Marry Me Chicken
Howdy folks, and thanks for stopping by the website! This week’s recipe is a test of one of the most downloaded recipes in the history of the internet: Marry Me Chicken. This recipe is supposed to be so good that if you fix this for your love interest, they’ll get right down on one knee and propose marriage after a single bite.
Of course, I’ve got to test this one outside! When I’m done, you’ll be able to make this recipe indoors or out. And maybe Shan will agree to marry me all over again.
We appreciate you sharing our recipes with your friends and family!
Use a Cast Iron Skillet
If you have a cast iron skillet, you’ll want to use that to cook the chicken breast. The recipe calls for boneless skinless chicken breasts, but you’d do well with boneless chicken thighs, too.
Pound the chicken until it’s about 1/2 inch thick all the way through. Cut off any excess fat.
Tip: Pounding chicken to be one uniform width helps the meat go further and cook evenly.
Recommended For This Recipe
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Mesquite Smoke Seasoning
$9.50 – $22.00 Select options This product has multiple variants. The options may be chosen on the product page
Breading the Chicken
Get your skillet hot and add the butter and olive oil. While the butter melts, combine the flour and the Mesquite Seasoning. Dredge the chicken through the flour so it’s well coated all over.
Tip: Let the chicken rest for about 2 or 3 minutes after dredging. This allows the flour to better adhere to the chicken.
Cook the chicken until golden on each side and cooked all the way through. This should take about 7-10 minutes. Move the chicken out of the skillet, but don’t drain any of that goodness out of the pan. That’s going to be the sauce for this dish.
Marry Me Pan Sauce
There should be about 1/4 – 1/3 of a cup of grease reserved in the skillet when you remove the cooked chicken. You can add some extra olive oil if you need. Then, while the pan is still hot, stir in the sun dried tomatoes. Scrape all of the brown bits off of the bottom of the pan while stirring the tomatoes. It will take a couple of minutes for these tomatoes to soften up.
Add the garlic cloves and stir just until brown. Don’t burn the garlic! When the garlic is just getting brown, add the chicken broth and heavy cream. Bring to a simmer and reduce the heat. This is where things get delicious. Add the parmesan cheese and stir while it melts.
Season the pan sauce with red pepper flakes (to taste), dried oregano, and dried thyme. Stir well and season with extra salt and pepper to taste. When the sauce tastes so good you almost can’t stop eating it, add the chicken back into the skillet.
Serve Marry Me Chicken With…
You can serve marry me chicken with rice, pasta, potatoes – any type of side dish you like. I prefer pasta, since this is a Tuscan dish of origin. Roasted Green beans or roasted Brussels sprouts would also go really well with these flavors.
Tip: Sprinkle some fresh basil over plate just before serving.
As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! God bless you and we’ll see you down the Marry Me Chicken trail!
Latest Recipes from Cowboy Kent Rollins.
Marry Me Chicken – Cowboy Kent Rollins
Ingredients
- 2 large chicken breasts skinless and boneless
- ½ cup all-purpose flour
- 4 teaspoons Kent’s Mesquite seasoning or your favorite all-purpose seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves minced
- Heaping ½ cup sun dried tomatoes
- 1 cup chicken stock
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 1 to 2 teaspoons red pepper flakes
- ½ teaspoon dried oregano
- ½ teaspoon thyme
- Chopped basil leaves for garnish
Instructions
- Place the chicken in a plastic bag, and pound with a mallet or rolling pin to tenderize and flatten to about 1/2 -inch thick. Cut the breasts in half. Set aside.
- Combine the flour and seasoning in a medium bowl. Dredge each chicken piece in the flour to generously coat. Shake any excess of the chicken and place on a cutting board. Let rest for about 3 minutes.
- Meanwhile, melt the butter and olive oil in a large cast iron skillet over medium heat. Place the chicken breast in the skillet and brown the chicken on both sides, about 4 to 5 minutes per side. The internal temperature should be around 165 degrees F. Remove the chicken from the skillet and set aside in a warm spot.
- Return to the skillet and add the garlic and cook for about 1 minute, scraping the pan with a wood spatula to release anything on the skillet. Add the tomatoes and cook for 2 minutes.
- Reduce the heat to low and stir in chicken stock, cream and parmesan cheese. Continue cooking and stirring until the cheese melts. Stir in the red pepper flakes, oregano and thyme.
- Add the chicken to the skillet and let simmer for about 3 minutes. You can flip the chicken over to incorporate more flavor while cooking. Remove the chicken from the skillet and top with basil, if desired. Can also be served over pasta, rice or mashed potatoes.