Marry Me Chicken
Seared chicken, sun-dried tomato cream and basil and parm.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Save the oil from the sun-dried tomato jar - use it instead of olive oil for the sear. It carries the tomato-herb perfume into the chicken from the very first minute.
Ingredients
Everything below makes 4 servings.
- 1½ lbchicken breasthalved horizontally into cutlets
- ¼ cupall-purpose flour (for dredging)
- 2 tbspolive oil
- 2 tbspunsalted butter
- 4garlic clovesminced
- ½ cupsun-dried tomatoes (oil-packed)drained and roughly chopped
- ¾ cupchicken stock
- 1 cupheavy cream
- ½ cupgrated parmesanfreshly grated
- 1 tspitalian seasoning
- ¼ tspred pepper flake
- ¼ cupfresh basiltorn
- 1¼ tspkosher salt
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 720calories
- 52gprotein
- 14gcarbs
- 48gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Halve chicken breasts horizontally into cutlets, then pat very dry. Season both sides with 1 tsp salt and pepper.
- Drain and roughly chop the sun-dried tomatoes.
- Mince 4 garlic cloves.
- Tear basil leaves (don't chop - bruising kills the aroma).
Dredge and sear
Dust chicken cutlets in flour, tapping off excess. Heat olive oil in skillet over medium-high. Sear cutlets 3-4 min/side until deep golden - don't crowd the pan, do it in 2 batches if needed. Transfer to a plate.
8 min · hands onBloom aromatics
Reduce heat to medium. Melt butter in the same pan. Add garlic and red pepper flake; cook 30 sec until fragrant - don't let garlic brown. Stir in sun-dried tomatoes and italian seasoning, cook 1 min to bloom the oils.
2 min · hands onDeglaze
Pour in chicken stock, scraping up the golden bits from the bottom - that's where the flavor lives. Let it reduce by half, about 2 min.
2 min · hands onCream and cheese
Pour in heavy cream and bring to a gentle simmer. Whisk in parmesan and 0.25 tsp salt. Simmer 3-4 min, stirring, until the sauce coats a spoon.
4 min · hands onReturn and finish
Nestle the chicken back into the sauce, spooning sauce over the top. Simmer gently 3-4 min to warm through and let the chicken drink in the sauce. Off heat, scatter torn basil. Serve immediately.
4 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Thighs need 5-6 min/side and benefit from a 5-min finish in the sauce. Adds about 5 minutes.
Pound to 1/2 inch; sear 2-3 min/side, return to sauce briefly. Saves about 5 minutes.
Boil 1.5 lb yukon golds and mash with butter and cream while chicken cooks. Adds about 20 minutes.
Boil 12 oz fettuccine during the sauce simmer. Adds about 10 minutes.
What keeps
Store chicken and sauce together - they actually improve overnight as the chicken keeps soaking up the cream. Reheat covered on low; if sauce tightens, loosen with a splash of stock.
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the three-legged cat
who plans your dinner.
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