Marry Me Chicken

This tasty Marry Me Chicken combines lightly breaded browned tender chicken breasts with garlic and sun-dried tomatoes in a rich and creamy Parmesan Sauce. This quick and easy recipe comes together in less than 30 minutes.

Course main meal chicken

Cuisine Italian

Keyword how to make marry me chicken, marry me chicken, what is marry me chicken, what to serve with marry me chicken

Prep Time 10

Cook Time 20

Servings servings

Calories 517kcal

Author Beth Pierce

Ingredients

2 large boneless skinless chicken breasts cut lengthwise into 4 chicken cutlets
¼ cup flour
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
4 cloves garlic minced
½ teaspoon dried oregano
¾ cup low-sodium chicken broth
1 cup heavy cream
½ cup grated Parmesan Cheese
½ cup sundried tomatoes drained
¼ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper to taste
2 tablespoons torn or chopped fresh basil

Instructions

In a shallow, wide bowl, stir together the flour, kosher salt, and freshly ground black pepper. Dredge the chicken breasts in the flour mixture.
Heat the olive oil and melt the butter in a large skillet over medium-high heat. Brown the chicken breast, then flip and cook until the other side is browned and the chicken is cooked through. Plate the chicken and place it in the oven at 200 degrees to keep warm.
Reduce the heat to low and add a little more olive oil if needed. Add the garlic and cook for 1 minute while stirring constantly. Add the dried oregano and stir to combine. Pour in the chicken broth and heavy cream and bring it to a gentle boil. Reduce the mixture to a simmer and cook until reduced and thickened, or about 10 minutes.
Stir in the Parmesan cheese, sundried tomatoes, and red pepper flakes. Season with kosher salt and freshly ground black pepper to taste. Return the chicken to the skillet. Garnish with fresh torn or chopped basil.

Notes

Cut chicken breasts in half lengthwise to make 4 chicken cutlets or pound the chicken to about 1/2 inch thick using a meat mallet.
Chicken is cooked through when it reaches an internal temperature of 165 degrees. For best accuracy, use an instant-read meat thermometer.
After browning the chicken, plate it, but do not cover it. Place in the oven at 200 degrees. Make sure it is on an oven-safe plate.
Drain any oil or water off the sundried tomatoes. I prefer to use sundried tomatoes packed in oil versus rehydrating dry-packed ones. I find them more flavorful and richer for all my pasta recipes.
Use freshly grated Parmesan Cheese and add it in several increments, stirring after each one.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
I do not recommend freezing this dish because of the heavy cream. It has a tendency to separate when frozen.

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