Marry Me Chicken

Marry Me Chicken Recipe

Boneless chicken cutlets in a rich, creamy Parmesan sauce with sun-dried tomatoes come together all in one deep pan. Like The Best Chicken Tetrazzini Recipe, this Marry Me Chicken recipe is simple enough for a weeknight meal, yet fancy enough for a special occasion.

Once the chicken is browned, the delicious creamy sauce is simple to mix up. You don’t want to skip browning the chicken because the brown bits leftover from the flour help to thicken the sauce and add more flavor to it.

This recipe is enough for a family of six with a little bit left over. If you have leftovers, you won’t be disappointed because they are really good. I like to serve it over angel hair pasta. Any pasta will work, but the skinny noodles with chicken and a little bit of sauce complement each other really well.

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Frequently Asked Questions about How to Make Marry Me Chicken

Can I cut the recipe in half?

Yes. As written, this recipe is enough for a family of six with a little bit left over. If you have leftovers, you won’t be disappointed because they are really good.

What type of sundried tomatoes are the best?

You can use either dry-packed sundried tomatoes or sundried tomatoes in olive oil. I used dry-packed julienned sundried tomatoes, and I liked that I didn’t have to chop them up.

I don’t have a large, deep skillet. Will a regular large skillet work?

If you don’t have a large, deep skillet, you can brown the chicken and make the sauce in a regular large frying pan. It’s important to make the sauce in the same skillet you browned the chicken in, because it helps to thicken and add flavor to the creamy sauce. Once you’ve made the sauce, you can place the browned chicken and sauce in a large pot for it to simmer in.

Can I use all olive oil to brown the chicken?

It’s important to use half butter and half olive oil because it keeps the burn temperature from getting too high and balances out the flavors.

Will canola or vegetable oil work for browning the chicken?

I like to use olive oil because it brings out the flavors of the garlic and sundried tomatoes. I don’t know if it will be as delicious if you use canola or vegetable oil, but you can use either of those oils to brown the chicken.

Chef’s Tools for Marry Me Chicken:

Marry Me Chicken

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Boneless chicken cutlets in a rich, creamy Parmesan sauce with sun-dried tomatoes come together all in one deep pan. Simple enough for a weeknight meal, yet fancy enough for a special occasion.

Author: Maria, Adapted from Little Sunny Kitchen

Recipe type: Dinner/Chicken

Serves: 6

Ingredients

5-6 large boneless/skinless chicken breasts, cut lengthwise in half into thin cutlets (You can slice the cutlets in half, if you want to.)
1½ tsp salt
½ tsp ground black pepper
1 cup all-purpose flour
3 tbsp olive oil
3 tbsp butter
1 medium onion, finely chopped
5-6 garlic cloves, minced
2 cups chicken broth
2 cups heavy cream
1 cup Parmesan cheese (grated or shredded)
1 tsp dried basil
½-1 tsp crushed red pepper flakes (Use up to 1 tsp for a spicier sauce.)
½ tsp oregano
½ tsp thyme
⅔ cup chopped sundried tomatoes, dry or in olive oil

Instructions

In a shallow pie tin or bowl, mix together the flour, salt, and pepper.
Next, heat the olive oil and butter in a large, deep skillet on medium-high heat.
Dredge each chicken cutlet on both sides in the flour mixture, and then brown them in the hot oil and butter. Brown the chicken in batches, adding 1-2 tbsp more of oil or butter, if needed.
Once the chicken cutlets are browned, remove them from the skillet, cover, and set aside.
Next, add the diced onion and minced garlic to the skillet and saute for 1 minute. Leave the browned bits in the skillet leftover from the flour mixture. It helps to thicken and add flavor to the creamy sauce.
Pour in the chicken broth and heavy cream. Give the mixture a good stir to deglaze what's left on the bottom of the pan.
Add the Parmesan cheese, dried basil, crushed red pepper, oregano, thyme, and the chopped sundried tomatoes. Whisk together until well combined.
Next, add the chicken back into the sauce, turn the heat down, and let it simmer for 20-30 minutes. If your frying pan is not large enough for the chicken and the sauce to simmer in, transfer it to a large pot.
Serve over angel hair pasta or any pasta you like.
Enjoy!