They say the way to a man's heart is through his stomach, and this chicken dinner is worthy of a marriage proposal!

thedailygourmet
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.

  • Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Saute until fragrant, about 30 seconds. Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side. Pour 1/4 cup chicken broth into the skillet.

  • Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.

  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes; chop.

  • At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.

  • Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.

  • Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined. Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet. Serve on top of hot cooked pasta.

Cook's Note:

You can use any kind of pasta that you'd like.

Nutrition Facts

518 calories; 19.5 g total fat; 108 mg cholesterol; 798 mg sodium. 45.2 g carbohydrates; 39.7 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/01/2019
This was really good, I used chicken fingers, they were moist and melted in your mouth. Sauce was excellent...this was even better the next day for lunch! Keeping this one! Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/01/2019
This was really good, I used chicken fingers, they were moist and melted in your mouth. Sauce was excellent...this was even better the next day for lunch! Keeping this one! Read More
(1)
Rating: 5 stars
12/06/2019
Delicious. All I had was corkscrew pasta, so I used that. The ONLY thing I would change would be to double or even triple the sauce ingredients. We like a lot of sauce. Read More
(10)
Rating: 4 stars
11/03/2019
Made this by the recipe however I don t understand the need to butterfly the chicken. I Think tenders would work well. The sauce was yummy. I did cook the chicken in the oven @ 450 degrees instead of frying it. Read More
(4)
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Rating: 5 stars
01/06/2020
We loved this recipe. I am all about shortcuts so I did use Cream of Chicken Soup in place of all the ingredients that go into making the sauce (chicken stock flour and whipping cream). A true foodie would not be satisfied with this but we thought it was delicious. Read More
(4)
Rating: 5 stars
02/26/2020
I made this for my wife since I do most of the cooking, she loved it and said yes to Marry Me Chicken. She wants me to make it again and sometime this week I will do so. Read More
(2)
Rating: 5 stars
10/01/2019
This was really good, I used chicken fingers, they were moist and melted in your mouth. Sauce was excellent...this was even better the next day for lunch! Keeping this one! Read More
(1)
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Rating: 5 stars
03/08/2020
Very true to the title Marry Me Chicken! I substituted the pasta for zuchinni noodles and added less chicken broth, more whipping cream. Delish! Read More
(1)
Rating: 5 stars
03/08/2020
Great! I omitted the Sun dried tomatoes because I realized at the last second that I didn’t have any. I was worried the sauce would be too rich without them, so I added a but more than a pinch of the pepper flakes, and the result was delicious. I also reserved some of the pasta cooking water and used it to thin the sauce before putting the chicken and bacon in, and that was a great way to extend the amount of sauce without diluting the flavor (and the starch in the water helps keep it creamy). Read More
Rating: 5 stars
03/10/2020
This was amazing, served it over zucchini noodles. The sauce was so good, I could’ve tripled it! Read More
Rating: 5 stars
03/11/2020
Very good. Everyone liked it. Read More