Easy Marry Me Chicken Recipe! Worlds Best | MUST TRY!
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- เผยแพร่เมื่อ 1 ม.ค. 2023
- This is seriously one of the best chicken dishes I have ever cooked in my entire life!
If you have not tried marry me chicken yet you must try it!! I can not stop gushing about how easy and delicious it is - แนวปฏิบัติและการใช้ชีวิต
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This was a huge hit with the family. My daughter said it was the best meal I had ever cooked. Thank You Dave!! Next time I will double the sauce. I also added the fresh basil directly to the sauce towards the end.
Sounds great!
Double the sauce is a great idea!
@@A.I.Kitchenrecipe please??
Try on a bed of fresh baby spinach ( mix in hints of the basil) or a bed of spring mix with arugula! More health that doesn't dilute flavor...
@@A.I.Kitchen Could you put the link to the recipe. You said in the video it was here.
The original recipe comes from Ina Garten, The Barefoot Contessa, from The Food Network. She made it years ago for Jeffery, her now husband, when they were dating, in college. He asked her to marry him on that very date, so she named the dish, marry me chicken! 😊
Noooooo, The authentic original chicken recipe came from 1982 Glamour Magazine then every cooking show did a version of the recipe
Actually, it was Ina's roasted chicken that did it - and she makes it for Jeffrey almost every Friday! Story was spot on, except for the dish!🥴
That is a cool story.
This is Tuscan chicken. It’s been around way longer than ina garten.
Hilarious how everyone wants credit for it. I really believe that it has been around longer than Ina. She may have given it the nickname “Marry Me Chicken “ for that reason but I don't think she invented the dish.
3 cloves of minced garlic.
1/2 cup of grated parmesan cheese.
1 tablespoon of fresh basil.
2 tablespoon of butter.
1 cup chicken broth.
1 cup heavy cream.
1/4 teaspoon oregano, 1/4 teaspoon thyme, 1 teaspoon chili flakes.
Salt and pepper to taste.
1/3 cup chopped sun-dried tomatoes.
Cut the chicken into cutlets, cover with salt and pepper seasoned flour.
2 tablespoons of olive oil, 2 tablespoons of butter on medium heat.
Cook chicken breasts.
Remove the chicken.
Cook spaghetti noodles if desired.
Sautee garlic in the same pan.
Add chicken stock.
Add cream, parmesan cheese.
Bring to a simmer.
Add dry spices and sun-dried tomatoes.
Add salt and pepper to taste.
Put the chicken back into the sauce.
Simmer for a few minutes.
Remove from heat and add the basil leaves.
Serve over noodles.
Good job explaining the dish going to do love your kitchen do what you love I injoyed this video thaks
Thanks sis!!
Thanks so much! I wanted a quick recipe, and really did not feel like watching a 20 minute video.
Tuscan Chicken.
Thank you 🙂
SECRET: heavy cream added to just about any dish makes it better. Add it to your spagetti sauce once. It will blow you away. 💛💚💙
Thanks I will try
I use bourson garlic and herb cream cheese. Try it in mashed potatoes also. It’s my secret ingredient
We chef's know a nob of butter at the end does the same thing and does change non creamy dishes in to creamy dishes
@@ingridr8917Me too! It’s amazing in mac and cheese!
Mmm thanks !!
It's similar to a French dish named Chicken Chassuer. Pro tip, after the garlic, add half a glass of white wine and cook until almost all the liquid is gone. It'll up your dish to a whole new level.
Hmm not quite here is the recipe for Chiken Chassuer: th-cam.com/video/vAqoF8JPfok/w-d-xo.html
Chicken Chasseur =Hunter Chicken :))
All comments here are true. I'm surprised so many people haven't seen this dish. It's common among all my friends.
