Marry Me Chicken
Updated Feb. 3, 2025
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry
- Kosher salt (such as Diamond Crystal) and black pepper
- ¼cup all-purpose flour
- 3tablespoons extra-virgin olive oil, plus more as needed
- 3tablespoons unsalted butter
- 3garlic cloves, chopped
- 1tablespoon tomato paste
- ½teaspoon dried oregano
- Red-pepper flakes, to taste
- 1cup low-sodium chicken stock
- ½ to ¾cup heavy cream
- ½cup (1½ ounces) grated Parmesan
- ⅓cup sliced sun-dried tomatoes, packed in oil
- Fresh basil, for serving
Preparation
- Step 1
If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper.
- Step 2
Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
- Step 3
Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.
- Step 4
Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste.
- Step 5
Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
- Step 6
Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce.
- Step 7
Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.
- To make it easier to slice into cutlets, place the chicken breasts in the freezer for 20 minutes.
Private Notes
Comments
I have been making this for years. I pound my chicken cutlets and by the time it’s done they’re are falling apart tender. I add a lot more broth and thicken it with the flour from the chicken. I also add a half pound of cooked pasta and a lot of raw baby spinach at the end - it melts from the heat and makes this a true one pot meal. I always have enough for at least 2 nights!!
Made this tonight. Didn’t have cream so used whole milk and some flour to thicken. We don’t like SDT so I used a can of petite diced tomatoes drained and it was delicious. Served it over rice. Was very good, easy and came together quickly. Marry me tho? Maybe not lol. Sleep with me, maybe haha.
You don't need to use that much oil & butter to make this dish, 1/2 the amount is sufficient . You can also use milk, or coconut milk instead of cream
A true crowdpleaser! I made this exactly as indicated and it was gobbled up! Served with grits, which was a perfect accompaniment.
I added 2 tsp of Gochujang w the tomato paste. Happy.
Made this last night, with baguette and a green side salad as suggested - it was divine! Next time, l’d cut the thinner end of the breasts off vertically, then slice the thicker end horizontally, so that all pieces are more evenly thick. For more sauce, I’ll try adding a bit of chicken stock towards the end, or reducing the stock initially slightly less while preparing the sauce, taking into account that it will continue to thicken while the chicken is reheating.