Marry Me Chicken
October 18, 2023 • 0 comments
Marry Me Chicken is creamy, juicy, and full of flavor! It’s said that this chicken dinner is so good that if you make it for your partner, a marriage proposal will be his next question.
This creamy chicken is also family-friendly, and definitely a crowd-pleaser! All you need to make this wonderful dish is just a few ingredients and half an hour from your time.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (3) Boneless Skinless Chicken Breasts
- (3 - sliced lengthwise into cutlets) Boneless Skinless Chicken Breasts
- ½ tsp salt
- ¼ tsp ground black pepper
- 6 TBS all-purpose flour
- 2 TBS olive oil
- 2 TBS unsalted butter
- 3 cloves garlic minced
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup parmesan cheese grated
- 1 tsp chili flakes
- ¼ tsp oregano
- ¼ tsp thyme
- ⅓ cup sundried tomatoes chopped
- 1 TBS fresh basil leaves
Directions
- 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.
- Sautee 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 over pasta or rice.
Notes:
- 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.
- Typically, that is all you need to do! 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.
- Fresh parmesan cheese is recommended as it is more flavorful and melts well in sauces.
Recipe from: littlesunnykitchen.com
