Marry Me Chicken

We’ve all seen this viral dish all over the web. And, well, generally I’m a skeptic; so, I had to give it a try for myself. While I think this dish has so much potential, with a few tweaks, this chicken dish might actually make someone marry you. As soon as I have a man to try this out on, I’ll let y’all know. I tried to bump up the flavor with the addition of onions, white wine and thyme. This really is a no recipe dish. Use my measurements as a guide but follow your instincts and add or remove what works best for you.

Yield 4

Author Mya Allen

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

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Marry Me Chicken

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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 boneless, skinless chicken breasts (about 1 pound)
• Kosher salt and freshly ground black pepper
• 1/2 medium onion thinly sliced
• 2-3 fresh thyme sprigs
• 4 garlic cloves, minced
• 2 teaspoons Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 3/4 cup chicken stock
• 1/4 cup grated Parmesan cheese
• About 4 oz sun-dried tomatoes, roughly chopped (a scant handful)
• ¼ cup thinly sliced basil leaves
• 1/2 lemon, juiced

Instructions

1. Heat skillet over medium-high heat. Pat the chicken dry. Season all over with 1 teaspoon salt. Add oil and butter to the skillet. Sear chicken on both sides until golden - about 3-4 minutes per side. Transfer chicken to a plate and reserve.
2. Reduce the heat to medium and add the onions, sauté until translucent. Add the garlic, red pepper flakes, and Italian seasoning. Stir until the garlic is fragrant.
3. Add white wine and scrape the brown bits at the bottom of the pan with a wooden spoon. Let wine reduce by half. Add heavy cream, chicken stock, sun-dried tomatoes and parmesan cheese. Bring to a simmer. Season with salt and pepper if needed. Reduce heat to medium-low.
4. Return the chicken to the skillet. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes more — depending on the thickness of your chicken breast. Remove thyme stems. Finish with the juice of half a lemon. Season to taste and top with fresh basil.

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