An even better Marry Me Chicken Recipe? Created by A.I - Easy Dinner Recipe

In this video, I asked AI to create an even better Marry Me Chicken recipe. Watch us cook it and see if AI's recipe is better than ours!
Are you in the mood for a delicious dinner tonight? Check out this recipe created by AI. This recipe is sure to satisfy your craving for chicken! We'll be cooking this chicken recipe and seeing if AI's recipe is better than ours!

[@its4ginas]

You really don't need to cook the chicken all the way through while searing it. It will finish cooking while simmering in the sauce later. The chicken will be juicier and more tender that way.

[@raewyn7618]

By cooking the chicken completely at the beginning you end up over cooking it by the time the recipe is finished and that will make it less juicy

[@mollypitcher9380]

Thanks

[@JustMrFox]

How done it should be in your opinion before putting into the sauce?

[@Maggie4Veritas]

Agreed. Cook to 160. They continue cooking after you pull them and will cook after you put them back in the sauce. Less dry in my experience!

[@JustMrFox]

@@Maggie4Veritas many thanks

[@Maggie4Veritas]

@@JustMrFox you are most welcome!

[@VideoArcade]

I tune in for the small talk. It’s nice to watch a cooking video where it’s just real. 🎉🎉🎉🎉

[@michelleseminara7320]

Dave, you are doing great with your videos. I enjoy your “small conversations “. Continue to be yourself. That’s what makes your videos enjoyable to watch. Ignore those pesky comments, keep on rolling with your videos. You are a natural. I really like both Marry Me chicken recipes. 😁

[@allieaalto4675]

Yeah, I like the small talk, too. Ignore the naysayers!

[@mamiebobb4173]

Hmmm - makes me want to go out and buy a chicken right now! One thing to remember is that it's not only all right, but it's encouraged to taste your sauce as you go along. As the chef, you're the boss and it's your taste that determines exactly how much of something should go into it. If a whole lemon's worth of juice sounds like too much (and it did to me!) then only put half in and then taste it. As grandma always said "you can always add more if it's needed but if you put too much in, you can't take it out!" She was the one who always said to taste as you go. She was a great cook too!

[@7834karebear]

Your 1st episode of "marry me chicken" brought me to the channel, your small talk kept me in your channel! Keep up the awesome cooking/content!! 😊

[@bentwookie348]

Something I learned from watching these videos that has improved my results dramatically is to let your pan get to heat before adding anything to it. That means no oil or butter or anything until the pan is at the desired heat. Oil first to prevent the butter from burning and then butter for flavor. You get a better sear/crust if you do so.

[@debbycastellitto6659]

Hello! Had to see this recipe. A tip to save cleaning: lay down some parchment paper on the cookie sheet. Then just a quick wash and dry very warm water and you won’t need to rust the cookie sheet. When baking use the parchment too. No sticking and cleanup is easy. Our Costco carries a huge roll.

[@cindyp5132]

Can I just say something about parchment paper... why is it always so long and hard to cut from the box?? It doesn't matter what brand, it's always the same! 🙄

[@RGC_Paladin]

5 year line cook here. Thanks for sharing this, I’ve made something similar a few times it is super delicious, chef loves it when we bring leftovers haha. I think it would be cool if this area was a safe learning area for people that want to learn how to cook, and the only way I really know how to contribute to this is to share some tips. 1) damp rag/paper towel under your cutting board improves grip, way less sliding helps for better and more precise cuts. 2) don’t be afraid of the fond of the bottom of the pan. I’ve watched a few videos of this channel now and his technique with deglazing is on point. It adds A BUNCH of flavor and depth to a dish. 3) chiffonade- layer basil/spinach leaves biggest to smallest, roll tightly and cut thinly

[@lmsteller9736]

Your “small talk” is what makes YOU and this channel so endearing! You do you - just found you and I’m loving your recipes and your genuine regular guy approach to cooking. Thank You ❤

[@shelleypender1315]

the flour helps thicken the sauce

[@breezeflippers]

The fire alarm was the dinner bell at my house when I was growing up. :-) It is that way now when my wife cooks. That’s why I do all the cooking. LOL. I think she planned it that way. Great video and I am definitely going to try this one.

