Skillet Marry Me Chicken
Sun-dried tomatoes give this sauce its tang, while Parmesan and cream make it rich. Brown the cutlets in batches, then make the sauce in the same skillet. Use a cup of prepared chicken broth from a previous batch if you have it ready.
Homemade broth option: HKT Instant Pot Chicken and Broth — https://www.homegrownkitchentable.com/all-recipes/instant-pot-chicken-and-broth
Ingredients
3 large boneless, skinless chicken breasts, split horizontally into 6 thin cutlets about ½ inch thick
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons all-purpose flour, for dredging
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
3 garlic cloves, minced
1 cup prepared chicken stock or broth; strained HKT Instant Pot Chicken and Broth is an option
1 cup heavy cream
½ cup finely grated Parmesan cheese
1 teaspoon red pepper flakes
¼ teaspoon dried oregano
¼ teaspoon dried thyme
⅓ cup oil-packed sun-dried tomatoes, drained and chopped
1 tablespoon fresh basil, chopped
Instructions
Pat the 6 thin cutlets dry and season both sides with the salt and pepper. Put the flour in a shallow dish, coat the cutlets lightly, and shake off the excess. Discard flour left after raw-chicken contact when dredging is finished.
Use a large, deep skillet, about 12 inches across. Heat 1 tablespoon oil and 1 tablespoon butter over medium heat. Add 3 cutlets without crowding and cook for about 3–4 minutes per side, or until browned and at least 165°F in the center. Transfer to a clean plate and cover lightly. Repeat with the remaining 3 cutlets and the remaining 1 tablespoon each oil and butter, removing any scorched flour bits before the next batch.
Lower the heat to medium-low. Stir the garlic into the skillet for about 30 seconds, just until fragrant. Pour in all the prepared chicken broth, scraping up the browned bits. Simmer for about 2–3 minutes to reduce it slightly.
Stir in the heavy cream, red pepper flakes, oregano, thyme, and drained sun-dried tomatoes. Bring to a gentle simmer and cook for about 3–5 minutes, stirring, until the sauce begins to coat a spoon. Lower the heat and stir in all the Parmesan a little at a time until melted. Avoid a hard boil.
Return all 6 cooked cutlets and their juices to the skillet. Spoon the sauce over the top and warm gently for about 1–2 minutes, until hot. If your skillet cannot hold the cutlets comfortably, warm them in the sauce in two groups. The chicken must be fully cooked to at least 165°F before serving.
Scatter all the chopped basil over the chicken and serve with the sauce. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Use within 3–4 days and reheat gently to 165°F throughout.