Marry Me Chicken Recipe
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.
- 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
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
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create thinner steaks, facilitating quicker and even cooking.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithruby.com/marry-me-chicken-recipe/
