Easy Marry Me Chicken Recipe! Worlds Best | MUST TRY! 

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.

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! 😊

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.

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!

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.

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.

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!

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.

Man I'm not a chef but a really decent line cook. I wanted to come and talk some shit but honestly, you're so humble and nice, It's not even worth it. The dish looks really good

Please pray for my 31 year old son. He is fighting stage 4 liver cancer and doing treatments. Thank you for the prayers. Joseph Paul Oiler

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.

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.

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!

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.

So, I made this Sunday and it was absolutely delicious...

I have been seeking this recipe every where!! I'm go glad you took the challenge. Thank you!! 😊

Best recipe I've found yet on RU-vid. My whole family went crazy over it. 😊

I've also heard it called mother in law chicken. Because it will impress your soon to be mother in law and make her feel confident that you'll take good care of her son.

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 ...

Hi Dave. The reason you add butter with the olive oil is it helps reduce splattering and to not burn the olive oil. Also if your knives seem dull often try not to scrape the chopped ingredients off your cutting board with the cutting edge of your knife. Doing so will dull your knife. Flip the knife to the non cutting edge to do it instead 😊

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!

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.

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!

Can I get the recipe please. ?? Looks lovely but I need a recipe usually. Anyone know where I can get it?? Thank you

Most helpful video I've seen!!! I watched this video before I made it for my girlfriend and father and they loved it! (I NEVER cook) But it came out great! Appreciate this video it was very clear and a huge help!

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.

You convinced me to make this "Marry me chicken meal." Looks like something I could take to our next family gathering. Thanks Dave, great tutorial👍!

Regarding Basil: I planted 2 basil plants in my garden this year. They were easy to grow and smells heavenly, easy to harvest. A world of difference from the dried store herb. Highly recommend growing your own herbs

I see someone else tried to explain the butter/olive oil combination and I will try as well. The reason you do this is because butter has a lower smoking point. It will burn quickly so you add the olive oil which has a higher smoke point and that keeps the butter from burning. I think I would add more cheese to this because the sauce looks really thin and I prefer it to be a little thicker.

Wow that looks delicious. I'm definitely gonna try this

I'm making this and home made noodles for dinner tonight. Thank you so much, I'm so happy to have found you!

Us keto folks are taking all the cream. Lol. I’ve been waiting to try this so now I’m convinced. Thanks!

Add salt ( kosher) to pasta water..I use cloves of raw garlic to pump up garlic flavor. Godspeed Dee

I just made this and... holy crap!! That was really freakin good!!! I made a little extra of the sauce and put it over cheese tortellini. Super delicious! :)

A link to the recipe in your description box would be helpful

It looks real good…I will try it….I learned in home ec ( many years ago)…going by the recipe, measure each item, put it in order as you will need to use it. This really makes a difference. Season the meat first. Thank you for sharing. Good luck and God bless you.

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.

The butter and oil together in the frying pan prevents the butter from browning...looks good I'm gonna try this

“I can decide if I wanna marry myself in the end” so cute 😂

Did anyone find the recipe attached to this? I'm usually pretty good finding, but in description link of this video post, I don't see a recipe. Help! Could someone share?

Belgioso tends to just melt into a good that sticks to your stirring apparatus. Spring for the good stuff that melts into the sauce: Parmigiana Reggiano. Worth every penny.

where is the recipe ?

Nice, looks delicious 😋

Your doing great Dave , I season the meat too verses the flour. Feel like not wasting seasoning and flavoring meat more.

Rotate your pan a quarter turn every so often to avoid hot spots.

thank you for this video! ❤👍🏻😊 I will be making this recipe soon because of YOU! 💋💋💋

Just now watching this months later…can’t wait to try it!

Please Always wash your chicken in salt water before you do anything with it!!! This recipe is delicious! Locatelli brand Parm or Romano cheese are great too!Thank you for sharing.