I'm 54yrs old I've been cooking and baking since I was 10 I've learned not to follow the recipe I use it as an outline; I know what tastes good and it works out pretty good oh and I pray for God to help me he's the best cook I know. May God bless everyone Amen and repent Amen
@World's Best Recipes The basil needs to be Chiffonaded ( which means to stack and roll it up and slice in to thin ribbons) also the reason to season the flour instead of just the meat is the flour granules protect the pepper from burning which will ruin the flavor. Also, the reason that butter is added to oils is to increase the smoke point, and add flavor cause butter has great flavor, but by itself burns very easily. This dish based on my skills as an old school home cook is a rift on Chicken Alfredo, with the addition of sundries tomatoes, and basil. Looks great!😁
Alfredo sauce but less butter....
Good to know; ty
Looks like a winner to me. Definitely going to try it. FYI, I am unable to open your “Description” section all the way in order to find links or your recipe.
Thanks, very interesting... I love learning the science of cooking.
Good to know !! Thankyou ❤
And a little FYI: use tongs instead of fork to flip the chicken. The fork holes allow all the juices to seep out which makes the chicken very dry.
Or go full MPW style and just use your fingers :)
100% right c. Get real make meat balls.
This looks wonderful! By the way, the reason that you mix the oil and butter is so that you get the flavor from the butter without so easily burning the food. The oil has a higher smoke point. Also depending on the oil choice it can add more to the flavor. So the oil and butter combo is sort of the best of both worlds... flavor of butter while allowing you to cook at a higher temperature which gets you the nice flavorful sear.
Also keeps butter from burning 😊
You could also just use clarified butter
@@judyvanselous8796that’s literally what they said lol
I love tomatoes and I like the flavor of sundries tomatoes just not the texture. A good way around that is to blend up the sun dried tomatoes. Then I get the flavor without the odd texture. Win! This really looked delish! Its on my list of must makes!
@ksacosta69 same, so this is a simple fix I never thought of! Thank you! 😋
Adding olive oil to the butter means your pan can get hotter than if you just had butter...the oil keeps the butter from burning (up to a certain point, of course). (Oil has what they call a higher smoke point than butter.) Using oil alone is fine too but the butter adds flavor.
If you put a damp paper towel under the cutting board it won’t slide around. Much more secure when using a sharp knife.
I haven't read all the other comments on this post but I do have a couple tips about cooking meat. Let it come up to temperature a little bit before cooking it. Keeps it from being tough from putting cold meat straight into a hot pan. It's especially helpful with chicken. If you've ever cook chicken and it was rubbery it's probably because it was really cold and you heated it very quickly. I'm going to try this recipe. It looks Heavenly and you seem to really love it which is fabulous! Always looking for new recipes and hopefully my husband will appreciate this one.
Why don’t you post the recipe. It would make things delightfully complete !
Don't know if this is the case those that don't post and want you to go to their website because I think the ads pay to be seen
Never never never pick your meat up and put it on a paper towel unless it's fried to catch the extra grease you put it on a plate or in a bowl or a cooking sheet so you can retain the juices it's going to lose to put back in the pot if you put it on a paper towel the paper towel will dry up the juices you will miss out on a lot of extra flavor. Just my way of cooking ...
True. I just explained that, too.
Dave! I love your video because you are so real! To answer your question - about "...why add butter to oil..."when frying is because it will give the whole dish more flavor. You can fry with just oil but you will appreciate the added flavor of butter. Also, when frying chicken for this dish, pass on the paper towels so you can return the chicken back to the pan along with all of the juices that collected. Thank you for your time and the video. I really enjoyed watching you. This is my new favorite channel to watch.
mixing oil and butter together for frying will add flavor, but that combo also keeps the butter from burning.
This is the best dish, my husband has me make it all the time. One thing I add is I deglaze the pan with a nice white wine before I add the chicken stock. Just adds a nice flavor.
Love this! I used half & half cuz I had it instead of buying cream.
Also, don't put paper towels under the chicken when you pull it out of the pan. You want all the yummy chicken juice that will gather on the plate back in the sauce for flavor.
