Marry Me Chicken
This one’s earned its reputation. Chicken breast seared in the oil from the sun-dried tomatoes, then finished in a rich garlic, cream and parmesan sauce.
Deglazing the pan right after the garlic goes in pulls every bit of browned flavour from the bottom into the sauce. Don’t skip scraping the pan.
Let the sauce properly reduce before the chicken goes back in, and you’ll end up with something thick enough to actually cling to the meat, not just pool underneath it.
Marry Me Chicken
CHICKEN · DINNER · MEDIUM
Every Bit of Flavour, Nothing Wasted
Searing the chicken in sun-dried tomato oil instead of plain oil means flavour goes into the pan from the very first step, not just once the sauce starts building.
Sun-dried tomatoes, garlic, and parmesan all reduce together into a sauce that's rich without being one-note, and a hit of Dijon keeps it from tasting flat.
It's genuinely restaurant-quality, but it comes together in one pan in under 40 minutes.
Marry Me Chicken
Ingredients
- 30 ml Sun-Dried Tomato Oil
- 3 Chicken Breast Halved
- 28 g Unsalted Butter
- 1 Brown (Yellow) Onion Diced
- 5 Garlic Cloves Grated
- 80 ml White Wine
- 180 ml Chicken or Vegetable Stock
- 100 g Sun-Dried Tomatoes
- 20 g Dijon Mustard
- 250 ml Thickened Cream
- 20 g Parmesan Cheese Grated
- 5 g Fresh Thyme Chopped
- 5 g Fresh Oregano Chopped
- 2 g Dried Chilli Flakes
- 15 g Fresh Basil Picked
- Salt & Pepper To Taste
Method
- Place the chicken into a bowl and season well with salt and pepper. In a large heavy-based pan over medium heat, add the sun-dried tomato oil and chicken and sear for 4 minutes on each side or until golden and cooked through, reaching an internal temperature of 74°C (165°F). Remove and set aside. You may need to do this in batches to avoid overcrowding.
- Add the butter and onions and sauté for 4 minutes in the same pan over medium-high heat. Add in the garlic and cook for 1 minute, stirring regularly. Deglaze with the white wine or chicken stock and cook for 1 minute to lift any stuck flavours. Add the Dijon mustard and seasoning to taste and mix until combined.
- Add the chicken stock, thickened cream, sun-dried tomatoes, parmesan cheese and dried chilli flakes. Mix well and bring to a heavy simmer. Reduce the heat to low and cook for 6 minutes or until thickened. Add the thyme, oregano, seared chicken (and resting juices), and seasoning to taste. Mix well and cook for 1 minute to ensure the chicken is hot in the centre and the sauce has a thickened consistency. Remove from the heat.
- Serve with mash, pasta, rice or various vegetables of your choice. Garnish with parmesan cheese, fresh basil and cracked black pepper.
