Marry Me Chicken With Creamy Parmesan Sauce (Print version)

Juicy chicken cutlets simmered in a garlic Parmesan cream sauce with sun-dried tomatoes and basil.

# Ingredients:

For the chicken

01 - 2 large boneless skinless chicken breasts, about 1 1/2 lb (680 g), sliced into 4 cutlets
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil

For the creamy Parmesan sauce

05 - 4 cloves garlic, minced
06 - 3/4 cup (180 ml) low-sodium chicken broth
07 - 1 cup (240 ml) heavy cream
08 - 3/4 cup (75 g) freshly grated Parmesan cheese
09 - 1/2 cup (75 g) oil-packed sun-dried tomatoes, drained and chopped
10 - 1 teaspoon Italian seasoning
11 - 1/4 teaspoon red pepper flakes, plus more to taste
12 - 2 tablespoons chopped fresh basil, plus more for serving

# Instructions:

01 - Slice the chicken breasts horizontally into 4 thin cutlets. Pat dry, then season both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden, then transfer to a plate. The chicken will finish cooking in the sauce.
03 - Reduce the heat to medium-low. Add the garlic to the same skillet and cook for 30 seconds, stirring constantly, until fragrant.
04 - Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
05 - Lower the heat. Stir in the heavy cream, then remove the skillet from direct heat and stir in the Parmesan a handful at a time until smooth.
06 - Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes. Return the chicken and any juices to the skillet. Simmer gently for 6-8 minutes, spooning sauce over the top, until the chicken reaches 165 F.
07 - Stir in chopped basil. Taste the sauce and adjust salt, pepper, or red pepper flakes as needed. Serve hot with extra basil and sauce spooned over the chicken.

# Good to know:

01 - Use freshly grated Parmesan for the smoothest sauce.
02 - The sauce thickens as it rests, so loosen leftovers with a splash of broth.
03 - Chicken is done when the thickest part reaches 165 F.

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