We are making a classic that everyone seems to love, and I am so excited to share it with
you. We are making what is called 'Marry Me Chicken', which is essentially just chicken
that's been sautéed and then simmered in a creamy Parmesan sauce with lots of sun-dried tomatoes,
herbs, it is divine.You guys have been asking me to make this recipe for literally 2 years now,
since it became really popular on the web. I have things that are similar,
but I figured I wanted to bring you the real thing because it is the new year.
Happy New Year to you, which for me, the very beginning of the year is cozy food season. Let's
be honest here, I live on the east coast, it is cold, it is, you know, very gray out, drizzly
almost every single day, and I look forward to cozy foods that sort of pushes me into happy foods
come Spring and Summer. And I wanted to share this recipe with you because it is really fantastic.
I am doing this in my shallow Dutch oven, it's a little bit beat up but it's perfect,
don't you worry. And I've got some chicken breast here. Truth be told, I also like to do this with
chicken thighs, and I prefer it, but today we're going to be using chicken breast and I'm going
to season both sides with some garlic and herb seasoning. This is my favorite, I'll have it
linked down below for you, a little bit of salt, little bit of pepper and then I'm going to pop it
into my shallow Dutch oven that I've got a little bit of olive oil in there, ready. I love to serve
this with pasta, I, for some reason really love angel hair with this because I feel like it soaks
up that delicious sauce really nicely, but you can serve it with rice, you can serve any noodles that
you like, you know, no noodles at all, you can do mashed potatoes instead, it's just divine.
Beautiful, like I said, cozy comfort food that the whole family will love and it will
become a staple for sure. I went ahead and just, this chicken was really, really thick,
so I went ahead and just sliced each chicken breast in half and I got these four really
beautiful pieces. Pop that in and I'm going to just go ahead put a little bit more olive
oil over there, I'm going to go ahead and let those sauté until they develop really beautiful
color. I'm not so worried about cooking them all the way through as I am about them just
developing color and in the meantime I'm going to chop up three big chunky cloves of garlic.
Chicken looks good, it's not cooked all the way through, but it's developed color,
it's seared, it's done what I needed to do, and most importantly it's developed really delicious
goodness at the bottom of my pot which I want. Now to this, I'm going to add a little bit of my oil
from the sun-dried tomatoes. if your sun-dried tomatoes are not packed in oil, although you
really should find some that are because they're so much better, then just use a touch more olive
oil. I'm going to add my garlic, and to this I'm also going to add a small teeny bit, like not even
a tablespoon, like maybe a teaspoon of butter, and I like what that does to my sauce, it just
kind of reinforces that buttery sort of creamy deliciousness that is going to be the sauce. Now
in the sauce, we are going to be adding a little bit of heavy cream. Not much, it's just a third
of a cup, but if you are feeling like New Year, less calories, type of thing you can substitute
the heavy cream with a little bit of coconut milk, but I would certainly use full fat, just because
you want that richness or it's just not going to have the same consistency, it's not going to have
the same vibes, if you will. Now to this, we're going to add our chicken stock and cream combined,
and I also had a teeny tiny bit, oh there goes my chicken base at the bottom, a little bit more of
that garlic and herb seasoning in there and I'm going to add my sun-dried tomatoes. This smells
insane. It smells so good, my sun-dried tomatoes, like I said, they were packed in olive oil,
they were not in a marinade, they're just packed in olive oil and if you can't find those,
just regular sun-dried tomatoes will be fine. Just rehydrate them a little bit, in some hot water for
like 10 minutes just to make them a little less chewy. And now once this comes to a boil, which
will not take very long, I'm going to go ahead and add just a few leaves of basil to this, and
then once it comes up to a boil, we will be able to add our partially seared chicken right back in.
Make sure it is up to a bubble, I'm going to add my chicken right back in,
beautiful. And it already smells delicious, all those drippings right in and now I'm going to
partially cover this and let it simmer for about 10 minutes. I don't want to overcook
my chicken because we are using chicken breast, so you're going to have to want worry about that
if you overcook chicken breast, it will get a bit chewy and tough but if you were doing
this with boneless skinless thighs you would not have to worry about that. And they're also
cheaper. I'm going to let this simmer about 10 minutes and by then it should be perfect.
My chicken is done, the sauce is sensational, it tastes incredible. You're going to need to
grind in some fresh parm in that sauce to really let it melt. I kind of just do it all over the
place and it is just like I said, sensational. You absolutely need a bed of something that's
going to soak up all this deliciousness because it really is a thing of beauty. I'm going to
probably actually serve mine, like I said to you earlier, either over angel hair tonight
or over mashed potatoes, I'm not quite sure. I'm going to sneak in a taste right from the
pot because you know why? Because I'm the boss, okay. And I'm the one who cooked it,
so it's fine. It's also just me and my husband right now, no one's going to be eating from this
pot. It is delicious, the chicken fully cooked through. All it took was 10 minutes of simmering
in the sauce and it is just heavenly. You cannot imagine. Taste the sauce for seasoning. I did,
and it did not need any additional seasoning. Only because, remember, we used chicken stock
which can be quite salty, we seasoned that chicken really well and then all of those salty bits that
were stuck at the bottom of the pot, they all got released once we added the stock and the cream,
so it didn't need any additional salt. And if I say that, that's gotta mean something.
Honestly spectacular.
Easy. Delicious. Under 30 minutes, can be really wallet friendly if you are using a
cut that's a little bit cheaper, and like I said, boneless, skinless thighs usually are,
unless chicken breast happens to be on sale, which is why I got chicken breast,
but it fits a lot of things in my life. And I hope that you love it as much as we do.
Full recipe on laurainthekitchen.com check in the description box down below because I will
link the pot for you and that garlic and herb seasoning, that is an absolute must.
Hope you enjoyed spending time with me, and I'll will see you in the next one. Bye-bye!