Marry Me Chicken Recipe
This creamy Marry Me Chicken is full of flavor from sun-dried tomatoes, garlic, and Parmesan. Easy enough for weeknights, but fancy enough for date night!
Servings: 4 servings
Ingredients
- 2 chicken breasts $5.80
- ¼ tsp salt $0.01
- ⅛ tsp freshly cracked black pepper $0.02
- ¼ cup all-purpose flour $0.03
- 2 Tbsp vegetable oil, divided $0.10
- 2 Tbsp butter, divided $0.24
- ½ onion, julienned (sliced thinly) $0.45
- 4 cloves garlic, minced $0.16
- 1 ½ tsp Italian herb blend $0.30
- ½ Tbsp fresh parsley, minced $0.05
- 1 cup chicken broth* $0.09
- 1 cup heavy cream, room temperature $1.68
- ¼ cup sun-dried tomatoes in oil, diced $1.38
- ¼ cup Parmesan cheese $0.67
- 1 Tbsp fresh basil, torn $0.89
- ½ 16 oz. box rigatoni, cooked** $0.48
Instructions
- Place the chicken into a heavy-duty freezer bag or between two sheets of plastic wrap. Tenderize the chicken, pounding it thin until it’s about 1/2 inch thick.
- Rub all sides of the chicken with salt and pepper and then sprinkle with the flour until completely covered.
- Heat 1 Tbsp oil and 1 Tbsp butter in a skillet on medium heat and brown chicken on both sides for 6-8 minutes. Once the internal temperature reaches 165℉, remove the chicken from the pan and let it rest.
- Add the remaining 1 Tbsp oil to the pan, plus 1 Tbsp butter, sliced onions, and minced garlic. Sauté until onions are softening and turning golden brown.
- Add all herbs (except fresh basil) and deglaze the pan with chicken broth, whisking up all of the bits from the bottom of the pan. Turn heat to medium-low and let it come to a gentle simmer.
- Add heavy cream and sun-dried tomatoes, whisking to combine. Let it simmer on medium-low heat, whisking occasionally until the sauce reduces to a gravy-like consistency.
- Then, add grated Parmesan cheese and fresh basil. Whisk to combine. You’ll notice the sauce will really begin to thicken with the addition of the cheese. Once the cheese is melted, just a minute later, turn off the heat.
- Return cooked chicken breasts to the hot pan, spooning the sauce over the breasts. Serve over the cooked pasta!
See how we calculate recipe costs here.
Notes
*We like to use Better Than Bouillon to make our broths for Budget Bytes recipes. It helps keep costs low!
**There are 8 servings in one 16oz box of rigatoni, but feel free to make the entire box to stretch this meal even further! You can also use any other pasta you like.
The yield on this recipe says 4 because chicken breasts these days are HUGE. Serve half a breast sliced over your favorite pasta and call it a meal. Doing this also keeps this recipe as budget-friendly as possible. Not to mention, there’s plenty of sauce, so that pasta’s necessary.
Nutrition
Serving: 1serving (including the cooked pasta) | Calories: 737kcal | Carbohydrates: 56g | Protein: 37g | Fat: 41g | Sodium: 688mg | Fiber: 3g