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
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3 large boneless, skinless chicken breasts, sliced into thin cutlets
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½ teaspoon salt
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¼ teaspoon ground black pepper
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6 tablespoons all-purpose flour
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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3 cloves garlic, minced
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1 cup chicken stock
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1 cup heavy cream
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½ cup Parmesan cheese, freshly grated
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1 teaspoon red chili flakes
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¼ teaspoon oregano
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¼ teaspoon thyme
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⅓ cup sun-dried tomatoes, chopped
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1 tablespoon fresh basil leaves, chopped
Instructions
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Season chicken cutlets with salt and pepper, then dredge in flour and shake off any excess.
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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.
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In the same skillet, sauté garlic for 1 minute. Add chicken stock, scraping up any browned bits.
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Reduce heat to medium-low. Stir in heavy cream and Parmesan cheese. Simmer until slightly thickened.
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Add red chili flakes, oregano, thyme, and sun-dried tomatoes. Stir to combine.
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Return chicken to the pan and coat with the sauce. Let simmer for 2–3 minutes.
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Garnish with fresh basil and serve warm over pasta, rice, or mashed potatoes.
Notes
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Use freshly grated Parmesan for the best flavor and texture.
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For a flavor boost, add a teaspoon of sun-dried tomato oil when sautéing the garlic.
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Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing — cream sauces separate when frozen.
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If the sauce becomes too thick, add a splash of chicken stock to loosen it.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 447 kcal
- Sugar: 3 g
- Carbohydrates: 13 g
- Protein: 31 g