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Marvelous Marry Me Chicken: Low Carb and Trim Healthy Mama S!

This trim healthy mama s, low carb marry me chicken is so easy and tastes amazing!

I have been wanting to make this for a while. The stars finally aligned, and I made it! This recipe did not disappoint. My whole family loved it and fought over what little was left in the skillet. If you are looking for a new recipe that is healthy, tastes amazing, and your family will love, this just might be it.

Chicken can be bland and dry.

This recipe is neither. It is full of flavor and wasn’t dry at all. It is different enough that it doesn’t taste like any other Italian chicken dish I have ever made. Chicken can often be boring, but not this dish. If you are watching your carbs or just want something that tastes amazing, give this one a try.

I used a cooking technique called chiffonade to slice the basil.

In this recipe I topped the chicken with sliced basil. If you have fresh basil, you place the leaves on top of each other, roll tightly and slice into narrow strips. If you don’t have fresh basil, you can use dried. I buy a plant every year for about $1 and I use it as much as I can before it goes to seed. One final tip, when you take the chicken out of the oven, add extra broth and cream to the sauce mixture and whisk. Whisk and keep adding in small increments, until you get a nice sauce consistency.

Marry Me Chicken

Equipment

  • 2 Lb Boneless Chicken, thighs or breasts
  • 3 T Olive Oil
  • 2 T Butter
  • 1 T Minced Garlic
  • 1 T Dried Thyme
  • 1 T Red Pepper Flakes (you can reduce if desired)
  • 1/2 C Heavy Cream, plus more as desired
  • 1 C Chicken Broth, plus more as desired
  • 1/2 C Shredded Parmesan or the grated kind
  • 1/4-1/2 C Sun Dried Tomatoes – I used jarred in oil

Instructions

  • In a skillet place the olive oil and butter over medium heat. Sprinkle top and bottom of the chicken with salt and pepper.
  • Brown on one side for at least 3 minutes. Flip and brown on the other side.
  • Remove chicken and add the minced garlic. Cook for about 20-30 seconds.
  • Add the heavy cream and chicken broth. Whisk. Cook for another minute or two.
  • Add the shredded parmesan and whisk until melted, about 2-3 minutes.
  • Add the sun dried tomatoes, mix well.
  • Place chicken back into the skillet.
  • Chiffonade your basil.
  • Slice thinly.
  • Top chicken breasts with a little more parmesan cheese and the basil.
  • Place in a 350 degree preheated oven for 20-30 minutes. Cook until cooked through but not overcooked.
  • remove chicken to a cutting board and allow to cook some before slicing.
  • Very quickly whisk in extra heavy cream and chicken broth until everything is creamy and saucelike. I added at least 1/3 cup more of cream and 3/4 a cup of broth. My family absolutely loved this sauce.
  • Serve over low carb pasta options or as is. Dreamfields noodles are pictured here.

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