, nutritional review by Jill Wallentin
in Recipes, Dinner, Meal Marry Me chicken casserole
Ingredients
- 1½ lbs 650 g chicken breastchicken breasts
- 1 tbsp 1 tbsp olive oil
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp ground black pepper
- ½ tsp ½ tsp paprika powder
- ½ tsp ½ tsp garlic powder
- 1 tbsp 1 tbsp olive oil from the sun-dried tomato jar, or olive oil
- 3 3 garlic clove, mincedgarlic cloves, minced
- 3 oz. (¾ cup) 85 g (180 ml) sun-dried tomatoes in oil, drained and chopped
- ¾ cup 180 ml chicken stock
- 1 cup 240 ml heavy whipping cream
- 2 oz. 55 g Parmesan cheese finely grated
- 1 tsp 1 tsp Italian seasoning
- ½ tsp ½ tsp chili flakes red pepper flakes (optional)
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 12 oz. 350 g fresh green beans, fresh or frozen
- 1 tsp 1 tsp olive oil
- 1 tsp 1 tsp granulated garlic
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- fresh basil (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Place the chicken breasts between sheets of parchment paper and gently pound them to an even thickness of about 3/4 inch (2 cm).
- Season the chicken with salt, black pepper, paprika, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side, until nicely browned. Remove from the skillet.
- Reduce the heat to medium. Add the oil from the sun-dried tomato jar, garlic, and sun-dried tomatoes. Cook for about 1 minute.
- Add the chicken stock and scrape up any browned bits from the bottom of the skillet.
- Add the heavy cream, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer gently for 2–3 minutes. Remove from the heat and stir in the Parmesan until melted and the sauce is creamy.
- Place the chicken in a baking dish and pour the creamy sun-dried tomato sauce over it. Bake for 15–20 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
- When about 10 minutes of cooking time remain, toss the green beans with olive oil, garlic flakes, salt, and black pepper. Spread them on a baking sheet and roast 8–10 minutes, until tender-crisp.
- Let the chicken rest for 5 minutes. Serve with the green beans and garnish with fresh basil, if desired.
Why is it called Marry Me Chicken?
Marry Me Chicken gets its playful name from the idea that the creamy combination of chicken, Parmesan, garlic, and sun-dried tomatoes is so good it might inspire a marriage proposal. This casserole version keeps those popular flavors while turning them into an easy oven-baked dinner.
Is Marry Me chicken good for meal prep?
Yes. Marry Me chicken is a great make-ahead option. Store the chicken and creamy sauce together in an airtight container in the refrigerator for up to 3–4 days. Keep the green beans separate so they retain more of their texture when reheated.
Can you freeze Marry Me chicken?
Yes. Keep in mind that cream-based sauces can sometimes separate slightly after freezing. Let the chicken and sauce cool completely, then freeze in an airtight container for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently.
How do you reheat Marry Me chicken without drying it out?
Reheat the chicken gently in its sauce, either covered in the oven or over low heat on the stovetop. Avoid overheating, as chicken breast can become dry and the cream sauce may separate.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well in Marry Me chicken and stay especially juicy. Cooking time may vary, so cook until the thickest part reaches 165°F (74°C).
