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.
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
- 1Slice the chicken breasts in half lengthwise to make cutlets.
- 2Season with salt and pepper, then dredge lightly in flour.
- 3Heat the olive oil and butter in a large skillet over medium-high heat.
- 4Sear the chicken until golden and cooked through, about 4 to 5 minutes per side, then transfer to a plate.
- 5Add the garlic, sun-dried tomatoes, chipotle, and oregano to the same skillet and cook for 1 minute.
- 6Pour in the broth and scrape up the browned bits.
- 7Stir in the cream and simmer for 2 to 3 minutes, until slightly thickened.
- 8Stir in the Parmesan and lime juice until the sauce turns smooth and glossy.
- 9Return the chicken to the skillet and spoon the sauce over the top.
- 10Simmer for 1 to 2 minutes, then finish with cilantro.
Cook's Note
Pound the chicken into even cutlets and sear in butter and oil without overcrowding; cook over moderate heat until the cutlets reach 165 °F, then simmer gently in the cream sauce, boiling will cause it to break.
Best Served With
rice, wide noodles, or roasted baby potatoes
Why This Recipe Works
A quick flour dredge helps the chicken brown and gives the sauce something to cling to. Sun-dried tomatoes, Parmesan, and cream build richness fast, while chipotle and lime keep the finish sharp and balanced.
Make It Yours
- Add smoked paprika for a deeper smoky edge.
- Swap lime juice for white wine vinegar for a sharper finish.
- Use chicken thighs instead of breasts.
- Serve over polenta for a softer, richer base.
Leftover Strategy
Store leftover chicken and sauce in an airtight container for up to 3 days. Reheat gently with a splash of water or broth, then serve extra pieces over pasta, rice, or greens.
Want to impress guests with this dish? Ask Jeff →
Pairing
Chardonnay or sparkling water with lime cuts through the creamy sauce; marinated olives ↗ make an easy pantry-side bite.
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