Classic Marry Me Chicken

• •2 Boneless, skinless chicken breasts
• •1 tsp Salt
• •0.5 tsp Black pepper
• •1 tsp Garlic powder
• •0.5 tsp Onion powder
• •0.5 tsp Smoked paprika
• •0.5 tsp Dried oregano
• •2 tbsp Olive oil
• •4 cloves Garlic, minced
• •0.5 cup Sun-dried tomatoes, packed in oil (drained and chopped)
• •0.5 cup Chicken broth
• •1.5 cups Heavy cream
• •0.5 cup Freshly grated Parmesan cheese
• •2 cups Fresh spinach (optional)
• •0.3 tsp Red pepper flakes (optional)
• •0.3 cup Fresh basil, chopped (for garnish)

Instructions

1. 1

   Prepare the chicken: Slice each large chicken breast horizontally to create two thinner cutlets, resulting in 4 pieces total. Pat them dry thoroughly with paper towels. Season both sides of the chicken cutlets evenly with salt, black pepper, garlic powder, onion powder, smoked paprika, and dried oregano.

2. 2

   Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned chicken cutlets to the pan in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.

3. 3

   Sauté aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant, being careful not to burn the garlic. Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes, allowing them to soften and release their flavor.

4. 4

   Deglaze and build the sauce: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and let it reduce slightly for 1-2 minutes. Stir in the heavy cream and bring the sauce back to a gentle simmer. Reduce heat to low and stir in the freshly grated Parmesan cheese until it's melted and the sauce is smooth and slightly thickened.

5. 5

   Add spinach and finish: If using, add the fresh spinach to the sauce and cook until it wilts, about 1-2 minutes. Taste the sauce and adjust seasoning with salt and pepper if needed.

6. 6

   Combine and serve: Return the seared chicken cutlets to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the chicken. Garnish generously with fresh chopped basil. Serve immediately with pasta, rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

Chef's Tips

• 💡For best flavor, use freshly grated Parmesan cheese rather than pre-shredded, which often contains anti-caking agents.
• 💡Do not overcrowd the pan when searing the chicken; cook in batches if necessary to ensure a good sear. Overcrowding can steam the chicken instead of browning it.
• 💡Adjust the consistency of the sauce: if it's too thick, add a splash more chicken broth or cream; if it's too thin, simmer gently for a few more minutes until it reaches your desired thickness.
• 💡This dish pairs wonderfully with a side of steamed green beans or asparagus, or a simple green salad.