Pioneer Woman Marry Me Chicken

This delicious Marry Me Chicken recipe from the Pioneer Woman is a creamy, easy-to-make meal perfect for any night of the week. With simple ingredients like tender chicken and sun-dried tomatoes, you can whip up a flavorful dish that’s sure to impress everyone at your table!

Ingredients Needed:

• 4 (9 to 10 oz.) boneless, skinless chicken breasts
• Kosher salt, to taste
• Ground black pepper, to taste
• 1/2 cup all-purpose flour
• 6 tablespoons salted butter, divided
• 2 tablespoons vegetable oil, divided
• 1/2 small yellow onion, finely diced (about 1/2 cup)
• 4 garlic cloves, grated or minced
• 1/4 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 2 cups chicken broth
• 2/3 cup dry-packed sun-dried tomatoes, sliced
• 1/2 teaspoon Italian seasoning
• 1 cup heavy cream
• 1/2 cup freshly grated parmesan, plus more for serving
• Flat-leaf parsley, finely chopped, for serving

How To Cook Marry Me Chicken:

1. Prepare the Chicken Breasts: Starting from the thickest end, slice each chicken breast in half horizontally to create 8 cutlets. Season both sides with salt and pepper to taste.
2. Dredge the Chicken: Spread the flour in a shallow dish. Dredge each cutlet in flour, shaking off the excess, and transfer to a plate.
3. Cook the Chicken: Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and 1 tablespoon of oil, letting the butter melt. Once the foam subsides, add the first 4 cutlets and cook until golden brown, about 4 to 5 minutes per side. Transfer to a clean plate and repeat with the remaining cutlets, using 2 tablespoons of butter and 1 tablespoon of oil. (Do not wipe out the pan between batches unless the flour is burning.) Reduce the heat to medium-low.
4. Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the onion and cook until translucent, about 2 minutes. Stir in the garlic, crushed red pepper, and tomato paste, cooking until fragrant and the tomato paste darkens, about 1 minute. Pour in the wine to deglaze the pan, scraping up any brown bits. Let the wine reduce by half, about 2 minutes.
5. Combine and Simmer: Stir in the chicken broth, sun-dried tomatoes, and Italian seasoning, bringing to a simmer. Once simmering, add the chicken and any accumulated juices back to the pan; cook for 5 minutes until the sauce thickens slightly. Stir in the cream and parmesan, letting it simmer for an additional 5 minutes to ensure the chicken is tender and flavors meld.
6. Serve: Top with parsley and extra parmesan. Serve alongside creamy mashed potatoes or your favorite short pasta.

Recipe Tips

• Use Fresh Ingredients: For the best flavor, choose fresh garlic and high-quality sun-dried tomatoes. Fresh ingredients make a big difference in taste.
• Don’t Overcook the Chicken: Cook the chicken just until golden brown and no longer pink inside. Overcooking can make it dry.
• Deglaze the Pan Well: When adding the wine, scrape up the brown bits from the bottom of the pan. This adds extra flavor to your sauce.
• Adjust the Seasoning: Taste the sauce before serving. You may want to add more salt, pepper, or even a pinch of sugar if it’s too acidic.
• Let it Rest: After cooking, let the chicken sit for a few minutes before serving. This helps keep the juices in the chicken, making it more tender.

How To Store & Reheat Leftovers

• Refrigerate: Allow leftover Marry Me Chicken to cool to room temperature. Then, store it in an airtight container in the fridge. It will stay fresh for up to 3 days.
• Freeze: To freeze Marry Me Chicken, let it cool completely and then put it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw it in the fridge overnight before reheating on the stove or in the microwave.
• Reheating: Reheat leftover Marry Me Chicken in a skillet over medium heat until hot, adding broth or cream to keep it moist. Alternatively, microwave in 30-second intervals until warmed through.

