Marry me chicken

This is apparently a viral recipe on TikTok though I found it because of a New York Times Cooking recipe. This is a slightly modified version of the NYT recipe.

The NYT recipe says this makes 4 servings, which seems about right.

Start with 2 large boneless chicken breasts (1.52 lbs.), cut in half to make 4 thin cutlets. The small 5th piece didn't fit in my pan, so I didn't cook that one.

Season with salt, freshly ground black pepper, and garlic powder (I added the garlic powder).

Dredge in all-purpose flour.

This is rest of the mise en place.

Heat 3 tbsp. olive oil in a large sauté pan over medium heat. Add 3 tbsp. butter and let it melt.

Cook the chicken cutlets until done, 4 to 5 minutes per side. I used a very large sauté pan; if you used a normal pan this would probably require two batches.

When done, remove the chicken from the pan and set aside.

Lower the heat to low.

Add 3 chopped garlic cloves to the pan, cook for 1 to 2 minutes. One of the comments said to add shallots, which I did as well.

Add 1 tbsp. tomato paste and cook for a few minutes.

Add 1/2 tsp. dried oregano.

Add red pepper flakes to taste.

Increase the heat to medium and add 8 oz. chicken stock. Reduce by half.

Add 4 oz. heavy cream. Reduce the heat to simmer.

Add 1.5 oz. grated Parmesan (1/2 cup).

Add 1/3 cup sun-dried tomatoes (in oil). I used julienne cut sun-dried tomatoes because I don't like big hunks of sun-dried tomato.

Season the sauce as desired.

Add the chicken back to the pan to warm and coat with the sauce.

This made about 8 oz. of sauce, which was perfect; about 2 oz. per serving.

Plate.

Served with Wildgrain sourdough bread (pictured at the top).

Several people commented that this is good with pasta or mashed potatoes, which I do think would work well and will try next time.

Vacuum sealed and froze 3 servings.

2025-01-06

This time I served it with 1.5 oz. penne pasta, and diced the chicken, and it was really good. I'll make it this way in the future.

I reheated it from frozen in the sous vide, then transferred it to a pan to heat a bit, then added the pasta.

2025-11-14

This time I diced the chicken breast before cooking. This speeds up cooking and makes it easier to fit in a pan. I like it better pre-sliced when serving, and having it in pieces makes it easier to divide.

2.86 lbs. of chicken breast, cut in half into cutlets.

Then diced.

Season with salt, black pepper, garlic powder. Dust with flour.

The full mise en place.

Cook the chicken in a large sauté pan.

When fully cooked, remove from the pan and set aside.

Prepare the sauce as above.

Sauce is done.

I didn't put the chicken back into the sauce because it's all going to be vacuum sealed and frozen, and it's easier to divide the chicken without the sauce.