"Spicy" Marry Me Chicken & Wine Pairing

This creamy, sun-dried tomato masterpiece is so good you might just find a ring in your dessert, but we’ve kicked it up a notch with some serious heat. It’s creamy, tangy, and now packs enough of a punch to keep things spicy on date night.

Let’s Get Started!

• Prep Time: 10-15 minutes

• Cook Time: 20-30 minutes

• Servings: 4

Ingredients

• Chicken: 1.5 lbs boneless skinless chicken breasts or thighs (sliced into cutlets)

• Dredge: ¼ cup all-purpose flour, 1 tsp salt, ½ tsp black pepper, 1 tsp paprika

• Spice Mix: 1 tsp red pepper flakes (increase for medium heat), 1 tsp hot sauce and 1 tsp smoked paprika

• Extra Flavor: ½ cup oil-packed sun-dried tomatoes (chopped), ½ cup grated Parmesan, 1 tsp dried oregano, and 1 tsp dried thyme

• The Sauce: ½ cup heavy cream, ½ cup chicken broth, and ½ cup freshly grated Parmesan

• Aromatics: 3 cloves garlic (minced), ½ cup oil-packed sun-dried tomatoes (chopped), and 1 tsp dried oregano

• Cooking Fat: 2 tbsp olive oil and 1 tbsp butter

• Garnish: Fresh basil leaves

Instructions

1. Coat the Chicken: Toss your chicken cutlets in the Dredge mixture (flour, salt, pepper, and paprika) until they are evenly coated. Tap off any excess flour so it doesn't clump in the pan.

2. Sear: Sear coated chicken in a large skilled with oil and butter over medium heat until golden brown (about 5 mins per side). Remove and set aside.

3. Sauté: In the same pan, sauté garlic, sun-dried tomatoes, oregano, and thyme for about 1 minute. Stir in the red pepper flakes, hot sauce and smoked paprika.

4. Simmer: Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then stir in the Parmesan cheese. Let it simmer for 3–5 minutes until it starts to thicken.

5. Combine: Return the chicken to the pan, spooning the sauce over it. Simmer for another 5–10 minutes until the chicken is cooked through.

6. Finish: Top with fresh basil before serving.

   Serving Suggestion: Serve with sautéed spinach, over creamy garlic mashed potatoes or rigatoni pasta with a side of crusty bread to soak up every drop of that spicy sauce.

DON’T FORGET THE WINE!

These picks are like the perfect wingman—they’ll cool down the spice while making sure the creamy sauce still gets to shine.

1. Off-Dry Riesling: The slight sweetness in this German Riesling acts like a fire extinguisher for the red pepper flakes while its acidity cuts right through the heavy cream.

2. Dry Rosé: A crisp Italian Rosé brings bright strawberry notes that vibe perfectly with the tangy sun-dried tomatoes without getting lost in the heat.

3. Vinho Verde: The “green wine”. Think of this as the ultimate thirst-quencher—it’s light, a little fizzy, and so crisp that it basically acts like a cold splash of water on your face after that spicy red pepper kick.