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Ultra close-up macro of creamy marry me chicken cutlets in skillet with sun-dried tomatoes and basil

Creamy Marry Me Chicken

Tender, juicy pan-seared chicken breast cutlets smothered in a rich, velvety garlic, sun-dried tomato, parmesan, and fresh basil cream sauce. A viral 20-minute restaurant-quality one-skillet dinner that lives up to all the hype.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Comfort Food, Italian-American
Calories: 440
Ingredients Method Nutrition

Ingredients
  

Seared Chicken Cutlets
  • 1.5 lbs boneless skinless chicken breasts, sliced horizontally into thin cutlets
  • 3 tbsp all-purpose flour (for light dredging)
  • 2 tbsp olive oil (or oil from sun-dried tomato jar)
  • 2 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
Luscious Sun-Dried Tomato Cream Sauce
  • 4 cloves fresh garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
  • 3/4 cup low-sodium chicken broth
  • 1 cup heavy whipping cream (or half-and-half)
  • 1/2 cup freshly grated aged Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp crushed red pepper flakes
  • 1/3 cup fresh sweet basil leaves, torn or chopped

Method
 

Season & Dredge Chicken
  1. Slice chicken breasts in half horizontally to create 4-6 thin cutlets. Season both sides with salt, black pepper, and garlic powder. Lightly dredge each cutlet in flour, shaking off any excess.
Golden Pan-Sear
  1. Heat olive oil and 1 tablespoon of butter in a large heavy skillet over medium-high heat. Add chicken cutlets in a single layer and sear undisturbed for 4-5 minutes per side until golden-brown and cooked through (internal temp 165°F / 74°C). Transfer chicken to a plate and set aside.
Build Velvet Cream Sauce & Simmer
  1. In the same skillet over medium heat, melt the remaining 1 tablespoon of butter. Add minced garlic, sliced sun-dried tomatoes, dried oregano, thyme, and red pepper flakes; sauté for 1 minute until aromatic.
  2. Pour in the chicken broth, using a wooden spoon to deglaze and scrape up the flavorful golden bits stuck to the bottom of the pan. Whisk in the heavy cream and grated Parmesan cheese. Bring to a gentle simmer for 2 to 3 minutes until the sauce turns creamy, thick, and smooth.
  3. Return the golden chicken cutlets and resting juices back to the skillet. Spoon the bubbling cream sauce over the chicken and simmer for 1-2 minutes until heated through. Remove from heat, scatter fresh torn basil on top, and serve immediately over pasta or with crusty bread.

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 9gProtein: 38gFat: 28gSaturated Fat: 14gCholesterol: 135mgSodium: 580mgPotassium: 620mgFiber: 1.5gSugar: 4gVitamin A: 1450IUVitamin C: 8mgCalcium: 190mgIron: 2.2mg

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