Casablanca – Marry Me Chicken is the kind of recipe that might tempt you to try it just by hearing the name. Let’s explore the recipe and the story behind it.

Imagine you take a bite of a dish and the heavenly taste gives you the feeling that you’re ready to marry the person who made it. That’s exactly how the recipe got its name.

According to Delish, the story behind the name is just as irresistible as the dish itself.

Back when Lindsay Funston was working as an editor at Delish, she developed a chicken recipe that quickly gained attention online. A rich, comforting dish packed with bold flavors that instantly stand out.

After filming, her video producer tasted the dish, paused for a moment, and said, “I’d marry you for that chicken.”

And just like that, a recipe turned into a legend.

Now you have another reason to check this recipe. If the reaction behind its name was that strong, imagine what it could do for you. 

Maybe this is your chance to make it for the person you want to marry. And who knows, you may just get that “I do” in return.

Ingredients
  • 3 chicken breasts
  • All-purpose flour, for coating
  • Olive oil
  • Butter
  • 3 garlic cloves, chopped
  • 1 tbsp tomato paste
  • 1/3 cup sun-dried tomatoes, sliced
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • Parmesan cheese, grated
  • 1 tsp red chili flakes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and black pepper, to taste
  • Fresh basil, for garnish
Instructions

Cut each breast into two thinner pieces, then season both sides generously with salt and pepper. Lightly dust them with flour, tapping off any excess so the coating stays thin and even.

Warm olive oil in a large pan over medium-high heat and melt in the butter. Cook the chicken in batches so it browns properly, letting each side turn golden before flipping. Once done, set the pieces aside.

Lower the heat. In the same pan, add the minced garlic along with the tomato paste. Stir and cook for a short time until the mixture deepens in color.

Sprinkle in the oregano and chili flakes, adjusting the heat level to your preference. Raise the heat slightly, then pour in the chicken broth. Let it simmer while loosening any browned bits stuck to the pan. Allow the liquid to reduce by about half.

Stir in the cream and let it heat gently until the sauce begins to thicken. Keep the temperature moderate so the cream doesn’t boil. Mix in the parmesan cheese and the chopped sun-dried tomatoes until the sauce becomes smooth and cohesive.

Return the chicken to the pan and spoon the sauce over each piece. Let everything cook together briefly so the flavors combine and the chicken is fully heated through.

Finish with fresh basil on top before serving. Bsaha!