Marry Me Chicken is a delicious chicken dish that can be served with various side dishes such as mashed potatoes, yellow rice, feta pasta, garden salad, and potato rosti. It is best served over pasta, but plain pasta works great with the sauce. The recipe can be prepared one day ahead and kept chilled.
Marinated Santa Fe chicken is another well-balanced entrée that can be served over pasta or mashed potatoes. The homemade meatballs must be baked until done before being stirred into the soup. To prepare the chicken, heat olive oil over medium-high heat and sauté the onion. Marinate the chicken in a zip-top bag with the chicken, salt, sugar, vinegar, fish sauce, and soy sauce. Squeeze lemon juice from the sliced lemons into the bag, then add the chicken to the mixture.
Mashed potatoes are another hearty side that can be served with Marry Me Chicken. Chicken parm is loaded with cheese, making it an addictive and hearty tandem. Marinated Santa Fe chicken is a healthy chicken dinner that can be served with vegetables like diced tomatoes, sweet corn, cheese, and black beans.
For a low-carb meal, serve the chicken and sauce over rice, mashed potatoes, noodles, cauliflower rice, garlic toast, or roasted broccoli. Other options include pecan chicken with sour cherry chutney, black and white sesame crusted chicken with a Mandarin ginger sauce, and grilled tequila chicken.
📹 Easy Marry Me Chicken Recipe! Worlds Best | MUST TRY!
This is seriously one of the best chicken dishes I have ever cooked in my entire life! If you have not tried marry me chicken yet you …
📹 Marry Me Chicken – Flavour Fusion Chicken
Looking for a flavour bomb chicken recipe? Then try Marry me chicken, a dish that lives up to its name with its undeniable flavour …
3 cloves of minced garlic. 1/2 cup of grated parmesan cheese. 1 tablespoon of fresh basil. 2 tablespoon of butter. 1 cup chicken broth. 1 cup heavy cream. 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1 teaspoon chili flakes. Salt and pepper to taste. 1/3 cup chopped sun-dried tomatoes. Cut the chicken into cutlets, cover with salt and pepper seasoned flour. 2 tablespoons of olive oil, 2 tablespoons of butter on medium heat. Cook chicken breasts. Remove the chicken. Cook spaghetti noodles if desired. Sautee garlic in the same pan. Add chicken stock. Add cream, parmesan cheese. Bring to a simmer. Add dry spices and sun-dried tomatoes. Add salt and pepper to taste. Put the chicken back into the sauce. Simmer for a few minutes. Remove from heat and add the basil leaves. Serve over noodles.
This looks wonderful! By the way, the reason that you mix the oil and butter is so that you get the flavor from the butter without so easily burning the food. The oil has a higher smoke point. Also depending on the oil choice it can add more to the flavor. So the oil and butter combo is sort of the best of both worlds… flavor of butter while allowing you to cook at a higher temperature which gets you the nice flavorful sear.
@World’s Best Recipes The basil needs to be Chiffonaded ( which means to stack and roll it up and slice in to thin ribbons) also the reason to season the flour instead of just the meat is the flour granules protect the pepper from burning which will ruin the flavor. Also, the reason that butter is added to oils is to increase the smoke point, and add flavor cause butter has great flavor, but by itself burns very easily. This dish based on my skills as an old school home cook is a rift on Chicken Alfredo, with the addition of sundries tomatoes, and basil. Looks great!😁
Dave! I love your article because you are so real! To answer your question – about “…why add butter to oil…”when frying is because it will give the whole dish more flavor. You can fry with just oil but you will appreciate the added flavor of butter. Also, when frying chicken for this dish, pass on the paper towels so you can return the chicken back to the pan along with all of the juices that collected. Thank you for your time and the article. I really enjoyed perusal you. This is my new favorite website to watch.
Never never never pick your meat up and put it on a paper towel unless it’s fried to catch the extra grease you put it on a plate or in a bowl or a cooking sheet so you can retain the juices it’s going to lose to put back in the pot if you put it on a paper towel the paper towel will dry up the juices you will miss out on a lot of extra flavor. Just my way of cooking …
Instead of pasta, I would try serving this on a bed of sauteed mushrooms (I saute in oil and butter combo, season with white pepper and/or cayenne pepper, then squeeze a bit of fresh lemon juice right at the end before taking off the heat). I think the mushrooms flavors would play well with the chicken and sauce.
