Marry Me Chicken
This one pan Marry Me Chicken recipe with juicy chicken cutlets simmered in creamy sun-dried tomato sauce is ready in just 35 minutes.
Servings: 6 servings
Calories: 319kcal
Ingredients
For the Chicken:
- 3 large boneless skinless chicken breasts cut lengthwise into thin cutlets
- 5 tablespoons all purpose flour , whole wheat flour, or gluten free flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon oil for frying
- 1 tablespoon butter
For Marry Me Sauce:
- 1/2 tablespoon oil for frying
- 3 large garlic cloves minced
- 1 teaspoon Italian seasoning
- 1/8 teaspoon red pepper flakes
- 1 1/4 cups chicken broth low sodium
- 1/2 cup heavy cream or half and half
- 1/2 cup Parmesan cheese freshly grated
- 1/3 cup sun dried tomatoes thinly sliced
- 2 tablespoons basil thinly sliced
Instructions
- To cook chicken: In a large shallow plate, add flour, salt and pepper. Dredge chicken cutlets in it on both sides, shaking off the excess. Do not discard the remaining flour. I usually do this as skillet is preheating.
- Preheat large skillet on medium-high heat, add oil and butter and spread to coat. Add half the chicken and pan fry for 3-4 minutes or until browned on each side. Transfer to a plate and repeat with remaining cutlets.
- To make sauce with chicken: Add oil and garlic, saute for 30 seconds, stirring constantly. Add Italian seasoning and red pepper flakes, stirring for 30 seconds.
- Add any remaining flour from the plate, broth, heavy cream, Parmesan cheese and sun dried tomatoes. Stir and bring to a boil.
- Add previously cooked chicken, spoon sauce on top and simmer on low heat for 7 minutes, spooning more sauce on top 1-2 more times. Chicken is ready when sauce has thickened a bit and inserted in the center thermometer registers 165 F.
- Turn off heat and garnish with basil. Serve over pasta, rice or mashed potatoes.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3-4 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
- Reheat: Reheat in a microwave for a few minutes or simmer in a skillet with a splash of broth while covered.
- Sun dried tomatoes: If using packed in oil, drain well. If using dried ones, soak in a bowl with hot water for 5 minutes, squeeze well and slice thinly.
Nutrition
Serving: 1 cutlet with sauce | Calories: 319kcal | Carbohydrates: 10g | Protein: 30g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 392mg | Fiber: 1g | Sugar: 3g