Can I use chicken thighs instead of breasts?

Absolutely! Boneless thighs work wonderfully and stay even more tender. Just adjust the cooking time slightly since thighs take a bit longer to cook through.

What if I can't find sun-dried tomatoes?

You can substitute with cherry tomatoes halved and sautéed until they start to break down, or even roasted red peppers for a different but equally delicious flavor.

Can this be made dairy-free?

Yes! Use coconut cream instead of heavy cream and nutritional yeast instead of parmesan. The flavor will be different but still absolutely delicious.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F, but you'll also see the juices run clear when you cut into the thickest part.

Can I freeze this dish?

The chicken freezes well, but cream sauces can sometimes separate when thawed. If you plan to freeze it, I'd recommend making it without the cream and adding that when you reheat.

Marry Me Chicken Recipe

Name: Marry Me Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 3 large chicken breasts (boneless and skinless, sliced lengthwise into thin cutlets); ½ teaspoon salt; ¼ teaspoon ground black pepper; 6 tablespoons all-purpose flour; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 cloves garlic (minced); 1 cup chicken stock; 1 cup heavy cream (double cream in the UK); ½ cup parmesan cheese (grated); 1 teaspoon chili flakes; ¼ teaspoon oregano; ¼ teaspoon thyme; ⅓ cup sundried tomatoes (chopped); 1 tablespoon fresh basil leaves

Description

Marry Me Chicken is a creamy, flavorful dish with tender chicken cutlets in a rich sauce made with parmesan, sundried tomatoes, and fragrant herbs. It’s so delicious it might just inspire a proposal! Perfect served over pasta or rice.

Ingredients

Scale

3 large chicken breasts (boneless and skinless, sliced lengthwise into thin cutlets)
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic (minced)
1 cup chicken stock
1 cup heavy cream (double cream in the UK)
½ cup parmesan cheese (grated)
1 teaspoon chili flakes
¼ teaspoon oregano
¼ teaspoon thyme
⅓ cup sundried tomatoes (chopped)
1 tablespoon fresh basil leaves

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Instructions

Season chicken with salt and pepper, then dredge in flour and shake off any excess.
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Notes

For a milder flavor, reduce the chili flakes. Use fresh parmesan for the best texture in the sauce. Pair with your favorite pasta or rice for a complete meal.

Nutrition

Serving Size: 6
Calories: 447 kcal
Sugar: 3 g
Sodium: 601 mg
Fat: 30 g
Carbohydrates: 13 g
Fiber: 1 g
Protein: 31 g