Marry Me Chicken
Whip up a batch of Marry Me Chicken tonight! It is an irresistible dish with tender, flavorful chicken, and a creamy sauce served over pasta.
Servings: 4
Calories: 585kcal
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts butterfly cut
- salt for brining (optional)
- 3 slices bacon
- 1 cup flour
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon salt omit if you brined the chicken
- 1/4 teaspoon black pepper
- 1 tablespoon butter
For the Sauce
- 1 shallot diced
- 3 cloves garlic minced
- 1/3 cup sun-dried tomatoes chopped
- 1 cup chicken stock
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup parmesan cheese freshly grated, plus more for serving
- 6-7 basil leaves sliced
- angel hair pasta for serving
Instructions
- Optional Brining Step: Place the chicken breasts on a plate and sprinkle generously with salt. Let sit uncovered in the fridge for 30 minutes. Pat dry. While chicken is brining, cook bacon in a large skillet. Remove bacon from pan, but save the bacon grease. Chop the bacon and set aside for later.
- To a wide shallow bowl, add flour, paprika, oregano, thyme, salt (skip salt if you brined the chicken), and pepper. Stir to combine. Dredge both sides of each chicken breast in the flour mixture.
- Add butter to bacon grease in the pan and heat over medium heat until butter is bubbling. Place each chicken breast in the pan. Let cook for 4 minutes on each side until a golden brown crust forms. Remove chicken from the pan and set aside.
- Add shallots to the pan and cook until soft and translucent. Add garlic and cook for 1 more minute. Add sun-dried tomatoes and chicken stock. Scrape any browned bits off the bottom of the pan.
- Once the chicken stock is bubbling, add heavy cream and spices and whisk to combine. When the cream is bubbling, add parmesan cheese and whisk to combine. Add chicken back into the pan.
- Let the sauce simmer and reduce until it thickens. Check to make sure the chicken reaches an internal temperature of 165 degrees. Stir in basil and chopped bacon. Serve over pasta and top with extra parmesan cheese.
Notes
- Nutrition facts do not include pasta.
- Keep the pan at a medium heat throughout the cooking process. If the pan gets too hot it can burn the chicken or split the sauce.
- Instead of butterflying the chicken you can use a mallet to pound the chicken breasts until they are all a similar thickness.
Nutrition
Calories: 585kcal | Carbohydrates: 37g | Protein: 27g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 1102mg | Potassium: 808mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1903IU | Vitamin C: 8mg | Calcium: 241mg | Iron: 4mg