COOKING THURSDAY ~ THE ORIGINAL MARRY ME CHICKEN aka HERBED SUN-DRIED TOMATO CHICKEN ~ BLOG 365.99A

I found this recipe online recipe for, “THE ORIGINAL MARRY ME CHICKEN” that claims she created this dish in 2016 by way of re-creating Ina Garten’s “Engagement Roast Chicken” and the videographer saying, “I’d marry you for that chicken!”.

We’ll just have to call her version number two as I’ve been making it since 2011 when I got the original recipe from my friend Maggie one winter. There are a few small differences, but as for the name, Maggie called it MARRY ME CHICKEN long before 2016.

THE ORIGINAL MARRY ME CHICKEN aka HERBED SUN-DRIED TOMATO CHICKEN serves 4

3 tablespoons avocado oil
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
2-4 garlic cloves, FINELY chopped
1 tablespoon FRESH thyme leaves
1/2-1 teaspoon crushed red pepper flakes
3/4 cup low-sodium chicken broth (champagne)
1/2 cup finely chopped marinated sun-dried tomatoes, drained WELL
1/2 cup heavy cream
1/4 cup FINELY grated Parmesan cheese
Torn FRESH basil, for serving

  • Arrange a rack in center of oven; preheat to 375°.
  • In a large ovenproof skillet over medium-high heat, heat 1 tablespoon of oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Sear chicken 3-4 minutes per side until golden brown.
  • Transfer chicken to a plate.
  • In same skillet over medium heat, heat remaining oil.
  • Stir in garlic, thyme, and red pepper flakes, cooking and stirring a minute or so, until fragrant.
  • Stir in champagne, tomatoes and Parmesan cheese.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Bring to a SLOW simmer.
  • Add heavy cream and let the sauce reduce a bit to meld and thicken.
  • Stir in heavy cream and return chicken and any accumulated juices to skillet.
  • Transfer skillet to oven.
  • Bake chicken 10 to 12 minutes or until completely cooked through.
  • Arrange chicken on a platter.
  • Spoon sauce over.
  • Top with basil.
  • Serve over pasta or mashed potatoes.

NOTE: This recipe can be short-cutted for a weeknight meal by using shredded rotisserie chicken, especially because the sauce is the star.

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