Skillet marry me chicken will be your new favorite chicken recipe. Succulent pan-fried chicken breast cooked in a rich, creamy, and cheesy sun-dried tomato sauce. This recipe is so easy and quick to make, only 30 minutes!
Everyone loves a simple chicken breast dish. And when it comes with sun-dried tomato, parmesan cheese, garlic and basil leaves, there's simply no competitor.
Another family favorite, where the chicken is a star, are these super easy breaded chicken cutlets, pan-fried parmesan-crusted chicken and sweet & spicy chicken. Though they don't accompany by out-of-this-world sauce, they have all the magic that will make you keep eating until the last crumb.
Creamy chicken recipe
Skillet marry me chicken or creamy sun-dried tomato chicken is ready in 30 minutes. More than that, it definitely can be defined as a restaurant-style recipe.
The tender chicken breast and the savory, cheesy sauce create such a beautiful dish that you can eat with almost everything and anything. Or even by itself.
Why is it called marry me chicken?
Rumor has it that this chicken dish is not only delicious but also looks stunning, making your partner fall in love with your cooking right away, and as a result, he'll propose to you on the spot. Sounds magical, doesn't it?
Another theory about this marry me chicken is the creamy sauce, and the unique ingredients (sun-dried tomato and basil leaves) make the dish so beautiful, just like a proposal. That is why it has such a unique name.
Why you'll love this creamy sun-dried tomato chicken
- Easy to make: this is a straightforward recipe. You need only a handful of ingredients and one skillet.
- Quick to make: it only takes 30 minutes (or even less) to accomplish.
- Delicious sauce: this creamy, cheesy sauce is divine. Even the pickiest eater will be head-over-heels with this amazing sauce.
- So versatile: you can serve this dish with many options, or it can even be eaten by itself.
- Cut one chicken breast into two thin cutlets and season them with salt and pepper.
- Then dredge chicken cutlets in flour and shake off any excess.
- Transfer to a clean baking sheet or plate. Do not over stack the chicken.
- Sear the chicken in a non-stick skillet with butter or half butter half oil on medium-high heat, two minutes on each side.
- Remove seared cutlets from a skillet and put them on a clean, dry plate.
- Add minced garlic to the pan and sauté for a minute over medium heat.
- Then add chicken stock, heavy cream and followed by shredded parmesan cheese.
- Continue adding spices and sundried tomatoes, simmer on medium heat for 2-3 minutes.
- Return seared chicken cutlets to the skillet with creamy sauce. Adjust seasoning with salt and pepper if needed. Cook for 2 more minutes.
- Add basil leaves and serve skillet marry me chicken immediately.
Tips to make the best creamy chicken
- Don't use oil only while pan-frying chicken breasts; it'll cause grease to splash everywhere. It would help if you used butter only or a combination of half butter and half oil.
- Don't use whole chicken breast; instead, cut each into two chicken cutlets to reduce cooking time.
- Do not boil the sauce and only simmer it on medium heat for the best consistency and flavor.
- Don't use salted chicken stock; opt for unsalted/unseasoned chicken stock or, better yet, the homemade one.
- Use freshly grated cheese and make sure they are at room temperature before adding to the sauce. So they can melt and incorporate immediately without becoming lumpy (if used cold).
What to serve with skillet marry me chicken
- You can serve this creamy chicken with sun-dried tomatoes over a bowl of steamed rice or mashed potato.
- You can also serve this on the bed of pasta.
- Or add pasta straight to the skillet, then voila, you'll have an awesome sun-dried tomato chicken pasta dish. If so, it would be better to cut pan-fried chicken cutlets into pieces before adding them to the sauce.
- Ciabatta bread or cheesy artisan bread also makes an excellent companion to this marry me chicken.
- These creamy chicken breasts are also good by themselves if you don't feel like serving them with anything.
Sun-dried tomatoes substitution
If you don't have sun-dried tomatoes for this recipe, you can substitute them with whole canned tomatoes. Make sure you squeeze out as much as the juice before adding them to the pan.
Another option would be slices of fresh bell peppers. But instead of adding them directly to the sauce, you want to sauté bell peppers together with minced garlic for the tenderness.
Chicken related recipes
Related recipes that served with rice
- Braised pork spare ribs
- Crispy pork belly with best crackling skin
- Soy sauce chicken thighs
- Sriracha char siu chicken
- General Tso's chicken
- Easy sticky pan-fried pork
- Easy braised white fish
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Skillet Marry Me Chicken (30 Minutes)
- 2 medium chicken breasts
- ¼ tsp Kosher salt
- ¼ tsp ground black pepper
- ⅓ c AP flour
Sun-dried tomato sauce
- 2 oz unsalted butter or 2tbsp of oil & 1oz of unsalted butter
- 3 medium garlic cloves minced
- 1 c chicken stock
- 1 c heavy cream
- ½ c parmesan cheese grated
- ½ tsp chili flakes
- ¼ c sun-dried tomatoes
- ¼ tsp oregano
- 1 handful basil leaves
- Pat dry chicken breasts with paper towel then cut each chicken breast lengthwise into 2 cutlets.2 medium chicken breasts
- Season both sides of cutlets with salt and pepper.¼ tsp Kosher salt, ¼ tsp ground black pepper
- In a medium mixing bowl, add AP flour. Then dredge the chicken cutlets in flour, and shake off any excess. Put them on a clean baking sheet or plate. Do not over stack the chicken, or they will stick together. Set aside for later use.⅓ c AP flour
- In a non-stick skillet, melt butter on medium high heat. Then add the chicken and sear on both side, each side will take approximately 2 minutes to cook.2 oz unsalted butter
- Transfer cooked cutlets to a plate. Add minced garlic to the skillet and sauté for a minute over medium heat.3 medium garlic cloves
- Then add chicken stock, heavy cream, and shredded parmesan cheese. Stir until parmesan melted completely.1 c chicken stock, 1 c heavy cream, ½ c parmesan cheese
- Continue adding spices and sun-dried tomatoes to the skillet and simmer the mixture over medium heat for 2-3 minutes. Stir occasionally. Do not let the mixture boil.½ tsp chili flakes, ¼ tsp oregano, ¼ c sun-dried tomatoes
- Return cutlets to the skillet and continue cooking for 2 more minutes. You can turn the cutlets or ladle the sauce over them.
- After 2 minutes, turn off the heat. Add basil leaves and serve hot immediately.1 handful basil leaves
- If you don't have sun-dried tomatoes for this recipe, you can substitute them with whole canned tomatoes. Make sure you squeeze out as much as the juice before adding them to the pan.
- Another option would be slices of fresh bell peppers. But instead of adding them directly to the sauce, you want to sauté bell peppers together with minced garlic for the tenderness.
- If you don't have chicken stock, you can use vegetable stock or room temperature water
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