Marry Me Chicken
Featuring tender chicken cutlets simmered in a rich, creamy parmesan sauce with sundried tomatoes, this simple chicken recipe comes together in less than 30 minutes with minimal prep!
Servings: 4
Ingredients
- 2 large boneless skinless chicken breasts or 4 chicken cutlets
- ⅓ cup all-purpose flour
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 1 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil + more if needed
- 1 tablespoon unsalted butter
- 3 cloves garlic minced
- ½ cup low-sodium chicken stock
- 1 cup heavy cream
- 1 (7-oz) jar oil-packed sun-dried tomatoes drained and roughly chopped
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon crushed red pepper flakes optional
- ½ cup grated parmesan cheese
- 5-7 basil leaves sliced into thin ribbons (optional)
Instructions
- If not using prepared cutlets, cut 2 large boneless skinless chicken breasts in half lengthwise so you have 4 thin cutlets. Place the cutlets between 2 sheets of parchment paper or plastic wrap and pound with a meat mallet or heavy skillet until the cutlets are even in thickness. Pay dry.
- In a shallow dish, whisk together ⅓ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and 1 teaspoon garlic powder. Dredge each chicken cutlet in the flour mixture to coat, shaking off excess flour.
- In a large skillet, heat 1 tablespoon extra virgin olive oil with 1 tablespoon unsalted butter over medium heat until the butter is melted. Once melted, add the chicken to the pan, working in batches if needed to prevent overcrowding your skillet. Cook the chicken cutlets for 3-4 minutes on each side, or until golden brown on each side and nearly cooked through. Transfer chicken to a clean plate, tent with foil, and set aside.
- If the skillet is dry, add an additional ½ tablespoon of olive oil. Add the garlic to the skillet and saute for just 30 seconds, until the garlic is fragrant. Add ½ cup low-sodium chicken stock and using a wooden spoon or silicone spatula, scrape up any browned bits off the bottom of the pan.
- Pour in 1 cup heavy cream, the chopped sun-dried tomatoes, ½ teaspoon dried oregano, ¼ teaspoon dried thyme leaves, and ¼ teaspoon crushed red pepper flakes. Bring the mixture to a simmer over medium-high heat, stirring often. Once the sauce is simmering, lower the heat to low and whisk in ½ cup grated parmesan cheese until melted. Taste to adjust seasonings if needed.
- Add the chicken and any accumulated juices back to the skillet. Turn the chicken to coat in the sauce, or spoon the sauce over the chicken, and simmer for 3-4 minutes just to warm through the chicken and to ensure it reaches 165℉.
- Remove the skillet from the heat and serve with basil if desired.
Video
Notes
Gluten-Free Modification: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Olive Oil: Feel free to replace the extra virgin olive oil with 1 tablespoon of the drained oil from the sun-dried tomatoes.
Storage/Reheating Instructions: Store the leftover chicken and pan sauce in an airtight container for up to 3 days in the refrigerator. Reheat the chicken with the sauce in a dry skillet over medium-low heat until warmed through for best results. I don't recommend freezing this dish, as the cream will separate when thawed.
Nutrition
Calories: 475kcal | Carbohydrates: 13g | Protein: 31g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 960mg | Potassium: 563mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1173IU | Vitamin C: 3mg | Calcium: 170mg | Iron: 1mg
