This one-pan dinner combines juicy chicken cutlets with a rich parmesan cream sauce and tangy sundried tomatoes. It is a fast, high-flavor meal that is ready in about 30 minutes.
List of ingredients
- 3 large chicken breasts (boneless and skinless, sliced lengthwise into thin cutlets)
- 1/2 teaspoon salt – for basic seasoning.
- 1/4 teaspoon ground black pepper – for a mild spicy kick.
- 6 tablespoons all-purpose flour – used for dredging the chicken.
- 2 tablespoons olive oil – for high-heat searing.
- 2 tablespoons unsalted butter – adds richness and flavor to the crust.
- 3 cloves garlic (minced) – provide a pungent aromatic base.
- 1 cup chicken stock – used to deglaze the pan and build the sauce.
- 1 cup heavy cream – ensures a thick, velvety consistency.
- 1/2 cup grated parmesan cheese – adds saltiness and thickness.
- 1 teaspoon chili flakes – adds a subtle heat to the cream.
- 1/4 teaspoon oregano – for herbal depth.
- 1/4 teaspoon thyme – for an earthy aromatic note.
- 1/3 cup sundried tomatoes (chopped) – provides concentrated tartness.
- 1 tablespoon fresh basil leaves – for a fresh, aromatic garnish.
step-by-step instructions
- Prepare the chicken: Season the chicken cutlets with salt and pepper, then dredge them in flour, shaking off any excess to avoid a thick paste.
- Sear the meat: Heat olive oil and melt butter in a large skillet over medium heat. Brown the chicken for 4-5 minutes per side until golden and cooked through, working in batches to avoid overcrowding the pan. Transfer the cooked chicken to a plate and cover it.
- Aromatics and deglazing: Saute the minced garlic in the same pan for one minute until fragrant. Pour in the chicken stock and scrape the bottom of the pan with a wooden spoon to release the browned bits.
- Build the cream sauce: Lower the heat to medium-low. Stir in the heavy cream and parmesan cheese, allowing the mixture to simmer for a few minutes before adding the chili flakes, thyme, and oregano.
- Final assembly: Add salt and pepper to taste and stir in the chopped sundried tomatoes. Return the chicken to the skillet and simmer for a few more minutes until the sauce thickens and coats the meat.
- Garnish and serve: Sprinkle with chopped fresh basil leaves and serve immediately over your choice of pasta or rice.
Cooking Techniques for Best Results
Slicing Chicken into Even Cutlets
To achieve uniform cooking, slice each chicken breast in half lengthwise. Place your hand flat on top of the breast and cut parallel to the cutting board. If some pieces remain thicker than others, use a meat mallet to pound them to a consistent quarter-inch thickness.
Managing Pan Temperature for Searing
Ensure the olive oil and butter are shimmering before adding the chicken. If the pan is too cold, the chicken will steam rather than sear, resulting in a pale color. If it is too hot, the flour coating will burn before the meat is cooked through.
The Importance of Deglazing
When you add the chicken stock to the pan, use a wooden spoon to scrape the brown residue, known as the fond, from the bottom. These caramelized bits contain the most concentrated flavor and will integrate into the sauce to create a deeper taste profile.
Preventing Sauce Separation
Maintain the heat at a medium-low simmer once the cream and cheese are added. Boiling the sauce too vigorously can cause the fats to separate from the solids, leading to an oily texture. A gentle simmer ensures the parmesan emulsifies smoothly into the cream.
Ingredient Substitutions and Alternatives
Using Chicken Thighs Instead of Breasts
Boneless, skinless chicken thighs can be used as a substitute for a juicier result. Keep in mind that thighs generally take longer to cook through than thin cutlets. You may need to increase the searing time by 2-3 minutes per side.
Replacing Heavy Cream for Different Textures
If you do not have heavy cream, you can use a mixture of whole milk and a small amount of cornstarch slurry. However, this will not be as thick or rich as the original version. Avoid using light cream or half-and-half if you want a sauce that clings heavily to the pasta.
Substituting Sundried Tomatoes
If sundried tomatoes are unavailable, you can use halved fresh cherry tomatoes. Sauté them with the garlic until they burst and release their juices. This will result in a fresher, more acidic flavor rather than the concentrated sweetness of dried tomatoes.
Gluten-Free Flour Alternatives
To make this recipe gluten-free, replace the all-purpose flour with almond flour or a 1:1 gluten-free flour blend. Cornstarch can also be used for dredging, though it may create a slightly different crust texture. Ensure the substitute is shaken off well before searing.
Alternative Cheese Options
While parmesan is traditional, Pecorino Romano can be used for a saltier, sharper flavor. If you prefer a milder taste, a small amount of finely grated mozzarella can be mixed in. Always grate the cheese from a block to avoid anti-caking agents that prevent smooth melting.
