1-Step 1: Prepare and Season the Chicken Start by preparing your chicken properly. Take 3 large boneless, skinless chicken breasts and slice each one lengthwise into thin cutlets, creating 6 pieces total. If your chicken breasts are particularly thick, you can also pound them gently to an even thickness of about 1/4 inch. This ensures they cook evenly and quickly. Season both sides of each cutlet with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper, distributing the seasoning evenly. Then, dredge each piece in 6 tablespoons all-purpose flour, coating both sides completely. Shake off any excess flour gently, as too much coating can make the chicken gummy rather than crispy. Place the coated cutlets on a clean plate or cutting board while you prepare your pan.

2-Step 2: Sear the Chicken to Golden Perfection Heat a large skillet over medium heat and add 2 tablespoons olive oil along with 2 tablespoons unsalted butter. Let the fats heat until the butter melts and begins to foam slightly, indicating the pan is ready. You want the oil and butter to shimmer but not smoke. Carefully place the floured chicken cutlets into the hot pan, working in batches if necessary to avoid overcrowding. Overcrowding lowers the pan temperature and causes steaming rather than browning. Cook the chicken for 4-5 minutes per side until each piece develops a deep golden-brown crust and is cooked through to an internal temperature of 165 degrees F. Once browned, transfer the chicken to a clean plate, cover loosely with foil to keep warm, and set aside while you build the sauce. Those browned bits left in the pan are pure flavor gold, so don’t even think about wiping them out.

3-Step 3: Build the Aromatic Base With the chicken resting, reduce the heat slightly and add 3 cloves of minced garlic to the same skillet. Sauté the garlic for about 1 minute, stirring constantly, until it becomes fragrant and just begins to turn golden. Watch carefully, as garlic can burn quickly and become bitter. The residual heat from the pan and the infused oil from the butter create a wonderful foundation for your sauce. For an extra layer of flavor, consider adding a teaspoon of the oil from your sun-dried tomato jar when sautéing the garlic. This little trick infuses the entire sauce with concentrated tomato essence.

4-Step 4: Deglaze and Create the Sauce Base Pour 1 cup chicken stock into the pan and use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the skillet. This process, called deglazing, incorporates the fond, those caramelized proteins and sugars, into your sauce for incredible depth of flavor. Let the stock bubble and reduce slightly for 1-2 minutes. This concentration of flavors is what separates a good sauce from a truly memorable one.

5-Step 5: Transform It Into a Creamy Masterpiece Lower the heat to medium-low and stir in 1 cup heavy cream followed by 1/2 cup grated parmesan cheese. Whisk gently but continuously as the cheese melts into the cream to prevent any clumping. The sauce will begin to thicken as it simmers gently. This is also when you’ll add your seasonings: 1 teaspoon chili flakes, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried oregano. Give the sauce a taste and adjust with additional salt and pepper if needed. For the best results, always grate your parmesan from a block rather than using pre-grated cheese. Fresh-grated cheese melts more smoothly and has superior flavor since pre-grated varieties often contain anti-caking agents that can make the sauce grainy.

6-Step 6: Add the Signature Sun-Dried Tomatoes Stir in 1/3 cup chopped sun-dried tomatoes that have been packed in oil. These tangy, intensely flavored morsels are what give Marry Me Chicken its distinctive character. The oil they’re packed in has already absorbed wonderful tomato essence, so don’t be afraid to add a bit of that oil to the pan as well. Let the sauce simmer gently for 2-3 minutes so the flavors meld together and the tomatoes soften slightly.

7-Step 7: Return the Chicken and Finish the Dish Nestle the browned chicken cutlets back into the skillet, spooning some of the luscious sauce over each piece. Let everything simmer together for several minutes until the sauce reaches your desired consistency. It should coat the back of a spoon and cling to the chicken beautifully. The chicken will absorb some of the sauce flavors while warming through, creating that perfect harmony of tender meat and creamy, tomato-flecked sauce.

8-Step 8: Garnish and Serve Remove the skillet from the heat and scatter 1 tablespoon of fresh basil leaves over the top for a pop of fresh color and flavor. Serve your Marry Me Chicken warm, straight from the skillet, over your choice of sides. Pasta is classic, but mashed potatoes, crusty bread, rice, or even zucchini noodles all work wonderfully.