Rumor has it on the internet that if you make this recipe for your sweetie, they will propose. I’m not sure where that story came from but is this Quick and Easy Marry Me Chicken Recipe that good? You bet it is!
In only 30 minutes, you’ll have this delicious chicken dish on the table. There might not be much dinner conversation though. The first time I served it, all I heard was “mmmmm”. And once the meal was over, I was being asked how soon I could make it again!
Quick and Easy Marry Me Chicken Recipe
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
1/2 cup sun-dried tomatoes, chopped
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions:
Season the chicken breasts with salt and pepper on both sides.
In a large non-stick skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 10 minutes on each side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook for about 2 minutes until fragrant.
Stir in the dried basil, oregano, and thyme, and cook for a few more seconds.
Pour in the chicken broth and bring to a simmer. Let it cook for 5 minutes until slightly reduced.
Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until melted and well combined.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with chopped fresh parsley before serving.
Marry Me Chicken
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup sun-dried tomatoes chopped
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a large non-stick skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 10 minutes on each side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook for about 2 minutes until fragrant.
- Stir in the dried basil, oregano, and thyme, and cook for a few more seconds.
- Pour in the chicken broth and bring to a simmer. Let it cook for 5 minutes until slightly reduced.
- Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until melted and well combined.
- Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with chopped fresh parsley before serving.
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