[@constancemyers5298]

I am a big fan of these videos. They are fun to watch and I love learning new recipes!

[@luv2bmom124]

Love this recipe! You can cover your cookie sheets with foil before using them for easy cleanup and no rust. Really cool A.I. Kitchen logo too.

[@mollymam7153]

Really enjoy watching you cook. The most difficult thing is finding the recipes!

[@CherylBerryl]

He just should link the recipes so people don't have to search for the recipes.

[@BlessedStacy]

I agree. A link would be super helpful.

[@vickycrawford2998]

How did you find the recipe? Many thanks!

[@emanuelarossi5525]

Buonasera Dave. I am italian and i cook this recipe quite regularly... I presume your A.I. is just using an italian cook book.. Joking, of course.. What i really wanted to tell you is that PORCINI are making the difference. We in Italy have fresh porcini now , expecially where i live, on Alpes. But we also used the frozen ones. Surely you can find them in your food department stores. Just search for BOLETUS! Ciao and excuse my poor English...

[@MarySullivanFrasier]

Buona giornata, amico mio! I totally agree with you that it's most likely the missing porcini mushrooms that would have made the biggest difference in the AI version of this dish. They have such a deep, earthy flavor and they would certainly stand out in a recipe, compared to most other mushrooms. And we are able to get porcinis here in the US as well, but it's very rare to find them fresh. You can often find dried porcinis in many of the larger grocery stores and they're available online as well.

[@melissaciswhoibe9183]

I love your videos! Sometimes, I may or may not have to "rewind" the video so I can get the actual recipe, which is what the video is about, because I may or may not have been only paying attention to you because you are so funny and entertaining. Thanks for sharing. The recipe looks yummy!

[@cassfonnesbeck8057]

Grated parmesan has cellulose powder in it to keep it from clumping. Cellulose is sort of wood pulp but not really. Noodles are great but I like rice because the yummy juices soak in. The recipe does need to have the chicken dredged in flour, mostly to thicken up the sauce. Both recipes are awesome! Yum yum!

[@vintagemarkat3266]

I have made it several times, try it with homemade mashed potatoes as it is very good! Love it with rice as well!!

[@cassfonnesbeck8057]

@@vintagemarkat3266 yum!

[@lynnalig3123]

I love watching these videos. You make me laugh every time!

[@italianfoodie64]

Hi Dave, I’m not cooking til my smoke alarm goes off, lol. I liked some things from this recipe and some from your original. I would recommend aluminum cookie sheets for you as well as a sauté pan. They last forever and Teflon is not good for you when it scratches up. Mine are over 20 years old! Most Italians would take the chicken and some sauce out of sauté pan, add cooked pasta and heat through. Better flavor to warm together rather than pouring on top (from your last recipe). Thanks for sharing, glad you are having fun.

[@marieholzwasser9224]

Dave, gonna try this. I really enjoy watching you cook!

[@starrlacey2505]

Careful Dave or you'll lose your amateur standing! Not only is your cooking skills improving but your palate appears to be getting more sophisticated! Enjoy all your vlogs - but the cooking ones are my favorite! ❤

[@A.I.Kitchen]

Don’t worry I have a video coming out Gordan Ramsey themed that will show you my palette is still ridiculous

[@SDDragonfly]

Dave, I tried cooking your first version of MMChicken and I failed big time! I used precut chicken strips that took longer to cook. By the time I finished them all, the brown bits in pan were Dark brown. Then my grocery store didn't have real parm to grate, so all I had was the spaghetti type which didn't work. My sauce never thickened, the dark brown bits weren't tasty. I'm a complete failure in the kitchen. Next time I'll buy pre-made strips, a jar of Alfredo Sauce warmed w/sdtomatoes, add a few spices, and sit on my couch & watch you cook something delicious. 😢😊😂 p.s. Really enjoy your videos!❤

[@Elizabeth-490]

Love your channel and your small talk! Thank you!

