Marry Me Chicken

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Whether you’re planning a romantic dinner, impressing guests, or simply craving a rich chicken dish, Marry Me Chicken is the perfect choice.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Keyword: Marry Me Chicken

Servings:

4 large boneless and skinless chicken breasts sliced lengthwise into thin cutlets, making 8 cutlets
1/2 teaspoon salt
1/8 teaspoon ground black pepper
6 tablespoons all purpose flour
5 tablespoons olive oil divided
4 cloves garlic minced
1 cup chicken stock or chicken broth
1 cup heavy cream
1/2 cup Parmesan cheese grated
1 teaspoon red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon thyme
1/2 cup sun-dried tomatoes drained and chopped
3 cups baby spinach packed
1 tablespoon fresh basil leaves plus more for garnish
fresh thyme for garnish

Lay the chicken on a cutting board and season both sides of the chicken with salt and pepper.
Put the flour in a shallow bowl. Dredge each chicken cutlet in the flour and coat both sides. Shake off excess flour.
In a large skillet heat the olive oil over medium heat making sure the oil is coating the skillet.
Brown each side of the chicken for about 4 minutes until golden brown {you might need to work in batches}. Transfer the chicken to a plate, cover and set aside. In the same large skillet add 2 more tablespoons of olive oil and heat over medium heat. Add the garlic and sauté for 2-3 minutes.
Add the chicken stock and deglaze the pan making sure to remove the browned bits from the bottom of the skillet.
Add the heavy cream and the parmesan cheese. Turn the heat to low and simmer for about 2-3 minutes stirring occasionally to incorporate the cheese. Add the red pepper chili flakes, oregano and thyme.
Stir in the sun-dried tomatoes and then add the chicken into the sauce. Let the sauce simmer for 2-3 more minutes until the sauce thickens. Stir in the basil leaves. Garnish with more fresh basil and thyme. Serve over orzo or pasta.

Don't overcrowd the skillet - when sautéing the chicken work in batches and allow it to properly brown. If you overload the skillet you won't get the same color on the chicken.
Leftovers - Store leftover chicken in an airtight container in the refrigerator for 3-4 days. When ready to enjoy heat up in a skillet over the stove, or in the microwave.
Freeze - Once cooked and cooled, store the chicken in an airtight container in the freezer for up to 3 months.