Easy Marry Me Chicken Recipe! Worlds Best | MUST TRY!

All I'm going to say is that you should try cooking this because I'm very impressed with how tasty it is,

marry

me

chicken

, well at least we hope so, as always, on this channel we look for the

best

recipe

s and try them. If Google really gives us the

best

search results and we can try some really good food and see how it turns out, today we'll go with "

marry

me"

chicken

, which I've never heard of before, but someone requested it in the comments and I. I said yes, let's try it, it actually looks really good. I got the name, I guess, because if you can do this, supposedly any man you're trying to marry will marry you because the chicken is so good, I don't know.

I guess I'll be the judge because I'm a man and I can decide if I want to marry myself in the end, so let's go ahead and find a

recipe

. I have my computer here. Best in the world marry me chicken and it looks like the top result is from littlesunnykitchen.com. Now I've seen this served on top of pasta and I've seen it served straight up. It looks like it's facing up. I will say a disclaimer. I'm sure you could do it if I wanted to make some spaghetti too and put the spaghetti under the chicken like you know serve the spaghetti and put the chicken on top it would probably be delicious make it a more complete meal Maybe I'll do that maybe I won't do that I don't know I'll see how I sit down, but first it says we need three large, boneless, skinless chicken breasts, let's get started and I could only get one giant package of chicken breasts, so we'll just use three of them.

I think there's one two three four five there's like seven in there but we only need three and it says we want to make them into smaller chops so I'm going to take out one at a time. I guess there we go, there's a giant chunk. of chicken let me take my knife now as far as turning them into cutlets, basically you just want to cut them in half, but not like this or like that was that perpendicular parallel. I don't know this way you're going to cut them in half. this way because if they're too thick, I don't know if you've ever tried to cook chicken before.

It takes forever to cook a big, fat chicken breast evenly and you don't want raw chicken, so there you have it. go so you'll end up with six pieces like this let me cut the three first I'm going to wash my hands I'm going to reread part of this because it talks about how to cut this and make sure I make it true but that part should be fine but at least do it three times. I'm shaking off this extra bit of fat. It won't be very good to eat this piece too. I mean, I don't know, I'm just trying to clean it up a little.

Yeah, I mean, okay, so as always, I like to start my videos by mentioning that I'm not a professional cook. There are a lot of professional cooks on YouTube, but I think what we're doing here is making videos for the average person. cook the non professional cook, the Cucos had no training but they want to cook something good for their family which is basically where I am because I just want to prepare delicious food for the family family and this is how I do it. I create recipes online and I just try to cook them and sometimes I make mistakes, sometimes I do well and sometimes the recipes turn out well, sometimes they don't.

I'll say this if you go back historically and look at the other videos I've made. there's a lot of them, you know they're all good so you can go back and watch some of the older ones if you're watching this one, usually the stuff comes out really well and even if it's not the best in the world, in my opinion, en It's usually something worth cooking, so I will say that there are a few times where I've thought I wouldn't make this recipe again because I know a better recipe, but overall I almost always enjoy what I cook.

So feel free to cook. I've had a few people message me saying they tried some things and really liked it. I know the nacho recipe that a bunch of people have as their normal nacho recipe from my video, so check it out if you want. I'm not going to wash my hands? I want to read something else here. Yes, that's what I thought. So it says the chops should be a quarter inch thick. I feel like some of these are bigger than a quarter inch. A quarter of an inch he says. if they are thicker, pound them thinner, but in the picture for this recipe I'll be honest, they look much bigger than a quarter inch, so look at this picture for this recipe.

Can I show you easily? Look at this, there are like three. quarter inch which is like the size of my chicken so I almost feel like it's a typo I don't know and none of your pictures look like a quarter inch chicken they all look like mine which are like three quarters, I think. I'm going to leave it guys, I mean I guess if you want you could smash it against the mallet, put it in a Ziploc bag, smash it, but mine looks the size of the pictures so I'll leave it like that and there are Parts where it's a quarter size inch like here, maybe, but then there are fatty sides that are three quarters, which is exactly like the pictures in the recipe, so we'll keep it like that now that we have our chicken ready, let me move it.

Save here a little, we will prepare everything else. I just put the chicken next to the stove because this kind of two-part operation, in the first part, we'll prepare and measure all the ingredients here and then I'll head over to the stove and we'll start cooking. I think it's easier if I explain to you what to prepare first so that when you're under the heat of the stove you're not like me. I have to measure this and measure that, so I try to do everything in stages. Let's get a cutting board without chicken. As for the prep work, let's put three cloves of garlic in here, that's going to be your next step. and you can use it like pre-minced garlic or maybe you have a garlic paste that you want to use, but this recipe calls for three cloves of garlic like that, peeled and minced, so that's what we're going to do now, so here are our three . garlic cloves, let's cut them real quick now, in general, when it comes to chicken breast, it's not that good of a meat, so I think part of the joke with the name of this chicken, marry me, is if you can make a chicken. brisket is amazing, so you

must

be a really good cook, that's where I think the name comes from, although I didn't do any research, I guess it could.

I could do this like a VH1 pop-up video where he appears with like some beet, marry me, the chicken was designed by blah blah blah, okay, I can do that, but can you imagine it's going to be cool, so here There's our minced garlic, set it aside, okay, next we need half a cup? of grated parmesan cheese, so I got a lot of parmesan. This is Bell GOC brand. I've heard of it before, but it was 6.99, so from what I understand, when you make this recipe, I really want to use a good parmesan cheese, no. like a pre-grated one, you have to shred it yourself and that will help keep that kind of stuff from building up.

If you're using a good quality parmesan, you need half a cup of parm, so we're just going to grind it. so we get about half a cup of parmesan, that's probably in there and we're close, it might be enough, maybe a little more, you know, you can save the rest for a future recipe if you want or just eat it all. like a handheld fruit, okay, there's half a cup of grated parm, so we'll put that by the stove as well. I think that's what we're going to do: we're going to prepare everything and put it by the stove, do you like parmesan?

I think it's a little divisive when it comes to cheese, as my wife calls it stinky cheese, but I love it. Next thing we want is some fresh basil this is fresh basil here little basil leaves wash it and Get a spoonful if they're chopped let me look I don't think so so it doesn't show them chopped uh we'll just wash it and we will leave it aside. It's interesting because in the image it looks like it's pitted, but then it's not. I'm not saying chop it, as you know when you write recipes, think about the Daves out there, we need explicit instructions, so we're also going to need two tablespoons of butter, so I have my butter here, there's usually a little something. there that actually tells you where the tablespoon is so there's our two tablespoons of butter get it ready we need a cup of chicken stock or broth so we take this out and we just measure out a cup of this more scotch here we go , we will put a cup of chicken broth next to the stove and prepare our thick cream.

Too thick cream. We Need This was like out of stock when I went to the store, they only had this fancy Shamrock brand, which was way more expensive. than the other things, but whatever it is, I think it's because we're still in the holiday seasons, you know, New Year's, Christmas, that kind of thing when I'm recording this and people are probably making a lot of the family recipes that You know, like we also need a cup of heavy cream, we'll put it next to the stove, we're preparing all this here and we have some spice mix that we'll put in a small bowl, you know, put it on this little chihuahua's plate, since it is probably overexposed.

Look at that baby, it's cold outside and it's a chihuahua, so we're going to put in our three spices, which are going to be thyme, oregano, and chili flakes, anyway, so you get your oregano just a quarter teaspoon of this, a a little, a little bit. I guess this is probably the green stuff that I saw in the picture, so it wasn't the basil, it was this stuff, the oregano and then we're going to do a fourth. teaspoon of thyme leaves as well and then we do a full teaspoon of chili flakes. I actually thought chili flakes were the same as red pepper flakes, but apparently it's slightly different.

The chili flakes are made with just Chili's, while this one is made with a couple different types of peppers, but when I look it up, people say it can be substituted without a problem, so a teaspoon of this too and that will be our little spice blend that will be added sometime here in the near future. well, set them aside, we're also going to need salt and pepper. I'm just going to put them in there because it's like they taste really delicious since I said I realized it's probably not to taste the salt and pepper. let's go with the chicken, let me check it, but first let me prepare the rest of the ingredients, butter, garlic, chicken broth, heavy cream, parmesan, chili flakes, regular time, oh we need sun dried tomatoes, let me grab them, these They are sun-dried tomatoes.

I think it's a big part of the recipe and if you don't like sun-dried tomatoes, you may not like them, but it says we need a third cup of them chopped. Let me say this here, so let's have a third cup of these. and cut them one. Do we need fat too? So I'm doing this. I like some sundried tomatoes so I guess I'm not afraid to use them, but I know some people hate them so I know a lot too. of people just randomly hate tomatoes, which I really don't understand. I like tomatoes, but I also have my own strange eccentricities, so there are my 1 3 cups of sun-dried tomatoes.

