What's the SECRET to Making Tuscan Marry Me Chicken So Irresistible?
I have seen Marry Me Chicken recipes everywhere! But…what if we Tuscanified it? Then results were AMAZING! Join us at the Galley of the Sun as we create a comforting and easy chicken recipe: Tuscan Marry Me Chicken! This dish features tender, creamy chicken and spinach, embodying the best of Italian food. Learn how to cook this delightful meal that’s perfect for any night of the week. 😋
Things to know:
What is the history of the marry me chicken recipe?
Marry Me Chicken is a viral 2016 recipe developed by Delish food editor Lindsay Funston. It originated from a Sicilian-style skillet dish featuring sun-dried tomatoes, parmesan, and heavy cream, earning its name when a staffer exclaimed they would marry someone for it. It is distinct from the 1980s Glamour “Engagement Chicken.”
What are the ingredients in marry me chicken?
Marry Me Chicken is a popular, creamy one-pan dish featuring pan-seared chicken breasts in a savory sauce. Key ingredients include chicken breasts, sun-dried tomatoes, heavy cream, Parmesan cheese, garlic, and chicken broth. Common seasonings include red pepper flakes, Italian seasoning (or oregano/thyme), and fresh basil.
Is Tuscan chicken the same as Marry Me Chicken?
Marry Me Chicken and Tuscan Chicken are very similar creamy, sun-dried tomato-based dishes, with Marry Me Chicken acting as a modernized, often spicier, and sometimes spinach-free version of the classic Tuscan Chicken. Tuscan Chicken typically features more Mediterranean herbs and spinach, while Marry Me Chicken often uses red pepper flakes for heat and has a more concentrated, savory flavor.
What cheese is best for Marry Me Chicken?
Most recipes call for parmesan cheese: Grate it yourself with a microplane for the best results. Pre-shredded Parm often has anti-clumping ingredients that make it less likely to melt into a cream sauce like this. We used padano.
What is padano or grana padano cheese?
Grana Padano is a hard, granular Italian cheese from the Po Valley, made from cow’s milk and aged for a minimum of nine months, giving it a nutty, savory flavor and flaky texture. Similar to Parmigiano-Reggiano but often milder, it’s used for grating over pasta, risotto, and soups, shaved on salads, or enjoyed on its own as a snack, and is naturally lactose-free due to its aging process.
Ingredients
6 chicken thighs boneless and skinless, sliced lengthwise into thin cutlets
½ t salt
2 T olive oil
2 T unsalted butter
8 cloves garlic minced
2 cups chicken stock
2 cups heavy cream
1 cup padano cheese grated
1 t chili flakes
1 T + 1 t Cattleman’s Grill Tuscan Seasoning
⅓ cup sundried tomatoes chopped
1 cup baby spinach, chopped
1 T fresh basil leaves + more for garnish
1. Mix 1T of Tuscan seasoning with the flour.
2. Season chicken with salt and pepper, then dredge in flour and shake off any excess.
3. In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
4. 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.
5. Sauté the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
6. Adjust the heat to medium-low, and add the heavy cream and the padano cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, and Tuscan seasoning.
7. Season with salt and pepper to your taste, add the sundried tomatoes and baby spinach and cook until the spinach is wilted. Then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
8. Garnish with chopped fresh basil leaves and serve warm over pasta or rice. ENJOY!
Equipment used:
Ninja Foodi Pressure Cooker & Air Fryer
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