Marry me chicken
Thin, golden chicken cutlets simmered in a creamy sun-dried tomato and parmesan sauce with garlic and basil. The viral one-pan dinner, done in 20 minutes.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Per serve
- 750 kcal
Ingredients
Method
Slice each chicken breast in half horizontally to make 4 thin cutlets about 1/2 inch thick. Season both sides with the Italian seasoning, salt and pepper.
Heat the oil and butter in a large skillet over medium-high heat. Sear the cutlets until deep golden underneath, then flip and sear the other side. Move them to a plate; they'll finish cooking in the sauce.
Turn the heat to medium. Add the garlic, sun-dried tomatoes and red pepper flakes to the pan and stir until fragrant.
Pour in the broth and scrape up the browned bits from the bottom of the pan, then stir in the cream and Parmesan. Simmer until slightly thickened.
Return the chicken and any juices to the pan, spoon the sauce over and simmer until the chicken reaches 165°F in the thickest part with no pink inside.
Scatter with the basil and serve straight from the pan.
Tips
- Even, thin cutlets are the key to cooking this in 20 minutes. Many US stores sell thin-sliced chicken breast cutlets, which save you the slicing.
- Use a spoonful of the oil from the sun-dried tomato jar instead of the olive oil for extra flavor.
- Serve with crusty bread, buttered pasta or mashed potatoes to soak up the sauce (bread and pasta are not gluten-free).
