Creamy Sun-Dried Tomato Chicken Cutlets
If you’re looking for a dinner that feels a little fancy but comes together in a flash, this Chicken Cutlets with Sun-Dried Tomato Cream Sauce—often lovingly called Marry Me Chicken—is exactly what you need. It’s rich, comforting, and packed with flavor, yet surprisingly simple to make. With just a handful of ingredients and only 20 minutes from start to finish, this dish is perfect for busy weeknights or an impromptu romantic dinner.
What makes this recipe truly special is how it uses one humble ingredient—sun-dried tomatoes—in two clever ways. The oil from the jar becomes a flavor-packed base for sautéing the chicken, while the tomatoes themselves melt into a creamy sauce that’s tangy, slightly sweet, and totally irresistible.
Ingredients
- 1 pound chicken cutlets
- ¼ teaspoon salt divided
- ¼ teaspoon ground black 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
Instructions
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Lightly sprinkle the chicken cutlets with half of the salt and pepper on both sides.
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Heat 1 tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat. Add the chicken and cook for about 5–6 minutes, flipping once, until golden brown and fully cooked. Remove and set aside on a plate.
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In the same pan, add the sun-dried tomatoes and chopped shallots. Cook for about 1 minute, stirring, until fragrant.
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Increase the heat to high and pour in the white wine. Scrape up any browned bits from the bottom of the pan and let the liquid cook down until mostly evaporated (about 2 minutes).
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Reduce heat to medium and stir in the heavy cream, along with any juices from the cooked chicken. Add the remaining salt and pepper. Let the sauce simmer gently for about 2 minutes until slightly thickened.
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Sprinkle fresh parsley over the top and serve warm with your favorite side.
Recipe Notes
Helpful Kitchen Tips
- Wine swap: If you prefer not to cook with wine, simply use low-sodium chicken or vegetable broth. Add a small splash of lemon juice or white-wine vinegar to mimic that bright acidity.
- Tomato choice: Oil-packed sun-dried tomatoes are ideal here because they’re softer and more flavorful. If you only have dry ones, rehydrate them and use a bit of olive oil instead.
- Add some greens: Want to bulk it up? Stir in spinach, kale, or mushrooms for extra texture and nutrition.
- Make it lighter: You can substitute half-and-half for the cream if you want a slightly lighter sauce, though it will be less rich.
A Quick Note on Nutrition
This dish isn’t just delicious—it’s nourishing too. Sun-dried tomatoes are rich in antioxidants like lycopene, which supports heart health and may help reduce the risk of certain diseases. They also provide vitamin C, vitamin K, and potassium. Meanwhile, chicken cutlets offer high-quality protein along with B vitamins and choline, which are important for energy and brain health.
