Marry Me Chicken with Creamy Garlic Parmesan Sauce!
Marry Me Chicken is hands down one of the most indulgent one-pan dinners you’ll ever make! Perfect for date nights, special occasions, or a cozy weeknight, this dish features juicy, perfectly seared chicken smothered in a rich, creamy sauce made with Parmesan cheese, fresh garlic, and sun-dried tomatoes. It’s a family-friendly, crowd-pleasing meal that comes together in just 30 minutes.
Servings: 6 servings
Equipment
Ingredients
- 3 large boneless skinless chicken breasts, sliced lengthwise into thin cutlets
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves minced
- ½ cup chicken stock
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ teaspoon chili flakes
- ¼ teaspoon dried thyme
- ¼ cup sun-dried tomatoes chopped
- 1 tablespoon fresh basil leaves chopped (plus more for garnish)
Instructions
- Pat the chicken cutlets dry with paper towels. Season both sides with salt and black pepper. Lightly coat each piece in flour, shaking off the excess.
- In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and sear for 3–4 minutes per side, or until golden and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant.
- Pour in the chicken stock and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream, Parmesan cheese, chili flakes, and thyme. Simmer for 2–3 minutes, stirring frequently, until the sauce begins to thicken.
- Stir in the chopped sun-dried tomatoes and fresh basil. Return the seared chicken to the skillet, spooning some sauce over the top. Let everything simmer together for 4–5 minutes, until the chicken is heated through and coated in the creamy sauce.
- Garnish with extra fresh basil and serve warm over pasta, mashed potatoes, or crusty bread to soak up the sauce.
Notes
- Be sure to pat the chicken very dry before coating it in flour. The moisture on the chicken will keep the flour from sticking and prevent a crispy sear.
- Chicken breasts are fully cooked when the thickest part reaches an internal temperature of 165°F. Always use a food thermometer to check for doneness.
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- It’s best to reheat the chicken and cream sauce in a skillet over low heat so the sauce doesn’t separate. If you’re using the microwave, reheat the leftovers in 30-second increments, stirring in between. Add a splash of water to thin the sauce, as it will thicken up in the fridge.
Nutrition
Calories: 376kcal | Carbohydrates: 8g | Protein: 30g | Fat: 25g | Cholesterol: 137mg | Sodium: 412mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Calcium: 24mg | Iron: 33mg