[@misslanna8023]

Really enjoyed both marry me chicken videos. You keep it real and make it fun. I'm going to the store tomorrow to get the ingredients I need to give this a try. Thank you! Keep up the great work!!

[@lindabehrend4336]

I just found your channel. I LOVE your humility, like rust on your cookie sheet!

[@MrsKruzmon]

This is exactly like I cook. I get everything ready and follow the steps. I'm enjoying your videos!

[@ThatguyPurps]

It's known as "Mise en place" and something chefs do. It translates to "everything in its place" It's important to have everything for what you're cooking on hand. 😊

[@abcjerilee]

Love your banter. Thanks for sharing! P.S. I subscribed.

[@SimplyShannanigans]

Baking pan/sheets drive me nuts no matter whether they say dishwasher safe they still rust. We put aluminum foil on ours now so we dont have to wash 😂

[@emeraldwaterlifehomestead2180]

Good evening Dave, I cooked your first recipe and it was sooooo good but we are willing to try this improved recipe. Keep it coming. Love your show. ❤

[@anitaholmes6824]

Where did you find the recipe? I find it so frustrating that there is no link!

[@molliejonte2732]

LOL! I thought I was the only one with rust on cookie sheet problem!

[@mercedeswilson8660]

Thank you for sharing recipes, I enjoy watching you cooking, so refreshing watching someone enjoying cooking who is not a chef. I am so going to make this. I hope my husband will remarry me after making this 😂

[@dedelin4356]

Dave, I will have to try this one. Just made marry me chicken two weeks ago. I would certainly flour my chicken (which will also thicken the sauce a little bit), Wine and mushrooms are a perfect addition. Keep up the great work (~_~)

[@anitaspencer6650]

Agree the flour help thicken your sauce..looks amazing 👏

[@Miaouterspace7]

I love your videos. I like the small talk. Some channels don’t utter a word!

[@CINTWINA]

How about "Anniversary Chicken "?

[@Momdalorian]

To each their own, but I love when you chit chat because you are very thorough and descriptive, warn of mistakes that are easy to make, and give some of your own ideas for improving or changing the recipe. The reason I like your channel is you're friendly and personable as well as informative. Keep being you! Also, in response to your first marry me chicken video... I'm not a chef either (like you I just love trying recipes and cooking), but the reason the recipe has you do the oil and butter is because the oil has a higher flash point and keeps the butter from burning. :) Thanks for sharing keep posting videos!

[@patriciapalmer1784]

I made this twice so far following your advice, it is delicious! Thanks. 😊 👍🏽👌🏾

[@pufles65]

Love the video looks like amazing smells were in your house hold that day yummy. I laughed out loud when you said pour slowly then just dumped in the cream and chicken broth 😂

[@nmweagley]

Lol i JUST saw your first vid and commented how this is super versatile!! I do add the white wine too, and i also add mushrooms! So delicious!! And i switch the starch between bow tie pasta, rice, or garlic smashed red potatoes! (If I use potatoes i usually make a green bean side lol) so glad you like this, its NEVER leftovers when i make this for my family 😂

[@jennifersprunger1720]

I loved this video, great job. One point you may have gotten by now from other helpful viewers, searing locks the juice and flavor in but isn’t intended for getting the meat fully cooked. Cooking is completed in the following steps. By completing them during the searing process your finish product tends to be dryer and can be tough. But the recipe is really good. I loved that you showed the proper way to prep the thyme and rosemary, something I learned the hard way too! Haha!

[@1nicenurse]

We love the "merry me chicken original recipe" it is to die for! I'm going to stick with that one! Thank you as always for sharing your recipes!! Love them and love watching you!!

