Easy One Skillet Marry Me Chicken Recipe
This skillet chicken features tender cutlets simmered in a rich, savory cream sauce with parmesan, herbs, and sun-dried tomatoes. It’s an easy, impressive dinner that feels special enough for date night yet simple enough for a weeknight.
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Servings: 6
Notes
Ingredients
- 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons (50 grams) all-purpose flour
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 grams) unsalted butter
- 3 cloves garlic minced
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream (double cream in the UK)
- ½ cup (43 grams) parmesan cheese grated
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup sundried tomatoes chopped
- 1 tablespoon fresh basil leaves
Instructions
- Sprinkle the chicken with salt and pepper. Coat each piece lightly in flour, tapping off the excess.
- Set a large skillet over medium heat. Add the olive oil and butter and swirl until the pan is evenly coated.
- Add the chicken in a single layer (work in batches if necessary). Cook for 4–5 minutes per side until golden and fully cooked. Move the chicken to a plate, cover, and keep warm.
- Add the garlic to the same skillet and cook briefly until fragrant, about 1 minute. Pour in the chicken stock and scrape the bottom of the pan with a wooden spoon to loosen any browned bits.
- Lower the heat to medium-low. Stir in the heavy cream and parmesan. Let the sauce gently simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
- Taste and adjust with salt and pepper as needed. Stir in the sun-dried tomatoes, return the chicken to the pan, and simmer a few more minutes until the sauce thickens.
- Finish with chopped fresh basil and serve hot, ideally over pasta or rice.
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Chicken cutlets are widely available, but you can easily make your own by slicing breasts in half lengthwise.
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To create thin cutlets: lay a chicken breast flat, steady it with one hand, and slice horizontally, parallel to the board. Aim for about ¼-inch thickness; pound gently if thicker.
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Boneless, skinless chicken thighs work as a substitute, though they’ll need a bit more cooking time.
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For extra depth, add a small splash of oil from the sun-dried tomato jar when sautéing the garlic.
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Avoid half-and-half or single cream; they won’t thicken the sauce properly.
- Freshly grated parmesan from a block melts better and has fuller flavor than pre-grated versions.