Marry Me Chicken Recipe
Marry Me Chicken is a luscious, creamy skillet chicken dish featuring tender chicken cutlets cooked to golden perfection in a rich sauce made with garlic, sun-dried tomatoes, Parmesan, and fresh herbs. This comforting recipe combines a flavorful blend of spices and herbs with a velvety cream sauce that’s perfect served over pasta, rice, or your favorite side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3-4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Coating
- 3 large boneless skinless chicken breasts, sliced lengthwise into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons (50 grams) all-purpose flour
Cooking Fat
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 grams) unsalted butter
Sauce Ingredients
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream (double cream in the UK)
- ½ cup (43 grams) grated Parmesan cheese
- ⅓ cup sun-dried tomatoes, chopped
- 1 tablespoon fresh basil leaves, chopped
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
Instructions
- Season and Dredge Chicken: Season the chicken cutlets evenly with salt and ground black pepper. Dredge each piece in the flour, coating thoroughly, and gently shake off any excess flour.
- Heat Oil and Butter: In a large skillet, warm the olive oil over medium heat. Add the butter and allow it to melt completely, swirling the skillet to ensure the bottom is evenly coated with the fat.
- Cook Chicken: Add the floured chicken cutlets to the skillet, making sure not to overcrowd the pan (cook in batches if needed). Cook each side for 4 to 5 minutes until golden brown and cooked through. Transfer the cooked chicken to a plate, cover it to keep warm, and set aside.
- Sauté Garlic and Deglaze: Using the same skillet, add minced garlic and sauté for about one minute until fragrant. Pour in the chicken stock and deglaze the pan by scraping up any browned bits from the bottom with a wooden spoon to build flavor.
- Make Cream Sauce: Reduce the heat to medium-low and stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer gently for a few minutes as it thickens, stirring occasionally.
- Season and Add Tomatoes: Add chili flakes, oregano, and thyme to the sauce, stirring to combine. Taste and adjust seasoning with additional salt and pepper as needed. Stir in the chopped sun-dried tomatoes and return the cooked chicken cutlets back to the skillet.
- Simmer and Garnish: Let the chicken simmer in the sauce for a few minutes so it absorbs the flavors and the sauce thickens a bit more. Just before serving, sprinkle the freshly chopped basil leaves on top. Serve hot over pasta, rice, or your preferred side.
Notes
- For best results, slice chicken breasts into evenly sized thin cutlets for uniform cooking.
- Cook chicken in batches if your skillet is not large enough to avoid overcrowding, which can cause steaming instead of browning.
- Use freshly grated Parmesan for a more intense flavor and smoother melting.
- Sun-dried tomatoes add a tangy depth; if using oil-packed, drain well before chopping.
- This dish pairs wonderfully with fettuccine, penne, or steamed rice.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop to preserve sauce texture.
Keywords: Marry Me Chicken, creamy chicken recipe, skillet chicken, chicken with sun-dried tomatoes, easy dinner recipes, chicken in cream sauce
Find it online: https://delishfamilyrecipe.com/marry-me-chicken-recipe/
