Description
Marry Me Chicken is a rich, creamy, and flavorful dish featuring tender chicken cutlets coated in seasoned flour, cooked to golden perfection, and simmered in a luscious sauce made with garlic, heavy cream, parmesan, sundried tomatoes, and aromatic herbs. Perfectly balanced and indulgent, it’s an impressive yet easy-to-make dish that pairs beautifully with pasta or rice, making it ideal for weeknight dinners or special occasions.
Ingredients
Units
Scale
Chicken and Seasonings
- 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Flour Coating
- 6 tablespoons (50 grams) all-purpose flour
Cooking Fats
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 grams) unsalted butter
Flavor Base
- 3 cloves garlic minced
Sauce Ingredients
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream
- 1/2 cup (43 grams) parmesan cheese grated
- 1 teaspoon chili flakes
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/3 cup sundried tomatoes chopped
- 1 tablespoon fresh basil leaves chopped
Instructions
- Season and Dredge: Season the chicken cutlets with salt and pepper, then dredge each piece in flour, shaking off any excess to ensure an even coating.
- Cook the Chicken: In a large skillet, heat olive oil and melt butter over medium heat. Swirl the pan to coat evenly. Add chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Transfer to a plate, cover, and set aside.
- Sauté Aromatics and Deglaze: In the same skillet, add minced garlic and sauté for about a minute until fragrant. Pour in chicken stock, scraping any browned bits from the bottom of the pan with a wooden spoon to deglaze.
- Prepare the Sauce: Reduce heat to medium-low, then stir in heavy cream and Parmesan cheese. Simmer for a couple of minutes until the sauce begins to thicken. Season with chili flakes, oregano, and thyme.
- Add Sun-Dried Tomatoes and Finish Cooking: Season with additional salt and pepper if needed, then add chopped sundried tomatoes. Return the chicken to the skillet, spoon sauce over, and let simmer for 4-5 minutes until the sauce is thickened and creamy.
- Garnish and Serve: Garnish with chopped fresh basil leaves. Serve warm over cooked pasta or rice for a complete, comforting meal.
Notes
- You can substitute fresh sun-dried tomatoes packed in oil for dried ones for more flavor.
- Adjust the chili flakes to suit your spice preference.
- The sauce can be made ahead and reheated gently on the stove, adding a splash of milk or cream if needed to loosen it.
- This dish pairs beautifully with garlic bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 500 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg
