Marry Me Chicken, or “The Chicken That Makes You Propose” – this dish has become a true internet sensation over the past year. Juicy chicken breasts in a rich creamy sauce with sun-dried tomatoes, aromatic garlic, and fresh basil create such a harmonious flavor that, according to legend, it could spark a marriage proposal! But how did this romantic name come about, and why do millions of people around the world keep cooking this dish over and over?
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History and Origins of Marry Me Chicken
The history of this dish dates back to 2016, when Lindsay Funston, a contributor to the popular culinary site Delish, developed a recipe for crispy Sicilian chicken on a skillet. Originally, the dish had a much simpler name – “Sicilian Chicken Skillet”, but during the filming of the recipe, something unexpected happened. The videographer Chelsea, having tasted the finished dish, exclaimed: “I’d marry you for that chicken!”. It was this spontaneous remark that inspired the new name, which quickly went viral.
Marry Me Chicken also has an older “relative” – Engagement Chicken (chicken for engagement). This dish emerged as early as 1982, when a trendy editor of Glamour magazine shared her recipe for roasted chicken with lemon. According to legend, several magazine staff members cooked this dish for their partners, and shortly thereafter received marriage proposals. In 2004, the recipe was published in the magazine, and later it was adapted by renowned chef Ina Garten for her show.
Marry Me Chicken can be considered a modern Italian interpretation of the classic Engagement Chicken – it maintains a romantic idea, but offers a much richer taste thanks to the creamy sauce with sun-dried tomatoes.
Why Is This Dish Special?
The secret to the popularity of Marry Me Chicken lies not only in its romantic name. This is truly an exceptional dish for several reasons:
Ideal balance of flavors. The creamy texture of the sauce is complemented by the saltiness of parmesan, sweetness from the sun-dried tomatoes, and freshness from the basil, creating a complex flavor profile.
Ease of preparation. The entire dish can be prepared in one skillet in about 30-40 minutes, making it the perfect choice for a romantic dinner, as well as for a casual family meal.
Stunning presentation. The vibrant cream-red sauce with green flecks of basil looks just as appealing whether you serve it at a fancy restaurant or at home.
Versatility. This recipe is easy to adapt to different flavor preferences and dietary needs, allowing you to change ingredients or add new components.
Main Ingredients
To prepare the classic Marry Me Chicken, you’ll need to gather a selection of readily available ingredients that can be found at any supermarket:
Chicken breasts (3-4 pieces, approximately 650-750 g) – this is the main component of the dish. It’s important to choose fresh, uniform-sized fillets without skin and bones.
Parmesan (50-60 g) for the breading – this helps create a golden crust on the chicken and thickens the sauce.
Olive oil (2 tablespoons) and butter (1 tablespoon) – for cooking the chicken. You may also substitute oil from a can of sun-dried tomatoes for added flavor.
Selected tomatoes (100-150 g) – the brightness of the sauce depends on this. It is better to choose tomatoes in their skin, as they have a higher concentration of flavor.
Garlic (3-4 cloves) – adds pungency and aroma to the sauce.
Chicken broth (180-240 ml) – creates the base for the sauce. It is advisable to use quality broth or homemade.
High-fat cream (33-35%, 150-180 ml) – ensures a creamy texture. The cream itself does not reduce during cooking.
Parmesan (50-70 g) – preferably fresh grated, not pre-grated cheese.
Spices: dried oregano (1 teaspoon), basil (½ teaspoon of dried or fresh), red pepper flakes (½ teaspoon), paprika (2 teaspoons).
Lemon zest (to taste) – adds freshness and brightness to the flavor.
Fresh basil – for serving.
Salt and freshly ground black pepper – to taste.
Detailed Step-by-Step Recipe
Ingredient Preparation (15 minutes)
Quality preparation – guarantees the success of this dish.
Take the chicken breast from the refrigerator for 15-30 minutes before cooking. The meat’s internal temperature should be even.
If the breasts are thick (more than 2 cm), cut them horizontally in half to create two thinner fillets. This allows the chicken to cook faster and more evenly.
Place the fillet between two sheets of food wrapping or in a vacuum bag for preservation. Beat the meat with a kitchen mallet to a thickness of approximately 1-1.5 cm. This is a critical step – it guarantees that the chicken cooks evenly and remains juicy inside.
Coat the chicken breasts with paper towels – the dry surface helps create a golden crust.
Season and pepper the fillet on both sides (approximately ¼ teaspoon of salt and ⅛ teaspoon of pepper per fillet).
Place the breadcrumbs on a flat plate. Make sure to coat each fillet in the breadcrumbs, pressing them firmly. The breadcrumb coating not only creates a crispy crust but also helps the sauce stick to the meat.
Finely grate the parmesan cheese (if it’s large), sprinkle over the fillets, and add some more parmesan on top of the breadcrumb mixture.
Cooking the chicken (8-12 minutes)
In a large skillet (preferably cast iron or with a thick bottom), heat olive oil and a little butter over medium-high heat. The skillet should be large enough for all fillets to fit without overcrowding.
When the oil is hot and begins to shimmer, carefully place the fillets in the skillet. Do not overcrowd the skillet – if necessary, cook in batches.
Cook the chicken for 4-5 minutes on one side, without flipping. You should see a golden crust forming on the edges of the fillet.
Flip the fillet and cook another 4-5 minutes on the other side. Use an internal thermometer – for the inside temperature, aim to reach 74-75°C (165°F).
Do not overcook the chicken at this stage – it is still cooking in the sauce.
Transfer the cooked breasts to a plate and cover with foil to keep warm. Do not leave them in the skillet – small pieces that stick to the bottom add flavor to the sauce.
Preparation of sauce (10-15 minutes)
Reduce the heat to medium. If there are few olives left in the skillet, add one more tablespoon of olive oil.
Add the chopped garlic and sauté for 30-60 seconds, stirring constantly. The garlic should become aromatic but not burnt – otherwise, it will taste bitter.
Add the diced tomatoes and cook for another 1-2 minutes, stirring. The tomatoes should begin to break down.
Pour in the chicken broth, increasing the heat to medium-high. Use a wooden spoon to scrape the bottom of the skillet – this is called deglazing and adds depth to the dish.
Let the mixture cook for 2-3 minutes, so it simmers and the alcohol evaporates (if you’ve added white wine).
Lower the heat to low and simmer the skillet for 2-3 minutes, so it reduces from the plate. It’s essential – when pouring the cream, they may curdle.
Always pour in the cream, stirring all the time. The cream should be at room temperature.
Return the skillet to the plate and add in grated parmesan, stirring constantly. The cheese should quickly melt and integrate into the sauce.
Add herbs, basil, red peppers, chili, lemon zest (if using). Test the sauce and add salt and pepper as needed.
Bring the sauce to a light simmer over medium-low heat, stirring from time to time. The sauce should thicken – this takes about 3-5 minutes. Do not let the sauce thicken too much, or else the cream may start to curdle.
Final thickening (5-10 minutes)
Return the chicken breasts to the skillet along with the sauce, which should be reduced to a syrup consistency.
Place a piece of fresh basil (chopped by hand) or spinach. The leaves will wilt in the hot sauce.
Reduce the heat to medium and stir the sauce with a spoon.
Cover the skillet with a lid and simmer for 5-7 minutes, so the chicken absorbs the sauce and reaches an internal temperature of 74°C (165°F).
Try the sauce again and adjust the seasoning if needed.
Remove from heat, place fresh basil and additional parmesan cheese.
Professional Tips and Secrets
The meat temperature matters. The meat achieves its optimal temperature evenly and remains juicier. Allow the chicken to rest in the fridge for 20-30 minutes before cooking.
Do not neglect the thickness. Uniform thickness is key to ideal results. If one part is thicker than another, it will cook unevenly.
Breading is not an option, it’s a necessity. A thin layer of breading creates a golden crust that keeps the juices inside the meat and helps the sauce cling to the chicken.
Use a reliable culinary thermometer. This is the best way to know when the chicken is done (internal temperature 74-75°C), but do not overcook it. Don’t cook “to the bone” – it risks drying out the meat.
Olive oil from jarred sun-dried tomatoes – golden liquid. This oil infused with tomato flavor pairs wonderfully for coating the chicken.
Freshly grated parmesan is a must. The quality cheese provides essential flavors that help it melt evenly in the sauce. Buy a piece of parmesan and grate it yourself before use.
Controlling the temperature when adding ingredients. This is the most crucial moment in preparing the sauce. Remove the skillet from the heat for 2-3 minutes so that the steam dissipates, then add the room temperature ingredients. Do not add cold ingredients to a very hot mixture – they will instantly cool down.
Do not let the sauce boil after adding the ingredients. Maintain a gentle simmer, not a rolling boil. High temperatures can cause the ingredients to break down.
