Marry me chicken is a dish so ridiculously delicious, one bite will make you say “yes!”
If you’re thinking about proposing to your significant other, this recipe (along with unconditional love) might just be your ticket.
This dish features chicken, bacon, and sun-dried tomatoes in a rich and creamy sauce served on a bed of al dente angel hair pasta.
If this doesn’t make your special someone say yes, I don’t know what will.
Aside from being unbelievably tasty, what I love about this dish is that it’s extremely easy to make!
It only takes 30 minutes of prep and cook time, and your romantic dinner is served.
Are you ready to pop the question? Marry me chicken will instantly get your partner to say “I do.”
Marry Me Chicken
Marry me chicken may be perfect for a romantic evening, but it’s also easy enough to make even on a busy weeknight.
While the name makes it sound so fancy, it really is just a Sicilian chicken recipe at its core.
Tender chicken, an herb-infused cream sauce, and firm pasta all make this dish so delightful.
But what takes it over the top is the sweet, tart, and chewy sun-dried tomatoes.
Ingredients
- Chicken. The recipe uses boneless, skinless chicken breast halves, but you can also use boneless chicken thighs or tenders for juicier meat.
- Butter. For searing the chicken. You can use oil as well. Olive, canola, vegetable, sunflower, and avocado oil all work well. You can also mix oil and butter for extra flavor.
- Garlic. For flavor and aroma.
- Oregano and Thyme – For a woody, earthy flavor.
- Chicken Broth. Use low-sodium broth to control the level of salt that goes into the dish.
- Bacon. Because everything is better with bacon.
- Angel Hair Pasta. This dish has a thick and creamy sauce, so it only makes sense to serve with pasta!
- Flour. To thicken the sauce.
- Parmesan Cheese. For a salty umami flavor. It also aids in thickening the sauce.
- Whipping Cream. The main component of the sauce. Now is not the time to go on a diet! Stick to full-fat cream for maximum flavor.
- Sun-Dried Tomatoes. The key ingredient that makes this dish a sensation. The sweetness and tanginess complement the chicken well.
- Red Pepper Flakes. For a bit of a kick.
- Salt. A little seasoning goes a long way.
Tips for the Best Marry Me Chicken
- Use a non-stick or a heavy-bottom pan for even cooking.
- Butterflying the breast (cutting it through the middle for a thinner slice) is a useful technique that will help the chicken cook quickly and evenly. Use a sharp knife to achieve this cut easily.
- Use an instant thermometer to ensure the chicken is cooked through. Cooked chicken has a temperature of 165 degrees Fahrenheit.
- Grate your own cheese. While it’s more convenient, pre-shredded cheese contains anti-caking agents that reduce its melting potential. It’s more expensive, too!
- Besides oregano and thyme, feel free to use other herbs and seasonings. Rosemary, sage, and tarragon all go really well with chicken.
Where Does the Name Come From?
Marry me chicken is a fairly new recipe brought to us by delish.com.
Published in 2018, the dish got its catchy name because one of the editors could not help but say, “I’d marry you for that chicken,” after tasting it.
Fun fact: a similarly named dish – engagement chicken – was published in the ‘80s by Glamour Magazine.
It’s a simple roast chicken recipe that, according to the publication, is so good that some staffers got proposed to after making it for their dates.
What To Serve With Marry Me Chicken
Marry me chicken is already such a stunning dish on its own, but if you want to make your date fall in love with you, even more, you can pair it with an appetizer.
Stick to a light and simple starter that won’t overpower the star of your meal, such as steamed green beans and asparagus or roasted cauliflower and broccoli.
This pasta pairs well with red and white wine, so have a bottle of Pinot Grigio or Sauvignon Blanc prepared.
For dessert, you can serve a romantic chocolate mousse or a refreshing strawberry parfait.
Marry Me Chicken Recipe
6
servings15
minutes20
minutes518
kcalIngredients
1 1/2 pounds 1 1/2 skinless, boneless chicken breast halves
2 tablespoons 2 butter
3 cloves garlic, minced
1/2 teaspoon 1/2 dried oregano
1/4 teaspoon 1/4 ground thyme
1/2 cup 1/2 chicken broth, divided
1/2 pound 1/2 bacon
1 (16-ounce) package angel hair pasta
1 tablespoon 1 all-purpose flour
1/2 cup 1/2 freshly grated Parmesan cheese
1/4 cup 1/4 whipping cream
1/4 cup 1/4 chopped sun-dried tomatoes
1 pinch 1 red pepper flakes
Salt to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- To butterfly the chicken, place it on a chopping board. Put your palm on top of the chicken and slice it horizontally through the middle, leaving a small section on the other side uncut. Open out the breast to look like a butterfly.
- Melt butter in a large, oven-safe skillet over medium-high heat. Saute garlic, oregano, and thyme for 30 seconds or until fragrant.
- Add the chicken and cook for 3 to 4 minutes on each side, or until golden brown. It doesn’t need to be cooked throughout at this point. Add in 1/4 cup of chicken broth.
- Bake for 15 minutes, or until chicken is no longer pink and the juices run clear.
- While baking, brown bacon in a large skillet over medium-high heat, about 10 minutes. Let it cool on a plate lined with paper towels to drain excess grease, about 5 minutes. Cut into small pieces.
- Bring a large pot of salted water to a boil. Cook angel hair pasta, stirring occasionally until al dente, about 4 minutes. Drain and keep warm.
- Once the chicken is cooked, transfer it onto a plate and keep warm.
- To make the pasta sauce, place the used skillet on the stovetop over medium heat. Whisk flour with remaining chicken broth, Parmesan cheese, and whipping cream until combined. Mix in sun-dried tomatoes, red pepper flakes, and salt.
- Toss together the sauce and pasta until evenly coated. Top with chicken and bacon. Enjoy!