I haven’t read all the other comments on this post but I do have a couple tips about cooking meat. Let it come up to temperature a little bit before cooking it. Keeps it from being tough from putting cold meat straight into a hot pan. It’s especially helpful with chicken. If you’ve ever cook chicken and it was rubbery it’s probably because it was really cold and you heated it very quickly. I’m going to try this recipe. It looks Heavenly and you seem to really love it which is fabulous! Always looking for new recipes and hopefully my husband will appreciate this one.
Just came across this article and can’t WAIT to try it for myself. Great article. 👍 BTW: You may have figured this out by now, but the secret to juice/tender chicken breast (beyond proper cooking time, of course) is using tongs instead of a fork so you don’t puncture and let all the juices run out. But also let it rest for no less than 5 minutes before serving. This allows the juices to redistribute back into the meat. 👍 Happy cooking. I look forward to perusal more of your articles. ❤
Hi Dave! Thanks so much for the great article! I didn’t have any sun-dried tomatoes in my pantry (mostly because although I eat just about everything, I’m not all that fond of them). I DID have a jar of roasted red peppers, so I rough chopped them and subbed them instead. I really woukd have liked to have tried the recipe the way it was intended (I believe you should make it that way first and then customize it if you have to – but oh my, was it ever delicious with the roasted red peppers! So – if any of your viewers don’t have or don’t like sun-dried tomatoes, they can sub the roasted red peppers and still enjoy a seriously delicious dish!
Hello Dave, thank you for making this article and literally helping me make what my family calls the best dinner ever! I’m a guy just like yourself who just wants to learn some new dinner ideas to cook for my family rather than making the same boring stuff over and over again. My wife literally can’t stop raving about this meal I made last night. The only difference is that I used Penne pasta rather than spaghetti. Thank you so much and I definitely plan on trying some of your other recipes!
I loved perusal this article that you presented and I’m very excited to try the chicken and I’m gonna watch more of your articles because I really enjoy your down to earthness!❤ I found you by accident, but I think I’m hooked and I’m going to try this recipe as soon as I can. Thank you so much really enjoyed perusal you prepare this meal.
This is a rendition of a classic Italian chicken alfredo with sundried tomatoes. You did quite well, it is very easy to burn that garlic and the way you executed the toast and cool of that garlic was commendable for an armature! If you want to make it truly delicious, keep cooking down (boiling) that cream and chicken stock is reduced to about half. When you run a rubber spatula through it, it’ll transform and become very thick and creamy (and coats delicious pasta like a dream). We called this reducing when I was a chef. That’s how you want it, when it creates streaks when you run a rubber spatula through it you pour it into a bowl at that very moment to stop the evaporation and cooking. No shameless plug just pure love. Pro tip from a former professional Italian sauté chef, sear your chicken in a light oil instead of butter. Add the butter with garlic and a wheel of fresh lemon you could get fancy with some capers too but typically this is when you want to add the sun dried tomatoes too, not after the cream. (I cool the garlic first with the lemon wheel and capers) Then I add the sauce… Mix the cream and chicken and dried herb together ahead of time. Dump in all sauce together at the end of sauté to deglaze and stop garlic from burning once perfectly toasted. If you don’t like sun dried tomatoes, try broccoli! Not even joking I probably sold $500k in that dish alone in just a few years in an open kitchen when I was young.
And that exact recipe could be tweeked to make 20 other dished. You can add anything. Lemons, with or without capers!! Or onions!! Or chopped fresh tomatoes!! Or carrots and celery!! Then serve with any starch like rice, or polenta, or “boil ’em, mash ’em, stick ’em in a stew!” pot-ta-tos. Anything with this recipe.
My variation: Cut the chicken into smaller pieces so their is more breading. After sautéing garlic, add chopped onion and bell pepper. Then add in sliced mushrooms. Summer squash and zucchini can also be added. Continue with recipe but double the broth, cream, and cheese. After plating, drizzle with a little Louisiana Hot Sauce. Yum!
