Description
Marry Me Chicken is a creamy, flavorful skillet chicken dish made with tender chicken cutlets, a rich parmesan garlic cream sauce, and a hint of chili flakes and sundried tomatoes. Perfect for a comforting weeknight dinner, this recipe delivers a luscious sauce and juicy chicken cooked to golden perfection in just 25 minutes.
Ingredients
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
- 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
- ⅓ cup sundried tomatoes (chopped)
- 1 tablespoon fresh basil leaves
Instructions
- Prepare the chicken: Season the chicken cutlets evenly with salt and ground black pepper. Then dredge each piece thorough the all-purpose flour, shaking off any excess to avoid clumping when frying.
- Heat the pan and brown the chicken: In a large skillet, heat the olive oil and melt the unsalted butter together over medium heat. Swirl to coat the pan evenly. Place the chicken cutlets in the skillet, making sure not to overcrowd the pan. Brown the chicken for 4-5 minutes on each side until golden brown and fully cooked. Transfer the browned chicken to a plate, cover it, and set aside to keep warm.
- Sauté the garlic and deglaze the pan: In the same skillet, sauté the minced garlic for about one minute until fragrant. Pour in the chicken stock and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan, incorporating that rich flavor into the sauce.
- Make the creamy sauce: Lower the heat to medium-low and stir in the heavy cream and grated parmesan cheese. Let the sauce simmer gently for a couple of minutes to thicken slightly. Season the sauce with chili flakes, oregano, and thyme to enhance the flavor.
- Finish the sauce and combine with chicken: Taste the sauce and add salt and pepper as needed. Stir in the chopped sundried tomatoes. Return the chicken cutlets to the skillet, nestling them into the sauce, and continue to simmer for a few more minutes until the sauce thickens further and the chicken is heated through.
- Garnish and serve: Sprinkle the dish with fresh chopped basil leaves for a burst of herbal brightness. Serve the Marry Me Chicken warm over pasta, rice, or your favorite side to enjoy the luscious sauce.
Notes
- Slice the chicken breasts into thin cutlets to ensure quick and even cooking.
- Do not overcrowd the pan when browning chicken; cook in batches if necessary.
- Adjust the chili flakes according to your preferred spice level.
- If fresh basil is unavailable, dried basil can be used but add it earlier in the cooking.
- This dish pairs wonderfully with creamy mashed potatoes, pasta, or steamed rice.