🎼 Perfect partnerFall Harvest Grain Bowl
🍔 ⏱️ 1h 10m
Oven + stovetop — no fighting over heatShares 9 ingredients (butter, garlic, pepper)
👨🍳 Instructions
✨ Meez Magic · 12 steps → 14 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Make light checkerboard cuts in the surface of the 3 chicken breasts, cutting only halfway through without cutting all the way through.
2
Season the chicken breasts with 1 teaspoon salt and ½ teaspoon black pepper.
3
Heat 2 tablespoons of olive oil and melt 2 tablespoons of unsalted butter together in a frying pan over medium heat.
4
Place ¼ cup (30g) flour on a plate and coat the chicken breasts on both sides, shaking gently to remove any excess flour.
5
Cook the floured chicken breasts in the frying pan over medium heat until nicely crisped and caramelized, about 4-5 minutes on each side.
6
Transfer the cooked chicken breasts to a plate.
7
Finely chop the 3 cloves of garlic.
8
In the same frying pan, sauté the chopped garlic for one minute or until fragrant.
9
Add 1 cup (240ml) chicken stock and bring to a boil, scraping up all the browned bits stuck to the bottom of the pan.
10
Pour in ¾ cup (180ml) heavy cream and grate ½ cup (45g) Parmesan cheese into the pan, then mix well with a spatula and simmer over medium-low heat until slightly thickened.
11
Season the sauce with ½ teaspoon dried oregano and thyme and ¼ teaspoon red pepper flakes, then add a pinch of salt and black pepper to taste.
12
Chop ⅓ cup (17g) of the sun-dried tomatoes and add them to the sauce, then stir well to combine.
13
Return the cooked chicken breasts to the pan and cook in the sauce for a further 4 minutes.
14
Finely chop a few fresh basil leaves and add them to the sauce towards the end, then stir to combine.
🎉
You're all done!
Enjoy your marry me chicken — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather IngredientsMise en place makes cooking easier
- Watch out · Score the ChickenDon't cut all the way through
- Season ChickenSeason both sides evenly
- Watch out · Heat Oil & ButterUse medium heat to avoid burning
- Flour the ChickenShake off excess for a crisp crust
- Watch out · Sear the ChickenDon't move chicken too soon for a good crust
- Set Chicken AsideRest chicken while making the sauce
- Chop GarlicChop finely for even flavor
Swaps, storing and making ahead
Good to know
Swaps
- No heavy cream? Half-and-half can work but the sauce will be thinner and less rich.
- No fresh basil? Stir in a pinch of dried basil along with the oregano and thyme.
- Out of sun-dried tomatoes packed in oil? Dry-packed ones work too; soak them briefly in warm water first to soften.
Storing it
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove until steaming hot; the cream sauce can separate if microwaved on high.
Making it ahead
The sauce can be made a day ahead and kept in the fridge; reheat gently before adding the cooked chicken.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
