Name: We Can’t Commit to Anything but This Spicy Marry Me Chicken
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 4 (5-ounce) boneless, skinless chicken cutlets; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons unsalted butter; 5 medium garlic cloves, finely chopped (about 5 teaspoons); 1/2 cup dry white wine; 3/4 cup chicken broth; 1/4 cup chopped sun-dried tomatoes (from 1 [7-ounce] jar); 1/2 cup heavy cream; 2 tablespoons crushed Calabrian chili peppers in oil, drained (from 1 [10-ounce] jar); 1 ounce freshly grated Parmigiano-Reggiano cheese (1/4 cup); 1 (4-ounce) log goat cheese, sliced into 4 even medallions; Basil leaves, for garnish; Lemon wedges, for serving

Active Time:

35 mins

Total Time:

35 mins

Yield:

4 servings

We spiced up Marry Me Chicken with a dollop of Calabrian chiles and then added a few melty slices of goat cheese to take it over the top. Eat this gently spicy chicken and tangy sauce with plenty of toasted bread, or serve it over pasta.

Frequently asked questions

What is Marry Me Chicken?

Marry Me Chicken is a popular chicken dish that was created in 2016 by Lindsay Funston for a video shoot at Delish. Her video producer gave the dish its name, telling her that it was good enough to warrant a marriage proposal.

What are Calabrian chiles?

Calabrian chiles are Italian chiles, most often available jarred. They are a bit spicy, with a fruitiness and smokiness to them. When you buy them jarred, they’re typically packed in oil and chopped or crushed, sometimes with vinegar or herbs. You can use chopped or crushed Calabrian chiles here.

Note from the Food & Wine Test Kitchen

The secret to maintaining the creamy texture of this spicy, tangy sauce is to whisk it vigorously and constantly. If the sauce breaks, whisking will re-emulsify it quite easily.

Make ahead

You can chop the garlic and sun-dried tomatoes up to one day in advance of using them; store them in airtight containers in the refrigerator. Store the cooked chicken in the sauce in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat when you are ready to serve.

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Ingredients

2 tablespoons olive oil
4 (5-ounce) boneless, skinless chicken cutlets
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
5 medium garlic cloves, finely chopped (about 5 teaspoons)
1/2 cup dry white wine
3/4 cup chicken broth
1/4 cup sun-dried tomatoes (from 1 [7-ounce] jar), chopped
1/2 cup heavy cream
2 tablespoons crushed Calabrian chili peppers in oil, drained (from 1 [10-ounce] jar)
1 ounce freshly grated Parmigiano-Reggiano cheese (1/4 cup)
1 (4-ounce) log goat cheese, sliced into 4 even medallions
Basil leaves, for garnish
Lemon wedges, for serving

Directions

Heat oil in a large stainless steel or cast-iron skillet over high heat. Season chicken cutlets evenly with salt and pepper. Place in skillet; cook, undisturbed, until golden brown on first side, 3 to 4 minutes. Flip chicken and continue to cook for 1 minute. Transfer to a large plate (chicken will not be cooked through).
Preheat oven to broil with oven rack in upper third position. Pour off and discard oil from skillet; wipe skillet dry. Place over low heat, and add butter and garlic. Cook, stirring often, until butter is melted and bubbling, and garlic is fragrant, about 2 minutes. Increase heat to medium-high. Add wine; cook, stirring occasionally and scraping up any browned bits on bottom of skillet, until wine has reduced slightly, 2 to 3 minutes. Add broth and sundried tomatoes; cook, stirring occasionally, until tomatoes have softened and liquid has thickened slightly (a spoon should leave a streak through liquid in skillet), about 3 minutes. Reduce heat to low; add cream and Calabrian chilis. Cook, whisking vigorously and constantly, until slightly thickened and creamy, about 2 minutes. Remove from heat; add Parmigiano-Reggiano; stir until incorporated.
Nestle reserved chicken into sauce in skillet; spoon some of sauce over chicken. Place goat cheese medallions on top of each chicken cutlet. Broil until cheese has started to brown in spots, sauce is bubbling, and chicken is cooked through, about 5 minutes. Remove from oven, and gently stir sauce around chicken. Garnish with basil leaves. Serve immediately with lemon wedges.