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Few dishes win over a crowd like Marry Me Chicken. Imagine juicy chicken breasts simmered in a creamy sauce with bacon sun dried tomatoes and plenty of herbs. This skillet dinner is quick enough for a weeknight but impressive for company and every bite tastes like a special occasion.
The first time I made this for my friends they wondered if it came from a fancy restaurant but now it is my go-to comfort food for any celebration.
Ingredients
- Chicken breasts: Boneless and skinless keeps the dish tender Look for even thickness for the best sear
- Oil: A splash to sear the chicken and boost flavor Use a neutral oil or olive oil for richness
- Salt and pepper: Essential for seasoning taste before cooking Use fine sea salt for even distribution
- Thick cut bacon: Adds smoky flavor and depth Choose a quality brand with visible marbling
- Onion: Finely chopped for sweetness and savory base Go for a fresh firm onion without bruises
- Garlic: Minced for punchy flavor Pick plump cloves
- Oregano: Classic Italian flavor Dried is easiest or swap in fresh if you have it
- Dried parsley: Brings a gentle herb lift Look for bright green parsley not faded
- Thyme: Adds earthy undertones Dried or a few sprigs of fresh work
- Red pepper flakes: Tiny pinch for warmth Control the heat based on your taste
- Sun dried tomatoes: Concentrated tomato tang Use ones packed in oil and pat dry for less grease
- Tomato paste: Boosts sauce richness and color Be sure to use a good quality tube or can
- Flour: Thickens the sauce All-purpose is classic or use gluten free flour blend
- Chicken broth: Low sodium keeps your sauce balanced Choose a clear flavorful broth for best results
- Heavy cream: Gives luscious texture and velvety mouthfeel Grab one with higher fat content for richness
- Parmesan cheese: Finishing touch for salt and umami Use freshly grated if possible
- Fresh parsley: Optional for a burst of color Select flat-leaf for best flavor
Step-by-Step Instructions
- Prepare the chicken:
- Place chicken breasts on a cutting board and cover them with plastic wrap then gently pound any thick ends so each piece is the same width for consistent cooking.
- Sear the chicken:
- Season the flattened chicken lightly with salt and pepper Heat oil in a large skillet over medium-high When the oil shimmers add the chicken Cook about three minutes per side until light golden Transfer chicken to a plate and cover to keep warm.
- Crisp the bacon and start aromatics:
- Add chopped bacon to the same pan Cook for two to three minutes until it starts to brown Stir in chopped onion and sauté until softly golden and fragrant about three more minutes.
- Bloom the herbs:
- Add the minced garlic oregano dried parsley thyme red pepper flakes and a pinch of salt Stir and cook for just one minute until the garlic smells nutty
- Build the sauce:
- Layer in the sun dried tomatoes and tomato paste Stir and cook for another minute to deepen flavors Add the flour and mix until absorbed to thicken the sauce base
- Add liquids:
- Pour in chicken broth and heavy cream Use a whisk to combine and smooth out any lumps Reduce heat to medium to prevent scorching
- Simmer with chicken:
- Gently return the seared chicken breasts and any resting juices to the pan making sure they are mostly submerged Spoon some sauce over the top Cover and cook for ten to twelve minutes until the chicken is cooked through to one hundred sixty five degrees F in the thickest part
- Finish and serve:
- Spoon more sauce over the chicken and if desired sprinkle with parmesan and fresh parsley Serve hot over your choice of pasta rice or creamy mashed potatoes
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Storage Tips
Leftovers keep well in the fridge for up to three days Store in a shallow airtight container for faster cooling For easy reheating add a splash of chicken broth or cream before microwaving to bring the sauce back to life Avoid freezing with fresh parsley on top and add it fresh after thawing
Ingredient Substitutions
Swap the chicken breasts for boneless thighs for extra juiciness If you are out of heavy cream try full-fat coconut milk for a dairy free take For a gluten free version use cornstarch whisked with a tablespoon of broth instead of flour Fresh herbs boost the flavor if you have them on hand
Serving Suggestions
This chicken is classically served over a bed of buttered noodles or velvety mashed potatoes but is great with steamed rice as well Crusty bread is perfect for mopping up the sauce Add a simple green salad or roasted vegetables for a balanced meal
Cultural and Historical Context
Marry Me Chicken is a newer recipe that got its name because supposedly anyone who eats it wants to propose The creamy tomato bacon sauce has classic American Italian flavors reminiscent of special occasion restaurant dinners It has quickly become a favorite comfort food across home kitchens
Frequently Asked Questions About Recipes
- → What does Marry Me Chicken taste like?
It delivers a rich blend of savory, creamy flavors with a touch of tang from sun-dried tomatoes and smoky notes from bacon.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and offer a juicier texture. Adjust cook time for thickness.
- → What can I substitute for heavy cream?
Half-and-half or a lighter cream can be used, though the sauce will be thinner and less rich.
- → What sides pair well with this dish?
Pasta, mashed potatoes, or rice soak up the flavorful sauce, while a crisp green salad provides balance.
- → How can I make this dish gluten-free?
Swap the flour with cornstarch mixed in broth to thicken the sauce without adding gluten.
- → Can I prepare Marry Me Chicken ahead of time?
Yes, prepare in advance and gently reheat on the stove, adding a splash of broth or cream if needed.