Deglazing – the secret of deep flavor. Scrape the bits off the bottom of the skillet with a wooden spoon to incorporate a large amount of flavor. Be sure to deglaze with your liquid after adding the bouillon.
Do not skip the chicken stock stage. After browning, give the file “deglaze” under the foil at least 5 minutes. This allows the proteins to reabsorb inside the meat.
Is the sauce too thin? Give it a little time to thicken or add some cornstarch dissolved in cold water (1 teaspoon of cornstarch in 2 tablespoons of water). You can also add a few beaten egg yolks – they will help thicken naturally.
Is the sauce too thick? Add some broth or ingredients, mixing.
Fear of leaving the acid too strong? If you use white wine, it is important to allow it to evaporate for about 1-2 minutes of simmering. High alcohol content should decrease – this indicates that it has cooked off.
Common Tips and How to Avoid Them
Dry chicken. The most common problem that arises from overcooking. Use a culinary thermometer and do not exceed the ideal temperature of 74-75°C. Remember that the chicken will continue to cook even after being removed from the heat due to residual heat.
Smoked sauce is burnt or scorching. This occurs when the tops add too much hot stock or when the sauce becomes too concentrated. To correct the situation, immediately remove the scorched part from the heat and place it in a bowl with ice. Add a cube of ice safely to the sauce. If the chunks are small, strain the sauce through a sieve.
Insufficient sauce. If the sauce quickly evaporates, add three tablespoons of stock or the tops during the final cooking time.
Overcooked sauce. The sauce thickens very quickly and can easily burn, giving the dish a bitter taste. Cook it for only 30-60 seconds over medium heat, constantly stirring.
Unevenly prepared meat. This results from improperly thickened fillets. Always ensure that the chicken is cooked to a uniform thickness or slice the breast horizontally to achieve uniformity.
Unsalted sauce. Do not forget to season and pepper the dish at each stage of preparation. The chicken should be seasoned before cooking, while the sauce should be tasted and adjusted before serving.
Large heirloom tomatoes. If not sliced finely, the tomatoes will be difficult to use. Slice them into strips or smaller pieces.
Variations and Modifications of the Recipe
The classic recipe for Marry Me Chicken is a wonderful base for experiments. Here are the most popular variations:
With white wine. Add 120 ml of dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay) after the introduction of the ingredient. Let it simmer for 1-2 minutes to fully evaporate the alcohol, then add the bouillon. It adds complexity and depth to the flavor.
With spinach. Add 100-150 g of fresh spinach along with the fresh basil at the last stage. Spinach pairs well in the garlicky sauce and adds colors like vibrant greens.
With mushrooms. Use 200 g of fresh mushrooms or white mushrooms after the garlic, then prepare a sauce as usual. Mushrooms contribute earthy flavor and meaty texture.
With pasta (Marry Me Chicken Pasta). Boil 300-400 g of pasta (penne, fettuccine, or linguine) al dente and mix it with the cooked chicken and sauce. This transforms the dish into a complete meal in one pot.
With orzo (Marry Me Chicken Orzo). Prepare the dish like risotto: after introducing the garlic, add 200 g of orzo, simmer for 2 minutes, then gradually add broth while constantly stirring. Add herbs and cheese at the end.
With rice (Marry Me Chicken and Rice). Similar to the version with orzo, but using basmati or jasmine rice. Cook the rice in the sauce to the desired tenderness.
With zucchini and vegetables. Add vegetables or capers for a more Mediterranean flavor profile.
Guest version. Increase the quantity of red peppers to 1-2 teaspoons or add fresh diced tomatoes or bell peppers.
With Dijon mustard. Add 1 tablespoon of Dijon mustard to the sauce for additional pungency.
With lemon. Add a slice of lemon at the end of preparation to enhance freshness and brightness.
Healthy version. Substitute the upper part with coconut cream or Greek yogurt (add yogurt on top of the dish). Use skinless chicken breast instead of thighs for lower calories.
In the oven. After coating the chicken, transfer it to an ovenproof dish, pour in the sauce, and bake at 190°C for 20-25 minutes.
In a slow cooker. Coat the chicken with a spice rub, then transfer it to the slow cooker with all the sauce ingredients. Cook on low for 4-6 hours or on high for 2-3 hours.
With mushroom sauce. Instead of chicken, use non-skin chicken breast – they are juicier and tastier, even if they contain a bit more fat.
