There's something undeniably romantic about a home-cooked meal on Valentine's Day. Forget the crowded restaurants and overpriced prix-fixe menus. This year, create an unforgettable evening in your own kitchen with a menu that's equal parts impressive and achievable.
Chef Mackenzie Larsen of Larsen Culinary has crafted the perfect Valentine's Day menu, starting with the viral sensation that's been breaking the internet: Marry Me Chicken. This sun-dried tomato and cream-based dish earned its name for good reason. It's so delicious, legend has it that anyone who tastes it will propose on the spot. Paired with fragrant rosemary potatoes that offer the perfect crispy yet tender bite, this main course strikes an elegant balance between comfort and sophistication.
For the grand finale, Chef Larsen brings out the torches (literally) with classic crème brûlée. That satisfying crack of caramelized sugar giving way to silky vanilla custard beneath is pure romance in dessert form.
Whether you're cooking for a long-term partner or planning a special first date at home, these dishes deliver restaurant-quality results without the stress. Chef Larsen has shared her detailed recipe to guide you through one of these show stopping plates, ensuring your Valentine's Day dinner is one to remember.
Follow Chef Larsen on Instagram @LarsenCulinary.
Marry Me Chicken
Ingredients
- 2 large chicken breasts, sliced lengthwise into 4 thin cutlets
- 6 tablespoons flour
- salt
- pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 sprig fresh thyme
- 1 teaspoon crushed red pepper flakes
- 3/4 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup fresh parmesan cheese, grated
- 1 tablespoon fresh basil leaves, chopped
Directions
1. Season the chicken with salt and pepper and dredge in flour, shaking off any excess.
2. Heat the olive oil and butter on medium heat in a heavy-bottomed pan. Brown the chicken for 4-5 minutes on each side, transfer to a plate.
3. Add the garlic, sun-dried tomatoes, fresh thyme, and crushed red peppers to the pan and sauté until fragrant, about a minute or so.
4. Add the chicken stock and deglaze the pan by scraping any bits stuck to the bottom of the pan with a wooden spatula. Add the heavy cream and parmesan cheese and allow the sauce to come to a simmer for a few minutes.
5. Season the sauce with salt and pepper and add the chicken back to the pan. Allow the sauce to simmer and thicken for another 5-7 minutes, making sure the chicken is cooked all the way through
6. Garnish with the fresh basil. Served with roasted potatoes or pasta and steamed veggies like green beans or asparagus.