Chicken Cutlets with Sun-Dried Tomato Cream Sauce

This Chicken Cutlets with Sun-Dried Tomato Cream Sauce, also known as Marry Me Chicken, is a romantic weeknight dinner that comes together in just 20 minutes. Tender chicken cutlets are seared until golden, then coated in a creamy, tangy sauce made with sun-dried tomatoes, shallots, and white wine. Fresh parsley brightens the dish for a balanced finish. With its rich flavors and elegant presentation, it’s a meal that’s simple enough for everyday cooking yet special enough to impress.

Why You’ll Love This Recipe

• Quick & easy: Ready in just 20 minutes.

• Flavorful twist: Uses sun-dried tomatoes and their oil for double flavor.

• Rich but light: A creamy sauce without feeling overly heavy.

• Romantic dinner: Elegant enough for date night or special occasions.

• Nutrient boost: Sun-dried tomatoes are rich in lycopene and antioxidants.

• Lean protein: Chicken cutlets provide high-quality protein with low fat.

• Flexible: Can substitute broth for wine or use thighs instead of cutlets.

• One-pan cooking: Minimal cleanup required.

• Family-friendly: Bold flavor that still appeals to a wide range of tastes.

• Pairing options: Works beautifully with pasta, rice, or roasted vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup finely chopped shallots
½ cup dry white wine
½ cup heavy cream
2 tablespoons chopped fresh parsley

Directions

1. Season the chicken:
   Sprinkle chicken with ⅛ teaspoon each of salt and pepper.

2. Cook the chicken:
   In a large skillet, heat 1 tablespoon of oil from the sun-dried tomato jar over medium heat. Add chicken and cook, turning once, until browned and the internal temperature reaches 165°F, about 6 minutes total. Transfer to a plate.

3. Make the sauce base:
   Add the sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute.

4. Deglaze with wine:
   Increase heat to high and pour in the white wine, scraping up any browned bits. Cook until mostly evaporated, about 2 minutes.

5. Finish the sauce:
   Reduce heat to medium. Stir in cream, any juices from the chicken, and the remaining ⅛ teaspoon salt and pepper. Simmer for 2 minutes.

6. Coat and serve:
   Return chicken to the pan, turning to coat in the sauce. Sprinkle with parsley and serve hot.

Servings and timing

Serves: 4
Active time: 20 minutes
Total time: 20 minutes

Variations

• No wine option: Replace white wine with chicken broth plus ½ tablespoon vinegar or lemon juice.

• Use thighs: Boneless, skinless chicken thighs can be substituted; just cook a bit longer.

• Add veggies: Stir in spinach, kale, or mushrooms for extra nutrition.

• Lighter sauce: Use half-and-half instead of heavy cream.

• Herb twist: Add fresh basil or thyme along with parsley.

• Spicy kick: Sprinkle red pepper flakes into the sauce.

• Cheesy finish: Stir in grated Parmesan for a richer flavor.

• Pasta-ready: Serve over linguine or penne to soak up the sauce.

• Mediterranean spin: Add olives and capers for a briny balance.

• Dairy-free: Use coconut cream in place of heavy cream.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Not recommended, as cream sauces can separate.

• Reheating: Warm gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce.

• Meal prep tip: Cook chicken and sauce separately, then combine just before serving for best texture.

FAQs

How should I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or cream.

What are chicken cutlets?

They’re thin slices of chicken breast, either pre-cut or made by slicing a breast in half horizontally.

Can I use chicken thighs instead?

Yes, boneless thighs work well but require a few extra minutes of cooking.

How do you serve Chicken Cutlets with Sun-Dried Tomato Cream Sauce?

Serve with pasta, rice, or crusty bread, and pair with a side salad or roasted veggies.

Can I make this recipe without wine?

Yes, substitute chicken broth plus a splash of vinegar or lemon juice.

Are sun-dried tomatoes healthy?

Yes, they’re packed with antioxidants like lycopene, as well as vitamins C and K.

Can I use dry sun-dried tomatoes instead of oil-packed?

Yes, but you’ll need to rehydrate them in warm water and add olive oil for cooking.

Can I make this dairy-free?

Yes, replace heavy cream with full-fat coconut milk or a plant-based cream alternative.

How do I prevent the cream sauce from curdling?

Keep the heat moderate when adding cream and stir continuously.

What wine works best?

A dry white wine such as Pinot Grigio or Chardonnay adds brightness without overpowering the sauce.

Conclusion

Chicken Cutlets with Sun-Dried Tomato Cream Sauce (Marry Me Chicken) is a flavorful, elegant dish that proves weeknight dinners can still feel special. With tender chicken, a luscious tomato-cream sauce, and a touch of fresh parsley, this recipe is simple, satisfying, and sure to impress—whether it’s a family meal or a romantic dinner at home.

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