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Marry Me Chicken (Creamy Sun-Dried Tomato Skillet Chicken)

Marry me chicken is seared chicken cutlets simmered in a creamy sauce of garlic, sun-dried tomatoes, and parmesan. It is made in one skillet in 35 minutes and suits busy weeknights and family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.5 lb 680 g Boneless skinless chicken breasts Sliced into 4 thin cutlets so they cook fast and evenly
  • 1/4 cup All-purpose flour A light coating helps browning and thickens the sauce slightly
  • 1 tsp Kosher salt Seasons the chicken itself
  • 1/2 tsp Black pepper Freshly ground gives the best flavor
  • 1 tsp Paprika Adds color to the crust
  • 1 tsp Garlic powder Seasons the coating
  • 2 tbsp Olive oil High enough heat tolerance for searing
  • 1 tbsp Butter Adds flavor and helps the crust brown
For the sauce
  • 4 cloves Garlic Minced fine so it melts into the sauce
  • 1/2 cup Oil-packed sun-dried tomatoes Drained and chopped this is the signature flavor of the dish
  • 1 cup Low-sodium chicken stock Loosens the sauce and lifts the browned bits from the pan
  • 1 cup Heavy cream Gives the sauce its body
  • 1/2 cup Freshly grated parmesan Melts in and thickens the sauce
  • 1 tsp Dried oregano Earthy base note
  • 1/2 tsp Dried thyme Rounds out the herb flavor
  • 1/2 tsp Red pepper flakes Optional heat adjust to taste
To finish
  • 2 tbsp Fresh basil Torn or chopped added at the end so it stays bright

Equipment

  • Large skillet, instant-read thermometer

Method
 

  1. Step 1: Slice each chicken breast in half horizontally into 4 even cutlets about 1/2 inch thick and pat dry. Mix the flour, salt, pepper, paprika, and garlic powder, then press each cutlet into it and shake off the extra until evenly dusted with no wet patches. Wash hands, knife, and board with hot soapy water afterward.
  2. Step 2: Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams. Sear the cutlets 4 to 5 minutes until the underside is deep golden and lifts easily, flip, and cook 3 to 4 minutes more until golden. Move to a plate.
  3. Step 3: Lower the heat to medium. Add the garlic, sun-dried tomatoes, oregano, thyme, and red pepper flakes and stir about 1 minute until the garlic smells sweet and is pale gold, not brown.
  4. Step 4: Pour in the stock and scrape up the browned bits with a wooden spoon. Simmer about 3 minutes until reduced by a third and the pan bottom looks clean.
  5. Step 5: Add the cream and bring to a gentle simmer. Stir in the parmesan a handful at a time and simmer 4 to 5 minutes until the sauce coats the back of a spoon and holds a clean line.
  6. Step 6: Return the chicken and its juices to the skillet and spoon sauce over it. Simmer on low 3 to 4 minutes until an instant-read thermometer in the thickest part reads 165°F (74°C) and the juices run clear. Top with basil and rest 2 minutes before serving.

Notes

  • Tip: Chill the breasts in the freezer for 15 minutes before slicing for clean, even cutlets.
  • Substitution: Use roasted red peppers or cooked-down fresh tomatoes in place of sun-dried tomatoes.
  • Storage: Refrigerate in an airtight container for up to 3 days.
  • Reheating: Warm in a skillet over low heat with a splash of stock or milk until steaming hot and 165°F (74°C).
  • Freezing: Freeze for up to 2 months, thaw overnight in the fridge, and whisk while reheating.