Sunday Supper {Marry Me Chicken}

I was so intrigued by the “promise” behind the Marry Me Chicken recipe that I made it back in the Spring when I first read about it. Since then, it’s been a staple here, and a dish the boys request every single time I ask “what do y’all want to eat this week?” It is prepared in one pan and comes together pretty quickly for such a flavorful meal. The only downside?? That there’s never any leftovers!

Marry Me Chicken has become a smash hit on social media, with bloggers and home cooks praising this dish—which is made with sautéed chicken breasts cooked in a sun-dried tomato and cream sauce—as a plate delicious enough to inspire proposals of lifelong commitment.

Southern Living Magazine

Marry Me Chicken

• 4 (3-oz.) chicken breast cutlets (about 1/2-in. thick) – I used 6 because my boys eat a lot
• 2 Tbsp. olive oil
• 3 Tbsp. unsalted butter, divided
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1 large shallot, finely chopped
• 1/2 tsp. crushed red pepper
• 1 tsp. dried oregano
• 1 tsp. fresh thyme leaves
• 4 cloves garlic, minced
• 1 Tbsp. tomato paste
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup heavy cream
• 1/2 cup grated Parmigiano Reggiano, plus more for garnish
• 1 tsp. balsamic vinegar
• Basil leaves, for garnish
• Angel Hair Pasta, prepared for serving

Directions

1. Cook the chicken: Preheat a stainless steel or enameled cast-iron skillet over medium heat, then add olive oil and 2 Tbsp. butter to the skillet. As the butter melts, season the chicken cutlets with salt and black pepper.
2. Add the chicken cutlets to the skillet and cook until the outsides are lightly browned and the interior reaches a temperature of 165°F (approximately 2-3 minutes on each side). Transfer the chicken to a plate. Cover with aluminum foil to keep warm. Do not wipe skillet clean.
3. Make the sauce: Add shallot, red pepper flakes, oregano, and thyme to the skillet and cook until the shallot starts to soften, about 3 minutes.
4. Add garlic and sun-dried tomatoes to the skillet and cook 1 minute, or until the garlic becomes fragrant.
5. Add tomato paste to the skillet and stir to coat the vegetables. Cook 1 minute, or until fragrant.
6. Pour the white wine and chicken broth into the skillet and cook, scraping up any flavorful bits from the bottom of the skillet.
7. Reduce the heat to medium-low and add the heavy cream to the skillet. Stir to combine and simmer until the sauce begins to thicken, about 2 minutes.
8. Add the chicken back to the sauce:Return the chicken cutlets to the skillet and simmer in the sauce until the sauce clings to the chicken (about 4 minutes).
9. Remove the skillet from the heat and stir in the grated Parmigiano Reggiano.
10. Add the remaining tablespoon of butter and the balsamic vinegar to the skillet and stir until the butter fully melts into the sauce. Garnish with grated Parmigiano Reggiano and fresh basil leaves.
11. Serve over angel hair pasta, spooning extra sauce over the tops!

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