Marry Me Chicken is the dish that might just seal the deal! Featuring succulent chicken sautéed to perfection and bathed in a luscious, creamy sun-dried tomato sauce, this recipe is all about enchanting flavors. The sauce, rich with the deep, sweet taste of sun-dried tomatoes, perfectly complements the tender chicken.
Serve this masterpiece alongside a bed of al dente pasta for a complete meal, or let the chicken shine on its own as a robust entrée. They say the path to true love goes through the stomach, and with this dish, you might just find yourself accepting or giving a marriage proposal after one bite! Whether you’re looking to impress on a date night or just want to enjoy a gourmet meal at home, Marry Me Chicken is sure to make hearts flutter. Recipe Source: AllRecipes.com. We may earn a commission from purchases made through links on this page.
Marry Me Chicken
Ingredients
- 1 ½ pounds skinless boneless chicken breast halves
- 2 tablespoons butter
- 3 cloves garlic minced
- ½ teaspoon dried oregano
- ¼ teaspoon ground thyme
- ½ cup chicken broth divided
- ½ pound bacon
- 1 16 ounce package angel hair pasta
- 1 tablespoon all-purpose flour
- ½ cup freshly shaved Parmesan cheese
- ¼ cup whipping cream
- ¼ cup chopped sun-dried tomatoes
- 1 pinch red pepper flakes
- salt to taste
Instructions
- Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.
- Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Sauté until fragrant, about 30 seconds.
- Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side.
- Pour 1/4 cup chicken broth into the skillet and bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes; chop.
- At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
- Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.
- Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined.
- Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet.
- Serve on top of hot cooked pasta.