Before you cut the garlic, lay them out and put your knife on them flat side and smash them. That releases all the oils and makes mincing them up super easy and much better to cook with. This really is just a country chicken fett recipe but what I do in the restaurant is wait until I have reduced the heavy cream before adding in the cheese. It ensures you dont break the cream sauce.
My friend sent me your recipe and I am now subscribing. Well Done Vid! Thank you! As I think mashed potatoes are better than dessert, I served them surrounding the chicken and sauce – for myself. My new favorite chicken for a special dinner. My friend wanted hers on toast and our other friend wanted egg noodles. We call him Noodles. All three were marvelous. We had a spring mix salad with broiled shrimp and buttery bourbon/apricot- roasted pineapple. Also pita points with fire-roasted red peppers and melted Italian Fontina. We all dipped the shrimp into the sauce. Oh my! Found a new friend for the sauce! The shrimp, rather than chicken, makes this a “Romance Me” dinner! Just cook shrimp separately and toss in at the end letting it set and blend off heat at the back of stove for 10 or so minutes. The large shrimp can be broiled just 2-3 minutes as they will cook after mixed into the sauce. The blending was a whole new taste experience. Thank you for sharing a great recipe with so many possibilities.❤
That was really good. My wife was blown away. I’m cooking it for the third time and I prefer putting salt and pepper directly on the chicken. I also double the sauce part so the chicken is submerged and made for plenty on pasta. Wood rather put it on penne pasta but I only had spaghetti noodles. Great recipe my wife loves it.
I just found you. I have made this before, I was waiting for your reaction when tasting the sauce and you didn’t disappoint. 😂 first it was “let me have a taste, then, let me add some sauce over the chicken, maybe the pasta, too” And lastly, just bring the whole darn pan to bathe everything and lick the bowl, baby!😅 just awesome!
This was a good recipe. I tried adding a little flour to thicken the sauce, you can do that but literally a dash of flour is more than enough. I also added whole shiitake mushrooms. The dish is good enough to stand as is doesn’t really need noodles or another big side, maybe a few asparagus stalks or some broccoli on the side would be more than fine. 7.5/10 will make again!
I used to put the salt and pepper into the flour, but lately I prefer the results I get by salting and peppering the chicken. The salt draws a little bit of moisture out of the chicken, moistening the flour so it actually forms a light coating that sticks. Dry flour will otherwise just dissolve into the oil.
I make a similar Parmesan sauce for my Alfredo pasta, instead of heavy cream I add cream cheese and milk and i add shrimp and broccoli so delicious i like to add a little heat like chipotle powder and pepper seeds. Im interested in this recipe with chicken and sun dried tomatoes. Ill give it a try thanks for sharing ☺️
“Marry Me Chicken” is actually just Italian “Tuscan Chicken.” That’s why the fresh basil, fresh grated Parmesan, sun dried tomatoes, olive oil etc. Your chicken was sliced to the correct thickness. If you want pasta, cook the pasta, toss with butter and Parmesan. Serve on the side so it don’t absorb all the sauce from the chicken. This is a very popular recipe for Keto and low carb. Just don’t coat chicken with flour. It isn’t needed to thicken the heavy cream sauce. Butter is used for cooking the chicken, for the dairy flavor, and creaminess. Olive oil is used for its distinctive flavor and smoothness. Neither butter nor olive oil has a high smoke point, and should not be used for high heat “frying.” Return email notifications are not available at this time.
thank you now i have an idea for a new receipe this week….i would skip the spagetti and go for mash potatoes and veg…sauce could handle mushrooms in it i think but first i will try this way…..great reciepe for a bases of many meals…your reaction seems honest when you tasted it….so think i will suscribe…
I use to make my own sun dried tomatoes when I lived in France. In summer it gets soo hot so I would cut them up and put on wire trays then carry them out to the car and place them in the boot. Crack the windows open a jar and leave them a few hours then go turn them all over to sun dry other side. They came out great and my kakarkis loved them
I made it with pork chops instead n pounded them tender! My husband was so impressed! Really anything would taste good in the sauce! I actually sprinkled alittle extra park on my chicken the first time I made it n it was too much! When I tried with pork I didn’t add the cheese on top! I like the chicken version n my hubby liked pork! They raised chicken for meat when he was young n he doesn’t really like it now! They raised pork n beef too! But he didn’t like butchering the chickens!
