Rich & Creamy Marry Me Chicken
I've been making a version of this Marry Me Chicken well before it went viral simply because I love basil and sun-dried tomatoes together so much. In fact, this is a meal I made often for my college suite mates because it's inexpensive, quick to make, and boldly flavored. I love to serve this gluten-free, Tuscan-inspired chicken with polenta, mashed potatoes, pasta, or rice. Add any and all veggies that you like!
Servings: 4 servings
Calories: 846kcal
Equipment
Ingredients
- 4-6 boneless, skinless chicken cutlets, about 1½ lbs (or 3 boneless skinless chicken breasts halved lengthwise)
- 2 tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- 2 Tbsp unsalted butter
- 1 small sweet onion, thinly sliced into half moons
- ½ cup fresh basil, finely chopped, plus additional leaves for serving
- ⅓ cup sun-dried tomatoes, roughly chopped or julienned
- 3 cloves garlic, finely chopped
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- 1 Tbsp tomato paste
- ½ cup dry white wine
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- ¼ cup mascarpone cheese
- ¼ cup Parmesan, grated
- Flaky sea salt
Instructions
- Season the chicken. Pat the chicken dry with paper towels, then season on all sides with 1½ tsp Kosher salt and ¼ tsp black pepper.
- Sear the chicken. Heat 2 Tbsp neutral oil in a large skillet over medium-high heat. When hot (and working in batches so as not to overcrowd the pan), add chicken and cook for 5 minutes on the first side, or until golden brown. The chicken should easily release from the pan. Flip, then continue cooking for an additional 4-5 minutes on the second side. Transfer to a plate.
- Cook the onion. To the same pan, melt 2 Tbsp unsalted butter, then add 1 thinly sliced onion and season with ½ tsp Kosher salt. Cook, stirring occasionally, until translucent, about 4-6 minutes. Add ½ cup chopped fresh basil, ⅓ cup chopped sun-dried tomatoes, 3 cloves of garlic, ½ tsp dried oregano, and ¼ tsp crushed red pepper flakes. Cook for 1-2 minutes, until very fragrant.
- Make the sauce. Stir in 1 Tbsp tomato paste, breaking up with a spatula until dissolved, then pour in ½ cup dry white wine. Use a spatula to scrape up any browned bits off the bottom of the pan. Cook for 1-2 minutes, allowing the wine to reduce by about half, then pour in 1 cup low-sodium chicken broth. Bring to a boil, then reduce the temperature to a simmer. Stir in ½ cup heavy cream, ¼ cup mascarpone cheese, and ¼ cup grated Parmesan.
- Finish, then serve! Return the chicken to the pan, coating it on all sides in the sauce, then simmer for about 4 minutes, or until the chicken is fully cooked. (Chicken is safe to eat when the internal temperature registers 165°F / 75°C). Garnish with fresh basil. Serve immediately with a pinch of flaky sea salt!
Notes
- If you buy chicken breasts, cut them lengthwise (to make cutlets). If the chicken breasts are already on the small side, you can sauté them as is, just be sure to check for doneness with a thermometer to ensure proper cooking.
- Bone-in skin on chicken thighs: Just adjust the cooking time accordingly. Sear the skin side down for a few minutes first, then flip and cook until golden brown and the juices run clear.
- Leftovers will keep in an airtight container in a refrigerator for up to 4 days. The sauce may break during reheating. Just give it a good stir in a saucepan on a stovetop until it comes back together and is warm.
- I don't recommend freezing sauces made with cream, as the sauce can break and impact the texture upon thawing. This is best enjoyed fresh or within a few days.
Nutrition
Calories: 846kcal | Carbohydrates: 13g | Protein: 45g | Fat: 66g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Trans Fat: 0.3g | Cholesterol: 180mg | Sodium: 1662mg | Potassium: 1042mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1180IU | Vitamin C: 17mg | Calcium: 235mg | Iron: 2mg
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