Marry Me Chicken

Marry Me Chicken

  • Fillet
  • 4
  • 1 hour, 5 minutes
  • Medium
Marry Me Chicken originated in 2016 from a recipe by Lindsay Funston for Delish. Lindsey Funston adapted a Tuscan chicken dish into a creamy sun-dried tomato skillet recipe that quickly went viral on social media, earning its name when a Delish video producer exclaimed, "I'd marry you for that chicken!" after tasting it.

Ingredients

  • 4 Herb Fed skin-on chicken breasts
  • 200g sun-dried tomato’s (reserve the oil)
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon tomato purée
  • 300 ml of chicken stock
  • 200 ml double cream
  • 40g Parmesan grated
  • Pinch of salt to season
  • A hand full of fresh basil leaves
  • Lemon wedges to serve 

Method

  1. Pat the chicken dry with a bit of kitchen paper, then heat 2 tablespoons of the sundried tomato oil in a large pan over a medium heat and gently fry the chicken skin side down for around 4-5 minutes. Then turn and cook the other side until it’s golden all over, but not cooked through. Set the chicken aside on a plate.
  2. Add the remaining 1 tablespoon of sundried tomato oil into the pan and reduce the heat to low. Fry the onion for around 8 mins until softened but still translucent. Stir in the garlic and cook for another minute before adding the tomato purée, sundried tomatoes, chilli,  thyme and oregano, stirring well.
  3. Now add the cream and chicken stock, return the chicken skin-side-up back to the pan, and season well. Cook on low for about 25-30 mins, or until the chicken is cooked through and the sauce has thickened, Stir in the parmesan, then serve with the fresh basil leaves and lovely lemon wedges on the side for squeezing over. It adds a delicious citrus twist!

Enjoy!

Recipe courtesy of Stephs_Food_diary Â