What to Serve with Marry Me Chicken
Marry Me Chicken – a fairly hearty dish, so ideal sides should be light and easily complement the sauce:
Pasta. A classic choice – spaghetti, fettuccine, penne, or rigatoni. Cook the pasta al dente and serve under the sauce.
Mashed potatoes. Mashed potatoes, baked potatoes, or special “melting potatoes” ideally complement the creamy sauce.
Rice. Yellow rice with turmeric, pilaf, or risotto. Rice pairs wonderfully with the sauce.
Polenta. Creamy polenta or polenta squares grilled to perfection.
Vegetables. Marinated or pickled sparzhа, broccoli with lemon cedar, green kvass with almonds, pickled Brussels sprouts. Add a splash of lemon juice for freshness.
Salads. Caprese, Caesar, green salad or carrot salad. Fresh salads help balance the richness of the dish.
Bread. Pita bread, focaccia, or ordinary dinner rolls for soaking up the sauce. Fresh crusty bread is an essential companion to this dish.
Grain. If you don’t prepare grain on its own, it can be served with a dish.
Couscous. Israeli couscous particularly pairs well with the sauce.
Courgettes or spaghetti squash. For a low-carb option.
Wine for Marry Me Chicken
A well-selected wine can enhance the dish to a new level:
White wines:
Chablis. The crisp acidity and mineral notes of this Chardonnay perfectly complement creamy sauces.
Burgundy Chardonnay. Richer and creamier than Chablis, with oak notes that enhance the complexity.
Chenin Blanc. A dry French Chenin Blanc with fresh fruity notes.
Vermentino. A fresh Italian white with high acidity.
Red wines:
Burgundy Pinot Noir. Tasty notes of cherry and truffle complement the richness of the sauce, and earthy notes enhance the flavor of baked tomatoes.
Chianti Classico. Cherry, plum, and herbal notes harmonize beautifully with rich dishes.
California Pinot Noir. This has more fruit-forward notes than Burgundy.
Gevrey-Chambertin. Less typical but beautifully paired with rich red fruits and mushroom notes.
Igt wines:
Rosé Champagne. Extra brut or brut nature from a grower (grower champagne). An ideal choice for a romantic evening.
Storage and Pairing
Storage in the Refrigerator. Transfer leftovers to an airtight container and keep in the refrigerator for 3-4 days. Give the dish time to cool before sealing the container.
Freezing. Marry Me Chicken can be frozen for 2-3 months. Use containers for freezing or vacuum-sealed bags. Thaw in the refrigerator overnight before reheating.
Reheating on the Stove. The best method – reheat the dish on the stove over medium-low heat. Add 2-3 tablespoons of broth or water to restore the creamy texture of the sauce. Allow time for it to heat up completely without the dish cooking too much.
Reheating in the Microwave. Place the portion in a microwave-safe dish, cover it with a lid or damp paper towel. Heat on medium power in intervals of 1-2 minutes, stirring between reheatings.
Reheating in the Oven. Preheat the oven to 160-170°C, place the dish in a baking dish, cover it with foil and heat for 15-20 minutes.
Important: Do not overheat the dish to ensure the chicken remains juicy, while the cheese and herbs do not get overcooked. Unique flavors may be lost during reheating.
Preparation Ahead and Freezing
Make-Ahead Meal. Marry Me Chicken is perfect for preparing ahead:
Prepare the dish in advance, cool it, and store it in the refrigerator. Reheat before serving, adding a drizzle of cream to restore the sauce’s consistency.
Alternatively, you can separate the chicken and prepare the sauce separately, keeping them both in the refrigerator, then combine and reheat before serving.
Freezer Meal. For freezing, pack the chicken breasts in a large bag with the sauce ingredients, except for the tops and parmesan. Remove as much air as possible, seal, and freeze. When ready to cook, thaw, pour the contents of the bag onto a skillet, and cook for 24-27 minutes. Add the tops and parmesan at the end.
Nutritional Value
One serving of Marry Me Chicken (approximately 235g) contains:
- Calories: 450-470 kcal
- Protein: 41 g
- Fat: 29 g (of which saturated fat: 12 g)
- Carbohydrates: 12 g
- Fiber: 1 g
- Sugar: 3.5 g
- Cholesterol: 118 mg
- Na+: 700 mg
- Potassium: 470 mg
- Calcium: 60 mg
- Iron: 2 mg
- Vitamin D: 59 mcg
Note: Nutritional value may vary depending on specific ingredients used and portion sizes. This dish is relatively calorie-dense due to the toppings and cheese, but it can contain a lot of protein. To reduce calorie content, you could use tops with lower fat (but no less than 20%) or partially replace them with chicken broth.
