Creamy Marry Me Chicken with Sun-Dried Tomatoes (Print version)
Tender chicken cutlets simmered in a creamy Parmesan sauce with garlic, basil, and tangy sun-dried tomatoes.
# Ingredients:
For the chicken
01 -
4 boneless skinless chicken cutlets, about 1 1/2 lb (680 g)
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon Italian seasoning
05 -
3 tablespoons all-purpose flour
06 -
2 tablespoons olive oil
For the sauce
07 -
2 tablespoons unsalted butter
08 -
4 cloves garlic, minced
09 -
1/2 teaspoon crushed red pepper flakes, optional
10 -
3/4 cup (180 ml) low-sodium chicken broth
11 -
1 cup (240 ml) heavy cream
12 -
1/2 cup (75 g) oil-packed sun-dried tomatoes, drained and chopped
13 -
1/2 cup (50 g) freshly grated Parmesan cheese
14 -
2 tablespoons chopped fresh basil, plus more for serving
# Instructions:
01 -
Pat the chicken cutlets dry. Season both sides with salt, pepper, and Italian seasoning, then dust lightly with flour and shake off the excess.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden and just cooked through. Transfer to a plate.
03 -
Reduce the heat to medium. Add butter, garlic, and red pepper flakes to the same skillet. Stir for about 30 seconds, just until fragrant.
04 -
Pour in the chicken broth and scrape up the browned bits. Stir in the heavy cream, sun-dried tomatoes, and Parmesan. Simmer gently for 3-4 minutes until slightly thickened.
05 -
Return the chicken and any plate juices to the skillet. Spoon sauce over the top and simmer for 3-4 minutes, until the chicken reaches 165°F and the sauce coats the spoon.
06 -
Stir in basil, taste the sauce, and adjust with more salt or pepper if needed. Serve warm with extra basil on top.
# Good to know:
01 -
Best served right away while the sauce is smooth and glossy.
02 -
Use thin chicken cutlets for the most even cooking.
03 -
Add broth a splash at a time if the sauce thickens too much.