If you’re looking for a luxurious meal, perfect for weeknights or special occasions that only takes 20 minutes, this Marry Me chicken is it. Perfectly juicy chicken breasts are nestled into a creamy sauce, laced with zingy sundried tomatoes, and sharp parmesan and scattered with lots of fresh basil to make a truly gorgeous dish.
Look, I know this has a silly name. The idea behind it is that it’s so good, that whoever you serve it to will want to propose marriage right after trying it! (It’s silly, I know). But seriously? It IS a very delicious, easy recipe that’s perfect for weeknights or special occasions.
Essentially, it’s chicken breasts in a gorgeously creamy sundried tomato and parmesan sauce, loaded with garlic, basil and thyme. It’s great to eat as is, served straight from the pan with fresh bread (I love using my no-knead focaccia, no-knead rosemary parmesan bread or soft flatbreads) to mop up that lovely sauce, or over rice, pasta, with mashed potatoes or roast potatoes, or with a fresh green salad or veggies.
There are no hard-to-find ingredients here – you’ll be able to pick up everything at a regular store.
- Chicken breasts. I am normally a chicken thigh girl, but this recipe really does celebrate and showcase how delicious chicken breast can be. That being said, you can use chicken thighs if you like – follow the same cooking instructions as in the recipe. I’m using boneless, skinless free-range chicken breasts here.
- Sundried tomatoes. These little flavour bombs do a lot of work here – I like to use the oil from their jar in place of olive oil to add even more delicious flavour to the sauce, but you can definitely use regular olive oil.
- Cream. Heavy (double) cream is best here – regular single cream is too runny and the sauce won’t thicken up.
- Fish sauce. This is optional but highly recommended. It adds a gorgeous, savoury, umami hit of flavour that regular salt just won’t do. But if you don’t have it or don’t like it, you can leave it out.
OPTIONAL ADD-INS: I often like to stir through a couple of handfuls of spinach leaves right before adding the chicken back into the pan for an extra hit of veggies. You could also add chopped kale leaves or finely chopped broccoli.
How to make it
There are two ways you can prepare your chicken breasts so that they cook more quickly and evenly. Either slice them in half, lengthways, or you can pound them down with a mallet or rolling pin until they’re even. Sprinkle a little salt all over the chicken, then cook them for a couple of minutes on each side in a large, high-sided skillet.
The goal here is to develop a lovely golden crust – the chicken will finish cooking in the sauce later so it doesn’t need to cook through at this stage.
Remove the chicken from the pan, then add your garlic, cook for a few minutes, then add the sundried tomatoes, chicken broth, fish sauce, lemon juice, dried thyme, garlic and the chilli flakes (if you’re using them!). Stir for a minute, then pour in the cream, stir again, then scatter over the parmesan. Stir again, then simmer the sauce on low heat for 5 minutes, before adding the chicken back into the pan. Spoon lots of the lovely sauce all over the chicken and let it simmer for another 5 minutes, while the chicken cooks through.
PRO TIP: You can check your chicken is cooked either by using a probe thermometer, or you can cut into a thick piece to check the meat is white, rather than pink. If you’re using a thermometer, pierce the thickest part of the chicken and you want the thermometer to register 165F/75C.
I like to serve the chicken straight from the pan, with lots of fresh basil scattered over the top and a very good grind of black pepper.
Got a question?
Yes! The recipe will keep well for 5 days, stored in a covered container in the fridge. You can reheat it gently on the stovetop (add a little splash of water to loosen the sauce up if it’s a bit thick after sitting in the fridge) or in 30-second intervals in the microwave.
You can – chicken thighs are a more forgiving cut because they’re juicier, so would work really well in this recipe.
Essentially, it’s chicken breasts cooked in a delicious, creamy sundried tomato sauce that is meant to be so good, it’ll inspire a marriage proposal from whoever tries it! Perhaps a silly concept, but fun nonetheless.
Like this recipe? Here are more chicken favourites you might like
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print