Yes!! I cringed looking at all those yummy juices on that paper towel
While on my mission to provide different meals to my insanely bored self and family....I discovered your channel today! Great recipes! Great sense of humor! Subscribed!!❤
Hi Dave! Thanks so much for the great video! I didn't have any sun-dried tomatoes in my pantry (mostly because although I eat just about everything, I'm not all that fond of them). I DID have a jar of roasted red peppers, so I rough chopped them and subbed them instead. I really woukd have liked to have tried the recipe the way it was intended (I believe you should make it that way first and then customize it if you have to - but oh my, was it ever delicious with the roasted red peppers! So - if any of your viewers don't have or don't like sun-dried tomatoes, they can sub the roasted red peppers and still enjoy a seriously delicious dish!
I hate sundried tomatoes
I don't like sundried tomatoes either and I do have a jar of the roasted peppers in the pantry. Thanks for the idea!
Thanks, I hate sundried tomatoes and was thinking about subbing with mushrooms. The red peppers sound genius!
I have made this many times as written and tweaked. I’ve add either /or several; sautéed-asparagus, mushrooms, bell | swt. peppers, zucchini chopped or sliced …steamed broccoli. Also canned artichoke’s with all the liquid drained(chopped) and lastly if you like Olive Garden chicken and shrimp carbonara just add som cooked shrimp!
Just came across this video and can’t WAIT to try it for myself. Great video. 👍
BTW: You may have figured this out by now, but the secret to juice/tender chicken breast (beyond proper cooking time, of course) is using tongs instead of a fork so you don’t puncture and let all the juices run out. But also let it rest for no less than 5 minutes before serving. This allows the juices to redistribute back into the meat. 👍 Happy cooking. I look forward to watching more of your videos. ❤
So, I made this Sunday and it was absolutely delicious...
Where is the link for the recipe that you used I can't find it.
Yum! Dave, I made this tonight, served it over buttered egg noodles with a side of broccoli- my Son loved it! The Flautas are still his absolute fav but this is his new #2!
I have made this and although delicious… another version was to swap the sun-dried tomatoes and fresh basil for basil pesto and a sun-dried tomato pesto and I though that way was even better.
When you poured the sauce from the pan onto your plate, i snotted out my nose laughing, cuz thats how i'd do it. I knew i was home. Thank you for the video. 💜💙💚💛
Hello Dave, thank you for making this video and literally helping me make what my family calls the best dinner ever! I’m a guy just like yourself who just wants to learn some new dinner ideas to cook for my family rather than making the same boring stuff over and over again. My wife literally can’t stop raving about this meal I made last night. The only difference is that I used Penne pasta rather than spaghetti. Thank you so much and I definitely plan on trying some of your other recipes!
Instead of pasta, I would try serving this on a bed of sauteed mushrooms (I saute in oil and butter combo, season with white pepper and/or cayenne pepper, then squeeze a bit of fresh lemon juice right at the end before taking off the heat). I think the mushrooms flavors would play well with the chicken and sauce.
Love this idea!
Unless you hate mushroom yuck
@@SharpLife4 LOL.
For the basil you want to chiffonade it. Remove the leaves from the stems, stack the leaves on top each other, roll them up than slice thinly. Yes you should always pound the chicken breasts flat. The reasoning behind this is to make them a consistent thickness so that it cooks evenly.
I made this after watching your video and I would marry me over this recipe but my husband said nah he’s more of a leg man! It’s my son’s new favorite!
😂😂😂
Grate the parm (on the small grater holes or put in food processor and pulse til finely grated) and freeze and put in ziplock -- otherwise the frozen block is hard to grate. Then you got ready grated parm ready in freezer
Looks good! If you want an Italian Chefs instructions to do a V2 of this, let me know. The recipe is written in a way to just cook a good dinner, but with a few tweeks that ingredients can be mind blowing!
