Marry Me Chicken

By Culiora

Tender, golden-seared chicken cutlets simmered in a luscious garlic, sun-dried tomato, and Parmesan cream sauce. A hint of dried oregano and fresh basil cuts through the richness for a classic, deeply satisfying skillet dinner.

• Servings: 4
• Prep time: 15 min
• Cook time: 25 min
• Total time: 40 min

Ingredients

• 650 g chicken breasts, halved horizontally into 4 cutlets
• 35 g plain all-purpose flour
• 1/2 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp olive oil
• 20 g unsalted butter
• 4 clove garlic cloves, finely minced
• 180 ml chicken stock
• 200 ml heavy cream (35% fat)
• 60 g Parmesan cheese, freshly and finely grated
• 80 g sun-dried tomatoes in oil, drained and sliced into strips
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 10 g fresh basil leaves, thinly sliced

Instructions

1. Pat the chicken cutlets dry with kitchen paper. In a shallow bowl or plate, whisk together the flour, 1/2 tsp fine sea salt, and 1/4 tsp black pepper. Dredge each cutlet in the seasoned flour, shaking off the excess.
2. Heat the olive oil and butter in a large skillet (around 28-30 cm) over medium-high heat. Once hot and shimmering, add the chicken cutlets in a single layer. Cook for 4 to 5 minutes per side until golden brown and cooked through (reaching an internal temperature of 74°C). Transfer the chicken to a warm plate and set aside.
3. Reduce the skillet heat to medium. Add the minced garlic to the remaining pan fat and sauté for 30 to 45 seconds until fragrant, taking care not to let it burn.
4. Pour in the chicken stock to deglaze the pan, scraping up all browned bits from the bottom with a wooden spoon. Bring to a rapid simmer and let reduce by half, about 3 minutes.
5. Stir in the heavy cream, sun-dried tomatoes, dried oregano, and red pepper flakes. Lower the heat to medium-low and let gently simmer for 2 to 3 minutes until slightly thickened.
6. Stir in the grated Parmesan cheese until completely melted and smooth. Taste and adjust seasoning with a pinch of salt if needed.
7. Return the chicken cutlets and any resting juices back to the skillet. Spoon the sauce over the cutlets and simmer for 1 to 2 minutes until everything is piping hot. Remove from heat, scatter with fresh basil, and serve immediately.