Description
This Gluten-Free Marry Me Chicken is a creamy, flavorful one-pan dinner that is rumored to be so good, it might just get you a proposal! Tender chicken breasts are seared golden brown and simmered in a rich sauce of sun-dried tomatoes, parmesan, garlic, and heavy cream. It’s a restaurant-quality meal ready in under 30 minutes.
Ingredients
— The Chicken —
3 large boneless, skinless chicken breasts (sliced in half lengthwise to make 6 cutlets)
½ cup gluten-free all-purpose flour blend (for dredging)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons butter
— The Creamy Sauce —
1 tablespoon butter
4 cloves garlic, minced
¾ cup chicken broth (ensure gluten-free)
1 cup heavy cream (or heavy whipping cream)
½ cup grated Parmesan cheese
⅓ cup sun-dried tomatoes packed in oil, chopped (drain most of the oil)
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (adjust to heat preference)
— Garnish —
Fresh basil leaves, torn or chopped
Instructions
1. In a shallow dish, combine the gluten-free flour, salt, pepper, and garlic powder. Dredge each chicken cutlet in the mixture, shaking off any excess. (This helps thicken the sauce later!).
2. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.
3. Add the chicken cutlets (do not overcrowd, work in batches if needed). Cook for 4–5 minutes on each side until golden brown and cooked through (internal temp 165°F). Transfer chicken to a plate and set aside.
4. Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant (do not burn).
5. Pour in the chicken broth and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
6. Stir in the heavy cream and sun-dried tomatoes. Bring to a gentle simmer.
7. Mix in the parmesan cheese, Italian seasoning, and red pepper flakes. Stir continuously until the cheese melts and the sauce thickens slightly (about 2–3 minutes).
8. Return the cooked chicken (and any juices from the plate) back to the skillet. Spoon the sauce over the chicken and let it heat through for 1-2 minutes.
9. Remove from heat. Garnish generously with fresh basil leaves and serve hot.
Notes
Serving Suggestions: This sauce is liquid gold. Serve it over gluten-free pasta (penne or fettuccine), mashed potatoes, or fluffy white rice to soak it all up.
Dairy-Free Option: Substitute the butter for oil/vegan butter, the heavy cream for full-fat canned coconut milk (shake the can well), and use a dairy-free parmesan alternative.
Spice Level: The red pepper flakes add a nice warmth but not too much heat. If feeding young kids, you can reduce this to a pinch.
Sun-Dried Tomatoes: Using tomatoes packed in oil provides much more flavor than the dry-packed kind. You can even use a teaspoon of the jar oil for sautéing the garlic.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet
- Calories: 580
- Sugar: 3
- Sodium: 650
- Fat: 42
- Saturated Fat: 22
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 12
- Fiber: 1
- Protein: 38
- Cholesterol: 145