5 from 36 votes
Marry Me Chicken
Marry Me Chicken features pan-seared chicken cutlets coated lightly in flour, cooked until golden, and served in a creamy sauce made from chicken stock, heavy cream, sun-dried tomatoes, garlic, and Italian seasoning. The sauce's tangy tomato and herb notes complement the tender, crusted chicken, creating a rich and flavorful entrée.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
413 kcal
Course:
Main Course
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 413
% 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.