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This easy Marry Me Chicken recipe is a simple, one skillet, keto dinner dish made with minimal ingredients in 30 minutes. Tender chicken marries perfectly with a rich, creamy parmesan sauce that's packed with sundried tomatoes - so delicious, it may have the power to prompt a proposal from your partner (or at least procure a second date)!
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Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside. Return skillet to medium heat. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Simmer for 5 minutes, stirring often.
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Rub all chicken pieces with salt and cayenne pepper. Set a large skillet on high heat. Heat up 1 tablespoon of olive oil. Sear the chicken for about 5 minutes on each side, until a golden brown crust develops. Transfer cooked chicken to a plate and tent it with foil to keep warm.
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STEP 2: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Remove the chicken from the pan, cover and set aside. STEP 3: To the same pan, add the butter. Once the butter is melted, add the onions and sauté until tender.
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Instructions. Preheat oven to 375° Fahrenheit. Adjust racks as needed so skillet can sit in center of oven. Place chicken breasts on cutting board and trim as needed, then pat chicken breasts dry on all sides with paper towels. Generously season tops of chicken breasts with salt and black pepper.
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Marry Me Chicken is an easy keto creamy chicken dish that can be ready in 30 minutes. Chicken breasts are cooked in a creamy sun-dried tomato and parmesan sauce, lightly seasoned with herbs. This went straight into the list of easy and delicious chicken recipes. I loved how easy it was to make, the Chief Taster loved the taste.
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Dry the chicken with paper towels. Generously season both sides with salt, black pepper, and paprika. In a large skillet, heat the extra virgin olive oil and melt the butter on medium-high. Brown the chicken on each side for 3-4 minutes (it won't be cooked all the way through).
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In same pan over medium heat add garlic, and sauté for 1-2 minutes. Deglaze pan with broth scraping any bits from bottom into sauce. Add thyme, paprika, salt, pepper, pesto, and cream; cook stirring for 4-5 minutes. Add chicken and parmesan; stir through. Continue to cook until the sauce is thick and glossy.
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Set chicken aside. Add the minced garlic to the hot skillet and cook until fragrant. Add the thyme, oregano, red pepper flakes, chicken broth, and heavy cream. While stirring often with a wooden spoon, scrape the browned bits off the bottom of the pan. Stir in the sun-dried tomatoes and parmesan cheese.
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Instructions. Lay the chicken out on a cutting board and season both sides with the salt and black pepper. Heat the oil in a large cast iron skillet over medium-high heat. Once the oil is hot, add the chicken and turn the heat down to medium. Cook until the chicken is browned on the outside and fully cooked inside.
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Deglaze the pan to remove any browned bits. Turn the heat down to medium low. Add the heavy cream and Parmesan cheese. Simmer the sauce for a few minutes to thicken. Add the seasonings and sundried tomatoes. Return the chicken to the pan and simmer for 3-5 minutes to further thicken the sauce and warm the chicken.
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Add in the left over oil and butter along with the garlic, chili flakes and oregano and cook till the garlic is just starting to brown. Deglaze the pan with the chicken stock and cook for a minute before adding in the heavy cream and parmesan cheese. Cook for another 30-60 seconds before adding in the sun dried tomatoes.
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First, slice the chicken breast in half horizontally and season it with salt and pepper. Then, in a large skillet, heat the olive oil and melt the butter on medium heat. Brown the chicken in batches. Do not overcrowd the pan. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
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Add in the heavy cream, soft cheese, half of the parmesan, and the tomatoes. Stir continuously while the sauce becomes smooth and begins to thicken and get bubbly. Lower the heat to medium-low, and add in the basil leaves. Then, nestle the chicken breasts back into the sauce, spooning some of the sauce over each piece.
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Preheat oven to 350ºF. In a large skillet, cook the sliced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the bacon fat in the skillet. Season chicken with salt and pepper. Add the butter to the bacon fat, swirling to coat the skillet.
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Cook a minute or two, then add the thyme, and red pepper flakes. Stir in the broth, then the cream and sun dried tomatoes. Bring to a boil, then turn off pot add the chicken back in and ladle sauce over top of chicken. Lock on the Instant Pot cover. Manually set to high pressure with timer for eight minutes.