Go Back

Marry Me Chicken Recipe

This creamy sun-dried tomato chicken is rich, garlicky, and comforting, with tender chicken cutlets simmered in a Parmesan cream sauce. Perfect for busy weeknights but fancy enough for guests.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-inspired
Calories: 447
Ingredients Equipment Method

Ingredients
  

  • 3 large boneless skinless chicken breasts sliced into thin cutlets
  • Salt and black pepper
  • About 6 tablespoons all-purpose flour for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan
  • Chili flakes to taste
  • A pinch of dried oregano
  • A pinch of dried thyme
  • 1/3 cup chopped sun-dried tomatoes
  • Fresh basil chopped for finishing

Equipment

  • Large skillet or sauté pan
  • Tongs
  • Shallow bowl or plate (for flour dredging)
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

  1. Season the chicken cutlets with salt and black pepper on both sides. Lightly dredge in flour and shake off any excess.
  2. Heat olive oil and butter in a large skillet over medium heat. Cook the chicken in batches for 4–5 minutes per side until golden and fully cooked. Remove and set aside.
  3. In the same pan, add minced garlic and sauté for about 1 minute until fragrant.
  4. Pour in the chicken broth, scraping up the browned bits from the bottom of the pan.
  5. Lower the heat and stir in the heavy cream and Parmesan cheese. Simmer gently until the sauce thickens.
  6. Season with chili flakes, oregano, and thyme. Add the sun-dried tomatoes.
  7. Return the chicken to the pan and simmer for a few minutes so it absorbs the sauce.
  8. Finish with chopped fresh basil and serve hot over pasta or rice.