Description
Marry Me Chicken is a creamy, flavorful skillet dish featuring thinly pounded chicken cutlets sautéed to golden perfection and smothered in a luscious sauce made with sun-dried tomatoes, garlic, white wine, chicken broth, heavy cream, and Parmesan. This comforting meal is bursting with rich, savory flavors with a hint of spice from red pepper flakes and fresh herbs, perfect for an elegant yet easy weeknight dinner.
Ingredients
Scale
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
For Cooking:
- 2 tablespoons olive oil (or oil from sun-dried tomatoes)
- 1 tablespoon unsalted butter
For the Sauce:
- ½ cup chopped sun-dried tomatoes (packed in oil, drained)
- 3 cloves garlic, minced
- ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio; or additional 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
For Garnish (Optional):
- Extra Parmesan cheese
- Fresh basil leaves
Instructions
- Prepare chicken: Pound the 3 large chicken breasts (cut in half lengthwise to make 6 cutlets) to an even ¼-inch thickness to ensure uniform cooking. In a shallow plate, mix ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon ground paprika, and 4 tablespoons all-purpose flour. Dredge each chicken cutlet in the flour mixture, shaking off any excess flour.
- Sear chicken: Heat 2 tablespoons olive oil (or sun-dried tomato oil) in a large skillet over medium-high heat. Add the chicken cutlets and cook for about 3-4 minutes per side until golden brown and just cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and loosely cover to keep warm.
- Start sauce: Reduce the heat to medium. Add 1 tablespoon unsalted butter to the skillet and let it melt. Stir in ½ cup chopped sun-dried tomatoes and sauté for 30 seconds to enhance their flavor. Add the minced garlic and cook for another 30 seconds until fragrant, stirring frequently to prevent burning.
- Deglaze: Pour in ½ cup dry white wine while scraping the bottom of the skillet to loosen any browned bits. Let the wine simmer for 2-3 minutes to cook off the alcohol and concentrate the flavor. Next, add 1 cup chicken broth and continue to simmer for 2-4 minutes until the liquid reduces slightly and thickens.
- Finish dish: Lower the 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 chopped fresh basil. Return the cooked chicken cutlets to the skillet, coating them thoroughly with the sauce. Simmer gently for 3-5 minutes, allowing the sauce to thicken slightly and the chicken to warm through. Be careful not to boil the sauce to prevent splitting. Taste and adjust seasoning with salt and pepper as needed.
- Serve & garnish: Garnish with extra Parmesan cheese and fresh basil leaves if desired. Serve the creamy Marry Me Chicken warm over buttered pasta, creamy mashed potatoes, or with crusty bread to soak up the flavorful sauce.
Notes
- Pounding the chicken thinly ensures even cooking and tender texture.
- If you prefer a non-alcoholic version, substitute the white wine with additional chicken broth.
- Use sun-dried tomatoes packed in oil for maximum flavor; drain excess oil before using.
- Serve immediately for best sauce consistency, as cream sauces can separate if reheated too aggressively.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