I add Spinach to mine and pancetta because bacon makes everything better😋
Absolutely. You can go many ways with something like this. I usually use thighs as they are tastier than breasts. Not a fan of sun dried tomatoes, so I chop up a red (or orange or yellow) bell pepper. Also instead of Basil (or Spinach) I often use Baby Bok Choy. Capers, bacon, mushrooms, different cheeses, so many options.
It IS a good recipe! Ty for sharing. A good one with it (imo) is a whole wheat angel hair pasta too. Like you said, healthier than regular pasta and don't need much. Sauce will thicken as it stands and I sprinkled a little shredded parm on top when it's plated. Thx again for the video. Great job 👍
Do you have the recipe for this chicken somewhere?
Alright Dave. You're taste reaction forced me to make this. Absolutely wonderful! Made it together with my daughter, and it's awesome!!! Thanks for an exceptionally entertaining cooking channel for the average Joe!
Love your reaction when you are tasting! Definitely adding to my grocery list to make!
Thank you for being so real! As a novice cook I feel like you are asking yourself all of the same questions I would as I go through the recipe... mistakes and all. Really appreciate you!
I LOVE this!! Its so versatile! I add mushrooms to mine and switch between pasta, rice, or smashed red garlic potatoes as a starch 😊
When I make it I’ll put that on top of a bed of steamed spinach. I’d put some of that sauce onto the spinach and add a bit of the freshly grated parm on top of the spinach and serve that with the chicken.
Maybe we should send dave some kitchen towels so he doesnt have to clean his hands on his t shirt and jeans...Lol
lol
Where is the recipe?
Mashed potatoes would have been great as well.
I have been seeking this recipe every where!! I'm go glad you took the challenge. Thank you!! 😊
Where have you been...how have I not seen you before? the fact that your not a professional cook is/adds to your skill...it matches most of us tube watchers...appreciate your channel...yummy👍🙂
I love absolutely everything in this recipe, so it's definitely on the menu!
Delicious!! Everyone at birthday dinner LOVED it.
First time watching your cooking channel, I’m pleasantly suprised😮😮, looks like you’ve got me hooked on this vlog to lol, go Dave👏👏👏. Love the idea of just giving anything ago, especially as your not a professional & just give it ago. mx
Thanks for checking it out!
Thank you for your humble, tat-free and wholesome work. Great stuff
My variation:
Cut the chicken into smaller pieces so their is more breading. After sautéing garlic, add chopped onion and bell pepper. Then add in sliced mushrooms. Summer squash and zucchini can also be added. Continue with recipe but double the broth, cream, and cheese. After plating, drizzle with a little Louisiana Hot Sauce. Yum!
This sounds good too.
Then you have a totally different dish.
Great cooking! I love the detailing and explaining everything! Great job! I will try it ! 🙂
Wow that looks delicious. I'm definitely gonna try this
What a cutie!!! The chicken looks delicious! I will give it a try! Thanks
Just stumbled on your channel. I love how you make it real! Working Moms and Dads need easy recipes. So glad you are testing some things to help us all out! And, I LOVE parmesan cheese! Especially fresh shredded.
This is a rendition of a classic Italian chicken alfredo with sundried tomatoes. You did quite well, it is very easy to burn that garlic and the way you executed the toast and cool of that garlic was commendable for an armature! If you want to make it truly delicious, keep cooking down (boiling) that cream and chicken stock is reduced to about half. When you run a rubber spatula through it, it'll transform and become very thick and creamy (and coats delicious pasta like a dream). We called this reducing when I was a chef. That's how you want it, when it creates streaks when you run a rubber spatula through it you pour it into a bowl at that very moment to stop the evaporation and cooking. No shameless plug just pure love.
Pro tip from a former professional Italian sauté chef, sear your chicken in a light oil instead of butter. Add the butter with garlic and a wheel of fresh lemon you could get fancy with some capers too but typically this is when you want to add the sun dried tomatoes too, not after the cream. (I cool the garlic first with the lemon wheel and capers) Then I add the sauce...
