Marry Me Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
461 kcal
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Course
Main Course, Dinner
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Cuisine
American
Marry Me Chicken
Description
The recipe starts by preparing thin chicken cutlets seasoned with salt and pepper, lightly dredged in flour for a delicate crust. The cutlets are cooked in olive oil until golden and cooked through. The sauce is built in the same pan by sauting garlic with oregano and red pepper flakes, then adding chicken broth, heavy cream, tomato paste, and sundried tomatoes. It simmers until thickened and the chicken is returned to warm through. Finally, grated Parmesan cheese is stirred in to add richness and depth.
This results in a creamy, flavorful dish where the tender chicken contrasts with the smooth sauce that carries savory, slightly tangy, and mildly spicy notes. Fresh basil garnish adds a bright herbal aroma. The straightforward method keeps ingredients integrated and avoids overcomplication.
Leftovers store well in the refrigerator for up to four days. Using the oil from sundried tomatoes in place of some olive oil intensifies flavor. For best results, verify that chicken reaches 165°F internally before serving.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound chicken breast or cutlets, about 3 small chicken breasts, boneless skinless
- ¾ teaspoon salt divided
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 4 cloves garlic minced
- 1 ½ tablespoons tomato paste
- ½ teaspoon oregano dried
- ½ teaspoon red pepper flakes
- 1 cup chicken broth
- ⅔ cup heavy whipping cream
- ⅔ cup sundried tomatoes drained and chopped, oil packed
- ½ cup Parmesan Cheese grated
- basil for garnish, thinly sliced, fresh leaves
Instructions
- If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets and season with ½ teaspoon salt and pepper. Dredge the chicken lightly in the flour.
- In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat.
- Add the chicken and cook for 4 minutes, flip and cook for an additional 3 to 4 minutes or until cooked through. Transfer the chicken to a plate to keep warm.
- Reduce the temperature to medium and add the remaining oil. Stir in the garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.
- Add the broth, heavy cream, tomato paste, and remaining ¼ teaspoon salt and bring to a simmer. Let simmer uncovered until slightly thickened, about 5 to 8 minutes. Add the chicken to the pan along with any juices and sundried tomatoes. Simmer for an additional 3 to 5 minutes or until the chicken is heated through.
- Remove from the heat and stir in the Parmesan cheese. Taste and season with additional salt and pepper.
- Garnish with fresh basil.
Notes
- Use sundried tomato oil for cooking chicken to add more flavor.
- Ensure chicken is cooked to 165°F internal temperature for safety.
- Leftovers keep in the fridge for up to 4 days in a covered container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461 | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 32g | 64% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 129mg | 43% |
| Sodium | 1116mg | 47% |
| Potassium | 870mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1134IU | 23% |
| Vitamin C | 23mg | 26% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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