Description
This Marry Me Chicken recipe features juicy chicken cutlets in a rich, creamy Parmesan and garlic sauce with sun-dried tomatoes. A restaurant-quality dish you can make at home in under 30 minutes!
Ingredients
3 large boneless, skinless chicken breasts, sliced into thin cutlets
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup chicken stock
1 cup heavy cream
½ cup Parmesan cheese, freshly grated
1 teaspoon red chili flakes
¼ teaspoon oregano
¼ teaspoon thyme
⅓ cup sun-dried tomatoes, chopped
1 tablespoon fresh basil leaves, chopped
Instructions
Season chicken cutlets with salt and pepper, then dredge in flour and shake off any excess.
In a large skillet, heat olive oil and butter over medium heat. Sear chicken for 4–5 minutes per side until golden brown and fully cooked. Remove from pan and set aside.
In the same skillet, sauté garlic for 1 minute. Add chicken stock, scraping up any browned bits.
Reduce heat to medium-low. Stir in heavy cream and Parmesan cheese. Simmer until slightly thickened.
Add red chili flakes, oregano, thyme, and sun-dried tomatoes. Stir to combine.
Return chicken to the pan and coat with the sauce. Let simmer for 2–3 minutes.
Garnish with fresh basil and serve warm over pasta, rice, or mashed potatoes.
Notes
Use freshly grated Parmesan for the best flavor and texture.
For a flavor boost, add a teaspoon of sun-dried tomato oil when sautéing the garlic.
Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing — cream sauces separate when frozen.
If the sauce becomes too thick, add a splash of chicken stock to loosen it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 447 kcal
- Sugar: 3 g
- Carbohydrates: 13 g
- Protein: 31 g