Marry Me Chicken Recipe

Introduction

Marry Me Chicken is a creamy, flavorful dish that’s perfect for a special dinner or a comforting weeknight meal. Tender chicken breasts are cooked in a luscious sauce made with sun-dried tomatoes, garlic, and a touch of cream. It’s easy to prepare and sure to impress.

Ingredients

• 2 chicken breasts
• 2 tbsp cornflour
• 1 tsp paprika
• 3 tsp chopped garlic
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp chilli flakes
• 100 g sun-dried tomatoes (roughly chopped, plus some of the reserved oil for frying)
• 100 ml double cream
• 300 ml gluten free chicken stock (1 gluten free stock pot dissolved in 300 ml boiling water)
• 1 lemon (juice only)
• 50 g grated parmesan cheese
• Handful fresh basil leaves (chopped)

Instructions

1. Step 1: Cut the chicken breasts in half lengthwise to create two thinner chicken breast steaks from each.
2. Step 2: Mix the cornflour and paprika on a large plate. Coat each chicken piece thoroughly, pressing the mixture in to avoid any gaps.
3. Step 3: Heat a little of the sun-dried tomato oil in a large frying pan over medium heat.
4. Step 4: Once hot, add the coated chicken breasts and fry for 3-4 minutes per side until golden brown. Remove from the pan and set on a plate.
5. Step 5: Return the pan to the heat and add a little more sun-dried tomato oil if the pan is dry. Add the sun-dried tomatoes, garlic, oregano, thyme, and chilli flakes.
6. Step 6: Fry for 1 minute, stirring well, then place the chicken back in the pan. Pour in the chicken stock, double cream, and lemon juice.
7. Step 7: Bring the sauce to a boil, then reduce to a low simmer. Cover with a lid and cook for 10-15 minutes, turning the chicken halfway through, until fully cooked.
8. Step 8: Stir in the chopped basil and parmesan cheese. Serve immediately with a wedge of lemon to squeeze over the top.

Tips & Variations

• Use fresh garlic instead of dried for a stronger flavor.
• Swap parmesan cheese for pecorino or a mild cheddar for a different cheese twist.
• Add a splash of white wine to the sauce for extra depth.
• Serve with gluten free pasta, rice, or a fresh green salad for a complete meal.

Storage

Store leftover Marry Me Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through, adding a splash of water or cream if the sauce thickens 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 to the dish. Adjust cooking times slightly to ensure they are fully cooked.

Is this recipe suitable for a gluten-free diet?

Absolutely! Just be sure to use gluten-free chicken stock and check the labels on other ingredients like sun-dried tomatoes to confirm they are gluten free.

Marry Me Chicken Recipe

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★★★★★

4.8 from 57 reviews

Marry Me Chicken is a creamy, flavorful dish featuring tender chicken breasts coated in a paprika-cornflour mix, cooked in a rich sauce of sun-dried tomatoes, garlic, herbs, chili flakes, chicken stock, double cream, and parmesan. Garnished with fresh basil and a squeeze of lemon, this comforting meal is perfect for a special dinner or cozy night in.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken

• 2 chicken breasts
• 2 tbsp cornflour
• 1 tsp paprika

Sauce and Seasoning

• 3 tsp chopped garlic
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp chilli flakes
• 100 g sun-dried tomatoes (roughly chopped, plus some reserved oil for frying)
• 100 ml double cream
• 300 ml gluten free chicken stock (1 gluten free stock pot dissolved in boiling water)
• 1 lemon (juice only)
• 50 g grated parmesan cheese
• Handful fresh basil leaves (chopped)

Instructions

1. Prepare the Chicken: Slice the chicken breasts in half lengthwise to create thinner steaks, facilitating quicker and even cooking.
2. Coat the Chicken: In a large plate, thoroughly mix the cornflour and paprika. Press the chicken pieces into this mixture, ensuring an even coating with no gaps for a flavorful crust.
3. Heat the Pan and Fry Chicken: Add some oil reserved from the sun-dried tomatoes jar into a large frying pan over medium heat. When hot, fry the coated chicken breasts for 3-4 minutes on each side until golden brown, then remove them and set aside.
4. Sauté Aromatics: Return the pan to heat and add a bit more sun-dried tomato oil if needed. Add the chopped sun-dried tomatoes, garlic, oregano, thyme, and chilli flakes. Fry these together for about one minute, stirring well to release their fragrances.
5. Create the Sauce and Simmer: Return the chicken breasts to the pan. Pour in the gluten free chicken stock, double cream, and lemon juice. Bring the sauce to a boil, then reduce to a low simmer. Cover with a lid and cook gently for 10-15 minutes, turning the chicken halfway through to ensure even cooking until the chicken is cooked through.
6. Finish and Serve: Stir in the chopped fresh basil and grated parmesan cheese until melted and combined. Serve immediately, accompanied by a wedge of lemon for an extra fresh, zesty flavor.

Notes

• Using sun-dried tomato oil adds extra depth of flavor—reserve it carefully when draining tomatoes.
• Ensure chicken is fully cooked before serving; internal temperature should reach 165°F (75°C).
• This dish pairs wonderfully with pasta, rice, or crusty gluten free bread to soak up the delicious sauce.
• You can adjust the chili flakes quantity to control heat level to your taste.
• For a lighter version, substitute double cream with half cream or use a cream alternative.

Keywords: Marry Me Chicken, creamy chicken recipe, gluten free chicken, sun-dried tomato chicken, easy chicken dinner