My Version of Marry Me Chicken
The quest for the perfect dinner party menu continues, my friends. I’ve already locked in the Baked Cod with Chorizo Crumble because, frankly, it’s so good I considered writing it into my will. But now it’s time to tackle a meat dish, and since I don’t eat red meat (it’s a whole British thing—feel free to roll your eyes), chicken is the obvious choice. Enter: Marry Me Chicken.
Servings
4
Ready In:
45 minutes
Good For:
Lunch, Dinner, Supper
Inroduction
About this Recipe
Let’s start with the name. According to the vast and wise Google sphere, the dish is rumored to be so delicious it could prompt a marriage proposal. Personally, after making it—and tweaking it to my liking—I was fully prepared to marry the dish myself. Romantic entanglements with poultry aside, this recipe is officially on the menu. Now, I just need to lock in the perfect appetizer and a signature cocktail. Dessert? That’s Helene’s domain. She’s my semi-annual dessert chef and never misses.
So, let’s get cooking… and maybe put on something fancy. This chicken deserves it.
Ingredients
- 4 (3-oz.) chicken breast cutlets (about 1/2-inch thick)
- 2 Tbsp. olive oil
- 3 Tbsp. unsalted butter, divided
- 1 tsp. kosher salt (be generous, the chicken appreciates it)
- 1/2 tsp. ground black pepper
- 1 large shallot, finely chopped (aka the chicken’s best friend)
- 1/2 tsp. crushed red pepper (just enough heat to keep things interesting)
- 1 tsp. dried oregano
- 1 tsp. fresh thyme leaves (because you’re classy)
- 4 cloves garlic, minced (garlic is life)
- 1 Tbsp. tomato paste
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped (these are the real MVPs)
- 1/2 cup heavy cream (hello, decadence)
- 1/2 cup grated Parmigiano Reggiano, plus more for garnish (cheese = happiness)
- 1 tsp. balsamic vinegar
- Fresh basil leaves, for garnish
For a slightly healthier version (though let’s be honest, we’re here for the real version): use a few sprays of olive oil instead of butter, and swap the heavy cream for half-and-half. It’s still lovely, just less likely to elope with your taste buds.
Step by Step Instructions
Step 1: Cook the Chicken
- Heat a stainless steel or enameled cast-iron skillet over medium heat. Add olive oil and 2 tablespoons of butter. Let the butter melt like it’s sunbathing on a summer’s day.
- Season the chicken cutlets with salt and pepper. Be generous—chicken likes a compliment.
- Add the chicken to the skillet. Sizzle away until the outsides are lightly browned and the inside hits 165°F (2-3 minutes per side).
- Remove the chicken and transfer it to a plate. Cover with foil to keep it cozy. Don’t you dare wipe out the skillet—there’s flavor in there.
Step 2: Make the Sauce
- In the same skillet, add the shallot, red pepper flakes, oregano, and thyme. Cook until the shallot softens, about 3 minutes. Your kitchen will start to smell like yes.
- Add the garlic and sun-dried tomatoes. Cook for 1 minute—just enough for the garlic to announce its presence.
- Stir in the tomato paste, coating everything with its rich, crimson glory. Cook for 1 minute.
- Pour in the wine and chicken broth. Scrape up all those delightful brown bits from the bottom of the skillet. Reduce the heat to medium-low and add the heavy cream. Stir, simmer, and watch the magic happen as the sauce thickens (about 2 minutes).
Step 3: Bring It All Together
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- Return the chicken to the skillet, nestling it into the sauce like it’s found its forever home. Simmer for about 4 minutes until the sauce clings lovingly to the chicken.
- Remove the skillet from the heat. Stir in the Parmigiano Reggiano, the remaining tablespoon of butter, and the balsamic vinegar. Watch as the butter melts into the sauce like a dream.
- Garnish with more Parmesan (there’s no such thing as too much cheese) and a sprinkle of fresh basil.
Serve immediately and prepare for compliments. If anyone proposes, let me know—I’d like to give the speech.
Pro tip: Pair this with a chilled white wine or a light Pinot Noir and a smug sense of accomplishment.
Final Note: This dish may not guarantee a marriage proposal, but it will guarantee an empty plate and a dinner party full of very happy guests. What more can you ask for?
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