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Marry Me Chicken

Rich, creamy sun-dried tomato chicken with a silky parmesan sauce that's quick enough for weeknights and special enough for guests.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 large boneless skinless chicken breasts or 4 chicken cutlets, halved if using breasts
  • 1/3 cup all-purpose flour
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon ground black pepper plus more to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil for sautéing chicken
  • 1 tablespoon unsalted butter
  • 3 cloves garlic minced
  • 1/2 cup low-sodium chicken stock
  • 1 cup heavy cream
  • 7 oz sun-dried tomatoes oil-packed, drained and roughly chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 cup grated Parmesan cheese
  • 5-7 basil leaves sliced into thin ribbons, optional

Instructions

  • Slice each chicken breast in half horizontally to make 4 thin cutlets, or use 4 cutlets. Place between plastic wrap and pound to even thickness; pat dry.
  • In a shallow dish, whisk together the flour, kosher salt, black pepper, and garlic powder. Dredge each cutlet in the flour mixture, shaking off excess.
  • Heat the olive oil and butter in a large skillet over medium heat until the butter melts. Add the chicken in a single layer (work in batches if needed) and cook 3–4 minutes per side until golden and nearly cooked through. Transfer to a plate and tent with foil.
  • If the skillet is dry, add 1/2 tablespoon olive oil. Add the minced garlic and sauté about 30 seconds until fragrant.
  • Pour in the chicken stock and scrape up any browned bits from the pan to deglaze.
  • Add the heavy cream, chopped sun-dried tomatoes, dried oregano, dried thyme, and crushed red pepper flakes (if using). Bring to a simmer over medium-high heat, then reduce to low.
  • Whisk in the grated Parmesan until melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper as desired.
  • Return the chicken and any juices to the skillet, spooning sauce over each piece. Simmer 3–4 minutes until the chicken is warmed through and reaches 165°F (74°C).
  • Remove from heat and serve topped with sliced basil ribbons, if using.

Equipment

  • Large Skillet
  • Shallow Dish
  • meat mallet or heavy skillet
  • spatula or tongs
  • Wooden Spoon
  • plate

Notes

  • Use a 1:1 gluten-free flour blend to make this gluten-free.
  • You can use 4 store-bought chicken cutlets instead of slicing breasts.
  • Replace the olive oil with 1–1½ tablespoons of the drained tomato oil if preferred.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet over medium-low to avoid breaking the cream sauce.