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Marry Me Chicken

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A creamy and flavorful dish perfect for romantic dinners or comforting family meals.

Ingredients

Scale
  • 3 large boneless skinless chicken breasts (sliced lengthwise into thin cutlets)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic (minced)
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ⅓ cup sun-dried tomatoes (chopped)
  • 1 tablespoon fresh basil leaves (chopped)
  • 1 teaspoon chili flakes
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme

Instructions

  1. Season the chicken cutlets with salt and pepper.
  2. Dredge each cutlet in flour, shaking off any excess.
  3. Heat the olive oil in a large skillet over medium heat and melt the butter.
  4. Cook the chicken cutlets in batches for about 4-5 minutes on each side until golden brown, then transfer to a plate and cover with foil.
  5. Sauté the minced garlic in the same skillet for about one minute until fragrant.
  6. Pour in the chicken stock and deglaze the pan.
  7. Lower the heat and add the heavy cream and Parmesan cheese, stirring gently. Let the sauce simmer for a few minutes.
  8. Season with chili flakes, oregano, and thyme, adjusting seasoning with salt and pepper to taste.
  9. Stir in the sun-dried tomatoes and return the chicken to the skillet. Let it simmer for a few more minutes.
  10. Garnish with freshly chopped basil leaves and serve hot over pasta or rice.

Notes

For a lighter version, substitute heavy cream with Greek yogurt. Best served with pasta or rice.

Nutrition

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