Description
Marry Me Chicken is a creamy, flavorful skillet chicken dish featuring tender chicken cutlets simmered in a rich sauce made with garlic, chicken stock, heavy cream, parmesan cheese, sundried tomatoes, and aromatic herbs. Perfectly browned and served warm, this comforting recipe is ideal over pasta or rice for a satisfying meal.
Ingredients
Units
Scale
Chicken
- 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons (50 grams) all-purpose flour
For Cooking
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 grams) unsalted butter
Sauce
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream (double cream in the UK)
- 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
Instructions
- Season and Dredge Chicken: Season the chicken cutlets with salt and pepper. Dredge each cutlet in all-purpose flour, then shake off any excess to ensure a light coating.
- Heat Oil and Butter: In a large skillet, heat the olive oil over medium heat, then melt the butter. Swirl the pan so the oil and butter coat it evenly.
- Brown the Chicken: Place the chicken cutlets in the hot skillet without overcrowding. Cook for 4-5 minutes on each side, or until the chicken is golden brown and cooked through. Transfer the cooked chicken to a plate, cover, and set aside.
- Sauté Garlic and Deglaze: In the same skillet, sauté the minced garlic for about one minute until fragrant. Add the chicken stock, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
- Add Cream and Cheese: Turn the heat to medium-low. Stir in the heavy cream and grated parmesan cheese. Let the sauce simmer for a couple of minutes to thicken slightly.
- Season Sauce: Add chili flakes, thyme, oregano, and season with salt and black pepper to your taste. Stir in the chopped sundried tomatoes.
- Simmer Chicken in Sauce: Return the browned chicken to the skillet with the sauce. Allow the sauce to simmer and thicken for a few more minutes, heating the chicken through.
- Garnish and Serve: Sprinkle fresh chopped basil over the dish before serving. Serve the Marry Me Chicken warm over pasta or rice for a complete meal.
Notes
- Chicken cutlets are available pre-sliced in most supermarkets, but you can slice chicken breasts into thin cutlets by holding the breast flat and slicing horizontally.
- Cutlets should be about ¼ inch thick; if thicker, use a meat mallet to pound them thinner for even cooking.
- Boneless, skinless chicken thighs can be substituted but require longer cooking time.
- For extra flavor, add a little sundried tomato oil while sautéing the garlic.
- Do not substitute half and half or single cream as they won’t thicken the sauce properly.
- Use freshly grated parmesan cheese from a block for the best flavor and meltability.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
- Freezing this creamy sauce is not recommended as it may change texture and become grainy.
Nutrition
- Serving Size: 1 serving
- Calories: 447 kcal
- Sugar: 3 g
- Sodium: 601 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 147 mg
