Marry Me Chicken
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Marry Me Chicken
 Seared chicken baked in a creamy tomato sauce. Arrange a rack in the center of the oven and preheat to 375°. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. of: 3 Tbsp. extra-virgin olive oil, divided Generously season: 4 boneless, skinless chicken breasts with: Kosher salt Freshly ground black pepper Cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer the chicken to a plate. In the same skillet over medium heat, heat the remaining 2 Tbsp. oil. Stir in: 2 garlic cloves, finely chopped 1 Tbsp. fresh thyme leaves 1 tsp. crushed red pepper flakes Cook, stirring, until fragrant, about 1 minute. Stir in: 3/4 cup low-sodium chicken broth 1/2 cup finely chopped sun-dried tomatoes 1/2 cup heavy cream 1/4 cup finely grated Parmesan Season with salt. Bring to a simmer. Then return the chicken and any accumulated juices to the skillet. Transfer the skillet to the oven. Bake the chicken until cooked through, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part should register 165°. Arrange the chicken on a platter. Spoon over: the sauce Top with: Torn fresh basil, for serving |
Suprêmes de Volaille à Blanc [Breast of Chicken with Cream] crumb: chicken breasts in a cooked-down cream sauce Mastering the Art of French Cooking includes “Suprêmes de Volaille à Blanc [Breast of Chicken with Cream]”. Julia Child, Louisette Bertholle and Simone Beck wrote it (1961). This book brings classic French cooking to American kitchens. It covers sauces, slow-cooked dishes, pastry and careful methods. Differences: Both cook chicken breasts gently and finish them in a cream and stock sauce cooked down until thick. The online version browns the chicken in olive oil and bakes it in the sauce. It flavors the sauce with garlic, thyme, chili flakes, sun-dried tomatoes and Parmesan. The book uses fortified wine instead. The Italian-American flavor tastes clearly different from the delicate French cream. |
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- Dish
- Marry Me Chicken
- Match
- Reasonably similar, but will taste different
- Ancestor
- Suprêmes de Volaille à Blanc [Breast of Chicken with Cream]
- Source
- Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961)
- Differences
Both cook chicken breasts gently and finish them in a cream and stock sauce cooked down until thick. The online version browns the chicken in olive oil and bakes it in the sauce. It flavors the sauce with garlic, thyme, chili flakes, sun-dried tomatoes and Parmesan. The book uses fortified wine instead. The Italian-American flavor tastes clearly different from the delicate French cream.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Delish · Marry Me Chicken
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web writeups - Date
- Sep 2026
Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961).
This book brings classic French cooking to American kitchens. It covers sauces, slow-cooked dishes, pastry and careful methods.