Name: Marry Me Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 2 large boneless skinless chicken breasts; Salt, to taste; Pepper, to taste; 2 teaspoons Italian seasoning; ¼ cup all-purpose flour; 1-2 tablespoons olive oil; 2 ½ cups chicken broth; ½ chicken bouillon cube or ½ teaspoon better than bouillon; ½ cup half and half; 2 teaspoons honey; 1 teaspoon hot sauce; ½ cup white wine; 3 cloves garlic, minced; 1 tablespoon tomato paste; 3 tablespoons butter; 3 tablespoons flour; ⅓ cup sundried tomatoes, drained and diced; 1 tablespoon cream cheese, at room temperature; ½ cup Parmesan cheese, grated; ¾ teaspoon onion powder; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon mustard powder; 1 pinch red pepper flakes

Ingredients

2 large boneless skinless chicken breasts

Salt and pepper, to taste

2 teaspoons Italian seasoning

¼ cup all-purpose flour

1-2 tablespoons olive oil

2 ½ cups chicken broth

½ chicken bouillon cube (or ½ teaspoon better than bouillon)

½ cup half and half

2 teaspoons honey

1 teaspoon hot sauce (see notes)

½ cup white wine (see notes)

3 cloves garlic, minced

1 tablespoon tomato paste

3 tablespoons butter

3 tablespoons flour

⅓ cup sun-dried tomatoes, drained and diced

1 tablespoon cream cheese, at room temperature

½ cup grated Parmesan cheese

¾ teaspoon onion powder

½ teaspoon each: dried oregano, dried basil, mustard powder

1 pinch red pepper flakes

Instructions

Step 1: Prepare the sauce by combining chicken broth, bouillon cube, half and half, honey, hot sauce, onion powder, dried oregano, dried basil, mustard powder, and red pepper flakes in a large measuring cup or bowl. Set aside.

Step 2: Slice the chicken breasts in half lengthwise to create 2 or 3 thinner slices. Cover with plastic wrap and pound to about ½ inch thickness using the textured side of a meat mallet.

Step 3: Season the chicken slices on both sides with salt, pepper, and Italian seasoning. Sprinkle flour over each side and rub it in lightly to coat.

Step 4: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches, cooking each side for 4-5 minutes until golden brown. Remove the chicken and set aside.

Step 5: Turn off the heat, then add the white wine to the skillet. Turn the heat back to medium and use a spatula to scrape up any browned bits from the pan. Allow the wine to simmer and reduce by half, about 3 minutes.

Step 6: Add minced garlic and tomato paste to the skillet. Cook for 1 minute, stirring constantly.

Step 7: Melt the butter in the skillet; whisk in the flour and cook for 2 minutes, stirring continuously to remove the raw flour taste.

Step 8: Gradually add the chicken broth mixture in small splashes, stirring constantly until the sauce is smooth.

Step 9: Stir in the diced sun-dried tomatoes. Bring the sauce to a boil, then reduce heat to a simmer. Let it cook uncovered for 10 minutes to thicken and develop flavor.

Step 10: Reduce the heat to low and stir in the cream cheese until fully incorporated. Gradually add the Parmesan cheese, stirring well.

Step 11: Return the chicken to the skillet, spooning sauce over each piece. Simmer uncovered for 5-7 minutes until the chicken is heated through and the sauce thickens further.

Step 12: Garnish with fresh basil or parsley if desired, then serve hot.

Tips & Variations

Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor; omit or replace with extra chicken broth if preferred.

Adjust the hot sauce amount to control the heat level or omit for a milder sauce.

For a dairy-free version, substitute half and half and cream cheese with coconut cream or cashew cream.

Serve the chicken over pasta, rice, or mashed potatoes to soak up the delicious sauce.

Marinate the chicken in Italian seasoning and olive oil for 30 minutes before cooking to enhance flavor.

FAQs

Can I make this recipe without wine?

Yes, you can substitute the white wine with an equal amount of extra chicken broth. The sauce will still be flavorful but with a slightly different depth.

How do I know when the chicken is fully cooked?

Chicken should reach an internal temperature of 165°F (75°C). Searing the chicken for 4-5 minutes per side usually ensures it is cooked through before finishing in the sauce.