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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish with Parmesan: Stir the grated parmesan into the sauce until melted and incorporated, enriching the creamy texture and flavor.
- 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