Serving Suggestions and Side Dishes
Pasta Pairing Options
Fettuccine or linguine are ideal because their wide surface area captures the cream sauce. For a more robust texture, use penne or rigatoni, which allows the sauce to pool inside the pasta. Toss the pasta directly into the skillet for the last minute of cooking.
Low-Carb Base Alternatives
For a low-carb or keto-friendly meal, serve the chicken over zucchini noodles or steamed cauliflower rice. Sauté the zucchini noodles briefly in a separate pan with olive oil before topping them with the chicken and sauce to prevent excess water release.
Grain-Based Accompaniments
White basmati or jasmine rice provides a neutral base that balances the richness of the parmesan sauce. For more fiber, use quinoa or farro. These grains absorb the extra sauce, ensuring none of the flavor is left on the plate.
Vegetable Side Dish Pairings
Steamed broccoli or roasted asparagus pairs well with the creaminess of the dish. The bitterness of the greens cuts through the richness of the heavy cream. A simple side salad with a lemon vinaigrette also provides a refreshing contrast.
Crusty Bread for Dipping
Serve the meal with toasted sourdough or homemade garlic breadsticks. The bread is useful for soaking up the remaining sauce from the skillet. Brush the bread with melted butter and garlic powder before toasting for extra flavor.
Storage and Reheating Guidelines
Refrigeration and Containers
Store any leftover chicken and sauce in an airtight container in the refrigerator. The dish will remain safe to eat for up to three days. Ensure the container is fully sealed to prevent the cream from absorbing odors from other foods in the fridge.
Reheating Without Breaking the Sauce
When reheating in a microwave or on the stove, add a tablespoon of water or chicken stock. This thins out the sauce, which naturally thickens and tightens during refrigeration. Heat slowly on low power to prevent the sauce from splitting.
Freezing Advice for Creamy Sauces
It is not recommended to freeze this dish. Cream-based sauces often separate and become grainy when frozen and thawed. For the best quality, prepare only the amount needed or store leftovers in the fridge for short-term use.
Troubleshooting and Frequently Asked Questions
Why is my sauce too thin?
The sauce may be too thin if it has not simmered long enough or if the parmesan was not finely grated. Continue to simmer the sauce on medium-low heat for another 3-5 minutes. Adding a small amount of extra cheese can also help thicken the consistency.
Why did my chicken stick to the pan?
Sticking usually happens if the pan was not hot enough when the chicken was added or if the pan was overcrowded. Ensure you use a heavy-bottomed skillet and cook the meat in batches. Allow the chicken to develop a crust before attempting to flip it.
How can I make the sauce creamier?
Using high-fat heavy cream and freshly grated parmesan is the best way to ensure a creamy texture. Avoid using pre-shredded cheese, as it is coated in cellulose which prevents it from melting smoothly. Stirring the sauce constantly on low heat also helps emulsion.
Can I use dried basil instead of fresh?
Yes, but you should add dried basil during the simmering process rather than as a garnish. Use about one-third of the amount of dried basil compared to fresh. Fresh basil is preferred for the final touch as it provides a brighter, sweeter flavor.
What if I don’t have a meat mallet?
If you lack a mallet, you can place the chicken between two sheets of plastic wrap or inside a zip-top bag. Use a heavy skillet or a rolling pin to gently pound the meat to a uniform thickness. This ensures the chicken cooks evenly throughout.
How do I control the spice level?
The heat in this recipe comes from the red chili flakes. For a mild version, reduce the amount to a pinch or omit them entirely. If you prefer a spicier dish, add a pinch of cayenne pepper or increase the chili flakes to a teaspoon and a half.
Print
Creamy Garlic and Sundried Tomato Chicken
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Marry Me Chicken is creamy, juicy, and full of flavor! It’s said that this chicken dinner is so good that if you cook it for your partner, he will propose to you!
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 microbial-rennet parmesan cheese
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- â…“ cup sundried tomatoes (chopped)
- 1 tablespoon fresh basil leaves
Instructions
- Step 1: Season chicken with salt and pepper, then dredge in flour and shake off any excess.
- Step 2: In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
- Step 3: 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, cover, and set aside.
- Step 4: Saute 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.
- Step 5: Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
- Step 6: Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
- Step 7: Garnish with chopped fresh basil leaves and serve warm over pasta or rice.
Notes
You can slice a chicken breast in half to create cutlets. To ensure a clean recipe, use microbial-rennet parmesan cheese. Store leftovers in a sealed container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 447 kcal
- Sugar: 3 g
- Sodium: 601 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 147 mg