Description
Marry Me Chicken is a rich and creamy skillet chicken dish, featuring tender boneless chicken cutlets cooked in a luscious sauce made with garlic, chicken stock, heavy cream, Parmesan cheese, sundried tomatoes, and a hint of chili flakes. This comforting meal is finished with fresh basil and perfect for a cozy weeknight dinner served over pasta or rice.
Ingredients
Scale
Chicken
- 3 large chicken breasts (boneless and skinless, sliced lengthwise into thin cutlets)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons all-purpose flour
Cooking Fat
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce
- 3 cloves garlic (minced)
- 1 cup chicken stock
- 1 cup heavy cream (double cream in the UK)
- ½ cup Parmesan cheese (grated)
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- â…“ cup sundried tomatoes (chopped)
Garnish
- 1 tablespoon fresh basil leaves (chopped)
Instructions
- Season and Dredge Chicken: Season the chicken cutlets evenly with salt and black pepper. Dredge each piece in all-purpose flour, shaking off any excess to ensure a light coating.
- Heat Fat and Prep Skillet: Place a large skillet over medium heat and add olive oil plus unsalted butter. Swirl the pan to evenly coat the bottom with the melted butter and oil mixture.
- Brown the Chicken: Add the coated chicken cutlets to the skillet without overcrowding; work in batches if necessary. Cook each side for 4-5 minutes or until golden brown and thoroughly cooked. Transfer the chicken to a plate, cover, and set aside to keep warm.
- Sauté Garlic and Deglaze: In the same skillet, sauté minced garlic for about one minute until fragrant. Pour in the chicken stock and scrape the bottom of the pan with a wooden spoon to lift any browned bits, adding rich flavor to the sauce.
- Add Cream and Cheese: Reduce heat to medium-low, then add heavy cream and grated Parmesan cheese to the skillet. Allow the sauce to simmer gently for a couple of minutes until creamy and slightly thickened.
- Season Sauce and Add Tomatoes: Stir in chili flakes, oregano, and thyme, then season the sauce with salt and pepper to taste. Add chopped sundried tomatoes, mixing well into the sauce.
- Finish Cooking Chicken in Sauce: Return the chicken cutlets to the skillet with the sauce. Let them simmer together for a few more minutes until the sauce thickens to your liking and the chicken is heated through.
- Garnish and Serve: Sprinkle fresh chopped basil leaves over the dish. Serve the Marry Me Chicken warm, ideally over cooked pasta or rice for a complete meal.
Notes
- Work in batches when browning chicken to avoid overcrowding the skillet and ensure even cooking and browning.
- You can substitute heavy cream with a lighter cream variant if preferred, but the sauce may be less rich.
- If you prefer less heat, reduce or omit the chili flakes.
- Sundried tomatoes add a sweet, tangy depth; use oil-packed ones for more flavor.
- This dish pairs wonderfully with fettuccine, penne, or steamed rice.
- Leftovers keep well refrigerated for up to 2 days and reheat gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
