Marry Me Chicken
A perfectly golden chicken, smothered in a creamy sauce with dried tomatoes and melting parmesan — a recipe so irresistible it has conquered hearts worldwide. Ready in under 30 minutes, it transforms an ordinary dinner into a special occasion.
🛒 Ingredients
2 servings
- 2 chicken breasts (approximately 600g)
- 150 ml whole milk cream
- 100 ml chicken broth
- 50g grated parmesan (+ extra to serve)
- 80g dried tomatoes in oil, drained and chopped
- 3 cloves of garlic, finely minced
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1/2 teaspoon of red pepper flakes (optional)
- Salt and freshly ground black pepper
- A few fresh basil leaves for garnish
- 300g pasta (tagliatelles or linguines) to serve
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Directions
- 1
Prepare the chicken breasts: place them flat on a cutting board and cut them in half lengthwise to obtain 4 thin and even escalopes. Generously season both sides with salt, black pepper, and smoked paprika.
- 2
Heat the olive oil in a large skillet over medium-high heat until it shimmers slightly. Add the escalopes and cook for 4-5 minutes on each side without moving them to obtain a beautiful golden crust. Remove them and reserve them on a plate, covered with aluminum foil.
- 3
In the same skillet (without cleaning to preserve the cooking juices), reduce the heat to medium. Add the minced garlic and cook for 1 minute, stirring constantly until it is golden and fragrant, without burning.
- 4
Deglaze with chicken broth, scraping the bottom of the skillet with a spatula to recover all the caramelized cooking juices. Let it reduce for 1-2 minutes.
- 5
Pour in the cream, add the grated parmesan, chopped dried tomatoes, oregano, and red pepper flakes if using. Mix well and bring to a gentle simmer.
- 6
Return the chicken escalopes to the sauce, along with the juices from the plate. Let it simmer over low heat for 5-6 minutes, regularly pouring the sauce over the chicken until it is well reduced, creamy, and the chicken is cooked through.
- 7
Meanwhile, cook your pasta in a large pot of boiling salted water according to the package instructions, until it is al dente. Drain it, reserving a ladle of cooking water.
- 8
Serve the escalopes on a bed of pasta, generously smothered in creamy sauce. Sprinkle with additional parmesan and fresh basil leaves. Enjoy immediately.
💡 Chef's Tip
The secret to a perfectly creamy sauce: never boil the cream at high heat, always maintain a gentle simmer. If the sauce thickens too much, add 1-2 tablespoons of pasta cooking water — the starch it contains will bind the sauce even better and give it a professional sheen.
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