Marry Me White Chicken Tenderloin Recipe
You know that recipe that’s so good people joke it could seal the deal on a proposal?😜 Yep, this is that one.
It’s bold. It’s rich. It’s comforting. And yes, it might just get you a ring. If you don’t have one already!
How to Make Marry Me White Chicken Tenderloin
Ingredients You’ll Need
- 1.5 lbs white chicken tenderloins
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional but recommended)
- 6-8 sun-dried tomatoes, chopped
- 1 tsp dried thyme or Italian seasoning
- Fresh basil or parsley for garnish
Essential Equipment for Perfect Marry Me White Chicken Tenderloin
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Large Cast Iron Skillet or Oven-Safe Skillet – For searing and baking the chicken evenly.
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Tongs – Perfect for flipping the tenderloins without piercing them.
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Measuring Cups and Spoons – For accurate measurement of spices, cream, and other ingredients.
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Sharp Chef’s Knife – To trim the chicken and chop garlic or herbs if needed.
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Cutting Board – Preferably non-slip and easy to clean.
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Mixing Bowl – For prepping and seasoning the chicken before cooking.
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Whisk – Useful for combining the sauce ingredients smoothly.
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Garlic Press (Optional) – For quickly mincing fresh garlic.
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Oven Mitts – Since the skillet goes in the oven, you’ll need these for safety.
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Meat Thermometer – To make sure your chicken is perfectly cooked (165°F internal temp).
(Step-by-Step Instructions)
Step 1: Season your chicken tenderloins with salt, pepper, garlic powder, and smoked paprika. Keep it simple, but don’t skimp—this sets the flavor tone.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear each side for 3–4 minutes until golden. Don’t overcrowd the pan, do it in batches if you have to.
Step 3: Remove the chicken and set aside. In the same skillet, drop in your minced garlic. Cook for about 30 seconds until fragrant, but don’t let it burn (burned garlic = sadness).
Step 4: Pour in the chicken broth to deglaze the pan. Scrape all the golden bits off the bottom—this is where the flavor magic lives.
Step 5: Reduce the heat to medium-low and stir in the heavy cream, Parmesan, red pepper flakes, sun-dried tomatoes, and thyme. Let it simmer for about 3–4 minutes until it thickens a bit.
Step 6: Add the chicken back to the pan. Let everything simmer together for another 7–10 minutes until the chicken is cooked through and that sauce clings to every bite.
Step 7: Garnish with fresh basil or parsley, serve warm, and try not to eat it all straight from the pan.😜 Just kidding!
Common Mistakes to Avoid
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- Burning the garlic. Keep it moving in the pan and don’t walk away.
- Using pre-shredded Parmesan. It won’t melt the same. Grate the real deal.
- Overcrowding the skillet. You want a golden sear, not steamed chicken.
- Forgetting to scrape the brown bits. That’s flavor gold, don’t skip this.
Recipe Best Tips
① Let the chicken rest for a couple of minutes before cutting; juicy bites matter.
② Go heavy on the sun-dried tomatoes if you love a tangy taste.
③ If your sauce feels too thick, a splash of broth will loosen it up.
④ Serve with something that soaks up sauce (mashed potatoes, crusty bread, or pasta).
Serving Suggestions
This dish loves company. Serve it over creamy mashed potatoes, buttered noodles, or warm rice.
Crusty bread? Oh yes, for mopping up that sauce. Add a crisp side salad or roasted green beans to round it out.
Storage and Freezing
⑴ Storage: Cool completely and refrigerate in an airtight container for up to 3 days.
⑵ Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth or cream.
Frequently Asked Questions (FAQs)
Q: Can I use chicken breasts instead of tenderloins?
A: Absolutely. Just slice them into smaller strips so they cook evenly.
Q: Can I make this dairy-free?
A: You can try coconut cream and a dairy-free Parmesan, but it’ll taste a bit different.
Q: How spicy is it?
A: The red pepper flakes add a gentle kick. Adjust or skip them if you prefer no heat.
Q: What if I don’t have sun-dried tomatoes?
A: You can skip them or use a little tomato paste for depth, but it won’t have the same pop.
Q: Can I double this recipe?
A: Yes! Just use a larger skillet or work in batches.
Q: How do I know the chicken is cooked?
A: It should be 165°F inside. Or slice the thickest one—no pink = done.
Q: Can I use milk instead of cream?
A: Cream is best for richness, but whole milk works in a pinch. Sauce will be thinner.
Conclusion
This Marry Me White Chicken Tenderloin is that kind of dish, creamy, rich, and unforgettable.
It’s made to impress, but easy enough for any night of the week. Try it out, and if you do, I’d love to hear about it! Share your version in the comments.
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Marry Me White Chicken Tenderloin
Ingredients
Ingredients for Marry Me White Chicken Tenderloin
For the Chicken:
- 1 ½ lbs chicken tenderloins or substitute with boneless, skinless chicken breasts sliced into strips
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika for a hint of smokiness
- 2 tbsp olive oil or butter for extra richness
For the Sauce:
- 3 cloves garlic minced
- 1 cup heavy cream or use half-and-half for a lighter version
- ½ cup chicken broth adds depth to the sauce
- ½ cup grated Parmesan cheese freshly grated melts best
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional, for a little heat
- ⅓ cup sun-dried tomatoes chopped
- 2 tbsp butter for extra creaminess
For Serving (Optional):
- Fresh basil or parsley chopped (for garnish)
- Cooked pasta mashed potatoes, or crusty bread to soak up the sauce
Instructions
How to Cook Marry Me White Chicken Tenderloin
A Step-by-Step Guide
Prep the Chicken
- Pat the chicken tenderloins dry (nobody likes soggy chicken).
- Season both sides with salt, pepper, and paprika.
Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for about 3-4 minutes per side, until golden brown. (No need to cook through yet—we’ll finish it in the sauce.)
- Remove the chicken and set it aside.
Make the Magic Sauce
- In the same skillet, melt butter, then add garlic. Sauté for 30 seconds until fragrant. (Your kitchen is about to smell amazing.)
- Pour in the chicken broth and scrape up any flavorful bits from the pan.
- Stir in the heavy cream, Parmesan, Italian seasoning, red pepper flakes, and sun-dried tomatoes.
- Simmer for 2-3 minutes until the sauce starts to thicken.
Bring It All Together
- Add the chicken back to the skillet, nestling it into the sauce like it belongs there (because it does).
- Let it simmer for 5-7 minutes, until the chicken is fully cooked and the sauce is velvety smooth.
Serve and Enjoy
- Spoon that creamy, cheesy sauce over the chicken.
- Garnish with fresh basil or parsley.
- Serve with pasta, rice, or a hunk of crusty bread to soak up every last drop.
- Now, take a bite and prepare for compliments—because this one’s a showstopper!
Notes
- For extra flavor, sear the chicken until golden before making the sauce.
- To thicken the sauce, let it simmer longer or add a cornstarch slurry.
- Make it spicy with a pinch of red pepper flakes or cayenne.
- Storage tip: Leftovers reheat best with a splash of broth or cream.
