Best-Ever ‘Marry Me’ Chicken

Have you heard of Marry Me Chicken? Well, it’s time we change that! But, you know I have to put a little twist on it…boursin cheese! Boursin is a soft, creamy cheese infused with a variety of flavors, like herbs and garlic. Its texture is somewhat similar to cream cheese. The luxurious dip makes this recipe extremely rich and creamy, yet still low-carb and keto-friendly. The sun-dried tomatoes truly give a burst of sweetness that captures your tastebuds. And what I love most about this dish is you don't have to cut a thing! Super easy, restaurant quality comfort food in a quick, one-pot meal…what more could you ask for?!

So go ahead, impress your lover for date night. Make them fall in love with you ;)

*And don’t forget to read through the PRO TIPS for this recipe below!*

Macros per Serving

Servings: 4

Calories: 656

Protein: 35.9 g

Fat: 49.8 g

Net Carbs: 8.3 g

INGREDIENTS:

Spice Blend:

1 tsp - Sea salt
½ tsp - Cracked black pepper
2 tsp - Garlic powder
2 tsp - Onion powder
1 tsp - Italian herb blend
½ tsp - Red pepper flakes

Marry Me Chicken:

1-½ lbs - Thin-sliced chicken breasts (or boneless chicken thighs, see PRO TIPS)
¼ cup - Avocado oil
¼ cup - Dry white wine or chicken broth
1 cup - Heavy cream
5 oz - Boursin garlic & fine herb cheese (Find it in the deli section of almost every grocery store)
½ cup, divided - Shredded parmesan cheese
¼ cup - Sun-dried tomatoes in oil (julienne cut), drained
8-10 Fresh basil leaves, stems discarded

PRO TIPS:

If you use chicken thighs, add a minute extra (to each side) of the cooking time when searing, as dark meat takes slightly longer to cook.
Feel free to spice this up with extra red pepper flakes, sliced jalapeno, or a little Cajun seasoning! For a chefy upgrade, try adding a teaspoon of calabrian chili paste.
To keep it extra low carb, I've limited the amount of tomatoes. But if you're not counting carbs, I recommend using a ½-cup of the tomatoes. It adds such a beautiful, sweet, and vibrant flavor.
For a nice addition, you can saute 8oz of sliced mushrooms in the pan before adding in the sauce ingredients. You can also stir in fresh spinach at the end, at the same time as the basil.
I recommend serving this with a side of broccoli, asparagus, brussels sprouts, or even served over rice or pasta.
For a complete meal, try these with my Garlic Parmesan Green Beans on page 112 or my Cheesy Garlic Breadsticks on page 143 of my latest cookbook, New Comfort Cooking. GRAB YOUR COPY NOW :)

Click HERE to watch the recipe video on Youtube!

DIRECTIONS:

FOR THE CHICKEN In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, Italian blend, and red pepper flakes. Evenly coat both sides of the chicken with the seasoning mixture.
Warm up a large cast-iron skillet with avocado oil over medium-high heat. Once the pan is smoking hot, place all four chicken breasts into the pan. Sear them for 3 to 4 minutes on each side, or just until a nice golden brown crust is formed. Then, remove the chicken from the pan and set it aside on a plate or rack to rest.
FOR THE SAUCE Discard the excess oil from the pan and place the same pan back over medium-high heat. Add in the white wine (or broth) and use a whisk to “deglaze” the pan, scraping the bottom to remove all of the brown bits (aka the “fond”). Add in the heavy cream, soft cheese, half of the parmesan, and the tomatoes. Stir continuously while the sauce becomes smooth and begins to thicken and get bubbly. Lower the heat to medium-low, and add in the basil leaves. Then, nestle the chicken breasts back into the sauce, spooning some of the sauce over each piece. Then turn off the heat.
TO SERVE Serve each piece on a plate, or family-style right out of the pan. Be sure to sprinkle the remaining parmesan on top before serving. Enjoy!

Best-Ever ‘Marry Me’ Chicken [Keto, Low-carb, Sugar-free, Gluten-free]

< Back