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a pan of marry me chicken garnished with basil leaves

Skillet Marry Me Chicken (30 Minutes)

Skillet marry me chicken has succulent pan-fried chicken breast cooked in a rich, creamy, cheesy and flavorful sun dried tomato sauce.
5 from 5 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 cutlets
Calories per serving: 564kcal
Author: Tu

Ingredients 

  • 2 medium chicken breasts
  • ¼ tsp Kosher salt
  • ¼ tsp ground black pepper
  • 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

Instructions

  • 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

Notes

Substitutions

  • 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

Storing

For the shake of the recipe, I don't recommend refrigerating or freezing it. The best creamy chicken will always taste the best right after cooking. If you have to pre-cook or store left-over, you can keep them in an airtight container for up to 1 day under refrigeration.

Reheating

You can reheat this marry me chicken over medium heat with half a cup of chicken stock or room temperature water. 

Serving

This skillet marry me chicken can be served over steamed rice, pasta, or bread. Please see the notes in the post for more serving instructions.
 

Nutrition

Calories: 564kcalCarbohydrates: 17gProtein: 34gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 180mgSodium: 592mgPotassium: 817mgFiber: 1gSugar: 5gVitamin A: 1499IUVitamin C: 5mgCalcium: 215mgIron: 2mg