A throwback to the popular Marry Me Chicken recipe. Plus, we share a high-protein version too.
For those who don’t know the dish, Marry Me chicken went viral across TikTok and on other social media platforms a few years back where it was said to be so good, after cooking it for someone, a marriage proposal will be on the cards.
Give this version a try…
You’ll need:
4 boneless, skinless chicken breasts, salt, ground black pepper, 1/2 cup all-purpose flour, 6 Tbsp salted butter, 2 Tbsp vegetable oil, 1/2 small yellow onion (finely diced), 4 garlic cloves (minced), 1/4 tsp crushed red pepper, 2 Tbsp tomato paste, 1/2 cup dry white wine, 2 cups chicken broth, 2/3 cup dry-packed sun-dried tomatoes (sliced), 1/2 tsp Italian seasoning, 1 cup heavy cream, 1/2 cup freshly grated parmesan, plus more for serving, fresh basil (chopped for serving).
To make: Slice each chicken breasts into eight pieces. Season with salt and pepper and coat the flour, shaking off any excess flour. In a heavy-bottomed pan on medium heat, heat the oil and melt the butter. Brown the chicken on both sides and transfer onto a warm plate, cover, and set aside. In the same pan, add the onion and cook until translucent, about 2 minutes. Add the garlic, red pepper flakes, and tomato paste to the pan and cook until the tomato paste is darker in colour. Pour in the white wine to deglaze the pan, scraping up any brown bits. Let the wine reduce by half, about 2 minutes. Stir in the chicken stock, sun-dried tomatoes, and oregano seasoning, and bring to a simmer. Once the sauce is simmering, add the chicken back into the pan along with any juices and cook for 5 minutes. Stir in the cream and parmesan, and let simmer for 5 minutes more to make sure the chicken is tender and all the flavours have married. Top with fresh basil. Serve over pasta.
For a high protein version, you will need:
3/4 cup chicken bone broth, 1/2 cup heavy cream, 1/4 cup whole milk cottage cheese, 2 Tbsp chopped sun-dried tomatoes, 4 Tbsp finely grated Parmesan, plus more for serving, 1 tsp tomato paste, Kosher salt, freshly ground black pepper, 4 boneless, skinless chicken cutlets, 2 Tbsp all-purpose flour, 1 tsp Italian seasoning, 2 Tbsp extra-virgin olive oil, 1 Tbsp unsalted butter, 2 garlic cloves (minced), 1/4 tsp crushed red pepper flakes 1/2 cup fresh basil leaves (torn), plus more for serving
To make: Blend together broth, cream, cottage cheese, tomatoes, Parmesan, and tomato paste until smooth and season with salt and black pepper and set the sauce aside. Season chicken with salt and black pepper. Sprinkle with flour and Italian seasoning. In a large skillet pan over medium-high heat, heat oil. Cook chicken until brown for about 5 minutes per side. Transfer to a plate and let rest. In same skillet over medium-low heat, melt butter. Add garlic and red pepper flakes and cook, stirring and scraping browned bits from bottom of skillet for about 30 seconds. Return chicken to the pan and pour sauce over. Add basil and cook, spooning sauce over chicken, until slightly thickened, 5 to 7 minutes; season with salt and black pepper. Top with more Parmesan and basil and serve.
