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Creamy Marry Me Chicken is a delicious and savory chicken dish that is sure to impress your significant other or any dinner guest. This mouth-watering recipe is perfect for a romantic dinner for two or a cozy night with family and friends.
How To Make:
To make Creamy Marry Me Chicken, start by sautéing boneless, skinless chicken breasts in butter until they are cooked through and browned on both sides. After that, remove the chicken from the pan and set it aside.
In the same pan, sauté minced garlic and sliced mushrooms until they are fragrant and tender. Next, add chicken broth, heavy cream, grated Parmesan cheese, and Italian seasoning to the pan and stir until the sauce is smooth and creamy.
Return the chicken to the pan and simmer it in the sauce until it is heated through and coated in the flavorful sauce. Serve the Creamy Marry Me Chicken over cooked pasta, rice, or mashed potatoes, and garnish with fresh parsley or chopped chives.
The combination of tender chicken, savory mushrooms, and creamy Parmesan sauce creates a mouth-watering flavor that is sure to delight your taste buds. This dish is perfect for a special occasion, date night, or any time you want to treat yourself or someone special to a delicious and romantic meal.
Tips and Variations:
To make the dish more flavorful, you can marinate the chicken in a mixture of olive oil, lemon juice, garlic, and Italian seasoning for a few hours before cooking it.
If you want to make the dish healthier, you can use low-fat milk or half-and-half instead of heavy cream, and reduce the amount of Parmesan cheese.
To make the dish more colorful and nutritious, you can add some chopped spinach or kale to the sauce and serve it over quinoa or brown rice.
If you prefer a spicier flavor, you can add some red pepper flakes or cayenne pepper to the sauce.
For a gluten-free version, you can use gluten-free pasta or serve the dish over zucchini noodles.
To make the dish more kid-friendly, you can omit the mushrooms and serve it over buttered noodles.
If you don't have chicken breasts, you can use chicken thighs or even shrimp instead.
You can also experiment with different herbs and spices, such as thyme, rosemary, or basil, to add more flavor to the dish.
To make the dish more elegant, you can serve it with a side of roasted vegetables, such as asparagus or broccoli, and a glass of white wine.
Overall, the possibilities for variations and modifications to this recipe are endless, so feel free to get creative and make it your own.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 tbsp. olive oil
- 3 tbsp. butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp. chopped fresh parsley
- Lemon wedges (for serving)
Instructions:
Preheat the oven to 375°F.
Add salt and pepper to both sides of chicken breasts The olive oil needs to be heated to a medium-high temperature in a big skillet. separate the chicken from the pan and put it in a baking dish. or until cooked through and golden brown when the pan is full. The chicken should be taken out of the skillet and put in a baking dish. Melt the butter over moderate heat in the same skillet. The onion and garlic should be added to the skillet and cooked for two to three minutes or until tender. In the skillet, add the chicken broth and cook it while scraping off any browned bits from the pan's bottom. After adding the heavy cream and Parmesan cheese, cook for one minute. Melt the butter over moderate heat in the same skillet. The onion and garlic should be added to the skillet and cooked for two to three minutes or until tender. In the skillet, add the chicken broth and cook it while scraping off any browned bits from the pan's bottom. Cook the sauce for a further two to three minutes, or until it has thickened, after including the heavy cream and Parmesan cheese. Over the chicken in the baking dish, pour the sauce.
Bake the chicken in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the chicken is hot and cooked through.
Sliced parsley is sprinkled over top and served with lemon wedges on the side.
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