Marry Me Chicken with Creamy Parmesan Sundried Tomato Sauce
By Emma Collins
Prep
10 min
Cook
15 min
Total
25 min
Servings
6
Level
Easy
Precook enough batches of this six-serving Marry Me Chicken recipe for future dinners. Add water when reheating. Marry Me Chicken recipe ingredients include breaded chicken cutlets and a sauce. Breaded chicken cutlets pan-fried in the Marry Me Chicken recipe are topped with a mixture containing Parmesan cheese, garlic, and sun-dried tomatoes.
Floured thin chicken cutlets cook faster in a pan than whole chicken breasts. Olive oil and butter can help brown chicken cutlets. Sauces made by deglazing the pan with garlic and chicken broth provide additional flavor. Cream and Parmesan cheese can be used to thicken sauces. Dried tomatoes and other ingredients, including chili peppers and herbs like oregano and thyme, can add additional tomato flavors and other flavors to sauces.
Mix browned pan drippings into the sauce to thicken it. Heat cream over low to medium-low heat for a few minutes before adding chicken. Cook sauce for a few more minutes. The sauce should coat chicken cutlets when served. Tips to avoid include using single or light cream, which does not thicken the sauce.
Serve hot over pasta or rice according to package directions. Other side dishes include mashed potatoes, bread, and zucchini noodles. Tips for serving and storing cooked chicken cutlets include refrigerating cooked chicken cutlets with sauce to keep them moist when reheated in the microwave or oven. Portions of cooked chicken can be prepared in advance for one-dish meals the next day.
Why this recipe works
- Serves six in 25 minutes. One cooked batch is enough for dinner for your family, with leftovers to make another chicken and sauce meal.
- Leftovers can be reheated with extra water to restore creaminess because the sauce will have thickened during refrigeration.
- Uses thin chicken cutlets that brown quickly in the skillet in several batches. Thin cutlets can be a good way to manage portion sizes.
- The sauce is added after cooking. Stuck-on pan bits and other sauce ingredients, such as garlic, stock, cream, and cheese, can be reheated in combination.
- Leftover sauced chicken can be served with pasta or rice for later use. Leftover sauce can be used for mashed potatoes and bread.
- Not freezing the cream sauce avoids curdling. The dish would be good to eat cold and suitable for refrigeration but not freezing.
Ingredients
- •3 large chicken breasts (boneless and skinless, sliced lengthwise into thin cutlets)
- •½ tsp salt
- •¼ tsp ground black pepper
- •6 tbsp all-purpose flour (50 g)
- •2 tbsp olive oil (30 ml)
- •2 tbsp unsalted butter (28 g)
- •3 cloves garlic (minced)
- •1 cup chicken stock (240 ml)
- •1 cup heavy cream (240 ml; double cream in the UK)
- •½ cup Parmesan cheese (grated, 43 g)
- •1 tsp chili flakes
- •¼ tsp oregano
- •¼ tsp thyme
- •⅓ cup sundried tomatoes (chopped, 50 g)
- •1 tbsp fresh basil leaves
Instructions
- 1
Season the chicken with salt and pepper.
- 2
Dredge the chicken in flour.
- 3
Shake off any excess flour.
- 4
Heat the olive oil and melt the butter in a large skillet over medium heat.
- 5
Swirl the pan to coat evenly with the oil and butter.
- 6
Brown the chicken on both sides until golden and cooked through, about 4 to 5 minutes per side.
- 7
Work in batches if needed so the pan is not overcrowded.
- 8
Transfer the chicken to a plate, cover, and set aside.
- 9
Sauté the garlic for 1 minute or until fragrant.
- 10
Add the chicken stock and deglaze the pan, scraping up any bits stuck to the bottom with a wooden spoon.
- 11
Adjust the heat to medium-low.
- 12
Add the heavy cream and Parmesan cheese to the skillet.
- 13
Allow the sauce to simmer for a couple of minutes.
- 14
Season the sauce with chili flakes, thyme, and oregano.
- 15
Season with salt and pepper to taste.
- 16
Add the sundried tomatoes.
- 17
Return the chicken to the sauce and simmer for a few more minutes until the sauce thickens.
- 18
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
FAQ
Nutrition (per serving)
Calories
447
Protein
31g
Fat
30g
Carbs
13g
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