Nutrition Facts

Serving Size: 1 serving (1 chicken breast with sauce)

• Calories: 470
• Total Fat: 31g
• Saturated Fat: 16g
• Cholesterol: 156mg
• Sodium: 1000mg
• Potassium: 600mg
• Total Carbohydrate: 9g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 40g

Try More Pioneer Woman Chicken Recipes:

• Pioneer Woman Chicken Cacciatore Slow Cooker
• Pioneer Woman Chicken And Wild Rice Casserole
• Pioneer Woman Smothered Chicken
• Pioneer Woman Popcorn Chicken
• Pioneer Woman Chicken Teriyaki

Pioneer Woman Marry Me Chicken

Author: Mohamed Shili Cooking Method:Sautéing Cuisine:American Courses:Dinner Recipe Keys: M Marry Me Chicken

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: 5 minutesTotal time: 45 minutesServings:4 servingsCalories:470 kcal Best Season:Suitable throughout the year

Description

This delicious Marry Me Chicken recipe from the Pioneer Woman is a creamy, easy-to-make meal perfect for any night of the week. With simple ingredients like tender chicken and sun-dried tomatoes, you can whip up a flavorful dish that’s sure to impress everyone at your table!

Ingredients

• 4 (9 to 10 oz.) boneless, skinless chicken breasts
  
• Kosher salt, to taste
  
• Kosher salt, to taste
  
• Ground black pepper, to taste
  
• Ground black pepper, to taste
  
• 1/2 cup all-purpose flour
  
• 6 tablespoons salted butter, divided
  
• 2 tablespoons vegetable oil, divided
  
• 1/2 small yellow onion, finely diced (about 1/2 cup)
  
• 1/2 small yellow onion, finely diced (about 1/2 cup)
  
• 4 garlic cloves, grated or minced
  
• 1/4 teaspoon crushed red pepper
  
• 2 tablespoons tomato paste
  
• 1/2 cup dry white wine
  
• 2 cups chicken broth
  
• 2/3 cup dry-packed sun-dried tomatoes, sliced
  
• 1/2 teaspoon Italian seasoning
  
• 1/2 teaspoon Italian seasoning
  
• 1 cup heavy cream
  
• 1/2 cup freshly grated parmesan, plus more for serving
  
• Flat-leaf parsley, finely chopped, for serving

Instructions

1. Prepare the Chicken Breasts: Starting from the thickest end, slice each chicken breast in half horizontally to create 8 cutlets. Season both sides with salt and pepper to taste.
2. Dredge the Chicken: Spread the flour in a shallow dish. Dredge each cutlet in flour, shaking off the excess, and transfer to a plate.
   
3. Cook the Chicken: Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and 1 tablespoon of oil, letting the butter melt. Once the foam subsides, add the first 4 cutlets and cook until golden brown, about 4 to 5 minutes per side. Transfer to a clean plate and repeat with the remaining cutlets, using 2 tablespoons of butter and 1 tablespoon of oil. (Do not wipe out the pan between batches unless the flour is burning.) Reduce the heat to medium-low.
   
4. Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the onion and cook until translucent, about 2 minutes. Stir in the garlic, crushed red pepper, and tomato paste, cooking until fragrant and the tomato paste darkens, about 1 minute. Pour in the wine to deglaze the pan, scraping up any brown bits. Let the wine reduce by half, about 2 minutes.
   
5. Combine and Simmer: Stir in the chicken broth, sun-dried tomatoes, and Italian seasoning, bringing to a simmer. Once simmering, add the chicken and any accumulated juices back to the pan; cook for 5 minutes until the sauce thickens slightly. Stir in the cream and parmesan, letting it simmer for an additional 5 minutes to ensure the chicken is tender and flavors meld.
   
6. Serve: Top with parsley and extra parmesan. Serve alongside creamy mashed potatoes or your favorite short pasta.

Notes

• Use Fresh Ingredients: For the best flavor, choose fresh garlic and high-quality sun-dried tomatoes. Fresh ingredients make a big difference in taste.
• Don’t Overcook the Chicken: Cook the chicken just until golden brown and no longer pink inside. Overcooking can make it dry.
• Deglaze the Pan Well: When adding the wine, scrape up the brown bits from the bottom of the pan. This adds extra flavor to your sauce.
• Adjust the Seasoning: Taste the sauce before serving. You may want to add more salt, pepper, or even a pinch of sugar if it’s too acidic.
• Let it Rest: After cooking, let the chicken sit for a few minutes before serving. This helps keep the juices in the chicken, making it more tender.

Keywords:Pioneer Woman Marry Me Chicken