Marry Me Chicken
Marry Me Chicken is a skillet dinner prepared with breaded chicken cutlets in a creamy parmesan and sundried tomato sauce.
Servings: 4
Ingredients
- 6 chicken breast cutlets
- salt and freshly ground black pepper to taste
- ⅓ cup all purpose flour coconut flour works great, too
- ½ teaspoon sweet paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 3 tablespoons butter
- 2 tablespoons olive oil divided
- 4 cloves garlic minced
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- ⅓ cup grated parmesan cheese
- 1 teaspoon crushed red pepper flakes
- salt and freshly ground black pepper to taste
- ⅓ cup sun-dried tomatoes in oil chopped
- chopped fresh basil for garnish
Instructions
- Combine the flour and seasonings. In a shallow mixing bowl, mix together the flour, sweet paprika, onion powder, dried thyme, and dried basil.
- Dredge the chicken. Season the chicken cutlets with salt and pepper, then dredge them in the flour mixture, shaking off any excess.
- Cook the cutlets. Melt the butter and heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken cutlets to the hot skillet and cook for about 5 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and transfer it to a plate; keep it covered.
- Sauté the garlic. Return the skillet to the burner, add 1 tablespoon olive oil, and stir in the garlic; cook for 15 seconds, or until fragrant.
- Deglaze. Stir in the chicken broth and, using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Cook for a minute.
- Add in the remaining ingredients. Stir in the heavy cream, grated parmesan cheese, red pepper flakes, salt, and pepper. Reduce the heat to medium-low and simmer the sauce for 2 minutes. Add in the sundried tomatoes and cook for 30 seconds.
- Combine and finish. Return the chicken cutlets to the skillet and let them simmer for about 2 minutes, or until the sauce is thickened and the chicken is heated through.
- Serve. Remove from heat, garnish with freshly chopped basil, and serve.
Notes
- Heavy Cream: Stick with heavy whipping cream for a thick, flavorful sauce. Half and half is okay, but avoid lighter options.
- Parmesan: Freshly grated is best for optimal flavor.
- Chicken: Thighs can replace cutlets, but they need a bit more cooking time.
- Veggies: Boost nutrition by adding half a cup of peas, green beans, mushrooms, or spinach.
Nutrition
Calories: 707kcal | Carbohydrates: 15g | Protein: 55g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 242mg | Sodium: 543mg | Potassium: 1150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1672IU | Vitamin C: 13mg | Calcium: 149mg | Iron: 2mg
