Marry Me Chicken
The viral one-pan number — chicken breasts seared then nestled into a creamy sun-dried tomato, garlic and parmesan sauce. Famously good enough to elicit a proposal. 25 minutes.
25 minEasy~579 kcal / servingItalian
Contains dairyContains gluten
Nutrition
579 kcal
Calories
45 g
Protein
53 g
Carbs
21 g
Fat
Estimated, per serving
Good to know
Contains dairyContains gluten
Ingredients · per serving
- 100 ml Chicken stock
- ½ tsp Dried oregano
- 50 g Sun-dried tomatoes in oil
- 200 g Chicken breast
- to taste Black pepper
- ¼ tsp Chili flakes
- 3 cloves Garlic
- 40 g Parmesan
- 1 tbsp Olive oil
- 100 g Pasta (small shape)
- to taste Salt
- to taste Fresh basil
- 150 ml Double cream
Instructions
- Pat the chicken breasts dry. Season with salt, pepper and dried oregano on both sides.
- Heat 1 tbsp olive oil in a wide pan over medium-high heat. Sear the chicken 4 minutes per side until deep golden — the inside doesn't need to be cooked through, it'll finish in the sauce. Lift onto a plate.
- Lower heat to medium. Add the minced garlic to the same pan, stir for 30 seconds.
- Add the chopped sun-dried tomatoes and chili flakes. Stir 30 seconds. Pour in the chicken stock and scrape up the brown bits.
- Pour in the double cream and stir. Bring to a gentle simmer. Stir in the grated parmesan until melted into a glossy sauce.
- Return the chicken (and any plate juices) to the pan. Lower heat, simmer gently 8-10 minutes, basting occasionally with the sauce. The chicken is done when it reaches 75°C inside or feels firm.
- Tear in the fresh basil leaves. Serve over pasta, mash or with crusty bread for sauce-mopping. Extra parmesan grated on top is non-negotiable.
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