Go Back
A close-up photographic shot of golden brown Marry Me chicken cutlets simmering in a creamy sun-dried tomato sauce, garnished with fresh basil in a skillet.

Easy 30-Minute Marry Me Chicken

This Easy Marry Me Chicken is the ultimate 30-minute dinner! Golden brown chicken cutlets simmered in a rich, creamy sun-dried tomato and parmesan sauce. It’s a quick, one-skillet meal perfect for busy weeknights or a cozy date night.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts (halved lengthwise into 4 cutlets)
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup sun-dried tomatoes in oil drained and chopped
  • 1 teaspoon dried oregano
  • 0.25 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh basil chopped (for garnish)

Method
 

  1. Coat the Chicken: In a shallow bowl, whisk together the all-purpose flour, kosher salt, and black pepper. Dredge each chicken cutlet thoroughly in the flour mixture, gently shaking off any excess.
  2. Sear to Golden Perfection: Heat the olive oil and unsalted butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 4 to 5 minutes per side, or until they are beautifully golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  3. Build the Flavor: In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  4. Simmer the Sauce: Pour in the chicken broth, heavy cream, chopped sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Stir well to combine, scraping up any delicious browned bits from the bottom of the pan. Let the sauce simmer gently over medium-low heat for 3 to 5 minutes until it begins to thicken.
  5. Combine and Serve: Reduce the heat to low (or remove the pan from heat briefly) and stir in the freshly grated Parmesan cheese until completely melted and smooth. Return the cooked chicken cutlets to the skillet, spooning the rich cream sauce generously over the top. Allow everything to warm through for another minute.
  6. Garnish: Remove from heat, sprinkle with freshly chopped basil, and serve immediately over your favorite pasta or sides. Enjoy!

Notes

1. For the Best Texture :
Make sure to slice your chicken breasts into uniform cutlets. This ensures they cook evenly and stay juicy rather than drying out in the pan.
2. Storage & Reheating :
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a tiny splash of chicken broth or water to the skillet to bring the creamy sauce back to its velvety consistency.
3. Scaling the Recipe :
Need to feed a larger crowd? You can easily double the ingredients, just be sure to use a larger skillet or cook the chicken in two batches to keep that perfect golden sear.
4. The Secret to Flavor :
Don’t rush the sauce! Let it simmer gently until it coats the back of a spoon. Using freshly grated Parmesan cheese makes a world of difference compared to the pre-shredded kind, as it melts much smoother.