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Marry Me Chicken

by Rebecca September 14, 2021

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 6

This is my new favourite chicken dinner – incredibly creamy, juicy, and super flavorful. It’s crazy amazing and the best chicken recipe!

Ingredients

2 tbsp butter

2 tbsp olive oil

3 large boneless and skinless chicken breasts sliced into thin cutlets

½ tsp salt

¼ tsp ground black pepper

3 cloves garlic minced

6 tbsp all-purpose flour

1 c. chicken stock

1 c. heavy cream (double cream in the UK)

½ c. Parmesan cheese grated

¼ tsp oregano

¼ tsp thyme

1 tsp chilli flakes

1 tbsp fresh basil leaves

⅓ c. sundried tomatoes chopped

How to make Marry Me Chicken

Step 1: With salt and pepper, season the chicken. Dredge the chicken in flour, shaking the excess off.

Step 2: Heat the olive oil and melt the butter in a large skillet over medium heat. Swirl the pan to evenly coat the bottom of the pan.

Step 3: In the hot pan, add the chicken in batches to avoid overcrowding the pan. Cook the chicken for about 4 to 5 minutes per side or until golden brown and cooked through. When done, transfer the chicken to a plate. Tent to keep warm and set aside.

Step 4: In the same pan, saute the garlic for about a minute or until aromatic. Pour in the chicken stock, then scrape any bits from the bottom of the pan using a wooden spoon. Decrease the heat to medium-low before adding in the heavy cream and Parmesan cheese. Let the sauce simmer for a few minutes, then season with chilli flakes, thyme, and oregano.

Step 5: To taste, season with salt and pepper. Then, add the sundried tomatoes. Return the chicken to the skillet and allow the sauce to simmer further.

Step 6: When done, remove from the heat and serve warm over pasta or rice garnished with some chopped fresh basil leaves. Enjoy!

Notes:

If cutlets/steaks are not available, simply cut a chicken breast in half to get the same result.

Slicing the chicken breasts into thin cutlets, first put the chicken breast down flat on a cutting board. Place one hand flat on top of the breast and slice the breast in half using a sharp knife parallel to the cutting board to about 1/4 inch thickness. If the cutlets are thicker, pound them using a meat mallet.

You can substitute chicken breasts with boneless and skinless chicken thighs, keeping in mind that the chicken thighs take longer to cook.

For more flavour, add a bit of sundried tomatoes oil when sauteing the garlic. For this recipe, I do not recommend using single/light cream as it won’t thicken the sauce enough.

I highly recommend buying a block of Parmesan cheese and grate it yourself.

Storing:

In a sealed container, place the leftovers and store them in the fridge for up to 3 days. Before reheating, add a splash of water to thin out the sauce and reheat in the oven or microwave.

I do not suggest freezing the creamy sauces because the texture change to grainy when frozen.

Nutrition Facts:

Calories: 447kcal | Carbohydrates: 13g | Protein: 31g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 601mg | Potassium: 749mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1019IU | Vitamin C: 5mg | Calcium: 154mg | Iron: 2mg

Marry Me Chicken

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 6 This is my new favourite chicken dinner – incredibly creamy, juicy, and super… General Recipes Marry Me Chicken European Print This
Serves: 6 Prep Time: 10 mins Cooking Time: 15 mins 15 mins
Nutrition facts: 447 calories 30 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 large boneless and skinless chicken breasts sliced into thin cutlets
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 3 cloves garlic minced
  • 6 tbsp all-purpose flour
  • 1 c. chicken stock
  • 1 c. heavy cream (double cream in the UK)
  • ½ c. Parmesan cheese grated
  • ¼ tsp oregano
  • ¼ tsp thyme
  • 1 tsp chilli flakes
  • 1 tbsp fresh basil leaves
  • ⅓ c. sundried tomatoes chopped

Instructions

Step 1: With salt and pepper, season the chicken. Dredge the chicken in flour, shaking the excess off.

Step 2: Heat the olive oil and melt the butter in a large skillet over medium heat. Swirl the pan to evenly coat the bottom of the pan.

Step 3: In the hot pan, add the chicken in batches to avoid overcrowding the pan. Cook the chicken for about 4 to 5 minutes per side or until golden brown and cooked through. When done, transfer the chicken to a plate. Tent to keep warm and set aside.

Step 4: In the same pan, saute the garlic for about a minute or until aromatic. Pour in the chicken stock, then scrape any bits from the bottom of the pan using a wooden spoon. Decrease the heat to medium-low before adding in the heavy cream and Parmesan cheese. Let the sauce simmer for a few minutes, then season with chilli flakes, thyme, and oregano.

Step 5: To taste, season with salt and pepper. Then, add the sundried tomatoes. Return the chicken to the skillet and allow the sauce to simmer further.

Step 6: When done, remove from the heat and serve warm over pasta or rice garnished with some chopped fresh basil leaves. Enjoy!

Notes

If cutlets/steaks are not available, simply cut a chicken breast in half to get the same result. Slicing the chicken breasts into thin cutlets, first put the chicken breast down flat on a cutting board. Place one hand flat on top of the breast and slice the breast in half using a sharp knife parallel to the cutting board to about 1/4 inch thickness. If the cutlets are thicker, pound them using a meat mallet. You can substitute chicken breasts with boneless and skinless chicken thighs, keeping in mind that the chicken thighs take longer to cook. For more flavour, add a bit of sundried tomatoes oil when sauteing the garlic. For this recipe, I do not recommend using single/light cream as it won’t thicken the sauce enough. I highly recommend buying a block of Parmesan cheese and grate it yourself. Storing: In a sealed container, place the leftovers and store them in the fridge for up to 3 days. Before reheating, add a splash of water to thin out the sauce and reheat in the oven or microwave. I do not suggest freezing the creamy sauces because the texture change to grainy when frozen.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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