‘Marry me’ Chicken Recipe

Introduction

“Marry me” chicken is a rich and creamy dish packed with savory flavors from sundried tomatoes, garlic, and fresh herbs. The tender chicken breasts poach gently in a luscious sauce that’s perfect for a comforting weeknight dinner or an impressive meal for guests.

Ingredients

• 30g plain flour
• 4 chicken breasts
• 125g sundried tomatoes in oil, drained and roughly chopped, 3 tbsp oil reserved
• 1 red onion, finely chopped
• 3 garlic cloves, crushed or finely grated
• ½ – 1 tsp chilli flakes (to taste)
• 2-3 thyme or oregano sprigs, leaves picked, or 1 tsp mixed dried herbs
• 150ml double cream
• 250ml chicken stock
• 35g parmesan, grated
• 8-10 basil leaves, torn, to serve
• Lemon wedges, to serve (optional)

Instructions

1. Step 1: Put the flour on a plate and season it with salt and freshly ground black pepper. Coat each chicken breast evenly in the flour.
2. Step 2: Heat 2 tablespoons of the reserved sundried tomato oil in a large, lidded frying pan over medium heat. Fry the chicken for 8-10 minutes until golden all over but not fully cooked. Remove the chicken from the pan and set aside on a plate.
3. Step 3: Drizzle the remaining 1 tablespoon of sundried tomato oil into the pan and reduce the heat to medium-low. Fry the finely chopped red onion for 8-10 minutes until softened but not browned.
4. Step 4: Stir in the crushed garlic and cook for an additional minute. Add the chopped sundried tomatoes, chilli flakes, and fresh or dried herbs, stirring well to combine.
5. Step 5: Return the chicken breasts to the pan. Pour in the double cream and chicken stock, then season everything well with salt and pepper.
6. Step 6: Cover with a lid and cook on medium-low heat for about 20 minutes, turning the chicken halfway through, until the chicken is fully cooked and the sauce has thickened slightly.
7. Step 7: Stir the grated parmesan into the sauce, then serve the chicken topped with torn basil leaves and lemon wedges on the side for squeezing over, if desired.

Tips & Variations

• For extra flavor, consider marinating the chicken in a little garlic and herbs before coating in flour.
• If you prefer a thicker sauce, simmer uncovered for a few extra minutes to reduce it further.
• You can swap double cream for crème fraîche or creme to lighten the dish slightly.
• Serve with crusty bread or creamy mashed potatoes to soak up the delicious sauce.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of chicken stock or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and may add extra juiciness, though cooking times may vary slightly.

Is it possible to make this recipe dairy-free?

You can substitute the double cream with a dairy-free alternative like coconut cream or a plant-based cream, and use a dairy-free cheese or omit the parmesan.

‘Marry me’ Chicken Recipe

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★★★★★

4.4 from 111 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

A creamy, flavorful ‘Marry Me’ Chicken recipe featuring tender chicken breasts cooked in a rich sauce of sundried tomatoes, garlic, cream, and Parmesan cheese. This comforting dish is enhanced with herbs, chili flakes for a gentle kick, and finished with fresh basil and optional lemon wedges for brightness. Perfect for a romantic dinner or an impressive weeknight meal.

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Ingredients

Scale 1x2x3x

Chicken and Coating

• 30g plain flour
• salt and freshly ground black pepper, to season
• 4 chicken breasts

Sauce and Flavorings

• 125g sundried tomatoes in oil, drained and roughly chopped, 3 tbsp oil reserved
• 1 red onion, finely chopped
• 3 garlic cloves, crushed or finely grated
• ½ – 1 tsp chilli flakes (to taste)
• 2–3 thyme or oregano sprigs, leaves picked, or 1 tsp mixed dried herbs
• 150ml double cream
• 250ml chicken stock
• 35g parmesan, grated

To Serve

• 8–10 basil leaves, torn
• lemon wedges (optional)

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Instructions

1. Prepare the Chicken: Place the plain flour on a plate and season with salt and freshly ground black pepper. Coat each chicken breast evenly with the flour mixture, shaking off any excess.
2. Fry the Chicken: Heat 2 tablespoons of the reserved sundried tomato oil in a large lidded frying pan over medium heat. Add the floured chicken breasts and fry for 8 to 10 minutes until they are golden on all sides but not fully cooked through. Remove the chicken from the pan and set aside on a plate.
3. Sauté the Aromatics: Drizzle the remaining 1 tablespoon of sundried tomato oil into the pan. Reduce the heat to medium-low and add the finely chopped red onion. Cook for 8 to 10 minutes until softened but not browned. Stir in the crushed garlic and cook for another minute until fragrant.
4. Add Sundried Tomatoes and Herbs: Add the chopped sundried tomatoes, chilli flakes, and picked thyme or oregano leaves (or dried herbs) to the pan. Stir well to combine all the flavors.
5. Simmer the Sauce and Chicken: Return the chicken breasts to the pan. Pour in the double cream and chicken stock, then season the mixture well with salt and pepper. Cover the pan with a lid and cook on medium-low heat for about 20 minutes, turning the chicken halfway through, until the chicken is cooked through and the sauce has thickened slightly.
6. Finish with Parmesan: Stir the grated parmesan into the sauce until melted and incorporated, enriching the creamy texture and flavor.
7. Serve: Serve the chicken hot, garnished with torn basil leaves and accompanied by lemon wedges for squeezing over, if desired, to add a fresh, zesty finish.

Notes

• Ensure the chicken is cooked through by checking that it reaches an internal temperature of 75°C (165°F).
• You can adjust the chili flakes to your preferred spice level or omit if sensitive to heat.
• For a lighter version, substitute double cream with half-and-half or a lighter cream alternative.
• This dish pairs beautifully with pasta, rice, or crusty bread to mop up the delicious sauce.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired

Keywords: Marry me chicken, creamy chicken recipe, sundried tomato chicken, easy chicken dinner, stovetop chicken, Parmesan chicken, creamy sauce chicken