ChefXi OfficialSucculent chicken breasts seared to golden perfection and smothered in a rich, creamy sauce featuring sundried tomatoes, garlic, and fresh basil.
Season the chicken cutlets generously with salt and pepper, then dredge each piece in flour, shaking off the excess.
Dredging ensures a beautiful golden crust and helps thicken the sauce later.
In a large skillet, heat the olive oil and butter over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
Don't crowd the pan; sear in batches if necessary to maintain the heat.
In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up all the flavorful browned bits.
Those browned bits (fond) are where the deep flavor lives.
Stir in the heavy cream, parmesan cheese, sundried tomatoes, red pepper flakes, oregano, and smoked paprika. Simmer for 3-5 minutes until the sauce begins to thicken.
Keep the heat at a gentle simmer to prevent the cream from breaking.
Return the chicken to the skillet and spoon the sauce over the top. Let it heat through for another minute. Garnish with fresh basil before serving.
The residual heat will perfectly finish the chicken without overcooking it.
This dish has earned its name for a reason—it's pure comfort in a pan. The key to the 'Marry Me' magic is the harmony between the sundried tomatoes and the heavy cream. I've added a touch of smoked paprika to give it a subtle BBQ-soul depth without overpowering the Mediterranean roots. Serve this over a bed of al dente linguine or with a crusty piece of sourdough to soak up every drop of that liquid gold. Respect the lineage of the ingredients and don't rush the reduction of the sauce.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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