Marry Me Chicken
Make Marry Me Chicken: tender seared chicken in a creamy tomato-sun-dried tomato sauce. Quick, impressive weeknight meal.
Ingredients
- 2 tablespoons olive oil (divided)
- 1 pound boneless skinless chicken breasts (or cutlets, about 3 small chicken breasts)
- ¾ teaspoon salt (divided)
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 4 cloves garlic (minced)
- 1 ½ tablespoons tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 cup chicken broth
- ⅔ cup heavy whipping cream
- ⅔ cup oil packed sun dried tomatoes (drained and chopped)
- ½ cup grated Parmesan cheese
- fresh basil leaves (for garnish, thinly sliced)
Instructions
Step 1: Prepare and Season the Chicken
Slice each chicken breast horizontally into thinner cutlets so they cook quickly and evenly. Pat the pieces dry, then season both sides with 1/2 teaspoon salt and a generous crack of black pepper. Pour 1/4 cup all-purpose flour into a shallow bowl and dredge each cutlet lightly, shaking off excess so you have a thin, even flour coating that will brown crisply when seared.
Step 2: Sear the Cutlets until Golden
Heat 1 tablespoon olive oil in a large 12-inch skillet until shimmering; add the floured cutlets and cook 4 minutes on the first side, then flip and cook another 3 to 4 minutes until cooked through and nicely caramelized. Transfer the seared chicken to a plate and keep warm while you build the sauce—the browned crust and those fond flavors are the backbone of the dish.
Step 3: Build the Aromatic Tomato-Cream Sauce
Reduce the heat, add the remaining tablespoon of olive oil to the pan and stir in the minced garlic, dried oregano, and red pepper flakes; cook just until fragrant, about a minute. Pour in the chicken broth, stir in the tomato paste, then add the heavy cream and the remaining 1/4 teaspoon salt; bring everything to a gentle simmer and let it reduce uncovered until the sauce thickens slightly and turns a warm orange-cream hue.
Step 4: Reunite Chicken with Sun-Dried Tomatoes
Nestle the seared cutlets back into the gently bubbling sauce along with the chopped oil-packed sun-dried tomatoes and any collected juices from the plate. Simmer together for 3 to 5 minutes so the chicken warms through and the tomatoes rehydrate slightly, infusing bright, concentrated tomato sweetness into the cream.
Step 5: Finish with Parmesan and Season to Taste
Remove the pan from the heat and immediately stir in the grated Parmesan so it melts into the sauce, adding silkiness and a savory, nutty depth. Taste and adjust seasoning with salt and pepper if needed; the sauce should be thick enough to coat the back of a spoon and glossy with a slight sheen.
Step 6: Garnish and Serve Warm
Scatter thinly sliced fresh basil over the chicken for aromatic brightness and a vivid green contrast. Serve the finished Marry Me Chicken in the skillet, sauce spooned around the breasts, optionally accompanied by slices of rustic bread for dipping. Enjoy the creamy, tomato-studded sauce with warm, caramelized chicken.
Notes
- Pat chicken dry before dredging for a crisp sear.
- Taste and adjust salt after adding Parmesan, since it is salty.
- Reheat gently to avoid separating the cream.
- Use oil-packed sun-dried tomatoes for best flavor.