Dinner

Marry Me Chicken

Name: Marry Me Chicken
Prep time: 10 min
Cook time: 20 min
Ingredients: 3 large chicken breasts 30 g all-purpose flour 15 ml olive oil 30 g unsalted butter 3 garlic cloves, minced 60 g sun-dried tomatoes, chopped 250 ml heavy cream 120 ml chicken broth 50 g Parmesan, finely grated 10 g chipotle in adobo, finely minced 5 g dried oregano juice of 1 lime fresh cilantro, chopped salt and cracked black pepper, to taste

Prep

10 Minutes

Cook

20 Minutes

Creamy, smoky, and sharp with lime, this Marry Me Chicken coats golden chicken cutlets in a sun-dried tomato sauce that feels rich without turning heavy.

Ingredients

3 large chicken breasts 30 g all-purpose flour 15 ml olive oil 30 g unsalted butter 3 garlic cloves, minced 60 g sun-dried tomatoes, chopped 250 ml heavy cream 120 ml chicken broth 50 g Parmesan, finely grated 10 g chipotle in adobo, finely minced 5 g dried oregano juice of 1 lime fresh cilantro, chopped salt and cracked black pepper, to taste

Instructions

1
Slice the chicken breasts in half lengthwise to make cutlets. Season with salt and pepper, then dredge lightly in flour. Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken until golden and cooked through, about 4 to 5 minutes per side, then transfer to a plate. Add the garlic, sun-dried tomatoes, chipotle, and oregano to the same skillet and cook for 1 minute. Pour in the broth and scrape up the browned bits. Stir in the cream and simmer for 2 to 3 minutes, until slightly thickened. Stir in the Parmesan and lime juice until the sauce turns smooth and glossy. Return the chicken to the skillet and spoon the sauce over the top. Simmer for 1 to 2 minutes, then finish with cilantro.

Best Served With

rice, wide noodles, or roasted baby potatoes

Cook's Note

Pound the chicken into even cutlets and sear in butter and oil without overcrowding; cook over moderate heat until the cutlets reach 165 °F, then simmer gently in the cream sauce, boiling will cause it to break.

Why This Recipe Works

A quick flour dredge helps the chicken brown and gives the sauce something to cling to. Sun-dried tomatoes, Parmesan, and cream build richness fast, while chipotle and lime keep the finish sharp and balanced.

Make It Yours

Add smoked paprika for a deeper smoky edge. Swap lime juice for white wine vinegar for a sharper finish. Use chicken thighs instead of breasts. Serve over polenta for a softer, richer base.