Southern Living's Marry Me Chicken

Southern Living’s Marry Me Chicken

I’m taking a break from gift guides today to share a delicious recipe. I’ve been hearing about Marry Me Chicken for years, thanks to Southern Living’s Instagram account, but never made it until recently. Amanda at Dixie Delights http://www.dixiedelights.com shared that she prepared this meal for her family a while back and they loved it so much that it’s now part of her regular rotation. If Amanda says something is good, it’s good.

This dinner comes together quickly, but it’s all very hands on. I don’t prepare many recipes that require much active cooking, so this was different for me. That being said, it is relatively quick. So, while it’s fast enough for a busy weeknight meal, it’s also fancy enough for company. Without further adieu…

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.

To further establish those “marriage material” vibes, we brought in some extra acidity with white wine and balsamic vinegar, added tomato paste for some sweetness and umami (along with its thickening properties), and fully embraced the rich, luxurious qualities provided by butter and Parmigiano Reggiano cheese.

It’s unclear where the name Marry Me Chicken came from, but the idea is that this chicken dinner is so delicious, if you serve it to a significant other, they’ll propose marriage to you on the spot.

A second theory seems reasonable to us, too: The ingredients in this chicken all marry beautifully and live in harmony in a simple, easy-to-make sauce.

For folks who already have a significant other, the second explanation is perhaps the one to use.

Ingredients

4 (3-oz.) chicken breast cutlets (about 1/2-in. thick)
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

Directions

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.
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.
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.
Add garlic and sun-dried tomatoes to the skillet and cook 1 minute, or until the garlic becomes fragrant.
Add tomato paste to the skillet and stir to coat the vegetables. Cook 1 minute, or until fragrant.
Pour the white wine and chicken broth into the skillet and cook, scraping up any flavorful bits from the bottom of the skillet.
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.
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).
Remove the skillet from the heat and stir in the grated Parmigiano Reggiano.
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.
Serve over angel hair pasta, spooning extra sauce over the tops!