Name: Marry Me Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: ¼ cup all-purpose flour; 3 tablespoons extra-virgin olive oil, plus more as needed; 3 tablespoons unsalted butter; 1 tablespoon tomato paste; ½ teaspoon dried oregano; ½ cup (1 0.5 ounces) grated Parmesan; Fresh basil, for serving; 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2 0.25 pounds total), patted dry; ½ to ¾ cup heavy cream; 3 garlic cloves, chopped; Kosher salt (such as Diamond Crystal) and black pepper; Red-pepper flakes, to taste; 1 cup low-sodium chicken stock; ⅓ cup sliced sun-dried tomatoes, packed in oil

👨‍🍳 Instructions

✨ Meez Magic · 7 steps → 18 actions

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Immersive step-by-step Cook Mode with timers.

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If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets

Season both sides of the chicken cutlets well with salt and pepper

Scatter the flour on a large plate and coat the cutlets, shaking off the excess

Transfer the cutlets to a sheet pan or large plate in a single layer

Heat the oil in a large pan over medium-high

Once hot, reduce the heat to medium and add the butter

As soon as it melts, add the cutlets and cook until golden on one side

Flip the chicken and cook the other side until golden, doing this in batches if needed and adding more oil if needed

Transfer the cutlets to a plate or sheet pan

Reduce the heat to low, add the garlic and cook, stirring often, until fragrant

Add the tomato paste, stirring until the color deepens

Add the oregano and red-pepper flakes, to taste

Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half

Add ½ cup of the cream and warm through, stirring, until it thickens slightly, watching closely and reducing the heat if necessary to maintain a gentle simmer

Stir in the Parmesan and the sun-dried tomatoes

Add more cream, if you like, and season the sauce

Place the chicken back in the pan to warm through

Remove from the heat and scatter basil on top

🎉

You're all done!

Enjoy your marry me chicken — and don't forget to share.

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Tips as you cook

Gather Chicken & PrepMise en place makes cooking easier
Slice Chicken BreastsKeep knife parallel to board
Season ChickenSeason generously for flavor
Coat in FlourShake off excess for crispier crust
Arrange CutletsSingle layer keeps coating intact
Heat the OilOil should shimmer before adding butter
Watch out · Melt the ButterWatch closely so butter doesn't burn
Watch out · Sear First SideDon't move chicken until golden

Swaps, storing and making ahead

Good to know

Swaps

No sun-dried tomatoes packed in oil? Use dry-packed sun-dried tomatoes rehydrated in warm water.

Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove until steaming hot, adding a splash of cream or stock to loosen the sauce.