Marry Me Chicken
  • Dinner

Marry Me Chicken

A creamy, flavorful chicken dish with sun-dried tomatoes and Parmesan, perfect for impressing your loved ones.

4 servings

~40 min

Ingredients

  • Chicken Breasts, boneless, skinless, or 6 chicken cutlets, patted dry×3
  • Kosher Salt, such as Diamond Crystalto taste
  • Black Pepperto taste
  • All-purpose Flour¼ cup
  • Extra Virgin Olive Oil, plus more as needed3 tbsp
  • Unsalted Butter3 tbsp
  • Garlic, chopped3 cloves
  • Tomato Paste1 tbsp
  • Dried Oregano½ tsp
  • Crushed Red Pepper Flakes, to taste optionalto taste
  • Chicken Stock, low-sodium1 cup
  • Heavy Cream½–¾ cup
  • Parmesan, grated½ cup
  • Sun-dried Tomatoes, sliced, packed in oil⅓ cup
  • Basil, for serving optionalto taste

Instructions

  1. Prepare the Chicken

    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.

  2. Coat the Chicken

    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.

  3. Cook the Chicken

    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.

  4. Prepare the Sauce Base

    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.

  5. Simmer the Stock

    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.

  6. Finish the Sauce

    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.

  7. Combine and Serve

    Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.

Recipe from cooking.nytimes.com

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