Hamdi Saidani Bobby Flay’s Marry Me Chicken is made with boneless, skinless chicken breasts, sundried tomatoes, heavy cream, Parmesan, garlic, and shallots. This delicious Marry Me Chicken recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- Kosher salt and freshly ground black pepper
- 8 ounces spaghetti
- 3 tablespoons olive oil
- Four 6-ounce boneless, skinless chicken breasts
- 1 large shallot, halved and thinly sliced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- One 6.3-ounce jar sundried tomatoes in oil, drained and roughly chopped
- One 0.4-ounce chicken bouillon cube
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup freshly grated Parmesan (about 2 ounces)
- 1/4 cup thinly sliced fresh basil
How To Make Marry Me Chicken?
- Cook the Spaghetti: Bring a large pot of water to a boil over medium-high heat. Season with salt. Add the spaghetti and cook until al dente according to the package directions. Drain and keep warm.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper on both sides. Cook undisturbed until golden brown on the bottom, about 5 minutes. Flip and cook until golden brown on the other side, about 5 minutes more. Remove to a plate.
- Prepare the Sauce: Add the remaining 1 tablespoon of oil and the shallot to the same skillet. Cook until tender, about 1 to 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth and scrape up any browned bits. Stir in sundried tomatoes, chicken bouillon cube, heavy cream, oregano, red pepper flakes, and 1/4 teaspoon salt. Stir until the bouillon cube dissolves.
- Simmer the Chicken: Bring the sauce to a boil, then reduce to a simmer over medium-low heat. Nestle the chicken breasts in the sauce. Cook until the sauce thickens and chicken is cooked through (165°F/74°C), 5 to 10 minutes. Stir in Parmesan and basil.
- Serve: Divide the spaghetti among 4 dinner plates. Top with chicken and sauce.
Recipe Tips:
- Use Fresh Ingredients: For the best flavor, use fresh garlic and shallots instead of pre-minced or dried versions.
- Monitor Chicken Temperature: Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it is cooked through and safe to eat.
- Scrape the Skillet: When adding the chicken broth, be sure to scrape up the browned bits from the bottom of the skillet for extra flavor in your sauce.
- Adjust Seasoning: Taste the sauce before serving and adjust the salt and pepper as needed to suit your preference.
- Warm the Spaghetti: Keep the spaghetti warm after cooking by tossing it with a little olive oil to prevent it from sticking together.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Marry Me Chicken cool until it reaches room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Place the cooled leftovers in an airtight container or freezer bag. Freeze for up to 2 months. To thaw, move the container to the refrigerator overnight before reheating.
- Reheat: Preheat the oven to 350°F (175°C). Transfer the chicken and sauce to an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 560
- Total Fat: 32g
- Saturated Fat: 10g
- Cholesterol: 160mg
- Sodium: 820mg
- Potassium: 680mg
- Total Carbohydrate: 33g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 35g
Try More Bobby Flay Recipe:
Bobby Flay Marry Me Chicken
Description
Bobby Flay’s Marry Me Chicken is made with boneless, skinless chicken breasts, sundried tomatoes, heavy cream, Parmesan, garlic, and shallots. This delicious Marry Me Chicken recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the Spaghetti: Bring a large pot of water to a boil over medium-high heat. Season with salt. Add the spaghetti and cook until al dente according to the package directions. Drain and keep warm.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper on both sides. Cook undisturbed until golden brown on the bottom, about 5 minutes. Flip and cook until golden brown on the other side, about 5 minutes more. Remove to a plate.
- Prepare the Sauce: Add the remaining 1 tablespoon of oil and the shallot to the same skillet. Cook until tender, about 1 to 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth and scrape up any browned bits. Stir in sundried tomatoes, chicken bouillon cube, heavy cream, oregano, red pepper flakes, and 1/4 teaspoon salt. Stir until the bouillon cube dissolves.
- Simmer the Chicken: Bring the sauce to a boil, then reduce to a simmer over medium-low heat. Nestle the chicken breasts in the sauce. Cook until the sauce thickens and chicken is cooked through (165°F/74°C), 5 to 10 minutes. Stir in Parmesan and basil.
- Serve: Divide the spaghetti among 4 dinner plates. Top with chicken and sauce.
Notes
- Use Fresh Ingredients: For the best flavor, use fresh garlic and shallots instead of pre-minced or dried versions.
- Monitor Chicken Temperature: Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it is cooked through and safe to eat.
- Scrape the Skillet: When adding the chicken broth, be sure to scrape up the browned bits from the bottom of the skillet for extra flavor in your sauce.
Adjust Seasoning: Taste the sauce before serving and adjust the salt and pepper as needed to suit your preference. - Warm the Spaghetti: Keep the spaghetti warm after cooking by tossing it with a little olive oil to prevent it from sticking together.
Bobby Flay Marry Me Chicken