Trisha Yearwood Marry Me Chicken Recipe
This Marry Me Chicken is rich, creamy, and packed with just the right amount of garlic and sun-dried tomato goodness!The trick to nailing that deep, savory sauce is letting the garlic cook just until fragrant before adding the heavy cream.Using chicken thighs instead of breasts makes a huge difference—they stay juicy and soak up the sauce beautifully.I let the dish sit for five minutes after cooking so the flavors settle, and the sauce thickens up just right.
Servings: 4
Ingredients
- 4 Chicken Breasts boneless and skinless
- 1 cup Flour
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
- 2 cloves Garlic minced
- 1/2 cup Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Sun-Dried Tomatoes drained and chopped
- 1/4 cup Parmesan Cheese grated
- 1/2 tsp Red Pepper Flakes
- 1 tsp Fresh Thyme Leaves
- 2 tbsp Fresh Basil chopped
Instructions
- Prepare the chicken by slicing each breast in half horizontally to get 8 cutlets.
- Season each side with salt and black pepper.
- Spread the flour on a shallow dish and dredge each piece of chicken, shaking off the excess.
- This creates a light coating that will help the chicken brown nicely.
- In a large skillet over medium heat, add olive oil and sear the chicken on both sides.
- Cook for about 4 minutes per side, ensuring each cutlet turns golden brown.
- Once done, set them aside on a plate.
- In the same skillet, reduce the heat and add minced garlic, chicken broth, heavy cream, sun-dried tomatoes, Parmesan cheese, and red pepper flakes.
- Stir until the sauce is well combined.
- Add the seared chicken back to the skillet and let it simmer in the sauce for about 10 minutes.
- Add fresh thyme leaves and basil to the skillet.
- Stir them into the sauce and gently coat the chicken.
- Serve hot with your choice of side.