Marry Me Chicken (my version)

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Preparation 10 min Cooking 20 min Level Easy
Marry Me Chicken (my version)

A creamy, flavorful, and boldly delicious dish made with golden seared chicken, light cream, parmesan, and artichoke hearts. Easy to prepare, and absolutely worthy of its viral fame.

Categories
Main Dishes
Food restrictions
Egg-free Soya-free Peanut free Gluten-free Lactose-free Nut-free
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My version of this viral recipe

Why is the whole internet obsessed with this recipe? I figured I’d try it myself to see if the hype was worth it… I skipped the sun-dried tomatoes since I’m not a big fan, and opted for marinated artichoke hearts instead. I also lightened it up a bit by swapping the heavy cream (35%) for a 15% version.

Why make this recipe?

  • The Perfect Alternative to Sun-Dried Tomatoes: if you aren’t a fan of the intense, sweet taste of sun-dried tomatoes found in the classic recipe, this version is for you! Marinated artichoke hearts offer an alternative that brings a delicate tang and a melt-in-your-mouth texture.
  • A Restaurant-Quality Creamy Sauce: the marriage of cream, broth, and parmesan creates a rich, velvety sauce that coats the chicken perfectly.
  • One-Pan Meal: the chicken’s cooking juices (the sucs) are used to build the sauce directly in the same pan. This maximizes the flavor and, most importantly, saves you from a mountain of dishes after dinner.
Marry Me Chicken (my version)

Tips for a perfect result:

  • Lightly flour the chicken before browning: this gives it a beautiful golden crust and helps the sauce cling better to the meat. This crust also helps lock in the juices. Additionally, this thin layer of flour naturally thickens the sauce when everything is combined in the pan.
  • Sear the chicken well on both sides: avoid moving it too often to ensure even cooking and a perfect golden-brown color.
  • Deglaze the pan thoroughly with chicken broth: this lifts all the cooking bits and adds incredible depth to the sauce.
  • Adjust the cream to your taste: 15% cream makes the dish lighter, but for a richer, more decadent result, go with 35%.
  • Swap sun-dried tomatoes for artichokes if you want a fresher, more plant-based version.
  • Don’t forget fresh herbs at the end (basil, dill): they add a fresh note that balances the richness of the sauce.

The tools I recommend:

Pan Knife Wooden spoon or spatula Kitchen tongs
Marry Me Chicken (my version)
Marry Me Chicken (my version)
0 /5
0 Comments
Preparation 10 min Cooking 20 min Level Easy
To start things well
You use:
You cook for:
4 people
Ingredients
Preparation
1.

Season the chicken with salt and pepper, then coat it lightly with flour and shake off any excess. In a large skillet, heat the olive oil and melt the butter over medium heat. Cook the chicken for 4-5 minutes on each side, or until golden brown and fully cooked. Transfer to a plate, cover, and set aside.

 
2.

In the same skillet, sauté the garlic for about a minute until fragrant. Add the chicken broth and deglaze the pan by scraping up the browned bits from the bottom with a wooden spoon. Reduce heat to medium-low, then add the cream and Parmesan cheese to the skillet. Cook for a few more minutes, then stir in the red pepper flakes and thyme.

 
3.

Season with salt and pepper to taste, then add the artichoke hearts. Stir to combine and put back the chicken pieces into the sauce. Cook for a few more minutes to allow the chicken to fully absorb the flavors of the sauce.

Serve with rice and fresh herbs.
Nutritional information per serving (1/4 of the recipe)
Calories 480 Kcal Proteins 40 g Carbs 8 g Fats 30 g
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