Marry Me Chicken Recipe
This Marry Me chicken recipe is social media’s solution to get its chef a marriage proposal. Made by first searing chicken breasts in a skillet and then simmering them in a creamy sun-dried tomato sauce, it is a 30-minute easy chicken recipe that is perfect for any date night or family meal.
Servings: 6 servings
Ingredients
- 1 ½ lbs chicken cutlets about 6 pieces (or 3 skinless chicken breasts* halved lengthwise)
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 4 tablespoons all purpose flour
- 3 tablespoons olive oil divided
- 3 cloves garlic minced or pressed
- 1 cup chicken stock
- 1 cup heavy cream or half and half
- ½ cup sun-dried tomatoes packed in oil drained and finely chopped
- ½ cup Parmesan cheese grated
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- 2 tablespoons lemon juice
- ½ teaspoon red pepper flakes - optional
- 1 tablespoon fresh basil torn
Instructions
- Pat dry all sides of the chicken cutlets with a sheet of paper towel. Sprinkle them with salt and pepper.
- Place the all-purpose flour on a plate and dredge the chicken breasts on both sides, shaking off any excess flour.
- Heat 2 tablespoons of olive oil in a large skillet (or a Cast iron skillet) over medium-high heat until shimmering hot.
- Gently place the chicken cutlets in the skillet, making sure not to overcrowd. You may need to saute the chicken in 2 batches. Cook for 3-4 minutes per side. Transfer them onto a plate and set aside.
- Turn the heat down to medium-low, add the remaining one tablespoon of oil, and add the garlic. Saute for 30 seconds until soft and translucent, making sure to stir constantly to avoid burning the garlic.
- Slowly pour in the chicken broth and heavy cream, and add the sun-dried tomatoes. Scrape the bottom of the pan with a wooden spoon while stirring. Bring it to a boil, reduce the heat, and simmer for 2-3 minutes, whisking frequently until slightly thickened.
- Whisk in the Parmesan cheese, oregano, thyme, red pepper flakes, if using and the lemon juice. Taste for seasoning and add more if necessary.
- Place the chicken back into the sauce and let it simmer for 2-3 minutes or until they are warmed thoroughly.
- Serve over pasta and top with fresh basil.
Video
Notes
- Yield: This recipe makes 6 chicken cutlets serving 6 people. The nutritional information below is per serving.
- Chicken Breast: You can buy chicken cutlets from the store, but if you can't get your hands on them, you can cut them by halving them lengthwise. Make sure that they are equal in size to ensure even cooking.
- Prep everything before you start: This recipe comes together so quickly, so I recommend getting everything ready before you start cooking.
- Storage: To store first bring it to room temperature. Then, transfer it to an airtight container and place it in the fridge for up to three days.
- Reheat: To ensure even heating, I like to warm it in a low-heat oven (300 degrees F.) for 5-10 minutes. However, you can also reheat it in the microwave in 30-second increments. Feel free to add a splash of water (or chicken stock) to keep your chicken moist.
Nutrition
Calories: 415kcal | Carbohydrates: 10g | Protein: 30g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 746mg | Potassium: 672mg | Fiber: 1g | Sugar: 2g | Vitamin A: 826IU | Vitamin C: 14mg | Calcium: 143mg | Iron: 1mg
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