Marry Me Chicken
Juicy, golden chicken cutlets simmered in a creamy, garlicky sun-dried tomato sauce—Marry Me Chicken is so good, it just might land you a proposal! Quick enough for a weeknight but fancy enough for date night.
Servings: 4 servings
Ingredients
For the chicken:
- 3 large chicken breasts sliced lengthwise into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- 4 tablespoons all-purpose flour
- 2 tablespoons olive oil OR oil from sun-dried tomatoes
For the sauce:
- 1 tablespoon unsalted butter
- ½ cup chopped sundried tomatoes packed in oil; drained
- 3 cloves garlic minced
- ½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio; or use more chicken broth
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon red pepper flakes
- ¼ teaspoon oregano
- 2 tablespoons fresh basil chopped
- extra parmesan and basil for serving (optional)
Instructions
- Prepare chicken: Pound 3 large chicken breasts (cut in half lengthwise into 6 cutlets) to an even ¼-inch thickness for uniform cooking. Combine ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon ground paprika and 4 tablespoons all-purpose flour; dredge chicken through flour shaking off any excess.
- Sear chicken: Heat 2 tablespoons olive oil (or sun-dried tomato oil) in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side, or until golden brown and just cooked through (165°F). Transfer to a plate and cover loosely.
- Start sauce: Reduce heat to medium. Add 1 tablespoon unsalted butter and allow to melt, then add ½ cup chopped sundried tomatoes and cook for 30 seconds to enhance their flavor. Stir in 3 cloves garlic (minced) and cook for another 30 seconds until fragrant.
- Deglaze: Pour in ½ cup dry white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to cook off the alcohol and concentrate the flavor. Add 1 cup chicken broth and simmer for another 2-4 minutes to reduce and thicken slightly.
- Finish dish: Reduce heat to medium-low. Stir in ½ cup heavy cream, ½ cup freshly grated Parmesan cheese, 1 teaspoon red pepper flakes, ¼ teaspoon oregano, and 2 tablespoons fresh basil. Return chicken to skillet, coating in the sauce. Simmer very gently for 3-5 minutes until sauce thickens slightly and chicken is warmed through (do not boil, or sauce will split!). Check for seasoning and adjust salt/pepper as needed and to taste.
- Serve & garnish: Garnish with extra parmesan and basil. Serve warm over buttered pasta, mashed potatoes, or with crusty bread.
Notes
Ingredient notes
- Chicken breasts – Slice and pound to ¼-inch thickness if needed for even cooking.
- Sun-dried tomatoes – Use oil-packed for the best flavor.
- Heavy cream – For a rich, creamy sauce; half-and-half works in a pinch.
- Parmesan – Freshly grated melts best; avoid pre-shredded.
- Red pepper flakes – Adjust to taste for spice level.
- Fresh basil – Stir in at the end for the best flavor.
Recipe tips
- Dredge lightly – Shake off excess flour for the best sear.
- Let chicken cook undisturbed – If it sticks, wait 30 seconds before flipping.
- Scrape up browned bits – Adds flavor to the sauce.
- Simmer to thicken – If too thin, cook longer; too thick, add broth.
- Taste before serving – Adjust salt and seasoning as needed.
Storage tips
- Leftovers – Store in an airtight container in the fridge for up to 3 days.
- Reheat – Warm on low with a splash of broth or cream until it reaches 165°F.