Description

Marry Me Chicken is a rich and creamy chicken dish featuring tender sliced chicken breasts simmered in a flavorful sauce made with garlic, sun-dried tomatoes, parmesan cheese, and herbs. Perfect for a romantic dinner, this dish pairs beautifully with pasta or rice for a satisfying and elegant meal.

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

For the Coating

6 tablespoons (50 grams) all-purpose flour

Cooking Oils and Fats

2 tablespoons (30 ml) olive oil
2 tablespoons (28 grams) unsalted butter

Sauces and Flavorings

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

Optional Garnish

Extra fresh basil leaves

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Instructions

Prepare the Chicken: Season the chicken cutlets with salt and black 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 the butter over medium heat. Add the chicken cutlets without overcrowding, and brown them for 4-5 minutes on each side, or until 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 1 minute until fragrant. Add the chicken stock to deglaze the pan, scraping up any bits stuck to the bottom with a wooden spoon to incorporate flavor.
Make the Sauce: Lower the heat to medium-low. Pour in the heavy cream and stir in the grated parmesan cheese. Allow the sauce to simmer gently for a couple of minutes until slightly thickened. Season with chili flakes, oregano, thyme, salt, and pepper to taste.
Add Sun-Dried Tomatoes and Finish: Stir in the chopped sun-dried tomatoes. Return the cooked chicken to the skillet, spooning some sauce over the top. Let everything simmer together for 3-5 minutes until the sauce is thickened and the flavors meld.
Garnish and Serve: Garnish with chopped fresh basil leaves. Serve the creamy chicken hot over cooked pasta or rice for a complete meal.

Notes

Chicken cutlets or steaks are commonly available at supermarkets; you can also slice a whole chicken breast in half to achieve similar results.
To prepare chicken cutlets: place the chicken breast flat on a cutting board, hold it steady, and slice horizontally into two thin pieces. Pound with a meat mallet if thicker than ¼ inch.
Boneless, skinless chicken thighs can be used but will require longer cooking times.
Adding a little sundried tomato oil while sautéing the garlic enhances the flavor.
Use a freshly grated block of parmesan for better flavor and smoother melting compared to pre-grated options.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water or milk if the sauce thickens.
Avoid freezing this creamy sauce as it may become grainy after thawing.

Nutrition

Serving Size: 1 piece of chicken with sauce
Calories: 447 kcal
Sugar: 3 g
Sodium: 601 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 1 g
Carbohydrates: 13 g
Fiber: 1 g
Protein: 31 g
Cholesterol: 147 mg