Description
Marry Me Chicken is a creamy, flavorful skillet chicken dish featuring tender chicken cutlets simmered in a luscious sauce made with garlic, Parmesan, heavy cream, sun-dried tomatoes, and aromatic herbs. This quick and easy recipe yields a comforting and elegant meal perfect for weeknight dinners or entertaining.
Ingredients
Scale
Chicken and Coating
- 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons (50 grams) all-purpose flour
Cooking and Sauce Ingredients
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 grams) unsalted butter
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream
- ½ cup (43 grams) Parmesan cheese, grated
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- â…“ cup sun-dried tomatoes, chopped
- 1 tablespoon fresh basil leaves, chopped
Instructions
- Season and Dredge: Season the chicken cutlets with salt and black pepper on both sides, then dredge each piece in all-purpose flour, shaking off any excess to ensure an even coating.
- Cook the Chicken: Heat olive oil and butter in a large skillet over medium heat. Swirl the pan to evenly coat the bottom with the fat. Add the floured chicken cutlets and cook for 4-5 minutes on each side until they turn golden brown and are cooked through. Transfer the cooked chicken to a plate, cover to keep warm, and set aside.
- Sauté Aromatics and Deglaze: In the same skillet, add minced garlic and sauté for about a minute until fragrant but not browned. Pour in chicken stock, scraping the bottom of the pan with a wooden spoon to loosen any browned bits for added flavor.
- Prepare the Sauce: Reduce heat to medium-low and stir in heavy cream and grated Parmesan cheese. Simmer the mixture for a couple of minutes until the sauce begins to thicken. Season the sauce with chili flakes, oregano, and thyme to infuse complex flavors.
- Add Sun-Dried Tomatoes and Finish Cooking: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Stir in chopped sun-dried tomatoes. Return the chicken to the skillet and spoon the sauce over each piece. Let everything simmer together for 4-5 minutes until the sauce is rich, creamy, and thickened.
- Garnish and Serve: Sprinkle freshly chopped basil leaves over the chicken for a burst of freshness. Serve warm over cooked pasta or rice to make a complete and satisfying meal.
Notes
- For extra heat, increase the chili flakes or add a pinch of cayenne pepper.
- Using thin chicken cutlets helps speed up the cooking process and ensures even cooking.
- If sun-dried tomatoes are packed in oil, drain them well before chopping.
- This dish pairs beautifully with creamy mashed potatoes, garlic bread, or a simple green salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
