Valentine's Day is less than a week away and that reminded me of a recipe for a date night special known as Marry Me Chicken aka Creamy Tuscan Chicken. This dish has sparked a few romances and second dates. There have been accounts that when a group of magazine food editors were testing this dish, one said that they would marry it, if they could, it was THAT delicious. A strange group of editors but there are countless internet accounts that chicken gets high marks for romance, labeling it the "ultimate romantic meal".
Another story is told about an editor at Glamour magazine, circa 1982, who gave her assistant a roasted chicken recipe and told her that women who made it for their boyfriends were engaged within 24 hours. The assistant made the recipe for her boyfriend, who then shortly thereafter proposed. Ina Garten has her own version of a proposal-worthy chicken recipe known as “Engagement Chicken" who Emily Blunt joked that making Ina Garten's "Engagement Chicken" for husband John Krasinski when they were first together was "all it took!"
Together with the recipe for Marry Me Chicken both head the list of a whole group of chicken recipes with the potential to tie the knot. Here are the recipes for Marry Me Chicken aka Matrimonio Chicken, a creamy, garlicky skillet chicken recipe made with sun-dried tomatoes in a bubbling, luxurious sauce and a recipe for a voluptuous Cheesy Chicken & Artichoke Bake that has been getting high reviews made with one of our favorite ingredients, La Favorita Artichoke and Garlic Crema. Both can be served with cooked pasta, polenta or mashed potatoes.
Matrimonio Chicken (Creamy Tuscan Chicken)
4 medium boneless, skinless chicken breasts
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
¼ cup all-purpose flour
3-4 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
½ cup Parmigiano Reggiano cheese, freshly grated and divided
1 (7-ounce) jar sun-dried tomatoes, drained and chopped (about ½ cup)
1 teaspoon Italian seasoning
½ teaspoon coarse ground black pepper
¼ teaspoon red pepper flakes
¼ cup basil leaves, thinly sliced
Season chicken breasts with salt. Dredge in flour, shaking off any excess
Heat oil in a pan. Sear chicken breasts for 4-5 minutes per side until golden brown. Don't overcrowd the pan and work in batches, adding more oil, if needed. Transfer to a plate and set aside.
Add garlic and saute for 30 seconds. Do Not Burn. Add broth and deglaze the pan by scraping up any browned bits from the bottom of the pan. Add cream, ¼ cup of cheese, sun-dried tomatoes, Italian seasoning, black pepper, and red pepper flakes. Stir then return the chicken to the pan.
Bring to a simmer then reduce heat to medium-low. Cook until chicken reaches 165°F when tested with a digital meat thermometer, about 5-8 minutes.
Sprinkle with basil, remaining cheese and additional red pepper flakes (if desired).
Baked Chicken with Artichoke and Garlic Crema
4 medium boneless, skinless chicken breasts
1/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
3 ounces cream cheese, room temperature
1/3 cup sour cream
1/4 teaspoon red pepper flakes
1/2 cup freshly grated Parmigiano Reggiano cheese
1 (14.5 ounce jar) marinated artichoke hearts, drained and chopped
1 cup grated mozzarella cheese
olive oil to coat the baking dish
Preheat oven to 375°F. Coat a 2- quart baking dish with olive oil. Set aside.
Season chicken breasts with salt and pepper and place in the prepared pan.
In a large bowl combine the cream cheese, sour cream, artichoke and garlic crema and red pepper flakes. Stir until evenly combined, with no lumps.
Mix in the cheese and artichokes hearts.
Spread the cream cheese mixture on top of the chicken and sprinkle with mozzarella cheese.
Bake for 30-35 minutes, until the chicken is cooked and juices run clear. About 165°F when tested with a digital meat thermometer, Serve immediately.