Flavor Marry-me Chicken !!!
Marry me chicken is about to become your new favorite chicken recipe! This crowd-pleaser takes juicy, tender chicken breasts and marries them with an incredible parmesan cream sauce, sun dried tomatoes, and fresh basil for a rich, flavorful main course everyone will love.
Ingrédients
- 3 large boneless and skinless chicken breasts sliced into thin cutlets
- ¼ teaspoon ground black pepper
- 6 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 50 g salted butter
- 4 cloves garlic minced
- 1 cup chicken stock
- 1 cup heavy cream (double cream )
- ½ cup parmesan cheese grated
- ¼ cup Feta cheese grated optional
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup Sun Dried Tomatoes chopped
- 1 tablespoon fresh basil leaves
- 1 teaspoon chopped ginger
- 1 bay leaf optional
- ⅓ teaspoon fresh groud cumin optional
Instructions
- Season chicken with salt and pepper, then dredge in flour and shake off any excess.in end add ginger and cumin
- In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
- Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
- Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
- Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
- Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
- Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
Notes
Golden Tips :
- We leave the chicken breasts whole here, but cutting them into cutlets first will shorten your cook time! Simply slice the chicken breasts in half from one side to the other (like a hamburger bun) and proceed with the recipe as written.
- For a little extra flavor, add some of the oil from the sun dried tomatoes to the skillet with the olive oil. Searing the chicken in the tomato oil gives it a really nice flavor that’s only enhanced by the sun dried tomato cream sauce.
- Freshly grated parmesan cheese will give you a much better flavor and texture than store-bought, already-grated parmesan. It’s SO easy to grate your own, too! Just grab a whole block of parmesan cheese at the store and grate it on a box grater. If you don’t have a box grater, you could use a sharp knife to slice very thin pieces of parmesan off the block.
- If you’re serving your marry me chicken immediately, cook it to 165°F internally and transfer it straight from the oven to the plate. Make sure your sides are ready to go! If you’ve got a few minutes between cooking and serving, take the chicken out of the oven when it reaches 160°F inside, then let it rest in the pan for 5 minutes or so. Since the chicken will come to temp as it rests, taking it out a little early will prevent it from being overcooked by the time you eat it.
- Taking the sauce off the heat to stir in the parmesan can keep the cheese from clumping as it melts. That’ll ensure you’ve got a beautifully smooth parmesan cream sauce for your marry me chicken! Adding the cheese in increments, stirring well and letting it melt completely before adding more, will help, too.