Description

Marry Me Chicken is a creamy, flavorful skillet chicken dish coated in a rich sauce made with chicken broth, white wine, sundried tomatoes, and Parmesan cheese. It combines tender, seasoned chicken breasts seared to golden perfection with a luscious sauce featuring garlic, tomato paste, cream cheese, and a touch of honey and hot sauce for depth. This comforting yet elegant recipe is perfect for a satisfying weeknight dinner or a special occasion meal.

Ingredients

Scale

Chicken

2 large boneless skinless chicken breasts
Salt, to taste
Pepper, to taste
2 teaspoons Italian seasoning
1/4 cup all-purpose flour
1-2 tablespoons olive oil

Sauce

2 1/2 cups chicken broth
1/2 chicken bouillon cube or 1/2 teaspoon better than bouillon
1/2 cup half and half
2 teaspoons honey
1 teaspoon hot sauce (such as Frank's Hot Sauce)
1/2 cup white wine (Sauvignon Blanc recommended)
3 cloves garlic, minced
1 tablespoon tomato paste
3 tablespoons butter
3 tablespoons all-purpose flour
1/3 cup sundried tomatoes, drained and diced
1 tablespoon cream cheese, at room temperature
1/2 cup grated Parmesan cheese

Sauce Seasonings

3/4 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon mustard powder
1 pinch red pepper flakes

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Instructions

Prep Sauce Mixture: In a large measuring cup or bowl with a spout, combine the chicken broth, bouillon cube (or better than bouillon), half and half, honey, hot sauce, onion powder, dried oregano, dried basil, mustard powder, and red pepper flakes. Set aside.
Prepare Chicken: Slice the chicken breasts horizontally to create 2 to 3 thinner cutlets. Place them between sheets of plastic wrap and use the textured side of a meat mallet to pound each piece to about 1/2 inch thickness. Season both sides with salt, pepper, and Italian seasoning. Sprinkle the flour evenly over both sides and gently rub it in to coat; this helps prevent sticking and thickens the sauce later.
Sear Chicken: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear the chicken for 4 to 5 minutes per side until a golden crust forms and the chicken is cooked through. Remove chicken from the skillet and set aside.
Deglaze and Reduce Wine: Turn off the heat briefly, pour in the white wine, then return heat to medium. Use a silicone spatula to scrape and loosen the browned bits (fond) from the skillet’s bottom and sides. Allow the wine to gently bubble and reduce by half, approximately 3 minutes.
Cook Garlic and Tomato Paste: Add the minced garlic and tomato paste to the skillet and cook for 1 minute, stirring often to combine flavors.
Make Roux: Add butter to the skillet and let it melt. Stir in the flour continuously for 2 minutes until the raw flour smell dissipates, forming a roux that will thicken the sauce.
Add Broth Mixture: Gradually pour the reserved chicken broth mixture into the skillet in small splashes, stirring continuously to incorporate and prevent lumps.
Add Sundried Tomatoes and Simmer: Stir in the diced sundried tomatoes. Bring the sauce to a boil, then lower heat to a simmer. Let it simmer for 10 minutes to thicken and concentrate the flavors.
Incorporate Cream and Cheese: Reduce heat to low. Stir in the cream cheese until smooth, then gradually mix in the grated Parmesan cheese until fully combined.
Finish Cooking Chicken in Sauce: Return the seared chicken to the skillet, spoon sauce over the pieces, and let it simmer uncovered for 5 to 7 minutes. This allows the chicken to soak up the flavors and the sauce to thicken further.
Serve: Garnish with fresh basil or parsley if desired, and serve hot with pasta, rice, or your favorite side.

Notes

Sauvignon Blanc is the preferred white wine for this recipe, but Chardonnay or Pinot Grigio also work well. You may substitute chicken broth if you prefer not to use wine.
Use plain sundried tomatoes without added herbs or seasoning to maintain control over flavor.
Some oil from the sundried tomatoes can be reserved and used to sear the chicken for extra flavor.
Using tube tomato paste (like Mutti) makes measuring easier and reduces waste.
Hot sauce is a flavor enhancer here and adds depth without making the dish spicy. Frank's Hot Sauce is recommended.
Grate Parmesan cheese fresh from a block for better melt and flavor versus pre-shredded cheese.
The sauce thickens the longer it simmers; adjust simmer time for desired consistency.
Optional additions to the sauce include sautéed mushrooms, spinach, and sliced cherry tomatoes or fresh basil.
Try the recipe variations: Marry Me Chicken Pasta and Marry Me Chicken Soup for different dishes.
Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months. To reheat, thaw overnight in the refrigerator or microwave, then bake covered at 350° for 20-25 minutes to restore texture.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 5 g
Sodium: 750 mg
Fat: 30 g
Saturated Fat: 14 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 42 g
Cholesterol: 125 mg