Marry Me Chicken
Super tasty and easy chicken pasta dish that will have everyone falling in love!
Ingredients
- 3 large chicken breasts boneless and skinless sliced lengthwise into thin cutlets (should be about ¼” thick)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons all-purpose flour sub gluten free
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter*
- 3 cloves garlic minced
- 1 cup chicken stock or broth
- 1 cup heavy cream*
- ½ cup parmesan cheese grated*
- 1 teaspoon chili flakes optional
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup sundried tomatoes chopped
- 1 tablespoon fresh basil leaves
Instructions
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Season chicken with salt and pepper, then dredge in flour and shake off any excess.
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In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
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Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate and set aside.
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Sauté the garlic for a minute or until it's fragrant. Add the chicken stock and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
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Adjust the heat to medium-low and add the heavy cream, parmesan cheese, and the sundried tomatoes to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
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Season with salt and pepper to your taste, then put the chicken back in the sauce and let the sauce simmer and thicken for about 4 more minutes.
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Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
Recipe Notes
*To make this dairy free, use extra olive oil or ghee instead of butter. You can sub coconut cream for heavy cream or just omit and use extra broth. Use dairy free parmesan cheese or just sprinkle on some nutritional yeast. This version is also very delicious!