Marry Me Chicken

introduction

This dish is creamy, simple, and full of flavor. If you like a one-pan option, try the one-pan Marry Me Chicken with orzo for an easy weeknight meal. This intro tells you what the dish is and why it works.

why make this recipe

• It cooks fast and uses few ingredients.
• The sauce is rich and comforting.
• It goes well with pasta, rice, or vegetables.
• It feels special but is easy to make.

how to make Marry Me Chicken

1. Coat the chicken in flour to help brown and thicken the sauce.
2. Sear the chicken in oil until golden on each side, then set aside.
3. Cook garlic and sun-dried tomatoes gently, then add herbs and paprika.
4. Pour in cream and stock, add parmesan, and season.
5. Return the chicken to the pan, cover, and finish cooking in the sauce.
6. Finish with fresh basil and a squeeze of lemon.
   Follow the full Directions section below for exact times.

Ingredients :

• 650 g (1.5 lb) Chicken breast (skinless and boneless)
• 50 g (6 tbsp) Plain flour
• 1 tbsp Olive oil
• 3 Garlic cloves, Peeled and crushed
• 150 g (1 cup) Sun dried tomatoes, Drained
• 1 tsp Dried oregano
• 2 tsp Paprika
• 150 ml (0.75 cup) Double cream
• 200 ml (0.75 cup) Chicken stock
• 50 g (0.5 cup) Parmesan cheese, Grated
• 15 g (3 tbsp) Fresh basil leaves
• 1/2 Lemon, Just the juice
• Sea salt and freshly ground black pepper

Directions :

Coat the chicken breasts in the flour. In a large, deep frying pan, heat the oil over medium heat.
When it is hot, carefully add the chicken breasts.
Cook for 5 minutes, then flip and cook for a further 5 minutes.
Remove the chicken breasts to a plate, reduce heat to low, and add the garlic, sun-dried tomatoes, oregano, and paprika.
Stir for 3-5 minutes until the garlic is softened.
Add the cream, stock, parmesan, and season with salt and pepper, stirring well.
Return the chicken to the sauce, cover, and cook for 5 minutes, then turn the chicken and cook for another 5 minutes.
Check the chicken is cooked through, remove from heat, and sprinkle with basil and lemon juice.

how to serve Marry Me Chicken

• Serve over cooked pasta or orzo.
• Spoon extra sauce over rice or mashed potatoes.
• Add a side salad or steamed green beans for freshness.
• Garnish with extra basil and a little grated parmesan.

how to store Marry Me Chicken

• Cool to room temperature before storing.
• Keep in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove over low heat or in the microwave until hot.
• For longer storage, freeze without fresh basil for up to 2 months. Thaw in the fridge before reheating.

tips to make Marry Me Chicken

• Pound chicken to even thickness for even cooking.
• Do not overcrowd the pan when browning.
• Use real parmesan for best flavor.
• Keep heat low when you add cream so it does not split.
• Let chicken rest a few minutes after cooking so juices settle.

variation (if any)

• Use chicken thighs for more juiciness.
• Add spinach to the sauce in the last minutes for extra greens.
• Swap double cream for coconut cream for a dairy-free twist (flavor will change).
• Add a pinch of chili flakes for heat.

FAQs

Q: Can I use frozen chicken?
A: Thaw fully in the fridge before cooking. Do not cook from frozen for this recipe.

Q: Can I make the sauce thicker or thinner?
A: For thicker sauce, simmer a few more minutes uncovered. For thinner sauce, add a little more stock.

Q: Is there a low-fat option?
A: Use half-fat cream or a light cream alternative, but the sauce will be less rich.

Q: How do I know chicken is done?
A: Cut into the thickest part to check there is no pink or use a meat thermometer — 75°C (165°F) is safe.

Q: Can I prepare parts ahead?
A: You can brown the chicken and store it, and make the sauce later. Reheat together to finish.

Ellie

Marry Me Chicken

A creamy, flavorful one-pan dish that’s perfect for a quick weeknight meal, served over pasta, rice, or vegetables.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 650 g Chicken breast, skinless and boneless
• 50 g Plain flour
• 1 tbsp Olive oil
• 3 cloves Garlic, peeled and crushed
• 150 g Sun dried tomatoes, drained
• 1 tsp Dried oregano
• 2 tsp Paprika
• 150 ml Double cream
• 200 ml Chicken stock
• 50 g Parmesan cheese, grated
• 15 g Fresh basil leaves
• 1/2 Lemon Just the juice
• Sea salt and freshly ground black pepper

Method

 

Preparation

1. Coat the chicken breasts in the flour.
2. In a large, deep frying pan, heat the oil over medium heat.
3. When it is hot, carefully add the chicken breasts. Cook for 5 minutes, then flip and cook for a further 5 minutes.
4. Remove the chicken breasts to a plate.
5. Reduce heat to low, and add the garlic, sun-dried tomatoes, oregano, and paprika. Stir for 3-5 minutes until the garlic is softened.

Cooking

1. Add the cream, stock, parmesan, and season with salt and pepper, stirring well.
2. Return the chicken to the sauce, cover, and cook for 5 minutes.
3. Turn the chicken and cook for another 5 minutes.
4. Check the chicken is cooked through, remove from heat, and sprinkle with basil and lemon juice.

Notes

Pound chicken to even thickness for even cooking. Don’t overcrowd the pan when browning. Use real parmesan for best flavor. Keep heat low when adding cream to prevent it from splitting. Let chicken rest a few minutes after cooking to allow juices to settle.