Description
Marry Me Chicken features tender chicken cutlets cooked in a creamy sun-dried tomato sauce, making it an exceptional choice for a quick and flavorful dinner. With minimal prep and an abundance of flavor, it’s comfort food at its best, guaranteed to impress!
Ingredients
Scale
- 2 large boneless skinless chicken breasts, or 4 chicken cutlets
- ⅓ cup all-purpose flour
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
- 1 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil, + more if needed
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- ½ cup low-sodium chicken stock
- 1 cup heavy cream
- 1 (7-oz) jar oil-packed sun-dried tomatoes, drained and roughly chopped
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon crushed red pepper flakes, optional
- ½ cup grated parmesan cheese
- 5-7 basil leaves, sliced into thin ribbons (optional)
Instructions
- If using whole breasts, cut them in half lengthwise to create 4 thin cutlets. Pound to an even thickness between parchment or plastic wrap and pat dry.
- In a shallow dish, combine flour, salt, pepper, and garlic powder. Coat each cutlet in this mixture, shaking off excess flour.
- Heat olive oil and butter in a large skillet over medium heat. Add chicken cutlets and cook for 3-4 minutes per side until golden and nearly cooked through. Transfer to a plate, covering with foil to keep warm.
- If the skillet is dry, add more olive oil. Sauté garlic for 30 seconds until fragrant, then pour in chicken stock, scraping up any brown bits from the pan.
- Add heavy cream, sun-dried tomatoes, oregano, thyme, and red pepper flakes. Bring to a simmer, then reduce heat and whisk in parmesan until melted. Adjust seasonings to taste.
- Return chicken and juices to the skillet. Coat in the sauce, simmering for 3-4 minutes until heated through and chicken reaches 165℉.
- Remove from heat and garnish with basil if desired.
Notes
Feel free to adjust spices according to your taste preferences.
For a lighter version, use half-and-half instead of heavy cream.
Serve with pasta or rice for a complete meal.
Nutrition
- Serving Size: 1 cutlet
- Calories: 750
- Sugar: 1g
- Sodium: 900mg
- Fat: 56g
- Saturated Fat: 27g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 54g
- Cholesterol: 180mg