Chicken with Sundried Tomatoes AKA Marry Me Chicken

Chicken cutlets on white plate with parmesan cream and sun-dried tomato sauce.

5 from 9 votes

Chicken with Sundried Tomatoes AKA Marry Me Chicken

Marry Me Chicken is an easy, yet impressive recipe for chicken cutlets made in a rich, creamy sauce flavored with parmesan and sun-dried tomatoes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 475kcal

Author: Kristen Chidsey

Ingredients

2 large chicken breasts
⅓ cup all-purpose flour
1 teaspoon kosher salt plus more to taste
½ teaspoon ground black pepper plus more to taste
1 teaspoon garlic powder
1-½ tablespoons olive oil divided
1 tablespoon unsalted butter
3 cloves garlic minced
½ cup low-sodium chicken stock
1 cup heavy cream
1 (7-oz) jar oil-packed sun-dried tomatoes drained and roughly chopped
½ teaspoon dried oregano
¼ teaspoon dried thyme leaves
¼ teaspoon crushed red pepper flakes optional
½ cup grated parmesan cheese
5-7 basil leaves sliced into thin ribbons

Instructions

Cut the chicken breasts in half lengthwise so you have 4 cutlets. Place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until the cutlets are even in thickness. Pay dry.
In a shallow dish, whisk together the flour, kosher salt, pepper, and garlic powder. Dredge each chicken cutlet in the flour mixture to coat, shaking off excess flour.
In a large skillet, heat 1 tablespoon of olive oil with 1 tablespoon of butter over medium heat until the butter is melted. Once melted, add the chicken to the pan, working in batches to prevent overcrowding your skillet. Cook the chicken cutlets for 3-4 minutes on each side, or until golden brown on each side and nearly cooked through. Transfer chicken to a clean plate, tent with foil, and set aside.
If the skillet is dry, add ½ tablespoon of olive oil (omit if you still have a bit of oil left in your skillet.) Add the garlic and saute for just 30 seconds, until the garlic is fragrant. Add in the chicken broth and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
Add in the heavy cream, chopped sundried tomatoes, oregano, thyme, and crushed red pepper flakes. Bring the mixture to a simmer over medium-high heat, stirring often. Once the sauce is simmering, lower the heat to low and whisk in the parmesan until melted. Taste to adjust seasonings if needed.
Add the chicken and any accumulated juices to the sauce. Turn the chicken to coat in the sauce, or spoon the sauce over the chicken, and simmer for 3-4 minutes just to warm through the chicken and to ensure it reaches 165 degrees F.
Remove the skillet from the heat and serve with basil if desired.

Video

Notes

Gluten-Free Modification: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Heavy Cream: I don't recommend substituting the heavy cream with milk, but half and half will work if that is all you have on hand. But honestly, the sauce will not be as rich or thick.

Chicken: Feel free to use 4 chicken cutlets rather than preparing chicken cutlets from 2 chicken breasts.

Storage: Store the leftover chicken and pan sauce in an airtight container for up to 3 days in the refrigerator. Reheat the chicken with the sauce in a dry skillet over medium-low heat until warmed through for best results. I don't recommend freezing this dish, as the cream will separate when thawed.

Nutrition