This is one of my "white bird" versions, minus the flour on the bird. I often use sundried tomatoes, w/those seasonings actually. Sometimes I do a mushroom & tarragon version, or roasted garlic paste & carmelized onion~ but always w/the heavy cream/butter/stock. So I've always called it "white bird", never heard of "Marry Me Chicken"~ though it's a classier name I think.=) We never eat pasta anyhow, & I agree completely that it detracts from the meal- so do potatoes or rice, imho. One exception is a really good, homemade garlic bread~ excellent dipped in the sauce.

Also brandy the cream and parminigioano should reach boiling point to thicken

Tuscan chicken without the spinach 😊

Looks delicious!! Put basil in while simmering to infuse flavor..😊

The benefit and purpose of using both olive oil and butter is to have sufficient oil and still get that wonderful butter taste which by the inclusion of the olive oil gives it a higher smoke and heat point which, unlike butter alone, will not burn.

To open a jar that won't twist open, take a normal dinner knife and use the handle to tap the jar lid all around (5 or 6 times) it usually opens with a lot less effort.

I'm cooking this tomorrows dinner. Love the honesty in your voice. Thx look forward to more videos. Stuff cabbage is an idea. ❤

TOTALLY cooking this tomorrow. Already pulled the chicken out of the freezer, lol. I would have put those fresh basil leaves in with the sauce as it heated up so the leaves would've wilted a little bit. Put some pasta on the plate, placed 2 chicken on top, and then poured the sauce over the top.

I do a very similar sauce, but rather than adding oregano I add whole grain mustard (just a tablespoon or so) and tarragon.

I prefer to salt and pepper before the flower, also the oil is the keep the butter from burning. That definitely looks like a dish I would really like.

I make a very similar dish,it's called Tuscan Chicken. Use white wine to deglaze the pan after the chicken. Also I finish the dish add a huge bunch of spinach and put the chicken on top to keep it crispy. Other than that seems the same. Add some olives also Delicious 😋

Love this video! I really enjoy the fact that you are just a regular person trying to make good food for the family like most us.

if you want the sauce to get thicker just make a rue before you start it melt some more butter and stir in some flour and let it cook down more after the milk

Luscious ! I would add fresh spinach!!!...😊

I did the recipe and my family loved it. Thank you ❤

YUM. All my favorite ingredients! I cannot wait to try this recipe.. I agree, chicken breast is so dry. This year I am dehydrating my homegrown tomatoes, and the flavor is POW! Like candy on steroids.

I think the only thing important about the size is to keep the size as consistent as possible so it cooks the same pace saving you from 1/2 juicy, 1/2 dry meat.

I'm going to make this tonight. Thank you for the entertainment like like me in the kitchen. It's a struggle to keep it interesting.

😂😂😂😂. Loved seeing you dive in!!!

I went ahead and added onions and the basil right in the sauce. It was delicious! Oh and I doubled the sauce ingredients! Plenty of sauce for the spaghetti.

Can't wait to try this! Thank you for the recipe 😊

Looks delicious! Where is the recipe for this dish? You said it would be in the drop down box, but I don't see it. Thanks!

Moving into my mother in laws house and I will plan to make this for the fam bam! I feel like it will impress everyone. ❤️ thank you!

When I make this I use spinach instead of basil and I put it over spaghetti squash.

I’m late, but, the chicken will expand when in pan, that’s why it looks bigger than size recommended. Also, the reason why people are starting to not like tomatoes could be, it’s a lectin and can cause leaky gut.

Thank you for grating your own parm. It drives me crazy when people use the pre-grated stuff. If they check the ingredients list, there is an anti caking agent called cellulose...and for those of us to who studied in school, cellulose is wood. These pre-grated cheese contain wood pulp as their anti-caking agents. This is standard for most to almost all pre-grated cheeses. The reason they clump when you use them to cook with is because wood doesn't melt. So unless you're part termite, always grate your own cheese. Make America GRATE again. Your recipe looks amazing. I've made this recipe before following other recipes and it's awesome...didn't put a ring on this finger, but still high up in the YUM factor. So now I'll have to try yours and I'll let you know which China patterns I like. lol

My best friend is a Master Chef. Here is his advice on butter and olive oil. Olive oil can burn easily. Butter can burn easily. Combine them and they don't burn easily. Seems to work and adding the butter just gives it more flavor.

