M’s Favourite Dinners

Marry Me Chicken

6 servings


10 minutes

active time

25 minutes

total time


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 (double cream in the UK)

½ cup parmesan cheese (grated)

1 teaspoon chili flakes

¼ teaspoon oregano

¼ teaspoon thyme

⅓ cup sundried tomatoes (chopped)

1 tablespoon fresh basil leaves


Season chicken with salt and pepper, then dredge in flour and shake off any excess.

In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.

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.

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.

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.

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.

Garnish with chopped fresh basil leaves and serve warm over pasta or rice.


Serving Size



447 kcal

Total Fat

30 g

Saturated Fat

15 g

Unsaturated Fat

13 g

Trans Fat

1 g


147 mg


601 mg

Total Carbohydrate

13 g

Dietary Fiber

1 g

Total Sugars

3 g


31 g

6 servings


10 minutes

active time

25 minutes

total time
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