❤❤❤ Oh my gosh! I just saw this article and your “thumbnail” picture looks identical to my son!! Everyone I have showed your picture to, thinks its my son, right down to almost the same looking t-shirt!!! You truly have your own Doppelgänger!!! Even my son thought it was a picture of him stolen from his Facebook!!! Lol.
Enjoy your articles… TY. You add olive oli to butter to get the flavor of cooking with butter, but the oil raises the temp in which the milk solids in the butter will burn. So basically, the oil keeps the butter from burning as easily when frying. One more thing, I know a vent hood fan is bad for recording articles, but the steam from the boiling of liquids on the stove will destory the electronics in the microwave above the stove before you know it! Enjoy you Holidays and look forward to another article soon!
I squeeze lemon on my chicken and pork, while it is frying or baking, towards the end(last 15 minutes or so) It makes it soooò good ! I don’t know why, but it seems to wake up the two of them ? Maybe because they are white meats, maybe ? I have no clue, but I’ve been doing it forever and it is always, “so good”. I also bake my fried, breaded pork chops for 15 to 20 min. after I fry them. It makes them super tender. And, i have always been a weirdo about chicken and pork and making sure it is cooked enough to be safe to eat. 🧡🙏🏻
There is a noodle we have here in germany that is called spatzle that is the one that will marry this dish, I would also put this into an oven with a top grill, the spatzle will add some starch to bind the sauce, I have never heard of this marry my chicken before but I think these small additions will push this recipy over the top
You can use scissors, to cut the fat off the chicken, too. I have a pair that is super sharp, that have been given the job of “Kitchen Scissors”. It’s a very distinguished title. For a pair of scissors, lol 🙂 Looks yummy ! However, you sure don’t need them with the way you cut the cheese with that knife, like nobody’s business ! Thank you ! We will definitely be trying this very soon ! 🧡🙏🏻
I see someone else tried to explain the butter/olive oil combination and I will try as well. The reason you do this is because butter has a lower smoking point. It will burn quickly so you add the olive oil which has a higher smoke point and that keeps the butter from burning. I think I would add more cheese to this because the sauce looks really thin and I prefer it to be a little thicker.
Fun website idea. The “salt and pepper to taste… but I haven’t tasted it so I’m just gonna put in a little of each” was hilarious. The point is that the sauce is ready and safe to taste, so taste it and see if it needs more salt or pepper. When you’re serving your dish, you should already know what it tastes like and that it is as good as you can get it. Season it to perfection before putting it on a plate.
I’ve made this several times. I use rwhite rice with a chick bouillon cube You need to : Let the sauce thinking, simmer longer and Need to stir till all blended frequently Stir sauce constantly til it starts to boil,also when cooking any pasta. dented, pasta til just al dente, then zap it for 20 sec to dry. Makes all sauces stick to pasta better, I put beef cube for red sauce pastas and chick for cream ssauces when boiling plus 1or 2 pieces whole garlic Never rinse pasta you wash off the starch which is the reason it’s sauces.
Before I forget to ask, what kind of knife are you using to cut the chicken pieces in half? ( I’ve never had a knife cut so easily). I just came across your website, and I love it. Especially, reading the comments because some write extra cooking tips; I need all the help I can get because I’m not a cook. I can’t wait to try this recipe, thank you for giving me the confidence to cook. I will check out your other articles too, people seem to like your recipes!
Thank you for grating your own parm. It drives me crazy when people use the pre-grated stuff. If they check the ingredients list, there is an anti caking agent called cellulose…and for those of us to who studied in school, cellulose is wood. These pre-grated cheese contain wood pulp as their anti-caking agents. This is standard for most to almost all pre-grated cheeses. The reason they clump when you use them to cook with is because wood doesn’t melt. So unless you’re part termite, always grate your own cheese. Make America GRATE again. Your recipe looks amazing. I’ve made this recipe before following other recipes and it’s awesome…didn’t put a ring on this finger, but still high up in the YUM factor. So now I’ll have to try yours and I’ll let you know which China patterns I like. lol
So basically it’s chicken Alfredo . I always add drained rotel tomatoes to my jar Alfredo sauce & oregano to up the flavor; just need to add fresh basil at the end. Next, I’ll try the cutlets instead of cutting it up and adding to sauce. I love the scratch method for making the sauce. Didn’t know it was that easy.
