Marry Me Chicken

Creamy, smoky, and sharp with lime, this Marry Me Chicken coats golden chicken cutlets in a sun-dried tomato sauce that feels rich without turning heavy.

Prep Time 10

Cook Time 20

Servings 4

Ingredients

3 large chicken breasts
30 g all-purpose flour
15 ml olive oil
30 g unsalted butter
3 garlic cloves minced
60 g sun-dried tomatoes chopped
250 ml heavy cream
120 ml chicken broth
50 g Parmesan finely grated
10 g chipotle in adobo finely minced
5 g dried oregano
juice of 1 lime
fresh cilantro chopped
salt and cracked black pepper to taste

Instructions

Slice the chicken breasts in half lengthwise to make cutlets.
Season with salt and pepper, then dredge lightly in flour.
Heat the olive oil and butter in a large skillet over medium-high heat.
Sear the chicken until golden and cooked through, about 4 to 5 minutes per side, then transfer to a plate.
Add the garlic, sun-dried tomatoes, chipotle, and oregano to the same skillet and cook for 1 minute.
Pour in the broth and scrape up the browned bits.
Stir in the cream and simmer for 2 to 3 minutes, until slightly thickened.
Stir in the Parmesan and lime juice until the sauce turns smooth and glossy.
Return the chicken to the skillet and spoon the sauce over the top.
Simmer for 1 to 2 minutes, then finish with cilantro.