Marry Me Chicken

Pan-seared chicken cutlets in a creamy sun-dried tomato and parmesan sauce built from a tomato paste base cooked until it darkens, then chicken stock, cream, parmesan, and sun-dried tomatoes.

Why You'll Love Marry Me Chicken

The sauce starts with garlic and tomato paste cooked until it darkens, then chicken stock reduced by half before cream, parmesan, and sun-dried tomatoes go in. The chicken gets seared first and simmered back into the sauce at the end.

Tips and Tricks

• Use thin cutlets or pound thicker ones evenly so they cook at the same rate.
• Let the tomato paste cook until it darkens in color-it brings out a deeper, richer flavor.
• For the best sauce texture, add the cream slowly and keep the heat low to avoid splitting.

Variations

• Spicy variation with chili paste or cayenne
• Swap cutlets for boneless skinless thighs
• Add greens like spinach or kale at the end

Substitutions

• Dairy-free: coconut cream + nutritional yeast
• Veggie broth instead of chicken stock
• Sun-dried tomato oil if you're out of tomato paste

Best Served With

• Garlic mashed potatoes
• Toasted sourdough
• Tagliatelle or pappardelle pasta
• Roasted broccolini or asparagus

How to Store Leftovers

• Let the chicken and sauce cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. Reheat gently over medium-low heat, adding a splash of stock or cream to loosen the sauce if it thickens too much.

Common Questions

Marry Me Chicken

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Pan-seared chicken cutlets in a creamy, sun-dried tomato and parmesan sauce that practically begs for seconds. This viral favorite is easy enough for a weeknight but impressive enough for date night.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 3

Course: Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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• 3-4 Boneless skinless chicken cutlets
• ¼ cup All-purpose flour
• 3 tablespoon Extra virgin olive oil
• 3 tablespoon Butter
• 3 cloves Garlic finely chopped
• 1 tablespoon Tomato paste
• ½ teaspoon Oregano dried
• Red-pepper flakes to taste
• 1 cup Chicken stock
• ½ cup Heavy cream
• ½ cup Parmesan grated
• ⅓ cup Sun-dried tomatoes sliced
• Fresh basil for serving
• Kosher salt and black pepper to taste

Equipment

• Large sauté pan or skillet
• Knife and cutting board
• Measuring spoons and cups
• Sheet pan or plate
• Mixing bowl or shallow dish for dredging
• Tongs

Method

 

1. Pat chicken cutlets dry and season both sides with kosher salt and black pepper.
2. Add the flour to a large plate or shallow bowl and dredge each cutlet, shaking off any excess.
3. Heat the olive oil in a large skillet over medium heat. Once shimmering, add the butter. It should foam straight away. If it just sits there, the pan is not hot enough yet.
4. As soon as the butter melts, add the chicken cutlets in a single layer. Do not crowd the pan; work in two batches if they do not all fit with space between them.
5. Cook until golden brown on the first side, about 5 minutes.
6. Flip and cook the second side until golden and cooked through, about 4 to 5 minutes.
7. Transfer the chicken to a plate or sheet pan and set aside.
8. Pour off the excess fat, leaving about 1 to 2 tablespoons in the skillet. Do not wipe it out.
9. Return heat to medium (lower than searing). Add the tomato paste and cook 2 minutes until it deepens in color. Add the chopped garlic and cook 30 to 60 seconds until fragrant. You'll know you're ready to move on when the paste loses its raw smell and starts to stick to the pan. Those browned bits are flavor, and you get them all back the moment you deglaze.
10. Stir in the oregano and red pepper flakes to taste.
11. Pour in the chicken stock.
12. Bring to a simmer and scrape up the browned bits from the bottom of the pan.
13. Let the stock reduce by half, about 5 minutes.
14. Add ½ cup heavy cream and stir. Let the sauce simmer gently until slightly thickened, about 3 minutes. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
15. Add the grated parmesan and sun-dried tomatoes. Stir to melt the cheese into the sauce.
16. Taste and adjust with salt and pepper. Add more cream if you want a richer sauce.
17. Return the chicken cutlets to the pan and simmer in the sauce for 3 to 4 minutes until warmed through.
18. Remove from heat, garnish with fresh basil, and spoon sauce over each serving.

Notes

Storage: Keeps in an airtight container in the fridge for 3-4 days, the sauce holds up nicely and tastes even better the next day. Reheat gently on the stovetop over low heat, stirring often so the cream sauce doesn't break.

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