Mix the cheese with salt and pepper in the flour, don’t burn the garlic and at the end mix a small amount of very cold butter in the sauce. Cook the chicken in clarified butter, that way you can raise the temperature and have a better golden brown crust. If you think the sauce is too thin stop it from boiling, put some more of the flour/cheese mixture in it and have it boiling again.
I would think – as “Marry Me Chicken” is Jamaican in origin (so I’ve been told) – that the appropriate side would be rice – not pasta. That’s how I’ve always had it – and made it. But – probably a matter of personal preference. Also – the raw chicken WAS pounded to about 1/4-in thickness – but plumped up in the oven. Every time I’ve had this – it’s been “finished” in the oven for the last 15 minutes – at 375 degrees Fahrenheit. Again – many variations on this recipe. Some variations call for dried Sun-dried Tomatoes – some call for the oil-packed Sun-dried Tomatoes. It just depends. But the bottom line is – every variation I’ve had, so far – is really yummy !!
Don’t pre-mix the salt pepper and flour. You won’t know for sure how much salt and pepper actually get on the chicken. You did it just right. I would use kosher salt instead of fine salt. With time, you will be able to eyeball the amount of salt and pepper you put on. At the end, you can always taste a small piece of chicken in the sauce and adjust the salt and pepper. I like white pepper. It’s stronger that black pepper, but in small amount, it give a great flavor.
It would be beneficial to read the recipe from beginning to end, so you know all the steps before you start prepping and cooking. The recipe literally says chopped basil for garnish! Also, taste as you go, especially before adding extra seasoning. It will also help you judge the consistency of the cream sauce. You should have allowed it to thicken up just a tad more before adding the chicken. Using the back of a spoon would have helped with that.
Hi! It’s first time i see your show,the chicken looks delicious,i always cook from here with the chefs,or like you regular people with good food.What i notice is no one seams to wash the chicken.I alwas do n dry it with paper towels,and i feel better.I know a lady muslim n she cleans all the meat with lemons,i thought i try it one time.
Re: tomatoes…there are a couple of things that turn me off about them. 1) the acidity – this can obviously be cut down with some sugar. 2) the sweetness (making #1’s solution not viable). Sun-dried tomatoes can be okay because it tends towards the savory instead of the sweet and because it is dried, it is not as acidic.
Or, the name COULD represent the idea of tastes and textures “married” together, as in combined ? ALL of my recipes center on the idea of combined ingredients. I would never eat an onion raw by itself, but I put onions in most everything. I love to sautee, simmer, or stew things together. Either way, the two people, combine to make a team in marriage, so maybe it means both?
To be honest I think it might be better that you put salt and pepper on the chicken directly. I wouldn’t put the browned chicken on a paper towel, just on a plate and when you add them back into the sauce you pour whatever they sweated in with them – that’s pure flavour. I feel like this dish would also be perfect along with some rice.
Food “pictures” for the cook books or advertisements are staged and look a bit different from how the food will actually look when prepared as per the recipe. If there is any difference between how the food looks in the picture and how the recipe reads always follow the recipe. You are correct. If you want to get the chicken to 1/4th of an inch you have to pound (which should have been mentioned in the recipe) it but this would also entail cooking one piece at a time. The good news is that each piece will cook faster on a slightly lower heat and the pieces look HUGE on the plate. This process will add at least 10mins to your prep time. Use a baking sheet or a platter to keep large pieces on to free up your cutting board. The purpose of adding oil to butter is to raise the smoke point/burn temperature of the butter. If you just use the butter alone it will burn because of the temperature needed to cook the chicken and if you only use oil you don’t have the flavor that the butter gives it. It is important not to cook any cream sauce on to high of a heat or for a longer period of time than needed because of the fats and oils in the cream, cheese and butter will “separate” making it an oily globby mess.
