Marry Me Chicken

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Marry Me Chicken is a tasty dish that’s quick and easy to make. It takes just 25 minutes from start to finish. This creamy chicken recipe is so good, it might inspire a marriage proposal! The name is silly, but the flavor is amazing.

You’ll love how juicy and flavorful this chicken turns out. It’s cooked in a rich sauce with garlic, sundried tomatoes, and herbs. The cream and parmesan cheese make it extra indulgent. Serve it over pasta or rice for a meal that’s sure to impress.

Exact Ingredients List

Here’s everything you’ll need to make Marry Me Chicken:

• 3 large boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 teaspoon chili flakes
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1/3 cup chopped sundried tomatoes
• 1 tablespoon fresh basil leaves

You’ll also need a skillet, kitchen tongs, and a spatula. This recipe serves 6 people and takes about 25 minutes to make.

Remember to slice the chicken breasts lengthwise into thin cutlets before you start cooking. This helps them cook faster and more evenly.

The fresh basil leaves are for garnish at the end, adding a pop of color and fresh flavor to your dish.

Instructions

Season the chicken with salt and pepper. Coat it in flour, shaking off extra.

Heat oil and butter in a big skillet. Brown the chicken for 4-5 minutes per side until golden. Set it aside on a plate.

Cook minced garlic for a minute. Pour in chicken stock and scrape the pan bottom. Lower the heat and add cream and parmesan. Let it bubble for 2 minutes.

Sprinkle in chili flakes, oregano, and thyme. Add salt and pepper to taste. Toss in sundried tomatoes.

Put the chicken back in the pan. Let everything simmer until the sauce thickens.

Top with fresh basil before serving. Enjoy your creamy, flavorful Marry Me Chicken!

Possible Substitutes List

Can’t find all the ingredients for Marry Me Chicken? No worries! Here are some swaps you can try:

• Chicken: Use boneless thighs instead of breasts for juicier meat
• Heavy cream: Half-and-half or milk + 1 Tbsp flour
• Parmesan: Pecorino Romano or Asiago cheese
• Sundried tomatoes: Roasted red peppers or fresh cherry tomatoes
• Fresh basil: Dried basil or fresh parsley

For the spices:

• Oregano → Italian seasoning
• Thyme → Rosemary or sage
• Chili flakes → Black pepper or paprika

No chicken stock? Use vegetable broth or water + bouillon cube.

Gluten-free? Skip the flour dredge and use cornstarch to thicken the sauce.

Dairy-free options:
• Vegan butter
• Coconut cream
• Nutritional yeast instead of cheese

Remember, substitutions may change the flavor a bit. But don’t worry – your Marry Me Chicken will still be tasty!

How To Make It Diabetes-Friendly

You can tweak this tasty recipe to be more diabetes-friendly. Start by using whole wheat flour instead of all-purpose flour. This swap adds fiber and helps slow down sugar absorption.

Cut back on the heavy cream. Try using half the amount and replace the rest with unsweetened almond milk. This change reduces calories and fat while keeping the creamy texture.

For the parmesan cheese, use a smaller amount of a stronger-flavored cheese like sharp cheddar. You’ll get great taste with less fat and calories.

Replace the pasta or rice side dish with cauliflower rice or zucchini noodles. These veggie options are lower in carbs and won’t spike blood sugar as much.

Add extra veggies to the dish. Try sliced bell peppers or spinach for more nutrients and fiber without many extra carbs.

Portion control is key. Stick to a 3-4 ounce serving of chicken and load up on veggies to feel full without overdoing it on carbs or calories.

By making these simple switches, you can enjoy a delicious meal that’s kinder to your blood sugar levels.

Tips, Tricks & Storing

For the best Marry Me Chicken, use thin chicken cutlets. If you have thick breasts, slice them in half. This helps them cook faster and more evenly.

Don’t overcrowd the pan when cooking the chicken. Work in batches if needed. This ensures each piece gets nicely browned.

Let the sauce simmer until it thickens. You want it to coat the back of a spoon. If it’s too thin, cook it a bit longer.

Try these tasty swaps:

• Swap sun-dried tomatoes for fresh cherry tomatoes
• Use fresh herbs instead of dried
• Add spinach or mushrooms for extra veggies

To store leftovers, put them in an airtight container. They’ll keep in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freeze portions for quick meals later. They’ll last about 3 months. Thaw in the fridge overnight before reheating.

For a lighter version, use half-and-half instead of heavy cream. The sauce won’t be as rich, but still yummy!