Main Disheschefjeanpierre4.7
Marry Me Chicken
This dish as delightful as its name suggests, combining tender chicken with a creamy and flavorful sauce that's rich with tomatoes, spinach, basil, and a touch of Dijon mustard.
👥 2 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
📝 Preparation Steps
1
Prepare the Chicken:
2
Season halved and butterflied chicken breasts with salt and pepper.
Chicken Breast, halved1 poundSalt and Pepper, to taste
3
In a large fry pan, heat garlic olive oil or clarified butter over medium-high heat. Sauté chicken until golden brown on both sides. Remove and set aside.
Garlic Olive Oil or Clarified Butter2 tablespoonsButter2 tablespoonsGarlic, minced1 tablespoon
4
In the same fry pan, add butter, sun-dried tomatoes, stirring for a minute. Add tomato paste, and cook for a minute to caramelize the paste slightly.
Garlic Olive Oil or Clarified Butter2 tablespoonsButter2 tablespoonsTomato Paste1 tablespoon
5
Add the garlic and when fragrant, add chicken stock to deglaze the pan.
Garlic Olive Oil or Clarified Butter2 tablespoonsGarlic, minced1 tablespoon½ to ¾ cup Chicken StockChicken Stock2 cups
6
Tear half of the leaves of basil and reserve the rest for chiffonade at the end. Add oregano, chili flakes, lemon zest, and spinach leaves, allowing them to wilt slightly in the sauce.
Dried Oregano1 teaspoonSpinach Leaves1 cup
7
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce thickens. Add Dijon mustard and basil leaves, stirring to combine.
Dijon Mustard1 tablespoonFresh Basil Leaves, plus more for chiffonade12Parsley chopped and a few basil leaves if you have them1 tablespoon
8
Return chicken to the skillet, spooning sauce over the pieces. Let simmer gently for ⏱️ 5 minutes, allowing the chicken to finish cooking and absorb the flavors of the sauce.
9
Prepare the Barley Side:
10
Cook quick barley in chicken stock according to package instructions. Stir in butter, diced red bell pepper, and parsley and a few basil leaves if you have them. Serve with additional Parmesan cheese, if desired.
Quick Barley1 cup½ to ¾ cup Chicken StockChicken Stock2 cupsGarlic Olive Oil or Clarified Butter2 tablespoonsButter2 tablespoonsFresh Basil Leaves, plus more for chiffonade12Parsley chopped and a few basil leaves if you have them1 tablespoon
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