Frequently Asked Questions (FAQ)
Can you use chicken thighs instead of breasts?
Yes, absolutely! Thighs without skin and bones are a great alternative that provides more moistness and a richer texture. They also tend to hold flavors better in cooking and are less likely to dry out. Cooking time will be approximately the same or a bit less.
Can you prepare Marry Me Chicken without the toppings?
Ingredients – the key component that creates the creamy texture. However, for a richer version, you can use coconut cream (double cream), Greek yogurt (add water for thinning) or a mixture of milk with corn starch. The result will be the same, but everything will be tastier.
Are Marry Me Chicken and Tuscan Chicken the same?
No, although these dishes are quite similar. Tuscan Chicken usually contains spinach and has a more Italian flavor profile. Marry Me Chicken is creamier and contains less greenery. Both dishes use similar bases with herbs, parmesan, and sun-dried tomatoes.
Can you use fresh tomatoes instead of sun-dried?
It is not recommended. Sun-dried tomatoes have a concentrated, intense flavor that cannot be replicated with fresh tomatoes. They also add a sweet-tart note, which is characteristic of this dish. If sun-dried tomatoes are unavailable, it’s better to use tomato paste or puree instead.
Where to find pasta with sun-dried tomatoes?
You can usually find them in most large supermarkets in the sauces section for pasta or Italian products. Alternatively, you can make your own pasta by blending sun-dried tomatoes in a blender with olive oil, garlic, and spices.
How to tell if the chicken is cooked?
The most reliable method – use a kitchen thermometer. Insert it into the thickest part of the meat – the internal temperature should be 74-75°C (165°F). Visually, a cooked chicken should have a white color inside without pink areas, while if you see any pink, it should be transparent, not reddish.
Why does my sauce separate?
The most common reason is high temperature when adding toppings or excessive cheese after adding. To avoid this, remove the skillet from heat before adding toppings, use room temperature toppings, and only maintain a light cheese layer. If the sauce burns, try the methods described above.
Can this dish be prepared for a large company?
Yes! Just increase all the ingredients proportionally. It might be advisable to prepare the chicken in batches so as not to overcrowd the skillet. For large portions, it’s easier to use a large roasting pan or to transfer everything into a roasting pan and finish cooking in the oven.
Is this dish suitable for kids?
Yes, most kids enjoy creamy sauces. If kids are sensitive to spices, reduce or eliminate the red pepper flakes. You can also finely chop the tomatoes very small or even puree them in the sauce blender for a creamy texture.
Can I make Marry Me Chicken in a cast-iron skillet?
Yes, a cast-iron skillet is an ideal choice! It evenly distributes heat and wonderfully adapts for transitioning from the stove to the oven (if you choose to finish cooking in the oven). Additionally, cast iron creates a beautiful crust on the chicken.
What else should I add to the dish?
Use dry white wine, which you would use with a recommendation – Sauvignon Blanc, Pinot Grigio, or Chardonnay. Do not use “cooking wine” from the supermarket – it usually contains salt and has a poor flavor. If you can’t or don’t want to use alcohol, simply omit this ingredient and use chicken broth instead.
How much time does preparation take?
Preparation of the ingredients takes about 15 minutes, while cooking takes 25-30 minutes. Overall, the entire dish will be ready in approximately 40-45 minutes from start to finish.
Conclusion
Marry Me Chicken – this is a name that is more than just romantic. This is actually an exceptional dish that pairs simplicity in preparation with an elegant appearance. Juicy chicken breasts in creamy sauce with roasted tomatoes, parmesan, and fresh basil create a symphony of flavors that leaves no one at the table unimpressed.
The secret to the success of this dish lies in the balance – the richness of the cream and cheese is balanced by the brightness of the tomatoes and the freshness of the greens. The right cooking technique, from browning the chicken to controlling the temperature when adding the herbs, guarantees an ideal result every time.
The versatility of Marry Me Chicken allows for adapting the recipe to any preferred flavors – adding spices, vegetables, mushrooms, or even transforming the dish into a complete dinner in one pot with pasta or rice. It uniquely suits a romantic dinner for two, a family meal, or even a festive table.
Can this dish really propose with a ring and a heart? Perhaps, it’s just a beautiful legend. But undeniably – Marry Me Chicken definitely inspires love and a desire to cook it again and again. And who knows, perhaps just for you, this dish works its magic!