Go Back
Creamy Tuscan Marry Me Chicken served with herbs and a side dish

Marry Me Chicken in Creamy Tuscan Style

Enjoy a comforting dish of tender chicken breasts smothered in a rich, creamy sauce with garlic and sun-dried tomatoes, perfect for impressing family and friends.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese
  • 1 teaspoon chili flakes
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ⅓ cup sundried tomatoes, chopped
  • 1 tablespoon fresh basil leaves

Method
 

Preparation
  1. Sprinkle salt and pepper on your cutlets, then dredge them in flour, shaking off any excess.
  2. In a large skillet, heat olive oil and melt the butter on medium heat. Swirl to coat your pan.
Cooking
  1. Cook the chicken for 4-5 minutes on each side, or until it’s golden brown and cooked through. Transfer it to a plate, cover, and set aside.
  2. Toss in the minced garlic and sauté for about a minute until it’s fragrant.
  3. Pour in the chicken stock and stir to scrape up any tasty bits stuck to the bottom.
  4. Reduce the heat to medium-low, add in the heavy cream and parmesan cheese, and let it simmer for a couple of minutes.
  5. Sprinkle in chili flakes, thyme, and oregano. Adjust salt and pepper to your taste. Add the sundried tomatoes.
  6. Place the chicken back into the skillet and let the sauce simmer and thicken for a few more minutes.
Serving
  1. Top with fresh basil leaves and serve warm over pasta or rice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for about 2-3 months—just make sure to let it cool completely first. Reheat on the stovetop or in the microwave until warmed through.