[@twveach]

All of the additions make it waaaaayyy better u could sleep on it

[@NH-Barb]

Just tossing in my two cents: Do pound the chicken after slicing - not a lot, but to get thin even cutlets. You need Parmesiano Reggiano, not just a block of Parmesan. a HUGE difference between them and there is no substitute. I would add the Rosemary and Thyme to the skillet with the Garlic to bloom their flavors. Definitely use the flour - not only adding the crunch as you mentioned, but it also thickens the sauce. As others said, don’t cook the chicken to 160 in the first step - let it finish cooking while it simmers in the sauce. Good Job!

[@mollypitcher9380]

@@NH-BarbWOW!!!! You must be a GOOD COOK!!!🌸

[@NH-Barb]

@@mollypitcher9380 Well, he did a good job, but nothing like 60 years of cooking and determined to learn something every day to kick in a few new ideas. :)

[@number1pappy]

Your video popped up in my suggestions, so I watched your first marry me chicken video, and then I watched this video. This looks really good! I'm going to make this version tonight, and I'm going to add the flour to the chicken breast. I'm excited because since my retirement, I've taken over the cooking in our house. I'm not a huge fan of chicken for a plethora of reasons. Anyways this looks delicious, so I'm going to give it a try! I'll let you know later what we think after eating it. 😊

[@A.I.Kitchen]

Today I will be also dropping a marry me steak recipe which is also amazing! Thanks for watching

[@katymeadows8883]

About your chattering while you cook. Please keep chattering. I enjoy your humor and Dad-ness. I love the recipes you've tried. I cooked several with great success. You are real and I love that. Keep up the good work! You're tons of fun!

[@michelleseminara7320]

Hahahahaha. Zestfully clean! Love it!

[@sandymcreynolds2856]

I do believe this recipe will elevate the Marry Me one, with the exception of adding the flour. Not only will it make the chicken tastier, but it helps to thicken the sauce just a bit. I also would back off on the lemon just a bit. I like your video's and the talking as well, it's real and entertaining!

[@juliefaye47]

Great video! Love your kitchen!😊

[@barbaradeckert9642]

Thanks for being a real guy, love your videos and chatter!

[@MusicByLaurie61]

I’m gonna try this, but I’ll probably use the flouring technique you did in the other recipe. I think a little extra flour may help thicken that sauce, too. I also love the sun dried tomatoes.. btw, you can buy them in the jar already chopped 👍😊

[@dreamwoodsbutterfly]

I really enjoyed sitting and watching you cook. I liked recipe 1 from the look. Although perhaps the mushorroms were a nice addition, but I liked the idea of the red peppers in the first recipe for an added kick. Agree that te chicken should hve been breaded as well.

[@KCmakeovers]

I feel u!!! My 16 yr old son said I loved it mom so I was happy 😊

[@dedub4068]

Dave, love watching you may suggest a bench scraper…..just saying…..game changer, no to little waste.

[@SimplyShannanigans]

Vow renewal Chicken 😂😂😂

[@randiginder7691]

This is my second time watching you. I really enjoyed your videos. Your talking adds to the video. I'll be back! Thank you!!

[@cheriemancaruso6160]

Oh people!! Lol it’s like you are cooking with a friend! Chit chat happens!!

[@lisajoslyn2693]

I like the small talk!! I talk to myself while I cook.....or sing!! HAHAHA

[@articowl2]

I think dredging the chicken in seasoned flour helps thicken the sauce. I think a little more butter or oil will keep the flour to fat ratio equal. The total time of the cooking the chicken is way too long. Also, chiffonade means to stack the leaves together and then roll them into a roll and finely slice the roll. (Im sure there’s a video somewhere to show you how). So far I think the original recipe seems more to my liking but it was fun to see an AI version. Just found your channel. It’s fun to watch. 👍

[@olgazhuchenko7189]

I love your small talk, you are very funny ❤

[@CarlRichmond]

most of us like your small talk . it makes it real and believable. keep it up

[@Margot52430]

I do need your constant small talk so carry on!😂 Cheers 🍻 king with wine 🍷 is such a taste booster! I would have added any kind of mushroom because they are delicious!

