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Marry Me Chicken

Taylor Tobin
A creamy, flavorful chicken dish made with pan-seared chicken breasts simmered in a rich sauce of garlic, sun-dried tomatoes, parmesan cheese, and heavy cream. Served over pasta, rice, or with crusty bread.
Print Recipe
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 3oz. Chick Breast cutlets
  • 2 Tbsp. olive oil
  • 3 Tbsp. Tbsp. unsalted butter, divided
  • 1 tsp. kosher salt
  • 1/2 tsp. 1/2 tsp. ground black pepper
  • 1 large shallot, finely chopped
  • 1/2 tsp crushed red pepper
  • 1 tsp dried oregano
  • 1 tsp fresh thyme leaves
  • 4 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup chicken broth
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmigiano Reggiano, plus more for garnish
  • 1 tsp balsamic vinegar
  • Basil leaves, for garnish

Instructions
 

Cook the chicken

  • Preheat a stainless steel or enameled cast-iron skillet over medium heat, then add olive oil and 2 Tbsp. butter to the skillet.
  • As the butter melts, season the chicken cutlets with salt and black pepper.
  • Add the chicken cutlets to the skillet and cook until the outsides are lightly browned and the interior reaches a temperature of 165°F (approximately 2-3 minutes on each side).
  • Transfer the chicken to a plate. Cover with aluminum foil to keep warm. Do not wipe skillet clean.

Make the sauce

  • Add shallot, red pepper flakes, oregano, and thyme to the skillet and cook until the shallot starts to soften, about 3 minutes.
  • Add garlic and sun-dried tomatoes to the skillet and cook 1 minute, or until the garlic becomes fragrant.
  • Add tomato paste to the skillet and stir to coat the vegetables. Cook 1 minute, or until fragrant.
  • Pour the white wine and chicken broth into the skillet and cook, scraping up any flavorful bits from the bottom of the skillet.
  • Reduce the heat to medium-low and add the heavy cream to the skillet.
  • Stir to combine and simmer until the sauce begins to thicken, about 2 minutes.

Add the Chicken

  • Return the chicken cutlets to the skillet and simmer in the sauce until the sauce clings to the chicken (about 4 minutes).
  • Remove the skillet from the heat and stir in the grated Parmigiano Reggiano.
  • Add the remaining tablespoon of butter and the balsamic vinegar to the skillet and stir until the butter fully melts into the sauce.
  • Garnish with grated Parmigiano Reggiano and fresh basil leaves.
Keyword romantic, valentine's day