Marry Me Chicken
Experience the enchanting flavors of Marry Me Chicken, where tender chicken breasts are enveloped in a creamy sun-dried tomato sauce. This dish is perfect for romantic dinners and guaranteed to impress!
Equipment
- Skillet
- Kitchen tongs
- Spatula
Ingredients
- 3 large boneless skinless chicken breasts, sliced lengthwise into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons 50 grams all-purpose flour
- 2 tablespoons 30 ml olive oil
- 2 tablespoons 28 grams unsalted butter
- 3 cloves garlic minced
- 1 cup 240 ml chicken stock
- 1 cup 240 ml heavy cream (double cream in the UK)
- ½ cup 43 grams parmesan cheese, grated
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup sundried tomatoes chopped
- 1 tablespoon fresh basil leaves chopped
Instructions
- Prepare the Chicken: Season the chicken cutlets with salt and pepper, then dredge them in flour. Shake off any excess flour.
- Cook the Chicken: In a large skillet, heat the olive oil and melt the butter over medium heat. Swirl the pan to evenly coat with the oil and butter. Brown the chicken (do not overcrowd the pan; work in batches if necessary) for 4-5 minutes on each side, or until golden brown and cooked through. Transfer the chicken onto a plate, cover, and set aside.
- Cook the Garlic: In the same skillet, sauté the minced garlic for 1 minute, or until fragrant.
- Deglaze the Pan: Add the chicken stock to the skillet, deglazing the pan by scraping any bits stuck to the bottom with a wooden spoon.
- Make the Sauce: Lower the heat to medium-low, then add the heavy cream and grated parmesan cheese to the skillet. Let the sauce simmer for a couple of minutes to thicken.
- Season the Sauce: Add the chili flakes, oregano, and thyme to the sauce. Season with salt and pepper to taste.
- Add the Sundried Tomatoes: Stir in the chopped sundried tomatoes, then return the cooked chicken to the skillet. Let the chicken simmer in the sauce for a few more minutes to allow the sauce to thicken and coat the chicken.
- Garnish and Serve: Garnish the dish with freshly chopped basil leaves. Serve warm over pasta or rice.
Notes
- Chicken Cutlets: You can purchase pre-sliced chicken cutlets or slice chicken breasts in half to achieve thin cutlets. To do this, place a chicken breast flat on a cutting board, hold it down with one hand, and slice horizontally with a sharp knife. The cutlets should be about ¼ inch thick. If thicker, use a meat mallet to pound them down.
- Chicken Thighs: Boneless, skinless chicken thighs can be substituted for chicken breasts, but they will take longer to cook.
- Garlic Flavor Tip: For extra flavor, sauté the garlic in a little sundried tomato oil.
- Cream: Avoid using half-and-half or single cream, as they won’t thicken the sauce properly.
- Parmesan: Grate parmesan cheese from a block for the best flavor and meltability. Pre-grated cheese may not melt as smoothly.
Storing Tips
- Leftovers: Store any leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or oven, adding a splash of water to thin the sauce, as it thickens in the fridge.
- Freezing: Creamy sauces don’t freeze well, as they can become grainy when thawed, so it’s not recommended to freeze this dish.