Marry me chicken recipes have been doing the doings on Instagram and TikTok lately, with many claiming it to be a “must-try” dish.
The recipe is essentially chicken coated in a creamy, cheesy sauce packed with sun-dried tomatoes.
Sharing how to cook it in just 15 minutes, Mimi Harrison, the woman behind recipe platform Beat the Budget, claims that this “simple marry me chicken dish is quick, easy, and one you’ll want to make all week long”.
Mimi noted that the recipe “produces juicy and delicious chicken” and costs just £1.94.
She added: “This marry me chicken dish is protein-packed, creamy and cheesy. It gets extra flavour from the sun-dried tomato oil, which you can use to saute the chicken breast.
“While I’ve included some veg in the dish, this recipe is easy to alter to fit extra veggies if you prefer.”
Ingredients
650g chicken breast, large pieces sliced in half across
One white onion, finely diced
80g sun-dried tomatoes, roughly slices
Four cloves of garlic, minced
300ml double cream
50g parmesan/hard cheese, finely grated
Bunch of fresh basil, torn to serve
Two tablespoons plain flour
400ml chicken stock
One tablespoon white wine vinegar
One teaspoon paprika
One teaspoon thyme
Salt and pepper to season
Method
Start by finely chopping the onions and garlic before coating the chicken breasts in flour and shaking the excess off.
To a large frying pan, add one tablespoon of sun-dried tomato oil and preheat the pan to a high heat.
Add the chicken to the pan and leave them to fry for about three minutes, then rotate and fry for a further three minutes before setting it aside.
Mimi then recommends “deglazing” the pan with a splash of the chicken stock to get all of the crispy bits off of the bottom of the pan.
After, add the onion and sun-dried tomatoes and reduce the heat to medium/low. Season with salt and lots of pepper and fry for five minutes.
Next, add the garlic, paprika and thyme to the pan. Fry for a couple of minutes before adding the cream, hard cheese/parmesan, vinegar and stock.
Place the chicken back into the pan to cook for a further seven minutes. Serve with fresh basil and a crack of black pepper.
