Marry Me Chicken
Indulge in the delightful flavors of Marry Me Chicken, where tender chicken is smothered in a luscious sauce of sun-dried tomatoes and fragrant fresh herbs. This dish not only warms the heart but also elevates your dinner table with its vibrant colors and irresistible taste. Perfect for a romantic evening or a cozy family gathering, this recipe is sure to impress!
Prep
15
min
Cook
30
min
Serves
3
people
Level
intermediate
📝 Ingredients
Shopping List
- 3 large chicken breasts
- 1 pinch chili flakes
- 2 onions
- 20 g parmesan cheese
- 100 g sundried tomatoes
- 300 mL thickened cream
- ½ cup (118 ml) white wine
Pantry Items
Amounts also listed in instructions below
- 1 cup (237 ml) basil leaves
- black pepper (to taste)
- ¾ cup (177 ml) chicken stock
- garlic (to taste)
- garlic powder (to taste)
- olive oil (to taste)
- onion powder (to taste)
- oregano (to taste)
- salt (to taste)
- sundried tomato oil (to taste)
- thyme (to taste)
- unsalted butter (to taste)
👨🍳 Instructions
- 1
Slice and dice the onions, and slice the garlic thinly.
- 2
Chop the thyme and oregano, and butterfly the chicken breasts.
- 3
In a mixing bowl, combine the chicken with onion powder, garlic powder, olive oil, salt, and cracked black pepper.
- 4
Heat a large pan over medium-high heat and add olive oil.
- 5
Sear the seasoned chicken for about 3 to 3.5 minutes on each side until golden brown.
- 6
Remove the chicken and reduce the heat slightly.
- 7
Add sundried tomato oil, butter, and diced onion to the pan, seasoning with salt.
- 8
Sauté the onions for 5 to 6 minutes until soft and translucent.
- 9
Add sliced garlic and cook for 1 minute until fragrant.
- 10
Deglaze the pan with white wine and cook for about 2 minutes until reduced by 2/3.
- 11
Stir in Dijon mustard and cook for 30 seconds.
- 12
Add chicken stock, thickened cream, sundried tomatoes, chili flakes, salt, and cracked black pepper; mix well.
- 13
Bring the mixture to a simmer and cook for 6 to 7 minutes.
- 14
Optional: Stir in grated Parmesan cheese and basil leaves.
- 15
Return the chicken to the pan, ensuring it's coated with sauce, and heat through for 1 minute.
- 16
Serve with mash, pasta, rice, salad, or veggies, garnished with remaining sauce, Parmesan, and fresh basil.
💡 Pro Tips
- ✓Butterfly chicken breasts to 3/4-inch thickness for even cooking because thicker portions take 40% longer to reach safe internal temperature, creating dry edges.technique3/4-inch thickness
- ✓Sear chicken at exactly 375-400°F pan temperature (water droplet dances) to achieve Maillard reaction without burning the garlic powder coating.technique375-400°F
- ✓Salt the butterflied chicken 15-20 minutes before cooking to allow osmotic dehydration, which concentrates flavors and creates better browning.timing15-20 minutes
- ✓Slice garlic to 2mm thickness rather than mincing because thin slices caramelize without burning during the 5-6 minute onion sauté.technique2mm thickness
- ✓Cook onions to 185°F internal temperature for full translucency because pectin breaks down completely at this point, creating the ideal creamy base texture.timing185°F
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