Mix the cream and chicken and dried herb together ahead of time. Dump in all sauce together at the end of sauté to deglaze and stop garlic from burning once perfectly toasted.
If you don't like sun dried tomatoes, try broccoli!
Not even joking I probably sold $500k in that dish alone in just a few years in an open kitchen when I was young.
I use broccoli as well lovely flavour to the dish
Insanely yummy! Thanks for this recipe.
Just made this for lunch. It was amazing. Thank you
I like how you prep your ingredients. You get everything organized and are very clear about the ingredients. Some cooks just breeze over that part.
Nice job. Tip of the day. If you put a couple of damp paper towels under your cutting board it will keep the board from slipping while your chopping. I do this . I have some pre cut pieces of that rubber shelf liner and that works great under your board. I just keep them handy in a drawer .
Best recipe I've found yet on TH-cam. My whole family went crazy over it. 😊
Yummy for my tummy. Gonna make this for sure. Thank you.
I always put the salt and pepper directly on the raw chicken. Next time try removing the chicken from the sauce and adding the drained pasta into the sauce to finish cooking for the last minute, yum yum!
I’m 😅😅😅 6:53 minutes 😅
I made this, but I finished the pasta with a herb and garlic butter before plating with the chicken. Sooo good!
Yummmmm! Oh no I definitely need the pasta too! 💣 💣 💣 💣 💣 💣 💣 💣
Thank you!!!! Can't wait to try this. You explained everything so well ands showed every detail. This looks Amazing!!! My tummy is growling. 😋 😋 😋 😋
Great job, looks delicious! Definitely want to try. It might be good over rice as well. By the way kudos to you cooking on a glass top stove, I have one in this house that we bought 2 years ago. I think they are tricky to cook on. I prefer gas. 😊
Is there a written recipe?
Roll up your basil together like a little cigar and cut it. It will make long thin pieces. Put part of it in the sauce a few minutes before the sauce is ready and the rest as garnish on top of the chicken as you serve it. We eat with our eyes after all.
Chiffonade! I’ve never tried it, but it doesn’t sound hard.
Can't wait to try this! Thank you for the recipe 😊
I just found your channel and I’m really enjoying it. I’m just an average cook, it’s my new hobby🎉
Thank you again
It’s honestly too good! 😂😂😂 I’m definitely making this!!! Thank you, Sir!
Before you cut the garlic, lay them out and put your knife on them flat side and smash them. That releases all the oils and makes mincing them up super easy and much better to cook with. This really is just a country chicken fett recipe but what I do in the restaurant is wait until I have reduced the heavy cream before adding in the cheese. It ensures you dont break the cream sauce.
If you add the season mix just before the garlic that helps release more flavor from the seasoning
I've been looking for something new to make for my family recently, this looks perfect. Thanks for sharing.
I love your honesty and nonchalant approach to the recipe lol. “Sometimes I mess up” 😂🤷🏻♀️ and the whole being on the laptop as you do it haha I do that sometimes!love it!
I’ve been dying to make this dish forever and haven’t yet but seeing you test it out definitely makes me want to run and grab the ingredients 😄🎉 I’ve made a similar dish without the sun dried tomatoes but I have a bag that I need to use so this one’s on the menu for supper next!
Shalom and blessings to you and your family Dave thank you for sharing this delicious recipe our whole family loved it 🙌🙏🙌👨🍳❤
I made this from your video tutorial and wow was it delicious. You are super easy to follow along with. I like your sense of humor also…great job 👍🏻
There's a simple & delicious Indian dish I make that's similar to this one. You just replace the cheese & these spices with a few teaspoons (to taste) of Tandoori Masala spice blend. Served over cooked cauliflower or rice is fantastic!
That looks sooo good! I’m going to try it. I think I might double the sauce. (That’s probably why my rear end is to big) 😅😅 thanks for sharing.
I'm making this and home made noodles for dinner tonight. Thank you so much, I'm so happy to have found you!
