Hamdi Saidani This easy and creamy Bobby Flay Marry Me Chicken is a show-stopping dish perfect for weeknight dinners or special occasions. With tender chicken in a rich, sun-dried tomato and Parmesan sauce, it’s a comforting and flavorful meal that pairs beautifully with spaghetti. Quick, delicious, and sure to impress anyone at the table!
Ingredients Needed:
- Kosher salt and freshly ground black pepper
- 8 ounces spaghetti
- 3 tablespoons olive oil
- Four 6-ounce boneless, skinless chicken breasts
- 1 large shallot, halved and thinly sliced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- One 6.3-ounce jar sundried tomatoes in oil, drained and roughly chopped
- One 0.4-ounce chicken bouillon cube
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup freshly grated Parmesan (about 2 ounces)
- 1/4 cup thinly sliced fresh basil
How To Make Marry Me Chicken?
- Cook the Spaghetti: Bring a large pot of water to a boil over medium-high heat. Season with salt. Add the spaghetti and cook until al dente according to the package directions. Drain and keep warm.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper on both sides. Cook undisturbed until golden brown on the bottom, about 5 minutes. Flip and cook until golden brown on the other side, about 5 minutes more. Remove to a plate.
- Prepare the Sauce: Add the remaining 1 tablespoon of oil and the shallot to the same skillet. Cook until tender, about 1 to 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth and scrape up any browned bits. Stir in sundried tomatoes, chicken bouillon cube, heavy cream, oregano, red pepper flakes, and 1/4 teaspoon salt. Stir until the bouillon cube dissolves.
- Simmer the Chicken: Bring the sauce to a boil, then reduce to a simmer over medium-low heat. Nestle the chicken breasts in the sauce. Cook until the sauce thickens and chicken is cooked through (165°F/74°C), 5 to 10 minutes. Stir in Parmesan and basil.
- Serve: Divide the spaghetti among 4 dinner plates. Top with chicken and sauce.
Recipe Tips:
- Use Fresh Ingredients: For the best flavor, use fresh garlic and shallots instead of pre-minced or dried versions.
- Monitor Chicken Temperature: Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it is cooked through and safe to eat.
- Scrape the Skillet: When adding the chicken broth, be sure to scrape up the browned bits from the bottom of the skillet for extra flavor in your sauce.
- Adjust Seasoning: Taste the sauce before serving and adjust the salt and pepper as needed to suit your preference.
- Warm the Spaghetti: Keep the spaghetti warm after cooking by tossing it with a little olive oil to prevent it from sticking together.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Marry Me Chicken cool until it reaches room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Place the cooled leftovers in an airtight container or freezer bag. Freeze for up to 2 months. To thaw, move the container to the refrigerator overnight before reheating.
- Reheat: Preheat the oven to 350°F (175°C). Transfer the chicken and sauce to an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 560
- Total Fat: 32g
- Saturated Fat: 10g
- Cholesterol: 160mg
- Sodium: 820mg
- Potassium: 680mg
- Total Carbohydrate: 33g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 35g
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