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The Marry Me Chicken Recipe That Lives Up to the Hype Analytics Table
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About The Marry Me Chicken Recipe That Lives Up to the Hype
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Marry Me Chicken is the dish that started a legend — and once you make this creamy sun-dried tomato sauce over egg noodles, you'll completely understand why. This easy skillet dinner goes from stovetop to oven in one pan and tastes like something you'd pay $30 for at a restaurant. The creamy garlic parmesan sauce with sun-dried tomatoes is rich, savory, and absolutely stunning over a bed of egg noodles. Perfect for date night, family dinner, or honestly just a Tuesday when you deserve something special. What you'll need: - Boneless skinless chicken breasts - Sun-dried tomatoes - Heavy cream, chicken broth, parmesan - Fresh garlic, thyme, red pepper flakes - Egg noodles #marrymechicken #easydinner #budgetmeals RECIPE: 3 tablespoons extra virgin olive oil, divided * 4 boneless skinless chicken breasts * 1 pinch salt and black pepper to taste * 2 garlic cloves, finely chopped * 1 tablespoons fresh thyme leaves * 1 teaspoons crushed red pepper flakes * 0.8 cups low sodium chicken broth * 0.5 cups sun-dried tomatoes, finely chopped * 0.5 cups heavy cream * 0.3 cups parmesan cheese, finely grated * 12 ounces egg noodles * 0.3 cups fresh basil, torn, for serving STEPS 1 Preheat oven: Arrange a rack in the center of your oven and preheat to 375°. Get your large ovenproof skillet ready — this whole dish lives in one pan. 2 Sear the chicken: Heat 1 Tbsp of 3 tablespoons extra virgin olive oil, divided in your ovenproof skillet over medium-high heat. Generously season 4 boneless skinless chicken breasts all over with 1 pinch salt and black pepper to taste. Cook chicken, turning halfway through, until deeply golden brown — about 10 minutes per side. Don't rush this step, that golden crust is everything. Transfer to a plate. 3 Build the sauce: In the same skillet over medium heat, add remaining 2 Tbsp of 3 tablespoons extra virgin olive oil, divided. Add 2 garlic cloves, finely chopped, 1 tablespoons fresh thyme leaves, and 1 teaspoons crushed red pepper flakes. Cook stirring until fragrant, about 1 minute . Stir in 0.8 cups low sodium chicken broth, 0.5 cups sun-dried tomatoes, finely chopped, 0.5 cups heavy cream, and 0.3 cups parmesan cheese, finely grated. Season with salt. Bring to a simmer then return chicken and any accumulated juices back to the skillet. 4 Finish in the oven: Transfer the skillet to the oven. Bake until chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165°, about 11 minutes . Your kitchen is going to smell absolutely unreal right now. 5 Cook the egg noodles: While chicken is in the oven, cook 12 ounces egg noodles according to package directions. Drain and set aside. 6 Serve: Arrange chicken over a bed of egg noodles on a platter or individual plates. Spoon that gorgeous sauce generously over everything. Top with torn 0.3 cups fresh basil, torn, for serving and serve immediately. NOTES Kristin's tips: * Make sure your skillet is oven-safe before it goes in — no plastic handles! * Don't skip the sear. That golden crust on the chicken is what makes this dish look and taste like a restaurant meal. * Sun-dried tomatoes packed in oil have the best flavor — drain them well before chopping. * No fresh thyme? Dried works fine, just use 1 tsp instead of 1 Tbsp. * The sauce thickens as it sits — if it gets too thick, stir in a splash of chicken broth.
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