Marry Me Chicken
Tender chicken cutlets seared until golden, then simmered in a rich parmesan cream sauce with garlic, sun-dried tomatoes, a hint of chili, and fresh basil for a comforting, restaurant-style dinner.
Servings 6
Calories 524
Ingredients
Chicken:
- 6 thin-sliced chicken cutlets from 3 large boneless, skinless breasts
- 1 teaspoon kosher salt
- Ground black pepper to taste
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce:
- 4 cloves garlic minced
- 2 tablespoons sun-dried tomato paste
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ½ teaspoon red chili flakes
- ½ teaspoon dried oregano
- 1 teaspoon Dijon mustard optional but highly recommended
- ⅓ cup sun-dried tomatoes chopped
- 2 tablespoons fresh parsley chopped
- 6 fresh basil leaves torn
- 1 teaspoon white wine vinegar or apple cider vinegar (or more to taste)
- Additional salt and pepper to taste
Instructions
- Pat the chicken cutlets dry. Season both sides with salt and pepper.
- Lightly dredge in flour, shaking off excess — just enough to coat the surface.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken in batches and sear for 3–4 minutes per side, until golden and cooked through.
- Transfer to a plate and cover loosely with foil.
- In the same skillet, add the minced garlic and cook for 30 seconds, just until fragrant.
- Stir in the sun-dried tomato paste and cook for another minute to deepen the flavor.
- Pour in the chicken stock, scraping up all the golden bits from the pan.
- Stir in the heavy cream, parmesan, chili flakes, oregano, and Dijon mustard.
- Simmer for 3–4 minutes, stirring often, until the sauce slightly thickens and turns glossy.
- Stir in the chopped sun-dried tomatoes, then return the chicken to the pan.
- Spoon sauce over the chicken and simmer on low for another 3–5 minutes, until heated through.
- Remove from heat and stir in the parsley and torn basil leaves.
- Add 1 teaspoon of vinegar, to taste — start with a little and adjust until the flavor feels bright and balanced.
- Taste again and season with more vinegar, salt and pepper as needed.
- Spoon the creamy sauce generously over the chicken.
- Serve with pasta, mashed potatoes, or crusty bread to soak up every bit of that sauce.
Notes
Erren’s Top Tips
- A light flour coating helps the chicken brown without making the sauce heavy
- Simmer gently once the cream is added to prevent splitting
- Taste before adding more salt. Parmesan and sun-dried tomatoes already bring saltiness
- Vinegar should wake up the sauce, not dominate it. Add gradually
Variations & Add-Ins
- Add sautéed mushrooms for extra depth
- Stir in baby spinach at the end until just wilted
- Swap basil for fresh thyme or rosemary for a cozier flavor
- Finish with crispy prosciutto bits for texture
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken stock or cream to loosen the sauce. Freezing is not recommended, as the cream sauce can separate.Nutrition
Calories: 524 | Carbohydrates: 16g | Protein: 43g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 172mg | Sodium: 913mg | Potassium: 970mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1229IU | Vitamin C: 7mg | Calcium: 129mg | Iron: 2mg