I loved watching this video that you presented and I’m very excited to try the chicken and I’m gonna watch more of your videos because I really enjoy your down to earthness!❤ I found you by accident, but I think I’m hooked and I’m going to try this recipe as soon as I can. Thank you so much really enjoyed watching you prepare this meal.
I just found you. I have made this before, I was waiting for your reaction when tasting the sauce and you didn't disappoint. 😂 first it was "let me have a taste, then, let me add some sauce over the chicken, maybe the pasta, too" And lastly, just bring the whole darn pan to bathe everything and lick the bowl, baby!😅 just awesome!
Nice, looks delicious 😋
Oh my goodness growing up years ago my dad had those Same plates that we ate off of, the plate you used when you were putting the flour on the chicken . That was too cool, took me way back!❤. That chicken looks amazing, I cannot wait to give this recipe a try!!
I'm cooking this tomorrows dinner. Love the honesty in your voice. Thx look forward to more videos. Stuff cabbage is an idea. ❤
Very honest saying, I cook all my life,sometimes you get it wrong, it's not always perfect, as long as taste good that's good enough!
“Marry Me Chicken” is actually just Italian “Tuscan Chicken.” That’s why the fresh basil, fresh grated Parmesan, sun dried tomatoes, olive oil etc. Your chicken was sliced to the correct thickness. If you want pasta, cook the pasta, toss with butter and Parmesan. Serve on the side so it don’t absorb all the sauce from the chicken. This is a very popular recipe for Keto and low carb. Just don’t coat chicken with flour. It isn’t needed to thicken the heavy cream sauce. Butter is used for cooking the chicken, for the dairy flavor, and creaminess. Olive oil is used for its distinctive flavor and smoothness. Neither butter nor olive oil has a high smoke point, and should not be used for high heat “frying.” Return email notifications are not available at this time.
I did the recipe and my family loved it. Thank you ❤
And that exact recipe could be tweeked to make 20 other dished. You can add anything. Lemons, with or without capers!! Or onions!! Or chopped fresh tomatoes!! Or carrots and celery!! Then serve with any starch like rice, or polenta, or "boil 'em, mash 'em, stick 'em in a stew!" pot-ta-tos. Anything with this recipe.
❤❤
Just made and ate it. Delicious, thank you!!!👍👍👍✌️
I really liked the vulnerability you show. No editing. No going back and fixing things you were unsure of.
Love the kitchen and decor!
Us keto folks are taking all the cream. Lol. I’ve been waiting to try this so now I’m convinced. Thanks!
I made it with pork chops instead n pounded them tender! My husband was so impressed! Really anything would taste good in the sauce! I actually sprinkled alittle extra park on my chicken the first time I made it n it was too much! When I tried with pork I didn’t add the cheese on top! I like the chicken version n my hubby liked pork! They raised chicken for meat when he was young n he doesn’t really like it now! They raised pork n beef too! But he didn’t like butchering the chickens!
I can't imagine combining pork and parmesan cheese.
I have seen and studied several recipes for this dish and yours is the one I liked and the one I am going to cook. Thanks Chef!
Where’s the recipe or link to it?
I didn't know what to make for dinner a few weeks ago and found your video. Yum!!! For someone who is not a prof'l cook, you did pretty darn good! It's all about the butter and cream, lol. Good job, loved the humor, too.
I love your top and this dish looks amazing thank you for sharing
That was really good. My wife was blown away. I’m cooking it for the third time and I prefer putting salt and pepper directly on the chicken. I also double the sauce part so the chicken is submerged and made for plenty on pasta. Wood rather put it on penne pasta but I only had spaghetti noodles. Great recipe my wife loves it.
Enjoyed watching you cook the marry me chicken! I may even attempt it myself in a vlog ;) Good job Dave!
Can I get the recipe please. ?? Looks lovely but I need a recipe usually. Anyone know where I can get it?? Thank you
I would use a meat mallet with the chicken in between plastic wrap and pound it thinner. Cooks up better and faster. Same as the way you would do it for chicken piccata