# Marry Me Chicken · NYT Cooking

Marry Me Chicken · NYT Cooking takes 1 hr (10 min prep, 50 min cooking) and serves 4.

Recipe by cooking.nytimes.com · original: https://cooking.nytimes.com/recipes/1024503-marry-me-chicken  
Cuisine: American · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/marry-me-chicken-recipe (with step-by-step Cook Mode)

This cozy dish, which went viral on TikTok with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce. With wedding bells in mind or not, this dish comes together fairly quickly and is just as great for entertaining as it is for a family meal. In this version, the addition of tomato paste adds a bright acidity to the rich cream sauce and complements the sun-dried tomatoes. Serve with crusty bread to sop up all the juices as well as tangy green salad to balance out the sauce’s richness. Or, try it over pasta, rice or polenta.

## Ingredients (serves 4)

- 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

## Steps

1. 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
2. Season both sides of the chicken cutlets well with salt and pepper
3. Scatter the flour on a large plate and coat the cutlets, shaking off the excess
4. Transfer the cutlets to a sheet pan or large plate in a single layer
5. Heat the oil in a large pan over medium-high
6. Once hot, reduce the heat to medium and add the butter
7. As soon as it melts, add the cutlets and cook until golden on one side
8. Flip the chicken and cook the other side until golden, doing this in batches if needed and adding more oil if needed
9. Transfer the cutlets to a plate or sheet pan
10. Reduce the heat to low, add the garlic and cook, stirring often, until fragrant
11. Add the tomato paste, stirring until the color deepens
12. Add the oregano and red-pepper flakes, to taste
13. 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
14. 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
15. Stir in the Parmesan and the sun-dried tomatoes
16. Add more cream, if you like, and season the sauce
17. Place the chicken back in the pan to warm through
18. Remove from the heat and scatter basil on top

## 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.

### Making it ahead

Slice and season the cutlets up to a day ahead and keep them covered in the fridge; dredge them in flour just before cooking.

## Nutrition (per serving, as published by cooking.nytimes.com)

- Calories: 714.75 calories
- Protein: 66.1 grams
- Carbohydrates: 14.8 grams
- Sugar: 4.4 grams
- Fiber: 1.6 grams
- Fat: 42.6 grams
- Saturated fat: 18.6 grams
- Unsaturated fat: 3.4 grams
- Trans fat: 0.5 grams
- Cholesterol: 260.1 milligrams
- Sodium: 966.7 milligrams