This recipe is absolutely amazing and we don’t recommend recipes we haven’t tried ourselves! Wow your honey with this amazing recipe and pair it with sides of your choice. We used mashed potatoes and green beans with dinner rolls to complete this meal.
- Chicken breast – sliced into cutlets. You literally just slice them in half to make them thinner. If you use whole chicken breasts, you’ll need to finish this off in the oven to make sure that they’re cooked through. But I like cutlets better in this recipe.
- Flour, salt, and pepper – you will dredge the chicken in flour for that lovely golden and crispy crust.
- Olive oil and butter – to brown the chicken I use olive oil and butter for flavor. You can even use the sun dried tomato oil for extra flavor. That’s free flavor there!
- Garlic – because it makes everything taste better!
- Chicken or vegetable stock – I recommend using chicken stock, but if all you have available is vegetable stock then that works perfectly fine.
- Heavy cream and Parmesan cheese – for a super creamy and flavorful sauce. Do not use single or light cream as it won’t thicken the sauce very well.
- Chili flakes, dried oregano, and thyme – for extra flavor.
- Sun-dried tomatoes – what makes this dish so special!
- Fresh basil leaves – for garnish.
3 large boneless and skinless chicken breasts sliced into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 cup chicken stock
- 1 cup heavy cream (double cream in the UK)
- ½ cup Parmesan cheese grated
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup sun-dried tomatoes chopped
- 1 tablespoon fresh basil leaves
- Dredge the chicken in seasoned flour, and shake off any excess flour. Transfer to a plate but do not stack the chicken as they will stick to each other.
- In a heavy-bottomed pan on medium heat, heat the oil and melt the butter.
- Brown the chicken on both sides until it’s golden brown, transfer onto a warm plate, cover, and set aside.
- Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and de-glaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. Add the heavy cream and the Parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes and oregano.
- Season with salt and pepper to your taste, add the sun-dried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
- Marry Me Chicken is now ready! Just garnish with chopped fresh basil leaves and serve warm over pasta, mashed potatoes or rice.
Link to the recipe: