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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Beti
Oh my, this was incredibly delicious! My family loved it.
katerina
This is such an incredible tasty dish!! The whole family enjoyed it so I am making it again this week,
Beth Pierce
Thanks, Katerina! So glad that you enjoyed it!
Samantha
This is comfort food at its best. So much flavor. I served it over angel hair pasta with a fresh garden salad with a light vinaigrette. Delicious!
Ben
This is one of the tastiest chicken recipes I’ve made in a long time. 10/10 would recommend to everyone!
Beth Pierce
Thanks, Ben! So glad that you liked it! We love it too!
Karen
Great recipe! My husband and I loved recipe and the name. Thanks for sharing.
Catherine
This Marry me chicken was irresistible! I served it over angel hair pasta with fresh green beans. The family could not get enough of it. Thanks for the recipe!
Erin
So tasty and easy. This is now on regular rotation at our house.
Mayuri Saxena
If I can give extra star for the name of the dish, I would give it right now! This dish looks amazing…I am going to try it tonight only (luckily I have all the ingredients) 😍⭐️
Monica
This Marry Me Chicken recipe is a true winner! Your clear instructions and mouthwatering photos make it easy for anyone to prepare. Thanks for sharing this delightful dish – it’s a must-try for sure!
Beth Pierce
Thanks, Monica! So glad that you liked the chicken recipe.
Olga
O, my favorite chicken! I love this dish and the creamy sauce. It is a great meal for a family dinner on a cold fall evening. Thank you for sharing.
Beth Pierce
My pleasure. Olga!
Angelica Sereda
This looks so good. I may have to try this for my girls. They love chicken and pasta.
Beth Pierce
Thanks Angelica! Enjoy!
Ntensibe Edgar
Yyyeeesssss! Let’s get married already with this chicken (hihi)! Given that broth, I so badly want to try it out. Thank you for the recipe.
Richard Lowe
I love chicken dishes, and this looks very good. I’ll add it to my recipe list.
Sammie
This Marry Me Chicken recipe sounds absolutely delicious! I can almost taste the lightly breaded chicken breast paired with the flavourful combination of garlic and sundried tomatoes in a rich and creamy Parmesan sauce. I also love the name.
Beth Pierce
Thanks, Sammie! It is such a fun name, isn’t it?
Debbie
What a fun name, Marry Me Chicken! This sounds divine and I love the suggestion to serve it over pasta with a side of asparagus. My husband and I will really enjoy this recipe.
Beth Pierce
Thanks, Debbie! I hope you enjoy it as much as we do.
Angie (Roots and Hearth)
This looks just delicious. I am a huge fan of chicken, and always looking for new recipes. Thank you for sharing! Plus, I love the name. 🙂