I'm going to cut them let me dry my hand so it says cut them my knife is not as sharp as I want but you get the idea cut them and I've seen people not cut them and just use them whole on the plate and I've seen people use much more than a third. cup, so there's probably some license to tinker with this section of sun-dried tomatoes, but I'm going to follow the recipe that was recommended to us and we'll see if it's absolutely amazing or not. There we go, our sun dried tomatoes are perfect. We put all these things near the stove so we can have them when we cook, but I brought this chicken because I looked for it and we actually need to put salt and pepper on it.

I thought that might be the case, so basically you're just going to add a little salt. I said ketchup. I think I said salt and bits. Salt and pepper. I said salt and pepper. Salt and ketchup. Now look, this piece is a little big. You know we were talking about the quarter inch. I don't know if I'll regret not making them thinner. I wish I had a larger cutting board too with salt and pepper on both sides. Look, this one is actually quite big. There is a little salt. Now let's take some pepper. We're just going to put a little bit of pepper in there.

I like it, I like a good amount of pepper and a little bit of this is going to wash away. I'll be honest because a lot of these liquids are going to end. with the chicken and when that happens, some of it will be incorporated into the cream and everything and it will end up being integrated into the whole recipe, so it will be okay if I go a little heavy-handed at the end. here and I think we're ready to go to the stove and start cooking this and it's a quick and

easy

cook we'll have food very soon so let's get it ready and let's get going okay so I did all this wrong but okay because I can warn you to do it right and it won't really affect it, but basically I wanted you to take the flour and put salt and pepper in it and mix it so it's like seasoned flour and then you take the chicken. and do this thing that you would do if you were going to fry something, basically put the chicken in the flour with all the seasonings so that all that is in the chicken, but I still think thatWe're good, that looks good. to me so we're just since we already put salt and pepper on it we're just going to, you know, dredge it in Flower in My Pan.

I haven't even turned the heat on yet and it'll be fine, it'll be fine, it'll still have flour, salt and pepper. but it might be a little bit easier for you to go ahead: pre-mix the flour, salt and pepper, how much salt and pepper, um, let's see well. I'll definitely put the link to the recipe I'm using below so you can see the exact amount of salt and pepper, but it's six tablespoons of flour. I think there may be too much chicken to fit in this pan. I'll be honest and not try to overcrowd the pan so you may not even end up cooking all of these pieces, let's at least dredge them in flour, that will help you get a crispier chicken in the end, so now that we have our chicken ready we can start really cook what we want to make. is turn on our stove put this pan on medium heat and then put two tablespoons of olive oil and our two tablespoons of butter so I'm going to add the olive oil first one and two and then we'll add the butter which is It's a little strange, I would normally use butter or olive oil when I make something like this, but you want me to do both.

Look I have these giant Tong things that I'm using because I can't find the little ones. I'm just moving the butter around and making it melt completely. Once it is melted, we are going to add the chicken. My butter is almost melted. I'm going to move it a little more, maybe I will. part of this action, I think we're ready to start adding chicken and we're just not going to overcrowd the pan, but we're just going to add the chicken like this one two. It wanted a little more sizzle than that, I heard. I'm not really sure why I'm not getting sizzle here so it says to cook it on each side for four or five minutes so I have the heat a little above medium it calls for medium so I don't know maybe I should turn it back down to medium, basically four minutes on this side, then we'll flip them for four minutes, crispy and good if I do say so myself, yeah, they definitely don't cook very evenly, but that's just my pan and my stove. causing that problem now I went ahead and put some water in a pot and I'm heating it up to a boil and I'm going to cook some spaghetti.

You don't have to do that part, but I feel like that's going to be the full experience and mention that you can do that and the recipe that we're using foreign and I'll put it on a paper towel on a plate and set it aside. Okay, now we're going to add our garlic. In the same pan we already removed the chicken, so we will add the garlic and sauté it for a minute and then we will add the chicken broth too, so that it is nice and fragrant. The pan is quite hot. I have it a little below medium, but it's still pretty hot, so I'm probably only going to do about 40 seconds because I don't want to burn this.

