Chex Mix
Lidey Heuck
236 ratings with an average rating of 4 out of 5 stars
236
1 hour, plus cooling
Marry Me Chicken
Updated May 29, 2024
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry
- Kosher salt (such as Diamond Crystal) and black pepper
- ¼cup all-purpose flour
- 3tablespoons extra-virgin olive oil, plus more as needed
- 3tablespoons unsalted butter
- 3garlic cloves, chopped
- 1tablespoon tomato paste
- ½teaspoon dried oregano
- Red-pepper flakes, to taste
- 1cup low-sodium chicken stock
- ½ to ¾cup heavy cream
- ½cup (1½ ounces) grated Parmesan
- ⅓cup sliced sun-dried tomatoes, packed in oil
- Fresh basil, for serving
Preparation
- Step 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 (see Tip). Season both sides of the chicken cutlets well with salt and pepper.
- Step 2
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.
- Step 3
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, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.
- Step 4
Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste.
- Step 5
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, about 5 minutes.
- Step 6
Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, 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.
- Step 7
Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.
Tip
- To make it easier to slice into cutlets, place the chicken breasts in the freezer for 20 minutes.
Private Notes
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Cooking Notes
cd1600
I have been making this for years. I pound my chicken cutlets and by the time it’s done they’re are falling apart tender. I add a lot more broth and thicken it with the flour from the chicken. I also add a half pound of cooked pasta and a lot of raw baby spinach at the end - it melts from the heat and makes this a true one pot meal. I always have enough for at least 2 nights!!
amanda v
Made this tonight. Didn’t have cream so used whole milk and some flour to thicken. We don’t like SDT so I used a can of petite diced tomatoes drained and it was delicious. Served it over rice. Was very good, easy and came together quickly. Marry me tho? Maybe not lol. Sleep with me, maybe haha.
Souad Sharabani
You don't need to use that much oil & butter to make this dish, 1/2 the amount is sufficient . You can also use milk, or coconut milk instead of cream
Ash
Add a finely diced shallot when you add the garlic, you won’t regret it.
Curt Conklin
In college we used to joke that every fella needed to know how to make a creamy chicken dish for serving a first-time dine-over date. It didn't matter the recipe, but we all called it Chicken Seducto. This qualifies!
Degustibus Dan
Deglaze with a shot (or two) of vodka after cooking the tomato paste (double that too) and the dish becomes pretty classic vodka sauce.
Donna
Wondering if you could use greek yogurt instead of heavy cream to cut back on the fat content?
Lindsay
Sub the dairy for sour cream, add some onions, serve it with spaetzle or other dumpling and you’ve got chicken paprikash. Yes, my spouse we would remarry me for this.
Stephanie T
This was really good, and the leftovers reheated well and made a great lunch! I did make some modifications based on some notes. After browning the chicken, I sautéed some mushrooms until nicely browned, removed from pan and then sautéed some finely diced shallots and garlic until soft. Added the tomato paste and after a few minutes deglazed with a splash of vodka. once that cooked off, I added the broth and followed the rest of recipe, adding the mushrooms along with the chicken in that step.
Katie
This recipe nearly caused a divorce in my household as my boyfriend got so mad at the amount of oil I had splattered everywhere. Also I used chicken thighs as it was the only thing I had in the fridge. Frankly the outcome was a little gross, between the fattiness of the thighs and the creaminess of the sauce. I know, none of this is the fault of the recipe, but I guess my advice is don't use thighs and get a boyfriend who doesn't hover over you while you cook.
Christina
As a newlywed, my first dish was this! I added extra red pepper flakes for more heat, and doubled the amount of sun dried tomatoes for extra tangy-ness. I also threw some basil into the sauce after removing the pan from heat, as well as extra for garnish. Came out great!
steve rayman
Threw some vermouth in to deglaze the pan.
JG in Florence
I made this as written. It was very tasty and the whole family enjoyed it, and I liked the overall technique in the recipe. The sauce was yummy mopped up with bread. That said, I doubt me or my partner would have been impressed by this kind of food. Butter, cream and parmesan on chicken is rich. It's good, but if we want to splurge, we'd rather do it on something else!
