marry me chicken

Marry Me Chicken. Famous skillet chicken in a sundried tomato parmesan cream sauce with fresh basil. It will definitely inspire marriage proposals!&nbsp;

Marry Me Chicken

Tablespoon Olive Oil

Breasts

Salt

Pepper

Garlic ((minced))

Thyme

Red Pepper Flakes ((may add only 1/2 teaspoon for less spice))

Chicken Broth

Heavy Cream

Sundried Tomatoes ((chopped))

Basil

Preheat oven to 375 degrees.&nbsp; In a large oven-safe skillet heat oil over medium-high heat.&nbsp; Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.&nbsp; Transfer chicken to a plate.&nbsp;

Return skillet to medium heat.&nbsp; Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.&nbsp; Cook for 5 minutes, stirring often.&nbsp; Stir in sundried tomatoes and parmesan cheese.&nbsp;&nbsp;

Return chicken to skillet and spoon sauce all over the chicken breasts.&nbsp; Bake until chicken is cooked through -- about 15-18 minutes.&nbsp; Garnish with basil and grated parmesan cheese, if so desired.&nbsp;

Marry Me Chicken - A luscious, flavorful and creamy chicken dish that will make you swoon! This easy recipe requires only a handful of ingredients and one pan, worthy of a marriage proposal!

olive oil

lbs chicken thighs (bone-in, skin-on, about 6)

salt (or

tsp pepper (or

garlic (minced)

oregano

tsp red pepper flakes

chicken broth (low sodium

heavy cream

tomatoes

Parmesan cheese (freshly grated)

tbsp fresh parsley (chopped, or basil for garnish)

Preheat the oven to 375 F degrees.

In a large, oven-safe skillet heat the olive oil over medium-high heat.

Season the chicken generously with salt and pepper on both sides then add it to the skillet skin side down and sear it for 4 to 5 minutes until golden. Flip and sear the other side for another 4 to 5 minutes. Transfer the chicken to a plate.

Turn the heat down to a medium and it the same skillet add garlic, oregano, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan cheese. Taste for seasoning and adjust as necessary with more salt or pepper. Bring to a simmer, then return chicken to skillet, skin-side up.

Transfer the skillet to the preheated oven and bake until the chicken is cooked through, 17 to 20 minutes.

Garnish with parsley or basil and serve over rice or with a side of steamed vegetables.

This super tender Marry Me Chicken with rosemary and sun-dried tomatoes is so delicious that it just might seal the deal on a proposal. No one has to know how easy it is!

garlic salt

Italian seasoning

paprika

black pepper

cream cheese

milk

boneless skinless chicken breasts (1½-2 pounds)

lemon (thinly sliced)

butter

extra virgin olive oil

For the sauce:

white wine

chicken broth (maybe more)

rosemary

rosemary (for garnish)

Combine the garlic salt, Italian seasoning, paprika and pepper in a small bowl. Place the chicken breasts on a cutting board or large plate and sprinkle both sides with the rub. Place lemon slices on a separate plate and sprinkle with a little bit of the rub. Use all of the rub.

Place cream cheese in a small microwave-safe bowl or cup. Cover with a damp paper towel. Microwave on high power for 20-40 seconds or until cream cheese is very soft. Stir until nice and smooth then, slowly add the milk. Stir again until all of the milk is incorporated and the mixture is smooth and creamy. Set aside.

Heat a medium-large sauté pan or skillet (a pan that has a cover) over medium heat. Add the butter and oil and heat until butter is melted and beginning to bubble. Add the lemons and sauté for 30 seconds then remove them back to the plate.

Add the chicken breasts to the pan (smooth side down) and cook, uncovered for 3 minutes or until underneath side is a pretty golden brown. You want the chicken to be sizzling while it cooks but if the butter/oil is splattering (making a mess on the stovetop), reduce the heat a bit to maintain a gentle sizzle.

Flip chicken to the opposite side and cover the pan. Lower the heat slightly and cook for 5-12 minutes (depending on the thickness of the chicken) until underside is golden brown and an instant thermometer inserted into the thickest part of the breast reads 160˚F. (Don’t go by just color. It’s important to check the temperature.)

