Creole Marry Me Chicken

A decadent blend of Southern comfort and Louisiana flair!

This Creole Marry Me Chicken is a show-stopping dish that's sure to captivate taste buds. Featuring juicy, golden-seared chicken breasts bathed in a rich, creamy sauce with sun-dried tomatoes, garlic, and basil, this recipe takes a beloved classic to the next level. Perfect for romantic dinners, family gatherings, or simply indulging yourself. Serve over fluffy mashed potatoes or al dente pasta, and garnish with fresh parsley for a meal that looks as divine as it tastes!

Packed with the bold flavors of ChefGoneMad Smoked Garlic Salt, this dish is not only delicious but also an easy way to elevate your culinary game.

Ingredients

For the Chicken:

• 3-4 large chicken breasts (halved to make 6-8 pieces)
• 1/3 cup ChefGoneMad Smoked Garlic Salt
• 2 cups all-purpose flour
• 2 tbsp butter
• 2 tbsp sun-dried tomato oil (from the jar)

 

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Directions

1. Prep the Chicken:

1. Season both sides of each chicken breast with a heavy pinch of ChefGoneMad Smoked Garlic Salt.
2. Place the seasoned chicken in a lidded container and refrigerate for at least 1 hour.

2. Coat & Sear the Chicken:

1. Mix the remaining ChefGoneMad Smoked Garlic Salt with the all-purpose flour.
2. Preheat a skillet over medium-high heat. Add butter and sun-dried tomato oil.
3. Lightly coat each chicken breast with the seasoned flour mixture.
4. Sear chicken in the hot skillet for 4 minutes per side, or until golden brown. Remove and set aside.

For the Sauce:

• 1/2 cup salted butter
• 1/2 large onion, diced
• 5 cloves garlic, diced
• 2 cups chicken stock
• 1 cup heavy cream
• 1/3 cup sun-dried tomatoes, chopped
• 3-4 tbsp fresh basil, chopped
• 1/2 tsp red pepper flakes
• 1 cup Parmesan cheese, shredded
• 1 tbsp ChefGoneMad Season My Seasoning With Seasoning
• 1 tbsp ChefGoneMad Smoked Garlic Salt
• Fresh thyme and spinach, to taste.

 Make the Sauce:

1. In the same skillet, melt the butter. Add diced onions and sauté for 4 minutes, or until translucent.
2. Stir in the garlic and cook for 1 minute.
3. Deglaze the pan with 1/4 cup of chicken stock, bringing it to a boil, then reducing to a simmer.
4. Add the remaining chicken stock, heavy cream, sun-dried tomatoes, basil, red pepper flakes, ChefGoneMad Seasonings, and 1/2 cup Parmesan cheese. Blend with a stick blender until smooth.
5. Turn up the heat and cook the sauce for 5-6 minutes until thickened.
6. Lower the heat, then stir in fresh thyme and spinach. Cook until spinach wilts.

4. Combine & Serve:

1. Return the chicken breasts to the skillet, spooning the sauce over the top. Simmer for 5 minutes to let the flavors meld.
2. Serve over mashed potatoes or pasta. Garnish with parsley and additional Parmesan if desired.