Marry Me Chicken

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Marry Me Chicken

Ingredients

2 chicken breasts
sea salt and white pepper, to season
2 tbsp plain flour
1 tbsp olive oil
25g (0.9 oz) butter
3 cloves garlic, finely crushed
100g (3.5 oz) sun-dried tomatoes, cut into strips
2 tsp dried oregano
1 cup (250ml) chicken stock
½ cup (125ml) cream
steamed rice, steamed broccolini to serve
fresh basil, to garnish

Directions

PREP THE CHICKEN

Season the flour with salt and pepper, then dust the chicken breasts, shaking off to remove any excess.
In a large skillet or frying pan on medium high heat, add the olive oil and butter. Once the butter starts to foam, add the chicken and sear on both sides, until well browned. Remove from the pan and set aside.

COOK THE SAUCE

Turn the heat down on your pan and add the crushed garlic to the pan, sun-dried tomatoes, and oregano and sauté for 40 seconds to 1 minute. Deglaze the pan with chicken stock. Stir to remove frond from the bottom of the pan.
Stir in the cream and return the chicken breasts back to the pan. Simmer on low with the lid on until the chicken breasts are fully cooked, approximately 10-15 minutes.

FINISH AND SERVE

Uncover and check the chicken doneness. Cook for a further 5 minutes (with lid off) to reduce sauce. Serve the chicken and sauce with steamed rice and broccolini. Garnish with some basil.

Notes

*This recipe has been updated since first published. The original recipe was served with pasta but we've updated to rice and tweaked some of the ingredients quantities.

Origins

The original Marry Me Chicken went viral back in 2016, thanks to Delish. It was a skillet spin on Tuscan Chicken Pasta—and got its name when someone took a bite and said, “I’d marry you for that.”

Cooking temps

Often chicken breast is overcooked which is why it’s dry. I like to pull my chicken off at 65°C (150°F).

Sourcing

You could substitute chicken thighs for the chicken breasts for a cheaper option, but allow more cooking time if still on the bone.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days.

Serving ideas

You can serve this over pasta as well like a tagliatelle.

FAQs

Can I make this dish ahead of time?

The chicken can be made ahead of time and refrigerated at step 5 , but best to reheat in the frying pan and reduce the sauce then to avoid overcooking and over-thickening the creamy sauce. Can I make it gluten free? Try gluten free flour, besan or cornflour for a gluten free option.