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Marry Me Chicken Recipe

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4.4 from 4 reviews

Marry Me Chicken is a creamy, flavorful dish featuring tender chicken cutlets simmered in a luscious sauce made with sun-dried tomatoes, garlic, Parmesan cheese, and herbs. Ready in just 30 minutes, this recipe is perfect for an impressive weeknight dinner or casual gathering, served best over pasta with fresh basil.

Ingredients

Chicken

  • 1 ½ lbs chicken cutlets (about 6 pieces or 3 skinless chicken breasts halved lengthwise)
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 4 tablespoons all purpose flour
  • 3 tablespoons olive oil (divided)

Sauce

  • 3 cloves garlic (minced or pressed)
  • 1 cup chicken stock
  • 1 cup heavy cream (or half and half)
  • ½ cup sun-dried tomatoes packed in oil (drained and finely chopped)
  • ½ cup Parmesan cheese (grated)
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • 2 tablespoons lemon juice
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh basil (torn)

Instructions

  1. Prepare the chicken: Pat dry all sides of the chicken cutlets with a paper towel to remove excess moisture. Season both sides evenly with Kosher salt and ground black pepper for flavor.
  2. Dredge the chicken: Place the all-purpose flour on a plate. Coat each chicken cutlet thoroughly in the flour, shaking off any excess to ensure a light crust during cooking.
  3. Heat the oil: Heat 2 tablespoons of olive oil in a large skillet or cast iron skillet over medium-high heat until it shimmers, signaling it's hot and ready for cooking the chicken.
  4. Sauté chicken cutlets: Carefully place the floured chicken cutlets into the hot skillet without overcrowding. Cook for 3-4 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside to rest.
  5. Sauté garlic: Lower the heat to medium-low. Add the remaining 1 tablespoon of olive oil to the skillet, then add the minced garlic. Sauté for about 30 seconds, stirring constantly until the garlic is soft and translucent but not burnt.
  6. Make the sauce: Slowly pour in the chicken stock and heavy cream, then add the finely chopped sun-dried tomatoes. Use a wooden spoon to scrape up any browned bits from the bottom of the pan while stirring. Bring the mixture to a boil, then reduce to a simmer for 2-3 minutes until the sauce slightly thickens, whisking frequently.
  7. Add cheese and seasonings: Whisk in the grated Parmesan cheese, oregano, thyme, optional red pepper flakes, and lemon juice. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
  8. Return chicken to sauce: Place the cooked chicken cutlets back into the skillet with the sauce. Simmer gently for 2-3 minutes to warm the chicken through and meld flavors.
  9. Serve: Serve the chicken and sauce over cooked pasta or your favorite side, and garnish with torn fresh basil leaves for a bright, herbal finish.

Notes

  • If skinless chicken breasts are used instead of cutlets, halve them lengthwise to ensure even and quick cooking.
  • Sun-dried tomatoes packed in oil must be drained and finely chopped to avoid excess oiliness.
  • You can substitute half and half for heavy cream for a lighter sauce, though it will be less rich.
  • Adjust red pepper flakes according to taste for mild or moderate heat.
  • The sauce thickens as it simmers; do not overcook to prevent curdling.
  • Serve with pasta, rice, or crusty bread to soak up the creamy sauce.

Find it online: https://recipefeastful.com/marry-me-chicken-recipe/