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Marry Me Chicken

Golden seared chicken cutlets in a creamy garlic, sun-dried tomato and Parmesan sauce. An easy one-skillet dinner ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts sliced horizontally into 8 cutlets
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 garlic cloves minced
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon red pepper flakes
  • Fresh basil for serving

Equipment

  • Large 12-inch skillet (for searing and making the sauce)
  • Sharp chef knife (for slicing the chicken)
  • Meat thermometer (for checking 165°F)

Method
 

  1. Step 1: Pat the chicken dry, season with salt, pepper, paprika and Italian seasoning, and dredge lightly in flour.
  2. Step 2: Sear the chicken in hot oil for 3 to 4 minutes per side until golden and cooked through. Set aside.
  3. Tip: Do not crowd the pan. Sear in two batches if needed.
  4. Step 3: Reduce the heat to medium and cook the butter, garlic and sun-dried tomatoes for 1 minute.
  5. Step 4: Add the broth, scrape up the browned bits and simmer for 2 minutes.
  6. Step 5: Stir in the cream, Parmesan and red pepper flakes. Simmer gently for 3 to 4 minutes until thickened.
  7. Tip: Keep it at a gentle simmer so the cream does not split.
  8. Step 6: Return the chicken to the skillet, spoon the sauce over and simmer for 2 minutes. Top with basil.

Notes

Serve over pasta, rice or mashed potatoes to soak up the sauce.
Leftovers keep up to 4 days. Reheat gently with a splash of broth or milk.