Marry Me Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
413 kcal
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Course
Main Course
Marry Me Chicken
Description
The recipe begins by slicing chicken breasts horizontally into cutlets, seasoning them, and dredging in flour to promote browning and retain moisture. The cutlets cook in olive oil, optionally using the oil from sundried tomatoes for extra flavor, developing a golden crust.
After removing the chicken, garlic is sautéed briefly to release aroma. Chicken stock then reduces slightly before heavy cream, finely chopped sun-dried tomatoes, and Italian seasoning are added to make a thickened, smooth sauce. Parmesan cheese melted into the sauce provides a subtle cheesy depth.
The chicken returns to the pan, allowing the flavors to meld with the sauce and stay warm. This dish pairs well with pasta, rice, or crusty bread to enjoy the creamy sauce fully.
Notes suggest optionally skipping the flour dredge for a lower-carb version, using sun-dried tomatoes packed in oil for added richness, and optionally adding white wine to deepen the sauce's flavor profile.
Ingredients
- 4 chicken breast cutlets, about 1.5 lbs
- salt
- black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil can use the oil from the jar of sun-dried tomatoes, divided use
- 2 cloves garlic finely chopped
- 1 cup chicken stock
- ½ cup heavy cream
- ¼ cup sun-dried tomatoes in oil, finely chopped
- ½ teaspoon Italian seasoning dried
- 2 tablespoons Parmesan Cheese grated
- fresh basil optional garnish
Instructions
- Slice the chicken breasts in half horizontally to make 4 cutlets. Season them with salt and pepper. Place the flour on a plate and dredge the chicken lightly on both sides in the flour. Dust off any excess flour. Discard any remaining flour.
- Heat 1 ½ tablespoons of oil in a large skillet like a cast iron skillet over medium heat. For extra flavor, use the oil from the jar of sundried tomatoes. Add the chicken cutlets and cook 4 minutes until golden brown. Flip and cook another 3-4 minutes on the second side. Remove the chicken and set aside on a plate.
- Add the remaining ½ tablespoon oil to the skillet and add the garlic. Stir for 30 seconds until fragrant, being careful not to let it burn. Add the chicken stock and cook 1-2 minutes until it reduces slightly. Stir in the cream, chopped sun-dried tomatoes, and Italian seasoning. Simmer 1-2 minutes until thickened. Stir in the parmesan cheese.
- Nestle the chicken back into the sauce (be sure to add any juices that have accumulated on the plate. Spoon some of the sauce over the chicken. Cook another couple of minutes until the chicken is heated through. Garnish with fresh basil and serve.
Notes
- Chicken cutlets can be store-bought or made by slicing breasts horizontally to the same thickness.
- Add any juices accumulated on the plate back into the pan with the chicken and sauce for added flavor.
- Dredging chicken in flour forms a brown crust and helps seal in juices; omit for keto-friendly versions.
- Use sun-dried tomatoes packed in oil and use some of that oil to cook for more flavor and color.
- Optionally add a splash of white wine to the sauce for extra depth and keep the rest for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1 piece of chicken + sauce | |
| Calories | 413kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 40g | 80% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 146mg | 49% |
| Sodium | 354mg | 15% |
| Potassium | 844mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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