Marry Me Chicken - VeryVera

Marry Me Chicken

Originally Published on February 3, 2025

  • Prep Time: 20m
  • Cook Time: 24m

Ingredients

  • 2 large boneless, skinless chicken breasts
  • 2 tbsp. diced green onion
  • 1/3 c sundried tomatoes, chopped
  • 1/4 tsp. thyme
  • 1/4 tsp. oregano
  • 1/4 tsp. red pepper flakes
  • 1/2 c grated Parmesan cheese
  • 1 c heavy cream
  • 1 c chicken broth
  • 3 cloves garlic, minced
  • 2 tbsp. unsalted butter, divided 1 tablespoon each
  • 2 tbsp. olive oil
  • 8 tbsp. all-purpose flour, divided 6 and 2 tablespoons
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1 tbsp. freshly chopped basil leaves

Instructions

  1. Garnish with green onions and basil and serve warm over rice or noodles.
  2. Bake for 20 minutes, until chicken is cooked and has reached an internal temperature of 165°F.
  3. Season with salt and pepper, as needed, then add the sundried tomatoes to the sauce. Let the sauce simmer to thicken for a few more minutes. Pour the sauce over the chicken and cover with foil.
  4. Adjust the heat to medium-low, and add the heavy cream and Parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with red pepper flakes, thyme, and oregano.
  5. Preheat the oven to 325°F.
  6. Slice chicken breasts into thin cutlets by placing a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board. Use a meat mallet to pound each cutlet 2 to 3 times to tenderize.
  7. Season chicken with salt, pepper, and garlic powder.
  8. Place 6 tablespoons of flour in a small, shallow dish and dredge each breast in flour and shake off any excess.
  9. In a large skillet, heat the olive oil and melt 1 tablespoon of butter on medium heat. Swirl pan to coat with oil and butter evenly.
  10. Brown the chicken for 2 minutes on each side or until golden brown. Transfer into a 9x12 casserole dish, cover and set aside.
  11. Sauté the garlic and 1 tablespoon of butter for one minute or until fragrant. Add 2 tablespoons of flour and stir.
  12. Add chicken broth, and scrape any bits stuck to the bottom of the pan with a wooden spoon.