Marry Me Chicken

Serving Size: 10 servings

Marry Me Chicken: A luscious, succulent dish bursting with flavor! Legend has it, it's so irresistible that a marriage proposal may follow, letting your chef work their magic. Quirky name, undeniably the best chicken recipe ever! Great to serve serve over pasta or rice.

Recipe by: Little sunny kitchen

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time40

Recipe Serving Size10 servings

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove

Ingredients

3 pound boneless skinless chicken breast sliced lengthwise into thin cutlets
10 tablespoon all-purpose flour
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoon unsalted butter
3 tablespoon extra virgin olive oil
5 clove garlic minced
14 ounce chicken stock
14 ounce heavy cream
5 tablespoon parmesan cheese grated, for 10 servings 2.5 oz. Start with less and add more as needed
1 2/3 teaspoon chili flakes
1/2 teaspoon dry oregano
1/2 teaspoon dry thyme
1/2 cup sun dried tomatoes chopped

Garnish

2 tablespoon fresh basil

Instructions

Season chicken with salt and pepper, then dredge in flour and shake off any excess.
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Garnish with chopped fresh basil leaves and serve warm.

Notes

Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board.
The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
When sauteing the garlic, add a little bit of sundried tomato oil for more flavor.
Do not use half and half/single cream as that won't thicken the sauce enough.
We recommend buying a block of parmesan cheese and grating it yourself. Store-bought parmesan cheese doesn't have much flavor, and doesn't melt well in sauces.

Storing tips

Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge.
We don't recommend freezing creamy sauces as they change textures to grainy when frozen.

Reheating Instructions

Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge.

We don't recommend freezing creamy sauces as they change textures to grainy when frozen.

Nutrition