Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 3
This dish is crazy good! A creamy, juicy, and flavorful chicken meal that you can easily and quickly fix in less than thirty minutes! Family-approved and a crowd-pleaser – everyone will surely ask for this again and again!
Ingredients
3 large boneless and skinless chicken breasts cut into cutlets
½ tsp salt
¼ tsp ground black pepper
6 tbsp all-purpose flour
2 tbsp olive oil
2 tbsp butter
3 cloves garlic crushed
1 c. chicken stock
1 c. heavy cream
½ c. Parmesan cheese grated
1 tsp chilli flakes
¼ tsp oregano
¼ tsp thyme
⅓ c. sundried tomatoes chopped
1 tbsp fresh basil leaves
How to make Marry Me Chicken
Step 1: With salt and pepper, season the chicken. In flour, dredge the chicken, shaking any excess off.
Step 2: Heat the olive oil and melt the butter in a large skillet. To evenly coat the pan with oil and butter, swirl the pan. Add the chicken to the pan, making sure not to overcrowd, and cook for about 4 to 5 minutes per side until golden and cooked through. When done, place the cooked chicken on a plate. Tent the chicken to keep them warm and set aside.
Step 3: Cook the garlic, stirring for a minute until aromatic. Pour in the chicken stock. Deglaze the pan by scraping the bits stuck on the bottom of the pan using a wooden spoon.
Step 4: To medium-low, adjust the heat before adding the heavy cream to the skillet along with the Parmesan cheese. Simmer for a few minutes, then season with chilli flakes, thyme, and oregano.
Step 5: To taste, season with salt and pepper. Add the sundried tomatoes and return the chicken to the skillet. Allow the sauce to simmer until thickened.
Step 6: When done, serve warm over pasta or rice garnished with some chopped fresh basil leaves. Enjoy!
Notes:
On a cutting board, place the chicken breast down flat. On top of the breast, hold your one hand flat. To cut the breast in half, use a sharp knife and slice parallel to the cutting board.
Make sure to use cutlets that are about ¼ inch in thick. Pound using a meat mallet if using thicker cutlets.
In place of chicken breast, you can also use boneless and skinless chicken thighs. Remember, though, that they take longer to cook.
For more flavour, I suggest adding a bit of sundried tomatoes oil when sauteing the garlic.
For this recipe, I would not recommend using single/light cream as it won’t thicken the sauce.
I highly recommend buying a block of Parmesan cheese and grate them yourself. Pre-shredded Parmesan does not dissolve well in sauces, and they do not have much flavour.
Storing Tips:
In a sealed container, store any leftovers and place them in the fridge for up to 3 days. To reheat, pop in the microwave or oven. Make sure to add a splash of the water to thin out the sauce before reheating.
Freezing creamy sauces is not recommended as it will result in a grainy texture when frozen.
Nutrition Facts:
Calories: 869kcal | Carbohydrates: 25g | Protein: 61g | Fat: 58g | Saturated Fat: 29g | Cholesterol: 287mg | Sodium: 1170mg | Potassium: 1455mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1937IU | Vitamin C: 9mg | Calcium: 279mg | Iron: 3mg
Ingredients
- 3 large boneless and skinless chicken breasts cut into cutlets
- ½ tsp salt
- ¼ tsp ground black pepper
- 6 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic crushed
- 1 c. chicken stock
- 1 c. heavy cream
- ½ c. Parmesan cheese grated
- 1 tsp chilli flakes
- ¼ tsp oregano
- ¼ tsp thyme
- ⅓ c. sundried tomatoes chopped
- 1 tbsp fresh basil leaves
Instructions
Step 1: With salt and pepper, season the chicken. In flour, dredge the chicken, shaking any excess off.
Step 2: Heat the olive oil and melt the butter in a large skillet. To evenly coat the pan with oil and butter, swirl the pan. Add the chicken to the pan, making sure not to overcrowd, and cook for about 4 to 5 minutes per side until golden and cooked through. When done, place the cooked chicken on a plate. Tent the chicken to keep them warm and set aside.
Step 3: Cook the garlic, stirring for a minute until aromatic. Pour in the chicken stock. Deglaze the pan by scraping the bits stuck on the bottom of the pan using a wooden spoon.
Step 4: To medium-low, adjust the heat before adding the heavy cream to the skillet along with the Parmesan cheese. Simmer for a few minutes, then season with chilli flakes, thyme, and oregano.
Step 5: To taste, season with salt and pepper. Add the sundried tomatoes and return the chicken to the skillet. Allow the sauce to simmer until thickened.
Step 6: When done, serve warm over pasta or rice garnished with some chopped fresh basil leaves. Enjoy!
Notes
On a cutting board, place the chicken breast down flat. On top of the breast, hold your one hand flat. To cut the breast in half, use a sharp knife and slice parallel to the cutting board. Make sure to use cutlets that are about ¼ inch in thick. Pound using a meat mallet if using thicker cutlets. In place of chicken breast, you can also use boneless and skinless chicken thighs. Remember, though, that they take longer to cook. For more flavour, I suggest adding a bit of sundried tomatoes oil when sauteing the garlic. For this recipe, I would not recommend using single/light cream as it won't thicken the sauce. I highly recommend buying a block of Parmesan cheese and grate them yourself. Pre-shredded Parmesan does not dissolve well in sauces, and they do not have much flavour. Storing Tips: In a sealed container, store any leftovers and place them in the fridge for up to 3 days. To reheat, pop in the microwave or oven. Make sure to add a splash of the water to thin out the sauce before reheating. Freezing creamy sauces is not recommended as it will result in a grainy texture when frozen.
