Marry Me Chicken
About this recipe
Marry Me Chicken is a delightful dish that's perfect for impressing someone special. This recipe combines tender butterflied chicken with a creamy sauce enriched with sun-dried tomatoes, spinach, and a hint of Dijon mustard, creating a comforting meal that feels both elegant and homey.
Chef Jean-Pierre's take on this dish is straightforward and accessible, making it a great choice for a romantic dinner or any occasion where you want to impress without the fuss.
Ingredient notes
- Use quick barley for this recipe, which cooks faster than regular barley.
- The chicken breast should be butterflied to ensure even cooking.
Tips from Chef Jean-Pierre’s video
- Butterflying the chicken breast helps it cook evenly and prevents the outside from overcooking while the inside remains undercooked.
- Using garlic olive oil instead of regular olive oil can enhance the flavor of the dish without the risk of burning that comes with regular butter.
Good to know
- How long does it take to prepare Marry Me Chicken?
- The total time for this recipe is 30 minutes.
- What can I serve with Marry Me Chicken?
- Chef Jean-Pierre suggests serving it with quick barley, mashed potatoes, rice, or polenta.
No life story here — the video and the recipe are the whole point. All credit to Chef Jean-Pierre: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Butterfly the chicken breast to ensure even cooking.
- 2
Heat garlic olive oil in a pan over medium heat.
- 3
Season the chicken with black pepper and place it in the hot pan.
- 4
Cook the chicken until golden brown on both sides, then remove from the pan.
- 5
In the same pan, add sun-dried tomatoes, garlic, red chili pepper flakes, and dried oregano; sauté briefly.
- 6
Stir in tomato paste and chicken stock, mixing well.
- 7
Add the cooked chicken back into the pan along with Parmesan cheese, diced bell pepper, spinach, and basil leaves.
- 8
Drizzle in Dijon mustard and heavy cream, stirring to combine.
- 9
Simmer until the sauce thickens and the chicken is cooked through.
Heads up — we had to guess a little:
- The quantity of chicken is inferred based on typical serving sizes for a dish like this.
Credit where it’s due: this recipe was transcribed from Chef Jean-Pierre’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Jean-Pierre? Claim this page or ask us to take it down. Your call, always.