The chicken broth will cool the pan and help it. so as not to overcook it, I see it's already browning, so I'm going to add the chicken broth now just to cool everything down. There we go, we want to remove all the bottom with a wooden spoon, turn the heat down to a medium low like it's a little bit below medium, turn it down to medium and low, make sure you get all the stuff off the bottom, all that stuff. chicken juice and then once you've done that, you're going to add the cream and A couple more things here, let me see, yeah, so at this point we're going to add the cream, the heavy whipping cream which, if you haven't already You have measured, it is worth a cup.

We will also add our parmesan cheese. which is half a cup of that in the mixture and we're going to stir that in, it looks pretty good, we're going to bring it to a simmer and let it simmer for a couple of minutes, probably three minutes, and then we're going to add our flakes of chili, our thyme, our other spice mix that we had. I think the oregano was in there too. Well, it's been like three minutes. The water is boiling for my pasta, so I'll pour it in and cook it according to the instructions. Frame these instructions, so pop that there, what does this say?

It says to cook the pasta for 10 minutes. Let's add a timer for 10 minutes. There this sauce has been simmering for about four or five minutes and at this point it says, we should season it to our liking, oh, first of all we're going to add the spice mix, the oregano, the thyme and what was the third thing that I put there. I already forgot, we just talked about that, although we stir that up and then. we're going to add our sun dried tomatoes, wait, just stir them a little more, so we're going to add the sun dried tomatoes, which is what the recipe says, and then we're going to season. to taste with salt and pepper.

I haven't tried it yet so I don't know how much to use. I'm just going to add a little bit of salt and pepper, a little bit of salt and a little bit of pepper that I don't want. It will be too salty and spicy, but you can always add more salt and pepper later, so I'm not too worried about it. Just add a little bit of mixture and that's it, it looks pretty good now, he says, once we have the sun dried tomatoes in there we can go ahead and put the chicken back in there in this sauce, so one two three four, so There's my chicken.

I want to let it simmer for a few more minutes. I don't know if we turn it around. I'm going to do it, I don't know if I should, but I want to cover everything with the sauce. We're going to let this simmer for a few minutes, so it's pretty good, so I think this has to be it. almost ready it's been a couple more minutes this chicken is good the pasta I'm waiting for has four minutes left let me check it here yes it needs a little more time so I'm going to put all this on a plate and we'll do it go to the counter and We'll try it to see if it really is the best chicken in the world, marry me, okay, I'm still not sure what to do with the basil, but it doesn't say to chop it.

I just like to leave it there in a couple of places. I guess I don't know a little basil, it just adds a little color I guess, and basil has great flavor too, so if that's supposed to be part of the flavor profile, I definitely want a little bit of that in there, so I'll start by trying just a little piece of chicken because that's where we should start right. If I put a little bit of sun-dried tomato in the bite, maybe a little bit if I can. here's something okay so I'll try just a bite of chicken and then we'll have some pasta and try it as a full meal.

Wow, my God, that's really good, incredibly good, it's because it has all this. cream on top oh my gosh wait okay so I was impressed. It's my initial reaction to this chicken. I had no idea it was going to be so crazy, so that's the whole way to do it, you'll probably get some cream because it's I like the good stuff and I put it in here too, like throw it on the chicken, maybe put a little in the pasta too. Breakfast of champions right here. I'm terrible at plating, it's not a skill I have, you know, the problem I always have.

Chicken, especially chicken breast, always seems dry, but this somehow prevents it, probably because it's like cream and stuff. Now let's try it with some pasta, take it to the next level as the chicken is super tender too. Can you see how tender the chicken is? I mean, I've ruined chicken before where it wasn't tender so you don't want to overcook it but you don't want to overcook it either because you don't want to get sick so it's a balance. I want more cream get some of that cream pasta the cream I'm just having dinner now you don't even need the pasta the pasta doesn't add anything it actually detracts from it if I had to be honest it's like a distraction from the actual chicken which is the star yeah I mean you can make pasta for the kids but all you need is this chicken anyway it's incredibly healthier than pasta honestly it's too good that's crazy so first time I'm trying to marry chicken.

There may be a better recipe but since this is my first time trying it and it blows me away how good it is, all I will say is that you should try cooking it because I am so impressed with how tasty this is now again. I love sun dried tomatoes. If you hate them you may not like them because it's a big part of the flavor profile but wow awesome definitely cooked these guys one of my favorites thanks for watching make sure you subscribe see you next time