Marry Me Chicken
You’ll fall in love with this easy marry me chicken recipe! Juicy chicken cutlets are simmered in a rich and creamy flavor packed Parmesan sauce with sun-dried tomatoes
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts (2 large breasts)
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- 1 Tablespoon olive oil
- 1-2 tablespoons salted butter
Sun-Dried Tomato Cream Sauce
- 3 garlic cloves , minced (1 Tablespoon)
- ¾ cup chicken broth
- ½ cup heavy cream , at room temperature
- ⅓ cup grated fresh parmesan cheese
- ½ cup sun-dried tomatoes in oil , drained and finely chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- Kosher salt , to taste
- Ground black pepper , to taste
- Fresh basil , thinly sliced, for serving
For serving: Mashed potatoes
Instructions
Chicken
- Slice one pound chicken breasts in half lengthwise. Place each piece between plastic wrap and pound to 1/4-inch thick. Sprinkle 1 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon Italian seasoning evenly over both sides of the chicken breasts. Add more seasoning if needed.
- In a large pan, melt 1-2 Tablespoons butter and 1 Tablespoon oil over medium-high heat. Add the chicken breasts and sauté 3 to 4 minutes on each side, or until they are golden brown and cooked through. Transfer chicken to a plate and cover with foil to rest.
Sauce
- In the same pan, reduce heat to medium low. Add 3 garlic cloves and cook 1 to 2 minutes, or until fragrant. Stir in 3/4 cup broth, scraping up any loose browned bits.
- Transfer pan to a cold burner and let cool slightly. Whisk in 1/2 cup cream until smooth. Sprinkle in 1/3 cup parmesan and gently stir until cheese has melted.
- Return skillet to medium-low heat and whisk sauce 1 minute until heated. Stir in 1/2 cup sun-dried tomatoes, 1 teaspoon Italian seasoning, and 1/2 teaspoon red pepper flakes. Season with salt and pepper to taste.
- Bring to a slow simmer, stirring occasionally. Return the cooked chicken to the pan, ensuring it is well coated in the sauce. Simmer 2 more minutes, or until chicken is warmed through.
- Spoon remaining sauce over the top and sprinkle with basil. Serve warm with mashed potatoes.
Notes
Crusted chicken: I like to keep this recipe gluten free, but if you'd like to create a crispy crusted chicken, simply dredge the chicken in a shallow bowl flour after step 1 before you add to the pan. It will create a nice crusted chicken fillet.
Sun-Dried Tomatoes: I like to use the tomatoes packed in oil, but you can use the dried tomatoes, if you prefer. If you do go with dried, I recommend adding a little extra oil to the skillet with tomatoes to give the sauce an extra boost of flavor.
Nutrition
Calories: 423kcal, Carbohydrates: 10g, Protein: 31g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 137mg, Sodium: 1131mg, Potassium: 857mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1013IU, Vitamin C: 15mg, Calcium: 135mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
