Marry Me Chicken
I made this for my husband on a Tuesday and he looked at me like it was our anniversary. It's THAT good. If you've seen marry me chicken all over the internet and wondered if it lives up to the hype — it does. And then some.
Ingredients
- 2 large chicken breasts about ¾ inch; pounded to even thickness , or butterfly-cut
- ½ cup sun-dried tomatoes in oil, drained and chopped 90g
- 4 cloves garlic, minced
- ¾ cup chicken broth 180ml
- ½ cup heavy cream 120ml
- ½ cup freshly grated parmesan 45g
- 1 teaspoon smoked paprika Kasia's twist
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- Fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper
Method
Sear the Chicken
- Season both sides of the chicken with salt, pepper, smoked paprika, and Italian seasoning. Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the chicken. Cook for 5-6 minutes per side until golden brown and cooked through (165°F / 74°C internal). The crust should be deep and caramelised — don't move the chicken while it sears or you'll lose the colour. Transfer to a plate.
Build the Sauce
- In the same pan (with all those beautiful brown bits), reduce heat to medium. Add the garlic and cook for 30 seconds — just until fragrant. Add the sun-dried tomatoes and red pepper flakes. Stir for another 30 seconds. Pour in the chicken broth and use a wooden spoon to scrape up all the fond (the brown bits stuck to the pan). That fond is concentrated chicken-and-spice flavour. Do not waste it.
- Let the broth simmer for 2-3 minutes until slightly reduced. Add the heavy cream and stir until the sauce is smooth and creamy. Add the parmesan and stir until melted. The sauce should be golden, silky, and thick enough to coat the back of a spoon. Taste it. Adjust salt. Resist the urge to just eat the sauce with a spoon and forget about the chicken.
Combine
- Nestle the seared chicken back into the sauce. Spoon some sauce over the top. If you want to finish it in the oven (optional), transfer the skillet to a 190°C / 375°F oven for 5-8 minutes until everything is bubbly. Scatter fresh basil leaves on top and serve.