Next time, remove the sauced chicken and finish the pasta in the pan with the remaining sauce. Plate by slicing the chicken and placing it over a serving of pasta and sauce. Top with a little more shredded parmesan and a “chiffonade” of the remaining basil (you’ll need an actual knife, not the cudgel you were using). That’s how to “plate” that.
Made this last night with your fondant potatoes. Apart from using chicken breast instead of thighs I followed the recipe exactly. It was delicious! My hard to please husband liked it a lot, which is always a bonus!!! However, the fondant potatoes were the star of the plate! They were amazing! I did boil for a few mins, then dried them. Also when I was cooking them in the oil and butter I forgot to put in the garlic and thyme🙄, so I put the garlic cloves and the thyme sprigs in the roasting pan with the chicken stock. I basted them during cooking. OMG! Gorgeous! First recipe from this site, I don’t think it will be my last! Thank you.
I tried it and also made it with just boneless chicken thighs. It was exactly as you described and the meat was so tender and juicy. The nice thing about the recipe is that it’s pretty quick and easy to prepare and doesn’t require any additional side dishes, we had fresh baguette and a light red wine with it, that’s all it needs. My family loved it and I will definitely cook it again. Thank you for this delicious recipe. 🙏🏼
We love your recipe! I discovered your website during my study abroad year in Beirut, Lebanon few years ago! I had a similar dish in Lebanon, but instead of using heavy cream, they use something they call labneh ( delicious), they use their good white wine (from the beautiful Bekaa valley) and they also use grilled caramelized red pepper instead of the dried tomatoes …
Hello, I’ve recently come across your website. And ive made two recipes ive watched, the Mediterranean rice n chicken and this one as well, one last sunday and one today. Both came out really nice. Lovely flavours, simple to make. My daughter loved it soooo much. Came out like a restaurant dish!! I must say i live your articles a lot, so comforting to watch, a great thumbs up for the article grapher is👍👍 Love ur spice drawer…And ofcourse the golden brown-white angel standing patiently at your kitchen door, so serene nd peaceful its just adding to the total vibe of the atmosphere!!! Absolutely Lovely😊😊 Thank you for the recipes, I’m exploring more of them.
I tried cooking this, but with whatever I have in my fridge, I use skim milk instead of heavy cream, adding char mushroom and 🍅(since I dont have dried tomato). And i dont have butter or yogurt, so I just use parmesan only to thicken the gravy. And WOAH its my first time cooking it like this except buttermilk chicken. Im 1000000% sure the chicken in the article taste like heaven. Will do properly like in the article one day. You can never go wrong with this meal!
Hi Joel, how’s things mate? Hope you’re well. We did this recipe today and absolutely loved it. We enjoy the website and your expertise so much. Just recently we went on a cruise around NZ and went to Jamie’s Kitchen on board and let’s just say that will be the only time I will eat a pasta dish from there, your food creations are far more superior. Take care my friend and all the best, regards Jackson
Good afternoon, everyone!! Excellent presentation of one of the many exquisite recipes on his website. You are a master of the culinary art (Extraordinary) I dare say, the best. Since I couldn’t see his website, I see, he arrived and, passed the million subscribers. Joel, you’re one of a kind. The best part of the experience… You’re a great perfectionist (The King Chef) and, Whiskey is adorable. Congratulations (Odalys)
Granted, this is Insanely Delicious, I’m a huge fan of Marry Me Chicken, but this looks so creamier, so juicier and beautiful golden, I’m going to make it for myself today as a gift because it’s my birthday.. Yes, it just comes every four years..🌷 Loved your agile acrobatics move to grab the black pepper grinder. It seems that Whiskey is very attached to you Chef Joel, he stays by your side even when he takes a break.💛
Looks delicious, but curious what type of side dish other than nice salad would be served? Love perusal you prepare all these great dishes which I have made quite a few (I always forget to take photos of your dishes! I only remember to after I have eaten half of the dish). But I’m always curious what side dishes you would make with it.
How do you finish chicken in 6 minutes/side without burning the butter? If I cooked at a temp low enough to not burn the butter the chicken would not be done in 12 minutes, if I tried to cook it in 12 minutes the butter would be liquid charcoal. I can do this with olive oil but definitely not butter.