Home » Recipes » Marry Me Chicken (Creamy Chicken Recipe)
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Now this is a recipe that you are going to want to save and revisit often. Our take on this Italian classic will knock your socks off.
Why we call it marry me chicken
Funny enough, this recipe gets its nickname “marry me chicken” because it is so good that the person you are making it for cannot resist getting down on one knee to pop the question.
That’s right! There are tons of varieties of marry me chicken, also called engagement chicken, that promise to make a husband or wife out of you just for cooking this dish.
While the origin of this monicker might be a bit antiquated, we love the playfulness of this concept. And think it is a great way to describe just how yummy our take on this chicken dish is.
Why this recipe only requires a single pan
This recipe works best if you use a single large pan or skillet to cook the chicken and make the sauce. Not only does it create less dishes, but making a sauce in the same pan that the chicken cooked in will give your dish more flavor.
You will notice after you cook the chicken, there is a residue or crust left behind on the pan. This is a combination of moisture and fat from the chicken that has reduced down while cooking. This little crunchy bit might not look like much, but it is packed with flavor.
The technical term for this left-behind-on-the-pan-flavor-bomb is fond. Instead of rinsing fond down the drain, you’re going to want to use it to make the most out of your dish!
You’ll do this by deglazing your pan, which essentially just means adding liquid to the pan while its hot to loosen up the fond. The liquid will then rehydrate the caramelized bits on the bottom of the pan and infuse in the flavor.
Why do we dredge chicken breast before cooking (and what does dredging chicken mean?)
Dredging a chicken simply means coating your chicken in flour before cooking it in oil. While it isn’t nearly as unhealthy as battering and deep frying a chicken, this method of shallow frying chicken produces a similar mouthwatering flavor and texture.
This gentle coating of flour creates a layer around the skinless chicken breast. It helps to prevent the flesh of the chicken from getting hard since it works as a barrier to the heat. The flour layer also helps to retain moisture in the chicken while it’s cooking. And because of that, it improves the overall texture of the chicken!
Dredging also presents an opportunity to infuse more flavor in the chicken. In our recipe, you’ll notice that we dredge in a flour mixture, utilizing herbs and spices to amp up the taste of the chicken. To further maximize the flavor of this dish, sprinkle salt and pepper onto your chicken before dredging.
If you have an extra 24 hours, take the time to brine your chicken breast
While it is not necessary, brining your chicken breast can help to enhance the flavor and moisture content of your chicken.
To brine your chicken breast, prepare a bowl of heavily salted water. Let the chicken sit in the salt water in the fridge overnight. Remove and pat down dry when you’re ready to cook it.
A brine will help the chicken breast retain moisture by loosening up the fibers of the chicken allowing more water to go beneath the surface. When you’re cooking your chicken, moisture naturally evaporates, so adding more moisture before you cook can be very beneficial.
Again, this is not a necessary step, but it can definitely level up your meal if you have the time!
How to make marry me chicken
- Pour flour onto a flat plate or platter, evenly distributing it across the bottom. Add mixture of salt, pepper, oregano, thyme and paprika, and gently mix together.
- Dredge the chicken breasts in the flour mixture.
- Warm up a large pan or skillet over medium heat and add olive oil.
- Cook the floured chicken for 3-5 minutes on both sides, depending on how thick it is.
- Note: be careful not to over cook your chicken in this step as you will be adding it back to the heat at the end of this recipe.
- Remove the chicken from the pan.
- Add in more olive oil, minced or crushed garlic, salt, pepper, oregano, thyme, and chili flakes. Allow the garlic and spices to toast for a minute or two.
- Note: be sure to mix often and keep a close eye on it so that the garlic doesn’t burn.
- When you can smell the aromas coming off the pan, add in your heavy cream, chicken stock, parmesan cheese, chopped roasted red peppers, and spinach. Give everything a nice mix to help the sauce come together.
- Let the sauce reduce for a couple minutes, then add in the cooked chicken. Scoop some of the sauce over the top of the chicken breast and allow the sauce to infuse.
- Serve the chicken breasts whole or slice them up. Pour over sauce and serve it with your favorite side dish!
Other recipes to try
Baked Bruschetta Chicken
Baked Pesto Chicken
One Pot Creamy Tuscan Chicken Pasta
One Pot Spinach and Artichoke Pasta
Marry me chicken is a creamy and juicy chicken recipe. It only takes 30 minutes to put together and is a crowd-pleaser!
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Cuisine American, Italian
Calories 546 kcal
- 4 boneless and skinless thin chicken breasts
- 1 tsp sea salt (divided)
- 1 tsp freshly ground pepper (divided)
- 1/3 cup all-purpose flour
- 1 tsp paprika
- 2 tsp dried oregano (divided)
- 2 tsp dried thyme (divided)
- 1 tsp chili flakes (more or less to taste)
- 1/3 cup chopped roasted peppers
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 4 tbsp olive oil (divided)
- 3 cloves minced garlic
- 1 cup freshly grated parmesan cheese
In a place add flour, paprika, 1 tsp thyme, 1 tsp oregano, 1/2 salt, and 1/2 pepper. Give it a mix to combine. Dredge the chicken in the flour making sure to shake off the excess.
Warm up a large non-stick pan over medium heat and add 2 tbsp olive oil.
Cook the floured chicken for 3-5 minutes on both sides, depending on how thick it is. Note: be careful not to over cook your chicken in this step as you will be adding it back to the heat at the end of this recipe.
Remove the chicken from the pan. Add in more olive oil, garlic, salt, pepper, oregano, thyme, and chili flakes. Allow the garlic and spices to toast for a minute or two. Be sure to mix often and keep a close eye on it so that the garlic doesn’t burn.
When you can smell the aromas coming off the pan, add in your heavy cream, chicken stock, parmesan cheese, chopped roasted red peppers, spinach, 1/2 tsp salt and 1/2 tsp black pepper. Give everything a nice mix to help the sauce come together.
Let the sauce reduce for a couple minutes, then add in the cooked chicken. Scoop some of the sauce over the top of the chicken breast and allow the sauce to infuse. Don’t forget to taste and check if it needs some more salt and pepper.
Serve the chicken breasts whole or slice them up. Pour over sauce and serve it with your favorite side dish!
Serving: 4g | Calories: 546kcal | Carbohydrates: 13g | Protein: 52g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 179mg | Sodium: 1076mg | Potassium: 1046mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2196IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 3mg
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