Marry Me Chicken

missravenskitchen

Marry Me Chicken is your next new favorite recipe! Along with its simplicity, this dish marries juicy and tender chicken with a parmesan cream sauce laced with bits of sundried tomatoes, offering a sweet note to the nutty, cheesy sauce.

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Prep Time 5

Cook Time 20

Total Time 25

Course Chicken, Main Dishes

Cuisine American

Servings 6

Calories 353 kcal

Ingredients

3 chicken breasts boneless, skinless, sliced into cutlets lengthwise
Salt & pepper to taste
1 tsp garlic powder
2 tbsp butter
3 garlic cloves minced
7 oz jar sundried tomatoes in oil chopped, oil reserved
½ cup low-sodium chicken stock
1 cup heavy cream
¼ tsp crushed red pepper flakes
½ tsp dried oregano
½ tsp Italian seasoning
⅓ cup grated parmesan cheese
2 tbsp fresh basil chiffonade

Instructions

Season chicken with salt, pepper, and garlic powder on both sides.
In a large skillet over medium heat, heat the reserved sundried tomato oil and butter together until the butter is melted. Brown the chicken, being careful not to overcrowd the pan, about 4-5 minutes on each side or until cooked through with an internal temperature of 165F and golden brown. Transfer to a plate; cover with foil and set aside.
Saute the garlic in the same skillet for 30 seconds or until fragrant. Add the chicken stock and deglaze the pan, scraping up any bits on the bottom of the pan. Reduce heat to medium-low, then pour in the heavy cream. Season with red pepper flakes (if using), oregano, and Italian seasoning. Season with salt and pepper to taste. Allow the sauce to simmer for 3 minutes to allow the seasonings to flavor the sauce further.
Stir the parmesan cheese into the sauce until melted through. Stir in sun-dried tomatoes. Add the chicken and any accumulated juices into the skillet. Let the sauce simmer for 5-7 minutes, or until the sauce slightly thickens. Remove from the heat.
Garnish with basil and serve over pasta, rice, or mashed potatoes with veggies.

Notes

Storage: Keep in an airtight container in the fridge for up to 3 days.

Reheat: Add a splash of water or milk to thin out the sauce when you are ready to reheat, since it'll thicken in the fridge.

Use the oil that the sundried tomatoes are packed in for more flavor: Instead of using regular extra virgin olive oil, I used the oil that the jarred sundried tomatoes come packed in. It offers a ton of flavor and really boosts the dish. You can use regular extra virgin olive oil if you wish.

You can buy chicken breasts already sliced into cutlets: They'll be commonly labeled as "thinly sliced chicken breasts". You can easily slice a chicken breast in half and get the same result, but it's up to you how much work you want to do!

Always use refrigerated cheese! Never buy the shelf-stable cheese that comes with a shakable canister. I feel that I need to say this because of the tests that I’ve done. The best and most common cheese is Parmesan cheese; however, other hard cheeses such as Parmigiano-Reggiano cheese, Pecorino Romano Cheese, Grana Padano, and Pecorino can be used.

What to serve Marry Me Chicken with: There are plenty of options. You can serve this with a simple garlic butter pasta, or toss the pasta right in the sauce. You can also serve it over mashed potatoes, rice, or crusty bread. You can also serve it with steamed veggies or roasted broccoli. If you're looking for low-carb, try zucchini noodles, cauliflower rice, or roasted butternut squash (it pairs perfectly!).

Keyword Chicken, Marry Me, Spinach, Sundried Tomatoes, Tuscan