Make 'marry me chicken' in less than 30 minutes with 'best recipe ever' (2024)

The dish was inspired by Italian cuisine (Image: Getty)

Marry Me Chicken is a popular Italian-American dish, made with seared chicken thighs in a creamy parmesan sauce.

The unique name was coined from its irresistible taste that is said to have the power to elicit a marriage proposal.

Sharing her take on the dish on the blog Little Sunny Kitchen, recipe author and avid home cook Diana agreed.

She claimed: "This chicken dinner is so good that if you make it for your partner, a marriage proposal will be their next question.

"All you need to make this wonderful dish is just a few ingredients and half an hour of your time."

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The dish is known for its thick, creamy sauce which coats the tender chicken (Image: Getty)

Ingredients

• Three large chicken breasts, (boneless and skinless)
• Half a teaspoon of salt
• One-quarter of a teaspoon of ground black pepper
• 50g all-purpose flour
• 30ml olive oil
• 30g unsalted butter
• Three garlic cloves, minced
• 240ml chicken stock
• 240ml double cream
• 43g parmesan cheese, grated
• One teaspoon of chilli flakes
• One-quarter of a teaspoon of oregano
• One-quarter of a teaspoon of thyme
• One-third of a cup of sundried tomatoes, chopped
• One tablespoon of fresh basil leaves

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The name of the dish was coined by its supposed power to elicit a marriage proposal when made (Image: Getty)

Start by slicing the chicken lengthways into thin cutlets then season with salt and pepper. Dredge in a bowl of the all-purpose flour and shake off any excess.

In a large skillet, heat olive oil and melt the butter on medium heat, swirling it around to coat the base evenly. Add the chicken to brown it off but take care not to overcrowd the pan - instead, work in batches if necessary.

Cook for five minutes on each side or until golden brown and white inside. Transfer onto a plate, cover, and set aside.

Saute the garlic in the same pan for a minute until it's fragrant, then, add the chicken stock and deglaze the pan scraping any bits stuck to the bottom with a wooden spoon.

Adjust the heat to medium-low before adding the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chilli flakes, thyme, and oregano.

Season with salt and pepper to taste, add the sundried tomatoes then put the chicken back in the sauce and let it thicken for a few more minutes.

Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

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