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Creamy, golden marry me chicken recipe served with pasta and fresh parsley, ready to eat.

Best Marry Me Chicken Recipe with Secret Wine Twist

Discover the Marry Me Chicken recipe elevated by a secret dry white wine deglaze for unparalleled depth of flavor. This easy, elegant dish features tender chicken in a rich, creamy sauce with sundried tomatoes and Parmesan, perfect for any special occasion or weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 large chicken breasts (boneless and skinless, sliced lengthwise into thin cutlets)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic (minced)
  • ¼ cup dry white wine (like Chardonnay or Pinot Grigio)
  • 1 cup chicken stock
  • 1 cup heavy cream ((double cream in the UK))
  • ½ cup Parmesan cheese (grated)
  • 1 teaspoon chili flakes
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ⅓ cup sundried tomatoes (chopped)
  • 1 tablespoon fresh basil leaves (chopped, for garnish)

Equipment

  • Large skillet (10-12 inch, heavy-bottomed, stainless steel or cast iron recommended)
  • meat thermometer

Method
 

Prepare the Chicken
  1. Season your chicken breasts with salt and pepper. Next, dredge each piece in all-purpose flour, shaking off any excess. This light coating helps create a beautiful golden crust and thickens the sauce.
Brown the Chicken
  1. In your large skillet, heat the olive oil and melt the unsalted butter over medium heat. Swirl the pan to evenly coat the bottom. Once shimmering, add the floured chicken cutlets. Be sure to work in batches if needed to avoid overcrowding the pan; this ensures a golden, crispy crust through the Maillard reaction, rather than steaming the chicken. Brown the chicken for 4-5 minutes on each side until it’s golden brown and cooked through, reaching an internal temperature of 165°F (74°C) for food safety. Transfer the cooked chicken to a plate, cover it loosely, and set aside.
Build the Flavorful Sauce
  1. In the same skillet, add the minced garlic and sauté for about a minute until it’s wonderfully fragrant. This is where our unique twist comes in! Pour in a splash (about ¼ cup) of dry white wine (like Chardonnay or Pinot Grigio) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce slightly for 1-2 minutes until almost evaporated. This step adds incredible depth.
  2. Now, pour in the chicken stock. Continue scraping the pan to incorporate all those flavorful bits. Adjust the heat to medium-low, then stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer gently for a couple of minutes, letting it start to thicken. Season with chili flakes, dried thyme, and dried oregano.
Finish and Serve
  1. Season the sauce with additional salt and pepper to your taste. Stir in the chopped sundried tomatoes, then return the browned chicken cutlets to the velvety sauce. Let the Marry Me Chicken simmer for a few more minutes, allowing the flavors to meld and the sauce to thicken further. Garnish generously with fresh chopped fresh basil leaves and serve warm over pasta or rice.

Nutrition

Calories: 650kcalCarbohydrates: 25gProtein: 55gFat: 50gSaturated Fat: 25gCholesterol: 180mgSodium: 1000mgPotassium: 600mgFiber: 3gSugar: 7gVitamin A: 150IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

For the best creamy sauce, always use heavy cream and fresh grated Parmesan. Avoid overcrowding the skillet to ensure perfectly seared chicken. Don't skip the dry white wine deglaze for an extra layer of gourmet flavor.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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