|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||39%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
While it's hard to trace the exact origins of the dish, marry me chicken lives up to its name—simply put, it's so good that it'll make anyone you serve it to proclaim "marry me!"
The dish begins with chicken cutlets. If you can't find them at the store, simply slice a couple of large chicken breasts in half to make your own. They brown quickly before the garlic, Parmesan, and sun-dried tomato sauce is made in the same pan. Topped with fresh basil or parsley, it looks as good as it tastes. Serve over freshly cooked pasta, rice, polenta, or with crusty bread to soak up the sauce.
Whether you're seeking matrimony or not, this one-pot, easy chicken dish is a weeknight winner. It's ready in under 30 minutes and only dirties one pan, but it feels like a treat. Serve marry me chicken for a special occasion or just any old night; either way, you'll say "I do."
“This recipe was flavorful, creamy and comforting. The addition of basil leaves made it taste fresh and more complex. I love that it’s ready in 30 minutes which is perfect for busy weeknights. I served the chicken with some leftover white rice, and it was delicious!” —Bahareh Niati
3 tablespoons all-purpose flour
1/2 teaspoon kosher salt, more to taste
4 chicken breast cutlets (1 to 1 1/2 pounds)
2 tablespoons olive oil
3 cloves garlic, minced or finely grated
1/4 cup dry white wine
3/4 cup low-sodium chicken broth
1/2 cup heavy cream
1/3 cup sun-dried tomatoes, coarsely chopped
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes, or to taste, more for garnish
1/2 cup freshly grated Parmesan cheese
1 tablespoon freshly squeezed lemon juice
2 tablespoons finely chopped fresh basil or parsley, for garnish
Gather the ingredients.
Stir together the flour and salt in a shallow bowl or plate. Lightly dredge each side of the cutlets in the flour mixture, shaking off any excess.
Heat a large skillet over medium-high heat. Add the olive oil to the hot pan and heat until it shimmers. Add the cutlets in a single layer and cook, undisturbed, until the bottom is golden brown and the chicken releases easily from the pan, 3 to 4 minutes.
Flip the chicken and brown on the other side until cooked through, 2 to 4 minutes more. Remove the chicken to a plate and set aside.
Reduce the heat to medium and add the garlic. Cook, stirring constantly until fragrant, about 30 seconds. Add the white wine and scrape any brown bits from the bottom of the pan. Simmer until you can no longer smell alcohol, about 1 minute.
Add the chicken broth, heavy cream, sun-dried tomatoes, oregano, and red pepper flakes. Bring to a simmer, then reduce the heat to medium-low to maintain a simmer.
Add a little Parmesan at a time, stirring after each addition, until all of it is melted. Add the lemon juice and stir to combine. Nestle the chicken into the sauce and simmer until warmed through and the sauce is thickened slightly, 4 to 5 minutes.
Taste the sauce for seasoning and adjust as needed. Serve garnished with fresh basil and a sprinkle of red pepper flakes.
- If you're grating your own Parmesan cheese, make sure it is finely grated so that it easily melts into the sauce. If you're using store-bought shredded Parmesan instead, decrease the quantity to 1/3 cup since the grated pieces are larger. Let it come to room temperature before adding to the sauce.
- We like sun-dried tomatoes packed in olive oil (and drained) best for this recipe, but any kind of sun-dried tomatoes will do.
- Swap the chicken breasts for boneless, skinless chicken thighs and add a minute or two to the searing cook time and simmering cook time, ensuring they cook through.
- If you don't have white wine, you can swap it for dry vermouth or for more chicken broth.
- You can swap half or all of the heavy cream for half-and-half, but the sauce will not be as thick and luxurious.
- Add some heat to this recipe by adding more red pepper flakes or a spoonful of Calabrian chile paste.
How to Store
- Store marry me chicken in an airtight container in the fridge for up to three days. Reheat in 30-second increments in the microwave or in a pan on the stovetop.
- We don't recommend freezing this dish since the sauce tends to separate upon defrosting.