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Marry Me Chicken on the Big Green Egg | Backyard Smoke Show
Some chicken recipes are good. This one gets remembered. Marry Me Chicken on the Big Green Egg is rich, creamy, savory, and packed with Italian-inspired flavor from garlic, parmesan, sun-dried tomatoes, and fresh basil.
Ingredients
- 4 medium boneless, skinless chicken breasts, sliced into cutlets to make them thinner
- 1/4 teaspoon salt
- Mojave Garlic Pepper Seasoning
- 6 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup sun-dried tomatoes
- 1 tablespoon fresh basil, chopped
EGGcessories
Step-by-Step Instructions
1. Set Up the Big Green Egg
Set up your Big Green Egg for indirect cooking with the convEGGtor in place. Bring the Egg to a medium-high cooking temperature so that your cast-iron skillet can get hot enough to sear the chicken.
Place the cast iron skillet on the cooking grid or directly on the convEGGtor to preheat.
2. Season and Coat the Chicken
Season the chicken breasts with salt and Mojave Garlic Pepper Seasoning. Lightly coat each piece with flour, shaking off any excess.
The flour helps the chicken brown beautifully and also helps the sauce thicken as it cooks.
3. Sear the Chicken
Add the olive oil and butter to the hot cast iron skillet. Once the butter is melted and the skillet is hot, add the chicken.
Sear for 3 to 4 minutes per side, or until the outside is golden brown. The chicken does not need to be fully cooked yet. Remove it from the skillet and set it aside.
4. Build the Sauce
In the same skillet, add the minced garlic and cook for about 30 seconds, just until fragrant.
Stir in the sun-dried tomatoes. If you like a little heat, you can also add a pinch of red pepper flakes.
5. Deglaze the Skillet
Pour in the chicken stock and scrape up the browned bits from the bottom of the skillet. Those bits add a lot of flavor to the sauce.
Stir in the heavy cream and bring the sauce to a light simmer.
6. Add Parmesan and Chicken
Stir in the parmesan cheese until melted and smooth. Add the chicken breasts back into the skillet, nestling them into the sauce.
Close the top and bottom vents slightly to bring the Egg temperature down, then close the dome.
7. Finish Cooking
Let the chicken bake in the sauce for 10 to 12 minutes, or until it reaches an internal temperature of 165°F.
The sauce should thicken slightly, and the chicken should be tender and juicy.
8. Garnish and Serve
Remove the skillet from the Big Green Egg and garnish with fresh basil.
Serve hot over pasta, orzo, mashed potatoes, rice, or with toasted bread for soaking up the sauce.
Expert Tips
- Pound the chicken breasts to even thickness so they cook evenly.
- Do not overcook the garlic. It only needs about 30 seconds before adding liquid.
- Use freshly grated parmesan for the smoothest sauce.
- Sun-dried tomatoes packed in oil add extra richness and flavor.
- Use a thermometer to pull the chicken right at 165°F.
- If the sauce gets too thick, stir in a splash of chicken stock to loosen it.
Final Thoughts
Marry Me Chicken on the Big Green Egg is creamy, comforting, and full of flavor. The cast iron skillet gives the chicken a golden sear, while the Big Green Egg brings steady heat and a subtle outdoor cooking touch that makes the dish feel extra special.
It’s easy enough for a weeknight dinner and impressive enough for guests. One bite, and you’ll understand why this recipe has earned its name.