Remove the chicken to a clean plate and tent with foil.

Add the finely minced or grated garlic to the pan and sauté for 30 seconds. Add the wine and chicken stock and increase the heat to high. Bring the mixture to a boil, stirring and scraping the bottom of the pan to loosen any brown bits from the chicken. Boil for 5 minutes or until liquid is reduced by about one half.

Reduce heat to low and add the cream cheese mixture, the sun-dried tomatoes and the chopped rosemary. Stir and cook over low heat until cream cheese is melted and sauce is smooth. If the sauce seems too thick, thin it out with a little more chicken broth. It should have the consistency of heavy cream.

Return the chicken to the pan and cover. With the heat on low, cook for about 3 minutes or until chicken is warmed through. Top with the lemon slices and sprinkle with extra chopped rosemary (and sprigs, if desired) and sun-dried tomatoes, for garnish.

This marry me a chicken recipe is very simple and easy, but at the same time original and unusual. Chicken breast with sun-dried tomatoes, parmesan, garlic, red pepper flakes, thyme, and heavy cream is an amazingly tasty and juicy dish.

MARRY ME CHICKEN

chicken breasts;

olive oil;

½ tsp salt;

½ tsp freshly ground pepper;

garlic cloves, minced;

tsp thyme;

tsp red pepper flakes;

chicken broth;

heavy cream;

sun-dried tomatoes, chopped;

cheese,

basil leaves.

Preheat oven to 375°F.

Heat olive oil in a large oven-safe skillet. Place chicken breasts in the skillet. Season with salt and pepper. Cook 5 minutes per side until golden. Then, transfer the chicken breasts to a plate.

Add garlic to the skillet, cook for 1 minute. Then, add thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring constantly. Add chopped sun-dried tomatoes and grated parmesan cheese, stir. Remove the skillet from the heat.

Transfer cooked chicken breasts back to the skillet, spoon the sauce over the chicken. Bake in the preheated oven for 15 minutes or until completely cooked. Sprinkle with grated cheese and fresh basil while warm.

Marry Me Chicken is creamy, juicy, and full of flavor! It&#039;s said that this chicken dinner is so good that if you cook it for your partner, he will propose to you! Yes, it&#039;s THAT amazing! Funny name, but probably the best chicken recipe ever!

chicken breasts

salt

all-purpose flour

chicken stock

heavy cream ((double cream in the UK))

parmesan cheese (grated)

chili flakes

thyme

sundried tomatoes (chopped)

basil leaves

Season chicken with salt and pepper, then dredge in flour and shake off any excess.

In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.

Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.

Saute the garlic for a minute or until it&#039;s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.

Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.

Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.

Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

https://embed.mediavine.com/videos/d8znfhjroyhcivr3pcqr

Marry Me Chicken is creamy, juicy, and full of flavor! It's said that this chicken dinner is so good that if you make it for your partner, a marriage proposal will be his next question. This creamy chicken is also family-friendly, and definitely a crowd-pleaser! All you need to make this wonderful dish is just a few ingredients and half an hour from your time.

Marry me chicken is juicy and flavorful and smothered in a creamy parmesan sauce. Seasoned with savory herbs and sun-dried tomatoes, this dish will melt in your mouth, and will leave you begging for a proposal!

Boneless Skinless Chicken Breasts

Tablespoon Butter

Tablespoon Flour

Cup Chicken Broth

Cup Heavy Cream

Cup Parmesan ((grated))

Sun-Dried Tomatoes ((drained))

Italian Seasoning ((dried))

Basil ((for garnish))

Slice the chicken breasts thinner to help them cook evenly.  You can even pound the chicken thinner using a mallet if needed.

Season the chicken on both sides with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat.  Add the chicken and cook for 5 minutes on both sides until the chicken is mostly cooked through.  It will continue to fully cook later.

Transfer the cooked chicken to a plate, and set it aside while you make the sauce.

Return to the same skillet, and add the butter.  Once it is melted, sauté the garlic for 30 seconds until it&#39;s fragrant. Add in the flour and stir to make a paste.

Whisk in the chicken broth, heavy cream, and parmesan cheese.

