This Marry Me Chicken recipe is tender pan fried chicken cutlets smothered in a sun dried tomato cream sauce with parmesan cheese and sautéed kale. Enjoy it as is for a keto-friendly meal, or serve delicious marry me chicken with your favorite pasta. No matter how you serve it, after just one forkful, you'll be in love!
2-3Chicken Breastssliced in half or thin sliced cutlets
1cupAll Purpose Flour
1cupChicken Broth
1½cupsHeavy Creammore if you like “extra sauce”
1cupParmesan Cheesefreshly grated
½cupSun Dried Tomatoes
1cupChopped Kale
2tbspMinced Garlic
½tspSalt
½tspPepper
1tspGarlic Powder
1tspOnion Powder
1tspSmoked Paprika
½tspCayenne Pepper
1tspItalian Seasoning
1tspRed Pepper Flakes
2tbspAvocado Oil
3tbspUnsalted Butterdivided
Instructions
In a bowl combine flour, salt, pepper, garlic powder, onion powder, paprika, cayenne, and Italian seasoning. Use about 1 tsp of each besides the salt, pepper, and cayenne (about 1/2 tsp.). Coat chicken in seasoned flour and set aside.
In a large skillet over medium high heat, add your avocado oil and unsalted butter. Once butter is melted, fry your cutlets on each side for approx 4-5 minutes. Once golden brown and reached a temp of 165F, remove and set aside.
Turn heat down in skillet to medium low and add your butter and minced garlic. Cook about 60 seconds until fragrant and add your kale. Sauté for 2-3 minutes before adding your sun dried tomatoes. Sauté an additional 1-2 minutes, then deglaze with chicken broth and heavy cream. Be sure to keep stirring to ensure everything is well incorporated.
Bring to a slight boil, reduce heat to low and allow to simmer 5-7 minutes to reduce andthicken.
Next, add parmesan cheese, taste to see how much seasoning you want to add, and addItalian seasoning and red pepper flakes. Adjust seasoning to your preference. Place chicken back in skillet once seasoned properly and cover with cream sauce. Serve over pasta of your choice, rice, veggies, or even mashed potatoes…ENJOY!
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