Marry Me Chicken Recipe

5 from 2 votes

If you're looking for a crowd-pleasing chicken dish to impress, Marry Me Chicken is your answer.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Low Salt

Servings: people

Calories: 984kcal

Season the chicken breasts with half of the salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken and sear until golden brown on both sides, approximately 3-4 minutes per side. Once done, remove the chicken from the skillet and set aside.
Lower the heat to medium and add the butter along with the chopped garlic to the skillet. Once the butter has melted, sprinkle the flour over the butter and whisk it in, cooking for about 1-2 minutes until you have a light golden roux (it's the mixture of cooked butter and flour that will help thicken your sauce).
If you're using tomato paste, mix it in now and cook for another minute.
Gradually pour in the chicken stock, whisking constantly to incorporate the roux and avoid any lumps. Allow the sauce to simmer for a few minutes, stirring occasionally, until it starts to thicken.
Stir in the double cream (heavy cream), and mix well.
Add the chopped sun-dried tomatoes, paprika, chili flakes, grated parmesan, the rest of the seasoning, and dried oregano. Let the sauce simmer for a couple more minutes, allowing the flavors to meld.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover the pan, and cook over medium heat for 12-15 minutes, or until the chicken is thoroughly cooked and the sauce has thickened to your liking.
Take the skillet off the heat. Adjust the seasoning if needed, squeeze in the lemon juice, and garnish with fresh basil leaves.

If your chicken breasts are quite thick, consider slicing them in halves, or pounding them to an even thickness to ensure they cook evenly and stay tender.
Don’t rush the searing process; the golden crust adds a lot of flavor and also helps to seal in the juices. Make sure the skillet is hot before you add the chicken.
When making the roux, ensure it’s free of lumps by whisking continuously. A smooth roux will give your sauce the best texture.
Full-fat heavy cream or double cream is essential for the richness of the sauce. Lighter creams can't provide the same luxurious velvety texture.
Fresh basil not only adds a pop of color but also a fresh, aromatic lift to the dish. If you don’t have fresh basil, parsley is a good substitute.