Stir in the drained sun-dried tomatoes and Italian Seasoning.  Season with more salt and pepper if needed.

Simmer the sauce for a few minutes for it to thicken.

Return the chicken back to skillet and layer on top of the sauce.

Turn the heat to medium low, and continue to simmer for an additional 10 minutes.

https://content.jwplatform.com/videos/X8JqkTn8.mp4

Chicken cooked in a creamy herb and sundried tomato sauce! Great over spaghetti or rice.

Slow Cooker Marry Me Chicken

chicken breast

Tbsp. all purpose flour

garlic

tsp. dried minced Onion ((or ¼ teaspoon onion powder))

tomatoes (drained)

salted butter

basil

In a frying pan or cast iron skillet, heat the olive oil over medium high heat. Brown the chicken breasts for 2-3 minutes on both sides. (The goal here is to brown the outside of the chicken breast, not to cook it through) Set aside.

In a small bowl, whisk together the chicken stock and flour. In the slow cooker pot, add the chicken stock and flour mixture, heavy cream, minced garlic, salt, pepper, Italian seasoning, paprika, minced onion and mix.

Place the browned chicken breasts into the slow cooker pot and top with the sun dried tomatoes and butter. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

Serve over pasta, rice or mashed potatoes and garnish with the fresh basil. Enjoy!

Creamy, tomato and herbed chicken with a sprinkle of fiery heat - ‘marry me’ chicken will guarantee you a second date!

https://images.themodernproper.com/billowy-turkey/production/posts/2022/MarryMeChicken_7.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1661981453&s=34f292540a47ea1e108536b911ac7f4b

16x9

boneless, skinless chicken breasts (about 2 pounds)

garlic cloves,

chicken flavor “Better Than Bouillon” (or 1 chicken bouillon cube)

Parmesan cheese

sun-dried tomatoes, drained and roughly chopped

red pepper flakes (optional)

pasta

https://images.themodernproper.com/billowy-turkey/production/posts/2022/MarryMeChicken_7.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1661981453&s=322aac8d88535a7f8bc9b12bb7ef746a

https://images.themodernproper.com/billowy-turkey/production/posts/2022/MarryMeChicken_7.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1661981453&s=8503587ee105776711ff2b2c7ba02b1b

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

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 pasta or mashed potatoes, if desired

Made this for dinner tonight and it is absolutely amazing! The only thing I added was a about 2 TBSP of butter. I served with linguine pasta and sauteed green beans. My new fav! Thanks!

It was so yummy! I did not have all ingredients, but even then it was a succes; which is saying a lot sinci I’m not a fan of cooking.

Omg. I’m only in the final simmer of the sauce but it’s so good. I made it with long fusilli and I don’t know how I’ve lived without it all my life. 

Substitutions:
-Lactose free half and half for the heavy cream
-Gourmet Garden lightly dried Italian herbs for the Italian seasoning

This was so tasty and I’m going to make it again this week. My little kids loved it too! :) thank you for your wonderful recipes - I love everything I try here!

It's really easy to split the cream on this one but the flavor is outstanding. I'll definitely try again but add the cream a bit later and of course, at a cooler temperature.

I am not a fan of tomatoes, however I took a leap of faith and added them as recipe indicated. This recipe is a top favorite of my family. The sun dried tomatoes were delicious and perfect for this recipe. I am so happy I stumbled upon your website. Thank you!

Absolutely delicious!! Simple to make and very versatile! A great one pan dish.

Just made this tonight and OMG - it's so good I literally looked at my husband and exclaimed, "I made this!" It's perfection. I doubled the cream recipe because I added an extra chicken breast for my family of 5. I would not change one thing to this recipe. Seasonings, ratios, everything is just right. This is restaurant quality! Thank you for this wonderful meal. :)

Exquisite. Creamy, decadent, easy to prepare. New family favorite!

This creamy Tuscan chicken recipe is a dinner winner! Seared Italian chicken simmers in a rich and creamy, spinach and sun-dried tomato sauce. For visual reference - be sure to check out the video above!

