Marry Me Chicken: The Ultimate Dinner for Two
The Origin of Marry Me Chicken
Now, you might be wondering where this whimsical name originated. Truth be told, the origins of Marry Me Chicken are as mysterious as love itself. It’s one of those recipes that seems to have just appeared, capturing the hearts of home cooks and professional chefs alike. While its history may be unclear, some say it was created by the editorial staff at Delish, its popularity is undeniable. This dish has become a beloved favorite for romantic dinners and special occasions, proving that sometimes, the way to someone’s heart truly is through their stomach.
How to Serve Marry Me Chicken
When it comes to serving Marry Me Chicken, presentation is key. This dish is best served on a bed of something that can soak up the rich, flavorful sauce. Think Creamy Polenta, Buttery Mashed Potatoes, or even a simple side of Aromatic Rice. Today we are making this amazing dish with a delicious Barley Risotto.
The chicken itself should be golden brown, smothered in that creamy, herb-infused sauce, and garnished with a sprinkle of fresh basil or parsley for that pop of color and freshness.
Perfect Pairings
As for side dishes, Marry Me Chicken pairs wonderfully with a variety of vegetables. A side of Buttery Asparagus Tips, Brussels Sprouts, or a light, citrusy salad can balance the richness of the sauce. For wine enthusiasts, a glass of crisp Chardonnay or a light-bodied Pinot Noir complements the creamy sauce and enhances the overall dining experience.
Pro Tips for the Perfect Marry Me Chicken
Sauce Consistency: The key to the perfect Marry Me Chicken is in the sauce. Aim for a creamy, velvety texture that’s neither too thick nor too thin. If your sauce is too runny, let it simmer a bit longer. If it’s too thick, a splash of chicken stock can thin it out. Remember, the sauce should coat the back of a spoon nicely.
Bonus Pro Tip
For an extra burst of flavor, add a splash of white wine to the sauce before adding the cream. The acidity of the wine will cut through the richness of the sauce, adding an extra layer of complexity to the dish. Just make sure to let the wine reduce by half to cook off the alcohol and concentrate the flavors.
Marry Me Chicken
Recipe Video
Recipe Ingredients
For the Chicken:
- 1 pound Chicken Breast, halved
- 2 tablespoons Garlic Olive Oil or Clarified Butter
- Salt and Pepper, to taste
- 1 tablespoon Butter
- ½ cup Sun-Dried Tomatoes, finely chopped
- 1 tablespoon Tomato Paste
- 1 tablespoon Garlic, minced
- ½ to ¾ cup Chicken Stock
- 1 teaspoon Dried Oregano
- 1 teaspoon Red Chili Pepper Flakes
- 12 Fresh Basil Leaves, plus more for chiffonade
- 1 cup Spinach Leaves
- Zest of 1 Lemon
- ½ cup Heavy Cream
- 1 tablespoon Dijon Mustard
- ½ cup Parmesan Cheese, grated
For the Barley Side:
- 1 cup Quick Barley
- 2 cups Chicken Stock
- 2 tablespoons Butter
- ½ Red Bell Pepper, finely diced
- 2 tablespoons Parmesan Reggiano, grated
- 1 tablespoon Parsley chopped and a few basil leaves if you have them
Recipe Instructions
Prepare the Chicken:
- Season halved and butterflied chicken breasts with salt and pepper.
- In a large fry pan, heat garlic olive oil or clarified butter over medium-high heat. Sauté chicken until golden brown on both sides. Remove and set aside.
- In the same fry pan, add butter, sun-dried tomatoes, stirring for a minute. Add tomato paste, and cook for a minute to caramelize the paste slightly.
- Add the garlic and when fragrant, add chicken stock to deglaze the pan.
- Tear half of the leaves of basil and reserve the rest for chiffonade at the end. Add oregano, chili flakes, lemon zest, and spinach leaves, allowing them to wilt slightly in the sauce.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce thickens. Add Dijon mustard and basil leaves, stirring to combine.
- Return chicken to the skillet, spooning sauce over the pieces. Let simmer gently for 5 minutes, allowing the chicken to finish cooking and absorb the flavors of the sauce.
Prepare the Barley Side:
- Cook quick barley in chicken stock according to package instructions. Stir in butter, diced red bell pepper, and parsley and a few basil leaves if you have them. Serve with additional Parmesan cheese, if desired.
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Private Notes
Frequently Asked Questions About Marry Me Chicken
1. What is Marry Me Chicken?
Marry Me Chicken is a delightful dish that features chicken breasts cooked in a rich and creamy sauce made with heavy cream, sun-dried tomatoes, garlic, Dijon mustard, and a blend of herbs. The dish is known for its tender chicken and flavorful sauce, which combines a perfect balance of creaminess and tanginess. It’s called “Marry Me Chicken” because of its irresistible taste that is said to be so good, it could prompt a marriage proposal.
2. Why is it called Marry Me Chicken?
The whimsical name “Marry Me Chicken” suggests that the dish is so delicious, it could make someone fall in love with the cook. It’s a playful expression, highlighting the dish’s appeal as a romantic and impressive meal. The combination of flavors and the luxurious sauce are thought to be so delightful that they could lead to a marriage proposal.
3. Can I use regular chicken breasts for this recipe?
Yes, you can use regular chicken breasts for Marry Me Chicken. However, for even cooking and better sauce coverage, it’s recommended to butterfly the chicken breasts or pound them to an even thickness. This ensures that the chicken cooks evenly and absorbs the sauce better, enhancing the overall flavor of the dish.