[@peensezpibble1801]

Once you sear the chicken and get some nice color on it, don’t cook it through… Take it off and continue with the recipe. It’ll cook through during the final process when you add it to the cream/wine/broth! And as you mentioned in your first video with this recipe, over cooked chicken is dry. I’ve made this chicken many times before just like this and it’s wonderful. Now I’m gonna go back and see how well you liked it.

[@MrTower62]

Wow how interesting I'm just curious that you're mother teach you how to cook You're doing a good job keep up the great work

[@Ktlynn828]

I subscribed because of the funny stuff you say…. Alsoo because the food looks awesome

[@nadinecarson3259]

Im lmbo! Rosemary’s baby! I’m making this! You’re great! 😊

[@elabuterin7150]

Substitute shrimp for the chicken. Add shrimp after the sauce is finished! HEAVEN

[@sallycrawford3782]

Yum! I'd love a dinner invitation. Main courses are your niche. I also appreciate your recommendations for even better flavor enhancement. It must be thrilling to realize that you never need to meet ridiculously negative commenters. May they endure a deflating encounter directed at them. Karma for the win. You receive what you create.

[@elizabethwhite3941]

Wow I have just watched your first video of the original recipe you did which sounds amazing and now just turned to the upscale version and omg you have lost a heap of weight! What did you do to lose it? Am definitely going to try this new recipe instead. Thanks so much you are a joy to watch! 🥰

[@Evample_Jr]

Great video dude ! i made the recapie along with you ........and i must say ....muahhhhh .... perfecto

[@TCat13]

Geez, I like the small talk! People can be brutal when they're hiding behind a keyboard. 😕 Thanks for trying out these recipes for us! I think I will make this one, but I will use the flour from the first version. 👍😊

[@cindyarchulita]

I like the small talk❤

[@mski13339]

I love that cutting board. What brand is it?

[@monnanugent8168]

I'm from Florida and the gator comment was so true. I always tell people, if there is a body of water chances are, there is a gator in there.

[@JJacks920]

Looks more like chicken marsala with the mushrooms. Yummy!

[@waynegoin5534]

DO NOT CUT INTO THE CHICKEN TO CHECK FOR DONESS . it drains all the juices. next time if it is close to being done but not quite pull it out and let it rest for 5 to 10 minutes it locks in the juices and the it will come up to temp.

[@plantlvr]

Your first video inspired me, then I watched Sam the Cooking Guys version. I'm making it in a couple days.

[@wildkingdom2012]

Excellent nesting, Dave.

[@mikebouska]

About 30 years ago, I was making a similar chicken recipe for my family. Not as heavy on the thyme, and no sundried tomatoes. -Anyway, the chicken was pounded and dusted with flour, cooked then the garlic, added mushrooms, then garlic, wine, lemon, and zest near the end, and served on angel hair pasta. Good Stuff! Thanks!

[@trumbleslum]

Dried porcini mushrooms are delicious, plus adding flour to the chicken helps thicken the sauce. New subscriber.

[@Jomama02]

I just made that tonight from your first marry me chicken. It was good but next time i will double the sauce part and have angel hair pasta with it as it's basically a Alfredo Sauce! I added the whole jar of sun dried tomatoes.

[@michelleanderson5297]

I was thinking about doing the same thing with the pasta and sauce when I try this out also. The more sauce/gravy the better. LOL.. Baby or mashed potatoes would also be great.

[@christinevanzandbergen3797]

I agree with Michelle, your videos are great. Your real and absolutely right about any positive comments coming from a teenager.

[@jasonpakkala9015]

I used cast iron and chicken thighs and finished them in the oven. I also used chicken stock instead of broth since it's richer. You just have to salt a little more to compensate.

[@lauriegordon5591]

Looks good.. This is similar to chicken Piccata! One reason you would flour the chicken "Dredging" the chicken is so the flour will help thicken the sauce...I am going to try this recipe.. Thank you for your extra additions to the recipe...