Creamy Tuscan Chicken

Italian seasoning (or a mix of individual spices

onion

sun-dried tomatoes (thinly sliced)

baby spinach

¼ cup freshly grated parmesan

Season chicken

Prep the chicken. Season both sides of each chicken breast in Italian seasoning, salt, and pepper.

Sear chicken

Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.

Cook onions

Cook the onions. In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.

Cook tomatoes and garlic

Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.

Add spinach

Add the spinach, and saute another minute, until just starting to wilt.

Add cream and cheese

Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.

Simmer

Let it simmer. Place the chicken back in the skillet and cook until heated through, about 5 minutes.

https://www.youtube.com/watch?v=UYVuRppTmCY

This creamy Tuscan chicken recipe is a dinner recipe winner! Juicy chicken breasts are seasoned with Italian spices and seared until golden, then simmered in the most luxurious cream sauce filled with parmesan cheese, sun-dried tomatoes, onions and plenty of spinach.

It’s a spin on a classic Italian Florentine sauce, which is made from white wine, cream, and spinach. Then it was given a Tuscan twist by adding garlic and sun-dried tomatoes to the warm cream and spinach base. But what really popularized this dish (at least in America) was Olive Garden’s Tuscan Garlic Chicken, a dish with a similar flavor profile.

Either way, I’m glad this Tuscan chicken became a trend because it’s literally the best thing ever. Especially when you’re craving something rich and cheesy, with a Mediterranean flair. It's an (almost) 30-minute, one-pan meal that I know you're gonna love. And while I'm making the classic version today, I'll also show you how to make this recipe dairy-free (it's naturally gluten-free). Click through to the recipe below for more details! 

🖨  Printable Creamy Tuscan Chicken Recipe: https://downshiftology.com/recipes/creamy-tuscan-chicken/

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► TIMESTAMPS:
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00:37 Prep the onion, garlic, sun-dried tomatoes, and spinach
02:51 Option for the cream sauce (with dairy and dairy-free)
03:43 Season the chicken breasts
04:13 Cook the chicken breasts
04:57 Make the Tuscan cream sauce
05:59 Add the chicken back to the pan and warm through
06:57 Serve with lentils, rice, mashed potatoes or more.
07:43 Taste test

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#tuscanchicken #chickenrecipe #chickendinner

This CREAMY TUSCAN CHICKEN is a wow-worthy dinner recipe with Mediterranean flair!

&quot;Marry Me&quot; Chicken features a rich sun dried tomato cream sauce. This version serves it up over a bed of tortellini, which just may elicit a marriage proposal.

"Marry Me" Chicken & Tortellini

cheese tortellini

half-and-half (or 1 cup cream, 1 cup whole milk)

½ tsp chicken better than bouillon (or chicken bouillon cubes)

parmesan cheese

thyme leaves (or sub basil

tbsp garlic

all purpose flour

½ tsp crushed red pepper flakes (add more to make it spicy,

garlic powder

Fillet the chicken breast(s) and pound to a thin, even thickness. Season all over with salt, pepper, and garlic powder. Pour flour onto a shallow plate and dredge the chicken in it, shaking off any excess.

Warm 2 tbsp olive oil over medium high heat, sear breasts for about 3 mins per side, until golden, then remove to a cutting board. Slice into the largest piece to ensure it’s cooked through, then tent with foil to keep warm. Do not wipe the pan clean. Turn off the heat to allow the pan to cool slightly.

Meanwhile, begin boiling a large pot of salted water. Cook the tortellini per package instructions while preparing the rest of the meal. Drain and cover to keep warm until needed. (Most cook times are short, so wait until the sauce is almost done)

In the pan you cooked the chicken, cook the garlic and red pepper flakes over medium heat until fragrant (about 1 minute), add more oil if needed. Next, add the half-and-half and reduce heat to medium low. Add the bouillon and oregano, mix well and scrape any browned bits into the sauce. Once simmering, add the parmesan (reserving a little for garnish) and simmer, stirring occasionally, until the sauce is the consistency of thick cream, about 10 minutes.

After simmering, add the chopped sun dried tomatoes and mix well. Add the chicken back to the pan and spoon sauce over it until it&#39;s coated. Warm it in the pan for 1-2 minutes, then remove to a cutting board and cut into bite sized pieces.

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