Marry Me Chicken
Difficulty Moderate
Cuisine Italian
Diets Keto, Omnivore, Gluten-Free
Yield 4 Servings
Chef The Meta-Learner
Source Prompt
Nutrition Facts
Marry Me Chicken
A moderate Italian dish perfect for keto and omnivore and gluten-free diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
By Chef The Meta-Learner
Nutrition Facts
Cooking Steps
Each component prepared separately.
Main Dish
Ingredientssubstitutes
Main Dish
chicken breast
-
600g
olive oil
-
30ml
garlic
-
15g
heavy cream
-
240ml
parmesan
-
50g
Chicken Bouillon Cube
-
1pcs
Water
-
120ml
thyme
-
1tsp
dried oregano
-
1tsp
Chili Flakes
-
0.5tsp
himalayan pink salt
-
0.5tsp
ground black pepper
-
0.2tsp
Sun-dried Tomato
-
60g
Main Dish Instructions
Prep
1. Slicing Step (Safety Warning: Handle raw meat with care): Slice the chicken breasts horizontally into thin cutlets and pat them dry with paper towels.
2. Season both sides of the chicken cutlets generously with salt and black pepper.
3. Finely mince the garlic and grate the parmesan cheese.
Cook
4. Searing Step (Safety Warning: Ensure chicken reaches 74°C): Heat olive oil in a large skillet over medium-high heat. Sear the chicken cutlets for 4-5 minutes per side until golden brown, then remove and set aside.
5. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant. Stir in the sun-dried tomato pesto.
6. Whisk in the heavy cream, water, and crumbled chicken bouillon cube. Add the thyme, dried oregano, and chili flakes.
7. Bring the sauce to a gentle simmer. Gradually whisk in the parmesan cheese until the sauce is smooth and slightly thickened.
8. Place the seared chicken back into the skillet. Spoon the sauce over the cutlets and simmer for 5 minutes until the chicken is cooked through.
Serve
9. Transfer the chicken to plates, spoon plenty of sauce over each portion, and serve immediately.
1
Slicing Step (Safety Warning: Handle raw meat with care): Slice the chicken breasts horizontally into thin cutlets and pat them dry with paper towels.
2
Season both sides of the chicken cutlets generously with salt and black pepper.
3
Finely mince the garlic and grate the parmesan cheese.
4
Searing Step (Safety Warning: Ensure chicken reaches 74°C): Heat olive oil in a large skillet over medium-high heat. Sear the chicken cutlets for 4-5 minutes per side until golden brown, then remove and set aside.
5
In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant. Stir in the sun-dried tomato pesto.
6
Whisk in the heavy cream, water, and crumbled chicken bouillon cube. Add the thyme, dried oregano, and chili flakes.
7
Bring the sauce to a gentle simmer. Gradually whisk in the parmesan cheese until the sauce is smooth and slightly thickened.
8
Place the seared chicken back into the skillet. Spoon the sauce over the cutlets and simmer for 5 minutes until the chicken is cooked through.
9
Transfer the chicken to plates, spoon plenty of sauce over each portion, and serve immediately.
1
Slicing Step (Safety Warning: Handle raw meat with care): Slice the chicken breasts horizontally into thin cutlets and pat them dry with paper towels.
2
Season both sides of the chicken cutlets generously with salt and black pepper.
3
Finely mince the garlic and grate the parmesan cheese.
4
Searing Step (Safety Warning: Ensure chicken reaches 74°C): Heat olive oil in a large skillet over medium-high heat. Sear the chicken cutlets for 4-5 minutes per side until golden brown, then remove and set aside.
5
In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant. Stir in the sun-dried tomato pesto.
6
Whisk in the heavy cream, water, and crumbled chicken bouillon cube. Add the thyme, dried oregano, and chili flakes.
7
Bring the sauce to a gentle simmer. Gradually whisk in the parmesan cheese until the sauce is smooth and slightly thickened.
8
Place the seared chicken back into the skillet. Spoon the sauce over the cutlets and simmer for 5 minutes until the chicken is cooked through.
9
Transfer the chicken to plates, spoon plenty of sauce over each portion, and serve immediately.
Main Dish
Slicing Step (Safety Warning: Handle raw meat with care): Slice the chicken breasts horizontally into thin cutlets and pat them dry with paper towels.
Season both sides of the chicken cutlets generously with salt and black pepper.
Finely mince the garlic and grate the parmesan cheese.
Searing Step (Safety Warning: Ensure chicken reaches 74°C): Heat olive oil in a large skillet over medium-high heat. Sear the chicken cutlets for 4-5 minutes per side until golden brown, then remove and set aside.
In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant. Stir in the sun-dried tomato pesto.
Whisk in the heavy cream, water, and crumbled chicken bouillon cube. Add the thyme, dried oregano, and chili flakes.
Bring the sauce to a gentle simmer. Gradually whisk in the parmesan cheese until the sauce is smooth and slightly thickened.
Place the seared chicken back into the skillet. Spoon the sauce over the cutlets and simmer for 5 minutes until the chicken is cooked through.
Transfer the chicken to plates, spoon plenty of sauce over each portion, and serve immediately.
Main Dish
Slicing Step (Safety Warning: Handle raw meat with care): Slice the chicken breasts horizontally into thin cutlets and pat them dry with paper towels.
Season both sides of the chicken cutlets generously with salt and black pepper.
Finely mince the garlic and grate the parmesan cheese.
Searing Step (Safety Warning: Ensure chicken reaches 74°C): Heat olive oil in a large skillet over medium-high heat. Sear the chicken cutlets for 4-5 minutes per side until golden brown, then remove and set aside.
In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant. Stir in the sun-dried tomato pesto.
Whisk in the heavy cream, water, and crumbled chicken bouillon cube. Add the thyme, dried oregano, and chili flakes.
Bring the sauce to a gentle simmer. Gradually whisk in the parmesan cheese until the sauce is smooth and slightly thickened.
Place the seared chicken back into the skillet. Spoon the sauce over the cutlets and simmer for 5 minutes until the chicken is cooked through.
Transfer the chicken to plates, spoon plenty of sauce over each portion, and serve immediately.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
chicken breast
chicken drumstick
chicken fillet
chicken sausages
Instead of
olive oil
canola oil
extra virgin olive oil
grapeseed oil
Instead of
garlic
fennel bulbs
leeks
onion
Instead of
heavy cream
sour cream
crème fraîche
half and half
Instead of
parmesan
cottage cheese
blue cheese
Burrata
Instead of
Chicken Bouillon Cube
Beef Stock, Cube
beurre blanc
cocktail sauce
Instead of
Water
sparkling water
Instead of
thyme
basil
chives
cilantro
Instead of
dried oregano
dried basil
dried dill
dried mint
Instead of
Chili Flakes
Cayenne Pepper
Chili Powder
Garlic Powder
Instead of
himalayan pink salt
flake salt
garlic salt
iodized salt
Instead of
ground black pepper
Cayenne Pepper
Chili Flakes
Chili Powder