Before I talk about Marry Me Chicken I just want to make clear that I am not trying to find a wife.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
It is said that the way to a man’s heart is through his stomach. In my marriage, it’s the other way around because I do all the cooking.
What is Marry Me Chicken?
“Marry Me Chicken” is a popular dish made with juicy chicken breasts smothered in a rich and flavorful sauce made with garlic and sun-dried tomatoes. While the origin of the name is unclear, it’s believed to stem from the idea that the dish is so delicious, it might inspire a marriage proposal. It’s usually served over pasta or with crusty bread to soak up the delicious sauce.
Marry Me Chicken
Ingredients
- 30 g plain flour
- 4 chicken breasts
- 125 g sundried tomatoes in oil drained and roughly chopped, reserve the oil.
- 3 tbsp oil reserved from sundried tomatoes
- 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
- 150 ml double cream
- 250 ml chicken stock
- 35 g parmesan grated
- 8-10 basil leaves torn, to serve
- lemon wedges to serve (optional)
Conversions
Instructions
- Put the flour on a plate and season with salt and freshly ground black pepper
- Coat the chicken in the flour.
- Heat 2 tbsp of the sundried tomato oil in a large lidded frying pan over a medium heat and fry the chicken for 8-10 minutes until golden all over, but not cooked through.
- Set the chicken aside on a plate.
- Drizzle the remaining 1 tbsp of sundried tomato oil into the pan and reduce the heat to medium-low.
- Fry the onion for 8-10 minutes until softened but not golden. Stir in the garlic and cook for another minute before adding the sundried tomatoes, chill and thyme or oregano, stirring well.
- Add the chicken back to the pan, then pour over the cream and chicken stock, and season well.
- Put the lid on the pan and cook on medium-low for about 20 minutes, turning the chicken halfway through until cooked and the sauce has thickened a little.
- Stir in the parmesan, then serve with a scattering of basil leaves and lemon wedges on the side for squeezing over, if you like.
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