Marry Me Chicken
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
491 kcal
-
Course
Main Course
-
Cuisine
Italian
Marry Me Chicken
Description
For Marry Me Chicken, boneless skinless chicken breasts are sliced into cutlets and seasoned with salt and pepper. They are seared in oil from sundried tomato jars until golden and cooked through, then removed to rest. Garlic is sautéed briefly in the remaining oil, and chicken broth is added to deglaze the pan, scraping up flavorful browned bits. Heavy cream, grated Parmesan, paprika, oregano, and thyme are combined in the pan and simmered until thickened.
The sun-dried tomatoes are stirred into the sauce along with the chicken cutlets, which simmer together to meld flavors and thicken the sauce further. Fresh basil finishes the dish with bright herbaceous notes. The result is tender chicken coated in a creamy, umami-rich sauce with a mild tang from the sun-dried tomatoes.
This dish pairs well with cauliflower rice, steamed broccoli, or roasted vegetables, making it suitable for low-carb meals. It serves four and can be stored refrigerated for up to four days or frozen for longer storage.
Ingredients
- 2 chicken breasts boneless and skinless, sliced lengthwise into 4 cutlets (570g / 20 oz). ***see notes, very large
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoon olive oil use the oil from the sundried tomatoes!
- 3 cloves garlic minced
- ¾ cup chicken broth 180ml
- ⅔ cup heavy cream 160ml
- ½ cup Parmesan Cheese finely grated, 50g
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- ½ teaspoon thyme dried
- ⅓ cup sundried tomatoes chopped, 60g. Look out for sundried tomatoes in olive oil, so you can use the oil for frying the chicken
TO SERVE
- 1 tablespoon basil chopped, fresh
Instructions
- Season the chicken with salt and pepper on both sides.
- Heat the oil from the sundried tomato jar in a large frying pan on a medium heat.
- Add the chicken cutlets and sear each side for 5 minutes until golden. Remove from the pan to a plate and cover to keep warm.
- Add the garlic to the pan with the leftover oil and cook for 1 minute until fragrant.
- Pour in the chicken stock to deglaze the pan, scraping any bits off the bottom with a spatula for 1 minute.
- Add the heavy cream, parmesan cheese, paprika, thyme and oregano. Stir and allow the sauce to simmer for 3-4 minutes until it thickens.
- Add the sun-dried tomatoes and the chicken back to the sauce. Let the sauce simmer and thicken for 5 more minutes, spooning the sauce over the chicken to coat. Season with salt and pepper to taste.
- Garnish with chopped fresh basil leaves and serve.
Notes
- This recipe makes 4 servings with about 6g net carbs each, suitable for low-carb diets.
- Use chicken cutlets for quicker cooking; if using whole breasts, simmer covered until they reach 165°F internal temperature.
- Serving suggestions include cauliflower rice, steamed broccoli, or roasted vegetables.
- Store leftovers in an airtight container in the refrigerator up to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Total Carbohydrates | 5.5g | 2% |
| Protein | 37.8g | 76% |
| Fat | 30.7g | 47% |
| Fiber | 0.9g | 4% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
