients

• 4 pieces Chicken Breast (Trimmed, sliced in half horizontally to make 4 even pieces; patted dry)
• 2 tablespoons Olive Oil (For sautéing; use extra‑virgin for best flavor)
• 2 tablespoons Unsalted Butter (Adds richness to the sauce)
• 1 teaspoon Salt (Season chicken and sauce; kosher or sea salt preferred)
• 1 teaspoon Ground Black Pepper (Freshly cracked for best aroma)
• 3 cloves Garlic (Finely minced)
• 1/2 teaspoon Red Chili Flakes (Adjust to desired heat level)
• 1 teaspoon Dried Oregano (Adds earthy flavor)
• 1 cup Chicken Broth (Low‑sodium preferred)
• 1 cup Heavy Cream (Full‑fat for a silky sauce)
• 1/2 cup Parmesan Cheese (Freshly grated; preferably Parmigiano‑Reggiano)
• 1/3 cup Sun‑Dried Tomatoes (Packed in oil, drained and roughly chopped)
• 2 tablespoons Fresh Parsley (Finely chopped for garnish)

Instructions

1. Prepare the Chicken

   Slice each chicken breast horizontally to make four even pieces, pat dry, then season both sides with a pinch of salt and ground black pepper; set aside.

   Time: PT5M

2. Heat Pan and Add Fat

   Place the skillet over medium‑high heat, add 1 tablespoon olive oil and 1 tablespoon butter, swirling until the butter melts and the mixture is hot.

   Time: PT2M

3. Brown the Chicken

   Add the chicken pieces in a single layer (do not overcrowd). Cook 3‑5 minutes without moving, then flip and brown the other side another 3‑5 minutes. Remove to a plate.

   Time: PT8M

4. Sauté Garlic

   In the same pan, add the minced garlic and stir for about 30 seconds until fragrant.

   Time: PT1M

5. Add Spice Mix

   Stir in red chili flakes and dried oregano, cooking another 30 seconds.

   Time: PT1M

6. Deglaze with Broth

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

   Time: PT2M

7. Add Cream and Simmer

   Stir in the heavy cream, reduce heat to low, and let the mixture simmer gently for 5 minutes.

   Time: PT5M

8. Incorporate Parmesan

   Gradually add the freshly grated Parmesan cheese while continuously stirring until smooth.

   Time: PT2M

9. Add Sun‑Dried Tomatoes

   Stir in the chopped sun‑dried tomatoes and let them heat through for about 1 minute.

   Time: PT1M

10. Return Chicken to Sauce

    Place the browned chicken back into the pan, spoon some sauce over the pieces, and let everything simmer on low for 3‑5 minutes until the chicken is cooked through.

    Time: PT3M

11. Finish and Garnish

    Remove from heat, sprinkle chopped fresh parsley over the top, and serve immediately with pasta, rice, or crusty bread.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

35g

Carbohydrates

8g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Breast: Boneless skinless chicken thighs
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: ghee, margarine
• Instead of Salt: soy sauce (use less), celery salt
• Instead of Ground Black Pepper: white pepper
• Instead of Garlic: garlic powder (1/2 tsp), shallots (1 small, minced)
• Instead of Red Chili Flakes: crushed red pepper, cayenne pepper (1/4 tsp)
• Instead of Dried Oregano: Italian seasoning (1/2 tsp), fresh oregano (1 tsp, chopped)
• Instead of Chicken Broth: vegetable broth, water with bouillon cube
• Instead of Heavy Cream: half‑and‑half (1 cup, thicker sauce), coconut cream (for dairy‑free)
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Sun‑Dried Tomatoes: roasted red peppers (1/3 cup, chopped), olives (1/4 cup, sliced)
• Instead of Fresh Parsley: fresh basil, cilantro

Equipment Needed

• Large Skillet or Frying Pan
• Cutting Board
• Chef's Knife
• Garlic Press or Minced Knife (optional)
• Microplane or Box Grater
• Measuring Spoons
• Measuring Cups
• Tongs
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Do not overcrowd the skillet when browning the chicken; this ensures proper caramelization.
• Lower the heat before adding Parmesan cheese to prevent clumping.
• Stir continuously after adding cheese and cream to achieve a smooth sauce.

Chef Tips from the Video

• Use a high‑quality Parmigiano‑Reggiano for the best flavor and natural thickening power.
• Reserve a splash of the oil from the sun‑dried tomatoes for extra depth.
• For a smoky twist, add a pinch of smoked paprika with the oregano.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently on the stove.

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

Make-Ahead Tips

• Prepare the sauce up to the point before adding the chicken; refrigerate and reheat with the chicken later.
• Grated Parmesan can be stored in an airtight container in the fridge for up to 5 days.

Frequently Asked Questions