This Marry Me Chicken Recipe combines lightly breaded chicken breast with garlic and sundried tomatoes in a rich and creamy Parmesan Sauce seasoned with red pepper flakes and fresh basil. It is comfort food at its best with a rich creamy flavor. I love to serve this chicken dish over angel hair pasta with a side of roasted asparagus.
How to make Marry Me Chicken
First, in a shallow, wide bowl, stir together the flour, kosher salt, and freshly ground black pepper. Dredge the chicken breasts in the flour mixture. Heat the olive oil and melt the butter in a large skillet over medium-high heat. Brown the chicken breast, then flip and cook until the other side is browned and the chicken is cooked through. Plate the chicken and place it in the oven on warm.
Reduce the heat to low and add a little more olive oil to the pan if needed. Add the garlic and cook for 1 minute while stirring constantly. Add the dried oregano and stir to combine. Pour in the chicken broth and heavy cream and bring it to a gentle boil. Then, reduce the mixture to a simmer and cook until the liquid is reduced and thickened, or about 10 minutes. Stir in the Parmesan cheese, sundried tomatoes, and red pepper flakes. Season with kosher salt and freshly ground black pepper to taste. Return the chicken to the skillet. Garnish with fresh torn or chopped basil or chopped thyme.
Helpful Recipe Tips
- Cut chicken breasts in half lengthwise to make 4 chicken cutlets or pound the chicken to about 1/2 inch thick using a meat mallet.
- Chicken is cooked through when it reaches an internal temperature of 165 degrees. For best accuracy, use an instant-read meat thermometer.
- After browning the chicken, plate it, but do not cover it. Place in the oven at 200 degrees. Make sure it is on an oven-safe plate.
- Drain any oil or water off the sundried tomatoes. I prefer to use sundried tomatoes packed in oil versus rehydrating dry-packed ones. I find them more flavorful and richer for all my pasta recipes.
- Use freshly grated Parmesan Cheese and add it in several increments, stirring after each one.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
- I do not recommend freezing this dish because of the heavy cream. It has a tendency to separate when frozen.
What to Serve with Marry Me Chicken
- I love to serve it over angel hair pasta, spaghetti, linguine, garlic mashed potatoes, or rice.
- My favorite vegetables with this dish are sauteed asparagus, roasted broccoli, green bean bundles, or zucchini noodles
- Don’t forget the cheese garlic bread or garlic knots.
More Chicken Recipe
Marry Me Chicken
Ingredients
- 2 large boneless skinless chicken breasts cut lengthwise into 4 chicken cutlets
- ¼ cup flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic minced
- ½ teaspoon dried oregano
- ¾ cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan Cheese
- ½ cup sundried tomatoes drained
- ¼ teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons torn or chopped fresh basil
Instructions
- In a shallow, wide bowl, stir together the flour, kosher salt, and freshly ground black pepper. Dredge the chicken breasts in the flour mixture.
- Heat the olive oil and melt the butter in a large skillet over medium-high heat. Brown the chicken breast, then flip and cook until the other side is browned and the chicken is cooked through. Plate the chicken and place it in the oven at 200 degrees to keep warm.
- Reduce the heat to low and add a little more olive oil if needed. Add the garlic and cook for 1 minute while stirring constantly. Add the dried oregano and stir to combine. Pour in the chicken broth and heavy cream and bring it to a gentle boil. Reduce the mixture to a simmer and cook until reduced and thickened, or about 10 minutes.
- Stir in the Parmesan cheese, sundried tomatoes, and red pepper flakes. Season with kosher salt and freshly ground black pepper to taste. Return the chicken to the skillet. Garnish with fresh torn or chopped basil.
Notes
- Cut chicken breasts in half lengthwise to make 4 chicken cutlets or pound the chicken to about 1/2 inch thick using a meat mallet.
- Chicken is cooked through when it reaches an internal temperature of 165 degrees. For best accuracy, use an instant-read meat thermometer.
- After browning the chicken, plate it, but do not cover it. Place in the oven at 200 degrees. Make sure it is on an oven-safe plate.
- Drain any oil or water off the sundried tomatoes. I prefer to use sundried tomatoes packed in oil versus rehydrating dry-packed ones. I find them more flavorful and richer for all my pasta recipes.
- Use freshly grated Parmesan Cheese and add it in several increments, stirring after each one.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
- I do not recommend freezing this dish because of the heavy cream. It has a tendency to separate when frozen.
Nutrition
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Claudia
Your recipe is so amazing! The family loved it. Even the pickiest eaters enjoyed it. So much flavor and so easy!
Marysa
I can see why this is such a popular dish! Sounds absolutely delicious. The sauce looks amazing.
Cassandra
Delicious chicken recipe. I loved every bite! Thanks for sharing!
Susan
Marry Me Chicken? With a description like that, I’m already saying “I do” to this recipe! 💍🍗 The combination of tender chicken, garlic, sundried tomatoes, and that creamy Parmesan sauce sounds absolutely divine.
Beth Pierce
Thanks, Susan! Rnjoy!
Linda
Such an easy and flavor packed meal to make! This is so good, thanks for sharing this for everyone to try.
Beth Pierce
The pleasure is all mine!
Marie
So delicious! It was so creamy and tasty. I can’t wait to make it for my daughter and son in law. Thanks for the recipe!
Lisa
I love the name of the dish! And from the recipe I’m sure it has received many yes proposals, it looks really delicious!
Yeah Lifestyle
This tasted so good and has so much flavour to it. I also served it alongside some pasta and it was a big hit!
Beth Pierce
I bet! So delicious and easy to make!
Jackie
This is the type of recipe your whole family will love. And with a name like “Marry Me Chicken,” you know it has to be delicious.
Stephanie
This was such a delightful and delicious chicken dinner to sit down to last night. The creamy Parmesan sauce and all the spices work great together. I can’t wait to make it for my Mom! Thanks for sharing!
Beth Pierce
Thanks, Stephanie! So glad that you liked the chicken recipe.