Marry Me Chicken

Learn how to make sumptuous marry me chicken at home with this simple recipe featuring succulent chicken breast, rich cream, parmesan cheese, and more. This creamy, juicy and flavourful chicken recipe will make your partner propose to you; no jokes!

Course Lunch/Dinner, Main Course

Cuisine American

Keyword chicken, Marry me chicken, roast chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 395.4kcal

Ingredients

Chicken

3 chicken breasts large, boneless, skinless (sliced into thin cutlets)
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons butter

Cream Sauce

3 cloves garlic minced
1 cup heavy cream
1 cup chicken stock
1 teaspoon chicken bouillon or 1 chicken bouillon cube
½ cup parmesan cheese grated
⅓ cup sundried tomatoes chopped
1 teaspoon chili flakes
¼ teaspoon oregano
¼ teaspoon thyme
1 tablespoon fresh basil leaves

US Customary - Metric

Instructions

Season chicken with garlic powder, salt, and pepper on both sides. Then dredge in flour and shake off any excess.
Add the olive oil and butter into a large cast iron skillet or heavy bottom pan over medium heat.
When the butter melts, add the coated chicken to the pan and brown on both sides. 4-5 minutes per side, or until golden brown. (Be careful not to overcrowd the pan and work in batches if needed). Remove from pan and set aside.
In the same pan, add the minced garlic and saute for about 30 seconds to a minute or until it's fragrant. Add the heavy cream, chicken stock, parmesan cheese, sundried tomatoes, chili flakes, thyme, oregano, salt, and pepper to your taste. Stir to combine.
Reduce the heat to medium-low and bring the sauce to a simmer.
Return the chicken to the sauce and cook for another 4 to 5 minutes or until the sauce is slightly thickened and the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
Check the seasoning and adjust if necessary. Garnish with freshly chopped basil leaves and a sprinkle of red pepper flakes if desired.
Serve warm over pasta, mashed potatoes, or rice.

Notes

Season the chicken well: Season it with salt and pepper before dredging it. This will help to bring out the flavors of the dish.
Use a thermometer: Ensure the chicken has reached an internal temperature of 165°F (74°C) to ensure it's cooked through.
Be careful not to overcrowd the pan: use a large enough pan to avoid overcrowding the pan. This will help to ensure that the chicken cooks evenly and doesn't steam instead of fry.
Keep a close eye on the sauce: As the sauce cooks, it will thicken and quickly go from perfect to overcooked. Stir it frequently, and remove it from the heat once it reaches your desired consistency.

Nutrition