Marry Me Chicken
Creamy, juicy chicken in a parmesan sun-dried tomato sauce, so good it's said to inspire proposals.
Nutrition
Authored values; per-serving basis not stated.
- Calories
- 447
- Protein
- 0g
- Carbs
- 13g
- Fat
- 0g
- Fiber
- 0g
Ingredients
- 3 chicken breasts
- 0.5 tsp salt
- 0.25 tsp black pepper
- 6 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic
- 1 cup chicken stock
- 1 cup heavy cream
- 0.5 cup parmesan cheese
- 1 tsp chili flakes
- 0.25 tsp oregano
- 0.25 tsp thyme
- 0.33 cup sundried tomatoes
- 1 tbsp fresh basil
Equipment
- skillet
Instructions
Slice 3 chicken breasts (boneless, skinless) lengthwise into thin cutlets. Pound if needed to 1/4 inch thickness.
Season the cutlets with 0.5 tsp salt and 0.25 tsp black pepper . Dredge in 6 tbsp all-purpose flour and shake off any excess.
Cook
In a large skillet , heat 2 tbsp olive oil and melt 2 tbsp unsalted butter over medium heat. Swirl the pan to coat evenly.
Brown the chicken in batches for 4-5 minutes per side, until golden and cooked through. Transfer to a plate and cover.
Saute 3 cloves garlic (minced) for about 1 minute , until fragrant. Add 1 cup chicken stock and deglaze the pan, scraping up any browned bits.
Lower heat to medium-low. Stir in 1 cup heavy cream and 0.5 cup parmesan cheese (grated). Let the sauce simmer for 2 minutes .
Season with 1 tsp chili flakes , 0.25 tsp oregano , and 0.25 tsp thyme . Add salt and pepper to taste. Stir in 0.33 cup sundried tomatoes (chopped).
Return chicken to the skillet. Simmer for a few more minutes until the sauce thickens.
Serve
Garnish with 1 tbsp fresh basil . Serve warm over pasta or rice.
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View Cooklang Source
---
title: Marry Me Chicken
description: "Creamy, juicy chicken in a parmesan sun-dried tomato sauce, so good it's said to inspire proposals."
servings: 6
total time: 25 minutes
prep time: 10 minutes
cook time: 15 minutes
tags: [chicken, italian, cream, parmesan, skillet, dinner, main]
cuisine: Italian-American
difficulty: easy
nutrition-calories: 447
nutrition-protein: 0g
nutrition-carbs: 13g
nutrition-fat: 0g
nutrition-fiber: 0g
rating: 4.5
---
Slice @chicken breasts{3} (boneless, skinless) lengthwise into thin cutlets. Pound if needed to 1/4 inch thickness.
Season the cutlets with @salt{1/2%tsp} and @black pepper{1/4%tsp}. Dredge in @all-purpose flour{6%tbsp} and shake off any excess.
== Cook ==
In a large #skillet{}, heat @olive oil{2%tbsp} and melt @unsalted butter{2%tbsp} over medium heat. Swirl the pan to coat evenly.
Brown the chicken in batches for ~{4-5%minutes} per side, until golden and cooked through. Transfer to a plate and cover.
Saute @garlic{3%cloves} (minced) for about ~{1%minute}, until fragrant. Add @chicken stock{1%cup} and deglaze the pan, scraping up any browned bits.
Lower heat to medium-low. Stir in @heavy cream{1%cup} and @parmesan cheese{1/2%cup} (grated). Let the sauce simmer for ~{2%minutes}.
> Use freshly grated parmesan for best flavor and melting. Avoid half-and-half or single cream, it won't thicken the sauce enough.
Season with @chili flakes{1%tsp}, @oregano{1/4%tsp}, and @thyme{1/4%tsp}. Add salt and pepper to taste. Stir in @sundried tomatoes{1/3%cup} (chopped).
Return chicken to the skillet. Simmer for a few more minutes until the sauce thickens.
== Serve ==
Garnish with @fresh basil{1%tbsp}. Serve warm over pasta or rice.
> Boneless skinless chicken thighs can be used but take longer to cook.
> Store leftovers in a sealed container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce. Not recommended to freeze, creamy sauces can become grainy when thawed.