Description
Marry Me Chicken is a rich and creamy dish featuring tender chicken breasts cooked in a flavorful sauce of garlic, sundried tomatoes, Parmesan cheese, and herbs, perfect for a romantic dinner or a comforting family 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
Flour and Oils
- 6 tablespoons (50 grams) all-purpose flour
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 grams) unsalted butter
Garlic and Broth
- 3 cloves garlic minced
- 1 cup (240 ml) chicken stock
Heavy Cream and Cheese
- 1 cup (240 ml) heavy cream (double cream in the UK)
- 1/2 cup (43 grams) Parmesan cheese grated
Flavorings and Garnish
- 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: Season chicken with salt and pepper, then dredge in flour, shaking off any excess to coat evenly.
- Cook Chicken: Heat olive oil and melt butter in a large skillet over medium heat. Cook the chicken for 4-5 minutes on each side, until golden brown and cooked through. Transfer to a plate, cover, and set aside.
- Saute Garlic: In the same skillet, add minced garlic and saute for about a minute until fragrant, being careful not to burn it.
- Deglaze: Pour in chicken stock and scrape any browned bits off the bottom with a wooden spoon to deglaze the pan.
- Make the Sauce: Lower heat to medium-low, add heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce starts to thicken, about 2 minutes.
- Add Seasonings and Tomatoes: Season the sauce with chili flakes, thyme, oregano, then add sundried tomatoes. Return the chicken to the skillet and simmer for a few minutes until the sauce thickens further.
- Garnish and Serve: Finish with chopped fresh basil, and serve warm over pasta or rice for a comforting meal.
Notes
- Chicken cutlets are available pre-sliced, but you can slice a whole chicken breast into thin cutlets yourself.
- If your chicken breasts are thicker, use a meat mallet to pound them thinner to about ¼ inch for even cooking.
- Boneless and skinless chicken thighs can be used as an alternative but will require a slightly longer cooking time.
- Adding a little sundried tomato oil when sauteing the garlic enhances the flavor.
- For best flavor, grate your own Parmesan cheese rather than using pre-grated cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.
Nutrition
- Serving Size: 1/6 of the recipe (about 350g)
- 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
