Marry Me Chicken

Marry Me Chicken is creamy, juicy, and full of flavor! Cook it for your partner, and they might just propose!

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Dish

Cuisine American

Servings servings

Calories 447 kcal

Equipment

skillet
kitchen tongs
spatula

Ingredients

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 (50 grams)
2 tablespoons olive oil (30 ml)
2 tablespoons unsalted butter (28 grams)
3 cloves garlic, minced
1 cup chicken stock (240 ml)
1 cup heavy cream (240 ml)
½ cup parmesan cheese, grated (43 grams)
1 teaspoon chili flakes
¼ teaspoon oregano
¼ teaspoon thyme
⅓ cup sundried tomatoes, chopped
1 tablespoon fresh basil leaves

Instructions

Season chicken with salt and pepper, then dredge in flour and shake off any excess.
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Notes

Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result. To slice chicken breasts into thin cutlets, place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board. Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner. Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook. When sauteing the garlic, add a little bit of sundried tomato oil for more flavor. Do not use half and half/single cream as that won't thicken the sauce enough. I recommend buying a block of parmesan cheese and grating it yourself. I found that store-bought parmesan cheese doesn't have much flavor, and doesn't melt well in sauces. Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge. I don't recommend freezing creamy sauces as they change textures to grainy when frozen.

Nutrition

Serving: 1servingCalories: 447kcalCarbohydrates: 13gProtein: 31gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 147mgSodium: 601mgPotassium: 749mgFiber: 1gSugar: 3gVitamin A: 1019IUVitamin C: 5mgCalcium: 154mgIron: 2mg

Keyword Chicken Recipe, creamy chicken, dinner recipe, easy chicken recipe, Marry Me Chicken, romantic dinner