Marry Me Chicken Recipe | Creamy, Dreamy & Irresistible!

Ingredients Checklist (Tap as You Prep)

• 1 ½ lbs (680g) boneless skinless chicken breasts, sliced horizontally into 4 even cutlets
• ½ cup julienned oil-packed sun-dried tomatoes, drained (reserve 2 tablespoons sun-dried tomato oil)
• ½ cup heavy cream + ½ cup blended full-fat cottage cheese (for an extra 14g protein boost)
• ¾ cup rich chicken bone broth
• ⅔ cup freshly grated Parmigiano-Reggiano cheese
• 5 cloves fresh garlic, finely minced + 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning + ½ teaspoon smoked paprika + ½ teaspoon chili flakes
• ½ cup fresh sweet basil leaves, ribbons + kosher salt & cracked black pepper

Step-by-Step Cooking Instructions

1. Sear in Sun-Dried Tomato Oil: Pat the 4 chicken cutlets bone-dry and season generously with kosher salt, black pepper, and smoked paprika. Heat the reserved 2 tablespoons of aromatic sun-dried tomato oil in a 12-inch cast-iron skillet over medium-high heat and sear the cutlets for 4 minutes per side until golden brown. Transfer to a warm plate.
2. Caramelize Garlic & Tomato Paste: In the same skillet over medium heat, sauté the minced garlic, tomato paste, Italian seasoning, and chili flakes for 60 seconds until brick-red and fragrant.
3. Deglaze with Bone Broth: Pour in the chicken bone broth, scraping up all the golden fond from the bottom of the pan with a wooden spoon, and simmer 2 minutes.
4. Emulsify the Tuscan Cream Sauce: Lower heat to medium-low and whisk in the heavy cream, blended cottage cheese, grated Parmigiano-Reggiano, and julienned sun-dried tomatoes until velvety.
5. Simmer & Spoon Over Cutlets: Return the golden chicken cutlets and resting juices to the skillet, spooning the bubbling sun-dried tomato sauce over top for 3 minutes until the internal temperature reaches 165°F. Finish with fresh basil ribbons.