Marry Me Chicken

25 mins
Serves 6
https://littlesunnykitchen.com/marry-me-chicken/

Directions

  1. 1Season chicken with salt and pepper, then dredge in flour and shake off any excess.
  2. 2Season chicken with salt and pepper, then dredge in flour and shake off any excess.
  3. 3Season chicken with salt and pepper, then dredge in flour and shake off any excess.
  4. 4In a large skillet, heat olive oil and melt the butter on medium heat.
  5. 5In a large skillet, heat olive oil and melt the butter on medium heat.
  6. 6In a large skillet, heat olive oil and melt the butter on medium heat.
  7. 7Swirl pan to coat with oil and butter evenly.
  8. 8Swirl pan to coat with oil and butter evenly.
  9. 9Swirl pan to coat with oil and butter evenly.
  10. 10Brown 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.
  11. 11Brown 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.
  12. 12Brown 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.
  13. 13Transfer onto a plate, cover, and set aside.
  14. 14Transfer onto a plate, cover, and set aside.
  15. 15Transfer onto a plate, cover, and set aside.
  16. 16Saute the garlic for a minute or until it's fragrant.
  17. 17Saute the garlic for a minute or until it's fragrant.
  18. 18Saute the garlic for a minute or until it's fragrant.
  19. 19Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  20. 20Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  21. 21Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  22. 22Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet.
  23. 23Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet.
  24. 24Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet.
  25. 25Allow the sauce to simmer for a couple of minutes.
  26. 26Allow the sauce to simmer for a couple of minutes.
  27. 27Allow the sauce to simmer for a couple of minutes.
  28. 28Season with chili flakes, thyme, and oregano.
  29. 29Season with chili flakes, thyme, and oregano.
  30. 30Season with chili flakes, thyme, and oregano.
  31. 31Season with salt and pepper to your taste.
  32. 32Season with salt and pepper to your taste.
  33. 33Season with salt and pepper to your taste.
  34. 34Add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
  35. 35Add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
  36. 36Add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
  37. 37Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
  38. 38Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
  39. 39Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Ingredients

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

Equipment

SkilletKitchen tongsSpatula

Tips

  • Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
  • When sauteing the garlic, add a little bit of sundried tomatoes oil for more flavor.
  • Do not use single/light cream as that won’t thicken the sauce enough.
  • I recommend buying a block of parmesan cheese and grating it yourself, as store-bought parmesan cheese doesn’t have much flavor and doesn’t dissolve well in sauces.