Marry Me Chicken (Creamy Sun-Dried Tomato Garlic Basil Chicken)
Learn how to make famous Marry Me Chicken in 30 minutes. Pan-seared chicken breasts in a rich, creamy sun-dried tomato, garlic, and parmesan basil sauce.
Key Takeaways
- ✓Ready in just 20 mins using straightforward, kitchen-tested technique.
- ✓Delivers 42g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 410 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
Marry Me Chicken (Creamy Sun-Dried Tomato Garlic Basil Chicken)
Executive Summary & Quick Highlights
• Servings: 4 portions | Calories: 410 kcal per cutlet with sauce
• Macros: 42g Protein, 8g Carbs, 22g Fat, 2g Dietary Fiber
• Key Culinary Secret: Dredging chicken cutlets in flour before searing locks in juices and naturally thickens the creamy sun-dried tomato sauce!
Introduction: Why It's Called "Marry Me Chicken"
"Marry Me Chicken" earned its famous name for a simple reason—it is so delicious that anyone who eats it will instantly fall in love! Thinly sliced chicken breasts are pan-seared until golden brown, then simmered in a luscious skillet sauce of minced garlic, chicken broth, heavy cream, freshly grated parmesan, tangy sun-dried tomatoes, and fresh basil.
It combines restaurant-quality elegance with everyday 30-minute ease, delivering 42g of high-quality protein per serving.
Ingredients & Measurements
- 2 large Chicken Breasts (sliced into 4 thin cutlets)
- 1/2 cup Flour (seasoned with salt & pepper)
- 2 tbsp Olive Oil & 2 tbsp Butter
- 4 cloves Garlic, minced
- 1 cup Chicken Broth & 1 cup Heavy Cream
- 1/2 cup Fresh Parmesan Cheese, grated
- 1/2 cup Sun-Dried Tomatoes, chopped
- 1 tsp Oregano, 1/2 tsp Red Pepper Flakes, 1/4 cup Fresh Basil
Step-by-Step Culinary Instructions
Step 1: Sear the Chicken
Dredge thin chicken cutlets in seasoned flour. Heat olive oil and butter in a heavy skillet over medium-high heat. Sear chicken cutlets for 4 to 5 minutes per side until golden brown (165°F internal). Transfer to a plate.Step 2: Build the Garlic Sun-Dried Tomato Sauce
In the same skillet, saute minced garlic for 1 minute until fragrant. Deglaze with chicken broth. Stir in heavy cream, grated parmesan cheese, chopped sun-dried tomatoes, oregano, and red pepper flakes. Simmer for 3 minutes until smooth and slightly thickened.Step 3: Simmer & Serve
Return the seared chicken cutlets back into the bubbling skillet sauce. Spoon the creamy sauce over the chicken and simmer for 2 to 3 minutes. Top with fresh chopped basil and extra parmesan!Nutritional Matrix & Macro Split
| Nutrient | Per Serving | Daily Value % |
|---|---|---|
| Calories | 410 kcal | 20% |
| Protein | 42g | 84% |
| Fat | 22g | 28% |
| Carbs | 8g | 3% |
| Calcium | 210mg | 21% |
Frequently Asked Questions (FAQs)
Q1: Can I make Marry Me Chicken ahead of time?
Answer: Yes! Store cooked Marry Me Chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth or cream to loosen the sauce.Q2: What can I serve with Marry Me Chicken?
Answer: It pairs perfectly over fettuccine pasta, jasmine rice, garlic mashed potatoes, or low-carb roasted asparagus!Marry Me Chicken (Creamy Sun-Dried Tomato Garlic Basil Chicken)
Learn how to make famous Marry Me Chicken in 30 minutes. Pan-seared chicken breasts in a rich, creamy sun-dried tomato, garlic, and parmesan basil sauce.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Chicken breast | Turkey breast or extra-firm tofu (1:1 ratio) |
| Dino kale/greens | Baby spinach or Swiss chard (cooks faster, add at the end) |
Instructions
Sear the Chicken: Dredge thin chicken cutlets in seasoned flour. Heat olive oil and butter in a heavy skillet over medium-high heat. Sear chicken cutlets for 4 to 5 minutes per side until golden brown (165°F internal). Transfer to a plate.
Build the Garlic Sun-Dried Tomato Sauce: In the same skillet, saute minced garlic for 1 minute until fragrant. Deglaze with chicken broth. Stir in heavy cream, grated parmesan cheese, chopped sun-dried tomatoes, oregano, and red pepper flakes. Simmer for 3 minutes until smooth and slightly thickened.
Simmer & Serve: Return the seared chicken cutlets back into the bubbling skillet sauce. Spoon the creamy sauce over the chicken and simmer for 2 to 3 minutes. Top with fresh chopped basil and extra parmesan!
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
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Stewart Lucas
Nutritionist & Recipe DeveloperStewart Lucas is a nutritionist and recipe developer representing the NutriGuide team. All recipes, nutritional values, and diet protocols published on this site are designed and audited by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy.
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