The Complete Guide Of How To Cook Marry Me Chicken Recipe
Introduction
The first time I had chicken enchiladas, I was a college student. My date and I were eating at a Mexican restaurant near campus, and this dish was on the menu. I was skeptical about ordering it because it seemed so simple: chicken breast in tortillas with cheese. But my date insisted that we order them, so we did.
They arrived at our table with an easy-to-follow assembly instruction printed on the side of the plate: “Marry Me Chicken.” Intrigued by this subtle innuendo but still skeptical (maybe even offended), I took one bite of my enchilada and suddenly understood what had been missing from my life up until that moment: Mexican food!
After that encounter, whenever someone asked me what kind of food they should try out for their next date night (or just for themselves), my answer was always the same: “Marry Me Chicken!” After all, there’s nothing more romantic than sharing a meal together over something sweet like pasta or dessert…until now! Here’s how to make your own love story come true with this classic dish!
Ingredients
1/4 cup all-purpose flour
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon salt
Salt, like many of the ingredients in this recipe, is a preservative. It’s also used to season food and add flavor to it. Salt can be added directly to your chicken breasts before cooking or as an ingredient in marinating sauces or glazes for pork chops or fish filets.
1/2 teaspoon pepper
1/2 teaspoon pepper
The best way to use this ingredient is to sprinkle it directly onto your chicken. If you want to be fancy and add some spices, definitely do so—just don’t forget about the pepper! It’s important that you don’t just add too much or not enough, because these little details can make or break an otherwise delicious meal. For example: if you’re making a recipe that calls for paprika (which is often used in place of pepper), try not using any at all; this will give your chicken an extra kick while also saving yourself some money on ingredients like salt and red chili flakes (which are usually used together).
4 bone-in skin-on chicken breasts (about 2 pounds)
You can get bone-in chicken breasts at the grocery store, or you can go to your local butcher and ask him to cut one up for you. Either way, this recipe is perfect for a big group of people. It’s a little bit of work, but it’s totally worth it!
3 tablespoons butter, divided
- Heat a heavy-bottomed pan over medium heat until hot, then add 3 tablespoons butter.
- Add 1 cup of mushrooms and cook for 2 minutes, stirring occasionally until they release their juices and start to brown on the bottom of your pan (this is called “browning”).
- Add 1/2 cup wine to deglaze after cooking mushrooms for 2 minutes with remaining butter and wine (1 tablespoon).
2 tablespoons olive oil, divided
2 tablespoons olive oil, divided
You can use any type of oil you want. You might want to use a mild-tasting variety like extra virgin olive oil or flaxseed oil if you’re going for a more traditional vibe. But if you’re looking for something bolder, try using something like sesame seeds or walnuts—both have great health benefits and taste delicious when paired with chicken!
1 large onion, chopped
- Peel and chop a large onion.
- Add olive oil and butter to a large skillet, then add the chopped onion. Cook until soft, about 10 minutes.
- Add garlic and cook until softened (about 1 minute). Add mushrooms and cook until they are soft as well!
6 cloves garlic, minced
Garlic is a powerful ingredient that can be used in many different cuisines. It enhances the flavor of other ingredients, as well as adding its own distinct taste to sauces and marinades. If you’ve ever eaten anything with garlic or garlic powder on it before, chances are you didn’t even realize it was there!
1 (8-ounce) package baby bella mushrooms, sliced
- Slice the chicken breast into thin slices and put them in a bowl with some salt and pepper. Mix together the egg white, water, garlic powder, onion powder, oregano and thyme until smooth. Add this mixture to the chicken in batches so that you don’t overdo it—you want it to be spreadable but not runny when it’s done cooking!
- Heat your favorite pan over medium heat for 2 minutes before adding 2 tablespoons of oil if using olive oil or butter if using cream cheese (or both). When heated through add mushrooms first then cook until browned on both sides then remove from heat before adding next ingredient which will be bread crumbs once cooked so as not burn them during cooking process which would mean no breading results…
1 cup dry white wine (I used chardonnay)
- 1 cup dry white wine (I used chardonnay)
- 2 tablespoons butter, melted
In a medium bowl, combine the chicken and flour. Coat each piece of chicken in the seasoned flour mixture, shaking off any excess. In a large skillet over medium-high heat, add oil to pan and let it get hot before adding the chicken pieces. Cook on each side until golden brown and cooked through (about 4 minutes per side).
1 cup chicken broth
Chicken broth is a good base for many recipes. You can use it in place of water in some recipes, and you can even substitute it for oil or butter when you’re making chicken soup (if you want to).
3 tablespoons minced fresh parsley plus more for garnish (optional)
Add the mushrooms, onions and garlic to a large skillet over medium-high heat. Cook until the vegetables are limp but not browned, 2–3 minutes (watch them closely).
Add herbs and cook for 1 minute more. Remove pan from heat; discard any excess oil in the skillet.
Love this recipe
- Love this recipe!
- It’s easy to follow, it’s delicious and you’ll have a fun night of cooking together.
- This dish is perfect for date nights, family dinners or just any time you want something tasty and comforting at home!
Conclusion
This is a delicious dish that you can easily make and serve to your family or friends. It’s also a great way to use up leftover chicken breast if you want something quick on weeknights or for lunch at work.
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½ onion diced
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6 oz tomato paste
1 cup chicken broth
¾ cup Frank’s hot sauce
2 tbsp fresh parsley chopped
3 tbsp fresh chives chopped
1 tbsp fresh dill chopped
8 oz cream cheese
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1 cup cheddar cheese, shredded
Olive oil (for cooking)
Salt and pepper, to taste
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Boil pasta according to package instructions. Drain and set aside.
Cut chicken breasts into chunks and season with onion powder, chili powder, cayenne pepper, and salt and pepper. Drizzle olive oil in a large skillet (12-inch) and sear on both sides, about 4 minutes each side. Remove chicken and place on a plate. Set aside.
Reduce heat to medium and add onion to the skillet and cook for 5 minutes, until softened and fragrant. Add garlic and continue to cook for 2-3 minutes. (If pan becomes dry, add another drizzle of olive oil)
Season with salt and add tomato paste, chicken broth, hot sauce, parsley, chives, and dill. Mix together then add cream cheese. Continue to mix until combined and smooth and cream cheese is melted into the sauce.
Add pasta and chicken into the sauce and remove from the heat. Add mozzarella, cheddar cheese and mix together. Top with additional mozzarella and broil in the oven for 3-5 minutes on the middle rack until cheese is melted and slightly browned.
Garnish with chives and additional hot sauce.