I'm not sure if Marry Me is the actual name of this dish or if someone named it like that because you'll want to marry the chef after taking a bite. I like to think it's the latter. Serve it with a side of cheese cauliflower grits and this meal is *chef's kiss*.
I've been doing keto pretty consistently since January and I have to say I've really been enjoying it. I noticed results pretty quickly and the food is really good. The one drawback is my grocery bill has almost doubled because I'm buying a lot more protein and fat-rich foods and those can get expensive. But I digress... Give this recipe a try even if you're not on keto, you may get a spontaneous proposal because it's that good. A cast iron skillet is strongly recommended.
Servings: 6 portions
Ingredients (Marry Me chicken):
6 boneless, skinless chicken thighs
1 tbsp olive oil
3/4 cup chicken broth
1/2 cup heavy cream
1/2 cup (4 oz) sun-dried tomatoes, julienned
1/4 cup grated parmesan
1 tbsp minced garlic
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and pepper to taste
Seasonings for chicken:
About 1/2-1 tsp of each of the following:
Smoked paprika
Onion powder
Garlic powder
Italian seasoning
Salt and pepper to taste
Directions (Marry Me chicken):
Preheat your oven to 375. Season both sides of your chicken with the "seasonings for chicken". Heat olive oil in your cast iron skillet over medium-high. Sear your chicken, about 5 minutes on each side. Remove and set aside. Turn heat down to medium and in the same skillet add your chicken broth, heavy cream, sun-dried tomatoes, parmesan, and remaining seasonings. Stir and bring to a simmer. Taste your sauce and adjust seasonings as necessary. Add your chicken back to the skillet, smooth (skinless) side up. Transfer skillet to your preheated oven and bake for about 20 minutes or until the chicken is fully cooked through. While the chicken bakes, start prepping your cauliflowr grits
Recipe from cookingwithmrcooper on TikTok.
Ingredients (cauliflowr grits):
2 lbs riced cauliflower
2 tbsp butter
1 cup heavy cream
1/2 cup whole milk
4-5 oz goat cheese
1/4 cup grated Parmesan
Salt and pepper to taste
Directions (cauliflowr grits):
In a large pot over medium-high, melt your butter, then add your riced cauliflower and cook for about 2-3 minutes or until some of the moisture is released from the cauliflower. Add your heavy cream and let it come to a boil, then reduce your heat to a simmer and cook for about 6-8 minutes or until most of the heavy cream absorbs. Add your whole milk, stir, and continue to simmer for another 10 minutes or until most of the milk has absorbed. Finally, add your goat cheese, parmesan, and season to taste. Your grits should have a creamy consistency at this point. Serve in a shallow bowl and place one chicken thigh on top and sauce from the cast iron skillet. Enjoy!
Grits recipe inspired by PureWoe
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