New York Times Top 50 Recipes | Marry Me Chicken by Naz Deravian (#38)

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Date: September 16, 2025
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32 thoughts on “New York Times Top 50 Recipes | Marry Me Chicken by Naz Deravian (#38)”

  1. Lauren said this should be in our regular rotation, it's a good one! We all like different things, but here's my take on it for you to try:

    Servings: 2–3

    Ingredients
    • 2 large boneless, skinless chicken breasts, butterflied in half
    • Salt & pepper
    • All-purpose flour, for light coating
    • 2 tbsp olive oil
    • 2 cloves garlic, minced
    • 1 tbsp tomato paste
    • ½ tsp dried oregano
    • ¼ tsp red pepper flakes (or more to taste)
    • 1 cup chicken stock (or water)
    • ½ cup coconut milk, light coconut milk, creamy nut milk, or heavy cream
    • ¼ cup sun-dried tomatoes in olive oil, chopped
    • 1 cup fresh spinach, chopped (add in two stages)
    • ½ lb (225 g) pasta, to serve
    • Fresh basil, for garnish

    Steps
    1. Cook pasta: Bring a pot of salted water to boil and cook pasta until al dente. Reserve a little pasta water, then drain.
    2. Sear chicken: Season chicken with salt and pepper, lightly coat with flour. Heat olive oil in a large skillet over medium. Sear chicken until golden on both sides, then transfer to a plate.
    3. Build sauce base: Lower heat to medium-low. Cook garlic 30 sec, add tomato paste and cook ~1 min until darker in color. Stir in oregano and red pepper flakes.
    4. Deglaze & simmer: Turn heat up, add chicken stock, and reduce by about half. Stir in your choice of cream/coconut milk until smooth.
    5. Add vegetables: Stir in sun-dried tomatoes, then add half the spinach and cook until wilted.
    6. Finish chicken: Return chicken to the pan, simmer until fully cooked through (165°F / 74°C). Add the rest of the spinach and stir until wilted. Coat chicken well in the sauce.
    7. Serve: Spoon chicken and sauce over pasta. Garnish with fresh basil.

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