[@ramonaesteves6569]

I made the first marry me chicken it was a HIT/ I’m making this elevated version next/ u r relatable and cute!!!!! Thank u!

[@joannros4981]

I fixed this for dinner tonight. My 17 uear old grandson said he knows why it's called "Marry Me Chicken". It was a big hit!.

[@scottwagner541]

Flour would thicken your sauce some also. Great video keep it up!!

[@MrSlikvee]

Also, keep in mind that “most” recipes are originally (not always) cooked on gas stoves, which respond immediately to your temperature changes. Electric stoves respond much slower both in reducing and in raising the heat. Can’t wait to try the original recipe first.

[@brendastanton38]

How about making available a printable recipe/instructions? Really enjoy your presentation! Thank you!

[@jodyparmenter6759]

I think I'll try it using everything in both recipes including mushrooms.

[@delcodave]

I'd marry this guy. Even without the chicken.

[@dlminflorida9406]

This chicken looks great. By the way, I enjoy your small talk. Can't believe some of the things whiners will post. Also, I appreciate that you let us know mistakes you have made because it helps us learn. Your recipes are so good, and home cooks are just as good as professionals as far as I am concerned.

[@Isabella66Gracen]

I sear on medium high heat for just a few minutes per side. The chicken should finish cooking by simmering in the sauce. Chat GPT can forget to tell you to reduce your heat. I've seen it happen. Awesome recipe. Chat has given you an order for the ingredients that I would never follow. I like your content. 👍

[@beccacarrillo]

There was actually more butter in the un-elevated version. Two tablespoons instead of one. I'm going to make the original recipe for dinner tomorrow night and I'm using two tablespoons because...butter! Can't wait to try it. (I don't think I'd like this version because I'm not a fan of cooking with wine and I really don't like lemon; glad I found the other video first.)

[@egriffinj]

I'm just fine with your constant small talk. Don't listen to the haters.

[@becomebrightwithin]

If you’d like a little thicker of a sauce, you can use a blender or emulsifier to the heavy cream alone and it will thicken a bit before Cooking.

[@njgrplr2007]

Add a Tablespoon or two of goat cheese! Add a chopped shallot. Add a couple of chicken bouillon cubes to kick up the flavor in the sauce. Forget the Rosemary and thyme, and substitute 1 teaspoon of oregano. Also, coating the chicken in flour helps promote browning, adds crunch, locks in moisture and helps the sauce adhere to the chicken. It is a must in my book.

[@bethbordeaux4030]

I’m a first timer today seeing your channel do you post your recipes and ingredients list?

[@donnamckinley9807]

I love watching you. Please dont let that one probably miserable commenter change your presentation. Your little talks is why I subscribed. A couple tips: Roll your basil leaves, then slice in thin strips. You really dont want to cook your chicken all the way through. I do a little longer than searing lightly, but it should stay in the sauce long enough to cook it through. Otherwise it will be dry and not do your dish any justice after you have worked hard to get a great tasting dish. Did you reduce wine down to just a few tablespoons? If not, wine is all you will taste. I must have missed that part. I think you through AI and google pick wonderful recipes. I like the way you teach. You are better than many chefs. I adore your channel. Its for most of us, who want to learn with you. I wish you much success!

[@marilynlangley-ws8xx]

Alright I'm hooked!!!

[@marilynlangley-ws8xx]

Some of my pans have rust too!

[@christinehardin3266]

looks good

[@cblair8501]

I just made this. My husband & both of my sons said it was the best chicken I had ever made.

[@rosemarycalogero7017]

I make this a lot and I always add something new…spinach instead of basil 🌿 and Tony’s creole seasoning on the Chicken and I do flour the chicken. I can’t tell you how addicted I am to this♥️

[@becomebrightwithin]

Yup shredded cheese has wood pulp as a way to keep it separate and keep moisture low