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Marry me chicken served on cooked spaghetti with creamy sundried tomato sauce.

Marry Me Chicken

Diana Rattray
Fall in love with Marry Me Chicken! This easy-prep skillet dish features chicken in a cream sauce with sun-dried tomatoes and Parmesan cheese.
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Servings 4 servings
Calories 542
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 1 ½ pounds chicken breast cutlets
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tbsp all-purpose flour
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, divided
  • ¼ cup finely chopped shallots
  • 1 ½ tsp minced garlic
  • ¾ cup low sodium chicken stock
  • ¾ cup heavy cream
  • ⅓ cup grated Parmesan cheese
  • ½ tsp crushed red chili flakes
  • 1 tsp fresh chopped oregano or 1/4 teaspoon dried
  • 1 tsp fresh chopped thyme or 1/4 teaspoon dried
  • ½ cup oil-packed sun-dried tomatoes, drained

Instructions

  • Prep and Cook the Chicken: Pat the chicken cutlets with paper towels to dry—season with salt and pepper and dredge in flour. Shake off excess flour. Heat the olive oil and 1 tablespoon of butter in a large skillet or sauté pan over medium-high heat. Add the chicken and cook for 3 minutes on each side or until golden brown and cooked through. Remove the chicken to a plate and tent with foil to keep warm.
    1 1/2 pounds chicken breast cutlets | Kosher salt | Freshly ground black pepper | 4 tbsp all-purpose flour | 1 tbsp olive oil | 1 tbsp unsalted butter
    Chicken breasts are dredged in seasoned flour and cooked in a skillet.
  • Make the Sauce: Add another tablespoon of butter to the skillet, then sauté the shallots over medium heat for 2 to 3 minutes, until translucent. Add the garlic and sauté for 1 minute longer. Add the chicken stock and scrape up any browned bits. Reduce the heat to medium and add the heavy cream, Parmesan cheese, chili flakes, oregano, thyme, and sun-dried tomatoes. Bring to a simmer and cook for 2 minutes.
    1 tbsp unsalted butter | 1/4 cup finely chopped shallots | 1 1/2 tsp minced garlic | 3/4 cup low sodium chicken stock | 3/4 cup heavy cream | 1/3 cup grated Parmesan cheese | 1/2 tsp crushed red chili flakes | 1 tsp fresh chopped oregano or 1/4 teaspoon dried | 1 tsp fresh chopped thyme or 1/4 teaspoon dried | 1/2 cup oil-packed sun-dried tomatoes
    The sauce is made with sauteed shallots, garlic, cream Parmesan, seasonings, and sun dried tomatoes.
    • Tip: If using dried sun-dried tomatoes, reconstitute them in hot water for about 10 to 15 minutes, or until softened. Drain well, chop, and use as directed.
  • Finish with the chicken. Add the chicken to the sauce and taste for seasonings, adding salt and pepper as needed. Simmer for 2 minutes.
    The chicken is added to the sauce mixture and heated until hot.

Nutrition

Calories: 542kcalCarbohydrates: 18gProtein: 44gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 183mgSodium: 726mgPotassium: 1220mgFiber: 2gSugar: 7gVitamin A: 1076IUVitamin C: 8mgCalcium: 133mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword chicken cutlets, cream, marry me chicken, sundried tomatoes
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