4. Can I substitute sun-dried tomatoes with something else?
If you don’t have sun-dried tomatoes, you can substitute them with diced fresh tomatoes or canned petite diced tomatoes. However, keep in mind that sun-dried tomatoes offer a unique, concentrated flavor that is a key component of the dish. If using fresh or canned tomatoes, you may need to adjust the seasoning and cooking time accordingly.
5. What side dishes pair well with Marry Me Chicken?
Marry Me Chicken pairs beautifully with sides that can soak up the delicious sauce, such as creamy polenta, mashed potatoes, or rice. For a lighter option, consider serving it with steamed vegetables like asparagus or green beans. A simple salad dressed with a light vinaigrette can also complement the richness of the dish.
6. Can I make Marry Me Chicken ahead of time?
Yes, you can prepare Marry Me Chicken ahead of time. Cook the chicken and sauce as directed, then let it cool and store it in an airtight container in the refrigerator. When ready to serve, gently reheat the chicken and sauce on the stove over low heat, adding a little extra cream or chicken stock if the sauce has thickened too much.
7. Is Marry Me Chicken spicy?
The spiciness of Marry Me Chicken can be adjusted to taste. The recipe typically includes red chili flakes, which add a subtle heat. If you prefer a milder flavor, you can reduce the amount of chili flakes or omit them altogether. Conversely, if you enjoy spicier dishes, feel free to add more according to your preference.
8. Can I use a different type of mustard?
Dijon mustard is recommended for its smooth texture and tangy flavor, which complements the creamy sauce. However, if you don’t have Dijon mustard, you can substitute it with another type of mustard, such as whole grain or honey mustard. Keep in mind that different mustards may alter the flavor profile slightly.
9. How do I prevent the chicken from drying out?
To prevent the chicken from drying out, make sure not to overcook it. Cook the chicken until it’s just done (internal temperature of 165°F or 74°C) and then let it simmer gently in the sauce. Butterflying the chicken or pounding it to an even thickness can also help it cook more evenly and stay moist.
10. Can I make Marry Me Chicken in a slow cooker or Instant Pot?
While traditionally cooked on the stove, Marry Me Chicken can be adapted for a slow cooker or Instant Pot. For the slow cooker, brown the chicken first for added flavor, then add it to the cooker with the sauce ingredients and cook on low for 4-6 hours. In the Instant Pot, use the sauté function to brown the chicken and sauté the sauce ingredients, then pressure cook for about 8-10 minutes.
11. What can I use instead of heavy cream?
If you’re looking for a lighter alternative to heavy cream, you can use half-and-half or a combination of milk and a thickening agent like flour or cornstarch. Keep in mind that these substitutes may affect the richness and thickness of the sauce. For a non-dairy option, coconut milk can provide a creamy texture and a hint of sweetness.
12. Can I add vegetables to the dish?
Absolutely! Adding vegetables like spinach, mushrooms, or bell peppers can enhance the nutritional value and add color and texture to the dish. Add the vegetables towards the end of cooking to ensure they retain their color and crispness.
13. How can I thicken the sauce if it’s too runny?
If the sauce is too runny, you can thicken it by simmering it on the stove for a few extra minutes to reduce. Alternatively, you can mix a small amount of cornstarch with water to create a slurry and stir it into the sauce until it reaches the desired consistency.
14. What type of wine pairs well with Marry Me Chicken?
A medium-bodied white wine like Chardonnay or Pinot Grigio pairs well with the creamy and savory flavors of Marry Me Chicken. If you prefer red wine, opt for a light-bodied variety such as Pinot Noir, which complements the dish without overpowering it.
15. Can I freeze Marry Me Chicken?
Yes, Marry Me Chicken can be frozen. Cool the cooked chicken and sauce completely, then transfer them to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
16. How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. The meat should be opaque throughout, and the juices should run clear. Avoid overcooking, as this can dry out the chicken.
17. When making Merry Me Chicken Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs instead of breasts in Marry Me Chicken. Chicken thighs may require a slightly longer cooking time but can provide a juicier and more flavorful result due to their higher fat content.
18. How can I add more flavor to the dish?
To add more flavor to Marry Me Chicken, consider marinating the chicken in a mixture of olive oil, garlic, and herbs before cooking. Additionally, you can deglaze the pan with a splash of white wine after cooking the chicken and before adding the sauce ingredients. This will add depth and richness to the sauce, enhancing the overall flavor of the dish.
19. Is Marry Me Chicken gluten-free?
Marry Me Chicken can be made gluten-free by ensuring that all ingredients, such as chicken stock and mustard, are gluten-free. Be sure to check labels and avoid cross-contamination if you need to adhere to a strict gluten-free diet. This adaptation allows everyone to enjoy the savory and creamy flavors of this beloved dish without compromising dietary needs.
20. Can I make Marry Me Chicken dairy-free?
To make Marry Me Chicken dairy-free, substitute the heavy cream with a dairy-free alternative such as coconut cream or a dairy-free cooking cream available in health food stores. Instead of butter, use a dairy-free margarine or olive oil. Be aware that changing these ingredients may slightly alter the flavor and texture of the sauce, but the dish will still be delicious and cater to those with dairy restrictions. When selecting a dairy-free alternative, opt for unsweetened and unflavored options to maintain the savory profile of the dish.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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