Creamy Parmesan Marry Me Chicken (Print Version)
# Ingredients:
→ Chicken and Seasonings
01 -
3 large boneless and skinless chicken breasts, sliced into thin cutlets
02 -
½ teaspoon salt
03 -
¼ teaspoon ground black pepper
04 -
6 tablespoons all-purpose flour (50g)
→ Sauce Base
05 -
2 tablespoons olive oil (30ml)
06 -
2 tablespoons unsalted butter (28g)
07 -
3 cloves garlic, minced
08 -
1 cup chicken stock (240ml)
→ Creamy Sauce & Herbs
09 -
1 cup heavy cream (240ml)
10 -
½ cup freshly grated parmesan cheese (43g)
11 -
1 teaspoon chili flakes
12 -
¼ teaspoon oregano
13 -
¼ teaspoon thyme
14 -
⅓ cup sundried tomatoes, chopped
15 -
1 tablespoon fresh basil leaves
# Instructions:
01 -
Season your chicken cutlets with salt and pepper, then give them a light coating of flour. Make sure to shake off any extra flour - we want just a thin layer!
02 -
Get your skillet nice and hot over medium heat, then add olive oil and butter. Once the butter's melted and bubbling, add your chicken (don't crowd them - cook in batches if needed!) and cook until they're golden brown, about 4-5 minutes each side. Once done, set them aside and keep warm.
03 -
In the same pan, sauté that minced garlic until it smells amazing (about a minute). Pour in your chicken stock and scrape up all those tasty brown bits from the bottom - that's pure flavor right there!
04 -
Lower the heat to medium-low and pour in the heavy cream and parmesan. Let it simmer gently for a couple minutes, then add your seasonings: chili flakes, thyme, and oregano. Don't forget to taste and adjust the salt and pepper!
05 -
Toss in those sundried tomatoes, then nestle the chicken back into the pan. Let everything simmer together until the sauce thickens up nicely. Finally, sprinkle with fresh basil and serve it up hot over your favorite pasta or rice!
# Notes:
01 -
This chicken dish got its name because it's supposedly so delicious, it'll make your partner propose!
02 -
For extra flavor, try adding a splash of sundried tomato oil when sautéing the garlic
03 -
Fresh-grated parmesan works best - pre-grated doesn't melt as nicely in the sauce