I have a recipe that I do just like this that I add spinach. It's so good. I put it over either rice or grated cauliflower.

I love Marry Me Chicken. I have made it in different ways. This looks great!

You mix the butter with olive oil to raise the smoke point of the butter. But you still get butter flavor. The "stuff" on the bottom is called fond. YW :)

Looks delicious! Did you wash the chicken before slicing the pieces?

i add spinach and sweet basil to mine at the end so it gets tender but not mushy and its yummy

That looks really good and I am really hungry now

Chicken on a bit of mashed spuds w something green. Or mashed something to deliver the sauce more efficiently to the mouth.

There was no sizzle because the fats were not hot enough. The butter hadn't even fully fully melted. Kudos for trying

Mix the cheese with salt and pepper in the flour, don't burn the garlic and at the end mix a small amount of very cold butter in the sauce. Cook the chicken in clarified butter, that way you can raise the temperature and have a better golden brown crust. If you think the sauce is too thin stop it from boiling, put some more of the flour/cheese mixture in it and have it boiling again.

You might want to start using pinch grip for knife. You will have more control. Nice job with recipe. Your honesty was so refreshing and relatable.

You gave me so much anxiety grading that Parmesan cheese haha I am so OCD haha! I use the small side of the grater. I made this with spaghetti noodles and it was yummy! Thanks so much

FFR; (for future reference) Your there spices should be added to the garlic before the chicken broth in order to allow the m to bloom. Basic rule of tomb for any-and-all cooks PS; The "Mise en Place" (measuring & prepping in advance is a total Awesome move.😏

It would be beneficial to read the recipe from beginning to end, so you know all the steps before you start prepping and cooking. The recipe literally says chopped basil for garnish! Also, taste as you go, especially before adding extra seasoning. It will also help you judge the consistency of the cream sauce. You should have allowed it to thicken up just a tad more before adding the chicken. Using the back of a spoon would have helped with that.

Food "pictures" for the cook books or advertisements are staged and look a bit different from how the food will actually look when prepared as per the recipe. If there is any difference between how the food looks in the picture and how the recipe reads always follow the recipe. You are correct. If you want to get the chicken to 1/4th of an inch you have to pound (which should have been mentioned in the recipe) it but this would also entail cooking one piece at a time. The good news is that each piece will cook faster on a slightly lower heat and the pieces look HUGE on the plate. This process will add at least 10mins to your prep time. Use a baking sheet or a platter to keep large pieces on to free up your cutting board. The purpose of adding oil to butter is to raise the smoke point/burn temperature of the butter. If you just use the butter alone it will burn because of the temperature needed to cook the chicken and if you only use oil you don't have the flavor that the butter gives it. It is important not to cook any cream sauce on to high of a heat or for a longer period of time than needed because of the fats and oils in the cream, cheese and butter will "separate" making it an oily globby mess.

Thinner always beats thicker My only negative. Terrific video

I like his style. Also that I don’t have to drive an hour or two to find a weird ingredient like w Rachel Rae. Crazy stuff one can’t find “at local grocery store!”

You use the olive oil with the butter as it stops butter from burning

I personally prefer to make Chicken Bryan copy cat from Carrabas restaurants to this. It has similar ingredients but goat cheese is really good on the chicken with the sundried tomatoes.

Butter burns but added to the oil you still get the flavor of butter

Love the kitchen and decor!

❤❤❤ Oh my gosh! I just saw this video and your “thumbnail” picture looks identical to my son!! Everyone I have showed your picture to, thinks its my son, right down to almost the same looking t-shirt!!! You truly have your own Doppelgänger!!! Even my son thought it was a picture of him stolen from his Facebook!!! Lol.

Made this had ti do some substitutes but it came out really good. It came out like the flavors of robust seasoned type of pizza...of course without the crust.

That's basically just a variation of Tuscan chicken. Same ingredients essentially although some Tuscan chicken recipes might have spinach in them too.

And the vintage Corelle!! 😂

Great start to the video! Now I want to watch whole thing