Doesn’t Marry Me Chicken sound like the perfect dish for Cupid’s favorite month? This creamy, juicy, and flavorful recipe is my husband’s absolute favorite winter dish, and I’m excited to share it with you! The best part? It’s quick and easy to make, but feels wonderfully extravagant when served.
With a total prep and cook time of less than 30 minutes, this dish is a must-try for a cozy night in or a special dinner with loved ones. Let’s dive into how to make it!
Ingredients:
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3 large chicken breasts, sliced lengthwise into cutlets
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Salt and pepper, to season
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All-purpose flour, for dredging
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2 tablespoons olive oil
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2 tablespoons butter
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3-4 cloves of fresh garlic, minced or chopped into slivers
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1 cup chicken stock
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1 cup heavy cream (35% whipping cream)
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½ cup freshly grated Parmesan cheese (or grated Parmigiano Reggiano)
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1 teaspoon chili flakes
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½ teaspoon dried thyme
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½ teaspoon dried oregano
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⅓ cup chopped sun-dried tomatoes or halved cherry tomatoes
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Fresh basil (optional)
Directions:
Preparing the Chicken
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Slice the chicken breasts lengthwise into cutlets. Season both sides with salt and pepper, then dredge in all-purpose flour, shaking off any excess.
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In a large skillet, cast-iron pan, or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Once the butter has melted, swirl it to coat the bottom of the pan evenly.
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Add the chicken cutlets to the pan, making sure not to overcrowd them. Depending on your pan’s size, you may need to work in batches. Cook the chicken for 4-5 minutes on each side until golden brown and cooked through. Transfer to a plate and set aside.
Creating the Sauce
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While the chicken is browning, prepare the garlic. Use the flat side of a knife to flatten each clove, then peel and chop into smaller pieces.
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Once the chicken is cooked, sauté the garlic in the same pan for about a minute until fragrant. Keep the oil and flavorful bits at the bottom of the pan.
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Pour in 1 cup of chicken stock to deglaze the pan. Use a wooden spoon or spatula to scrape up any browned bits from the bottom.
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Reduce the heat to medium-low and add 1 cup of heavy cream. Stir in ½ cup of freshly grated Parmesan cheese.
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Allow the sauce to simmer for a few minutes, then season with 1 teaspoon chili flakes, ½ teaspoon thyme, and ½ teaspoon oregano.
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Stir in your choice of sun-dried tomatoes or cherry tomatoes. If someone in your household isn’t a fan of sun-dried tomatoes, cherry tomatoes are a great alternative!
Bringing It All Together
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Return the chicken cutlets to the pan, nestling them into the sauce. Let them simmer for a few more minutes as the sauce thickens and heats the chicken through.
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If available, add some fresh basil for extra color and flavor. In the absence of fresh basil, a pinch of dried basil will work just as well.
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If the sauce thickens too much or you’d like more sauce, gradually add a bit more chicken stock until you reach the desired consistency.
Serving Suggestions
Marry Me Chicken pairs beautifully with mashed potatoes, or your favorite pasta like rigatoni, penne, farfalle, or linguine. The creamy sauce will elevate any side dish to perfection.
Notes:
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For the creamiest sauce, use freshly grated Parmigiano Reggiano. However, grated Parmesan from the deli works just fine in a pinch.
Final Thoughts
This dish is a testament to how simple ingredients can create something truly spectacular. Whether you’re cooking for your significant other, family, or even yourself, Marry Me Chicken is a recipe that will win hearts every time. Give it a try and let me know how it turned out!