SophiaSprinkles
So if it’s like a curry but without spices and with sun dried tomatoes, it’s nothing like a curry. *shrugs*
beepboop
I always put toasted garlic breadcrumbs on top, with a little bit of cumin. It's my version of curry not curry!
Vee-gan
Meati cutlets-do not flour. Add shallots to the garlic. Double tomato paste. Add ~1Tbsp flour continue to cook a couple of minutes. Deglaze with a shot of vodka. Increase broth to 1.5-2 cups. Used TJ whipping cream. Added a handful of baby spinach. Served over eggless noodles
Carter
This is easy fast and delicious. Chicken should be brined and pounded
GloriaP
I should have read the suggestions before cooking. This was delicious and my family loved it. I agree with others about using less oil and butter as the sauce as 'broken' from too much oil (Gordon Ramsey will gasp!). I think adding mushrooms and spinach would be a great addition. I think next time I will add some vodka as suggested to see how it turns out.
Deb Grosner
Interesting recipe, a little under seasoned as written. I added salt, pepper, sage, & crushed rosemary to the dredging flour, and the juice of half a lemon to the chicken broth. Way too much oil. & butter, will cut that in half next time (ended up pouring most of it off after I’d browned the chicken). I can also see doing this with jumbo shrimp, since my daughter’s a pescatarian
rana
I used chicken thighs instead of cutlets. So, I browned the thighs, and then put them in the oven to finish cooking. After I made the sauce in the same pan I used to brown the chicken— I used a bit more of everything since I had more of the protein— I put the chicken into the sauce. It was perfect. I served it with mashed potatoes and roasted vegetables.
alisonia
This recipe does not disappoint! Every bit as good as its reputation. After reading lots of comments, I made it like so, with great success: Reduce butter to 1.5 tsp. More oregano, plenty of red pepper flakes. Use bone-in chicken breasts if you want (but it took 30 min to cook thoroughly.) Sauté mushrooms after chicken. Double the garlic. Use the 3/4 c heavy cream. Heaping 1/3 cup julienned sun-dried tomatoes. Serve atop cooked penne rigate, and top with plenty of fresh torn basil leaves.
Lynn
More aptly titled “Divorce me chicken.” Pretty bland, and definitely unremarkable. Wouldn’t spend this much time for this result again.
Snukums
I’ve been cooking married 40 years so I had no intentions other than a new, nice chicken dish for three. The tomato paste was very thick and turned the sauce very very dark, unlike the photo. I’d give the taste a b plus but appearance a C. If I do make it again I’ll add more chicken broth to thin out the tomato paste and see what happens. It tasted great with mashed potatoes….
Linda Weaver
Used half and half, not cream. Excellent!
Sheryll
Chicken in a tomato-cream sauce with sun-dried tomatoes...is it just me or did our grandchildren on Tik Tok just discover our cuisine of the 80's?
Kelly
I “adjusted” the recipe to make with 1 chicken breast. I eyeballed most of the ingredients 1T oil, 1 T butter, one clove garlic, 2 T half and half, 4 sun dried tomatoes, Sprinkle of oregano. 2 leaves Fresh basil and Calabrian Chiles, enough broth to make the sauce. Was delicious! Served with jasmine rice. Would definitely make again with more tweaking.
Heather E
Ok, the sauce was really good in this. I made it and then read the comments so I think next time I would try it with some shallots with the garlic and I would also try using some vodka to deglaze, but it was good as is with the chicken stock. Next time I will pound the chicken flat like a piccata or schnitzel and that would elevate it to seduction status, maybe. It will at least get you a second date.
ChristianD
This is a keeper weeknight chicken that my whole family likes. I like to use thighs and then cut them up, add cooked bowtie and fresh spinach. I've done this recipe 10+ times now and every time it turns out great.
GreginKzoo
This is a very good variant of this dish. Thighs are always better than white meat. More garlic than the recipe calls for is usually better as well. The recipe says serve over rice or polenta; don't discount cous cous as an option. Many sources of spice heat can be added at the table with little loss in the overall flavor. Frying tofu along with or in addition to the chicken works well; just fold it in with the sauce. The idea of adding greens to the dish seems a good one. I will try it.
Natasha M
Add a cup of vermouth to the sauce while simmering, adds a whole new element to the sauce! Goes delicious over egg noodles
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