Creamy, flavorful, and heart-melting — just 30 minutes to a proposal-worthy meal.
Why You’ll Love It
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Ready in 30 minutes
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Made in one pan
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Rich, creamy, garlicky, and just the right touch of heat
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Perfect for dinner dates or cozy family meals
Ingredients
Chicken
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2 large boneless skinless chicken breasts (sliced in half horizontally into cutlets, about 4 pieces)
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½ cup all-purpose flour
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1 tsp salt
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½ tsp black pepper
Cooking Fats
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1 tbsp olive oil (or sundried tomato oil for extra flavor)
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2 tbsp unsalted butter
Aromatics & Base
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4 cloves garlic, minced
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¾ cup chicken stock (or vegetable stock)
Creamy Sauce
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1 cup heavy cream (not light cream or half & half)
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½ cup grated Parmesan cheese (preferably fresh)
Flavor Boosters
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1 tsp dried oregano
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½ tsp dried thyme
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½ tsp red chili flakes (adjust to taste)
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⅓ cup sundried tomatoes, chopped
Garnish
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Fresh basil leaves, chopped or torn
Prep Steps
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Prepare Chicken Cutlets:
Slice chicken breasts in half horizontally to create thinner pieces. Pat them dry with paper towels. -
Dredge Chicken:
In a shallow bowl, combine flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off the excess.
Cooking Instructions
Step 1: Brown the Chicken
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Heat the olive oil and butter in a large skillet over medium heat.
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Add the dredged chicken and sear for 3–4 minutes on each side or until golden brown.
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Remove chicken and set aside on a warm plate. Do not overcrowd the pan — cook in batches if needed.
Step 2: Build the Sauce
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In the same skillet (do not clean it), sauté the minced garlic for 30–60 seconds until fragrant.
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Pour in the chicken stock and scrape up the brown bits at the bottom with a wooden spoon — this is called deglazing, and it adds tons of flavor.
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Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 2–3 minutes until slightly thickened.
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Add chili flakes, oregano, thyme, and sundried tomatoes. Stir to combine.
Step 3: Simmer & Finish
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Return the chicken to the skillet. Spoon some sauce over each cutlet.
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Lower heat and simmer uncovered for another 5–7 minutes, or until the sauce thickens and the chicken is fully cooked (internal temp 165°F / 74°C).
Garnish & Serve
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Top with chopped fresh basil leaves before serving.
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Serve warm, spooning extra sauce over the top.
️ What to Serve With Marry Me Chicken
Classic Sides:
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Garlic butter pasta
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Creamy mashed potatoes
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Steamed white or brown rice
Low-Carb Options:
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Cauliflower rice
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Zucchini noodles
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Mashed butternut squash
Breads:
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Crusty artisan bread
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Homemade breadsticks
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Focaccia or garlic naan
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Reheat: Use the microwave or stovetop; add a splash of water or stock to loosen the sauce.
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Do not freeze — cream-based sauces may separate or become grainy when thawed.
Tips for Success
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Use fresh Parmesan: Block cheese grated fresh melts and tastes better than pre-grated.
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Don’t use light cream: It won’t thicken properly or coat the chicken the same way.
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Sear properly: Let the chicken sit untouched while browning for a deep golden crust.
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Flavor hack: Use sundried tomato oil instead of regular olive oil for extra depth.
Nutrition (per serving, approx.)
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Calories: 450
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Protein: 33g
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Fat: 31g
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Carbs: 9g
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Fiber: 1g
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Sugar: 3g
(Values will vary depending on side dishes and exact measurements.)
Variations
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Add spinach: Stir in a handful of baby spinach at the end for extra greens.
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Make it spicy: Add more chili flakes or a pinch of cayenne.
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Use thighs: Boneless skinless thighs can be used instead of breasts for juicier meat.
Final Thoughts
Marry Me Chicken is creamy, crave-worthy, and perfect for special nights or comforting weeknight dinners. The name may be playful, but the taste is serious — rich, balanced, and completely addictive. Whether or not a proposal follows, you’ll definitely be asked for seconds.
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