# Marry Me Chicken · Essen Recipes

Marry Me Chicken · Essen Recipes takes 40 min (15 min prep, 25 min cooking) and serves 4.

Recipe by essenrecipes.substack.com · original: https://essenrecipes.substack.com/p/marry-me-chicken  
Cuisine: American · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/marry-me-chicken-recipe-2 (with step-by-step Cook Mode)

Quick, juicy and delicious chicken breast recipe in a creamy sun-dried tomato Parmesan sauce - the famous "Marry Me" chicken.

## Ingredients (serves 4)

- 3 chicken breasts (boneless and skinless)
- ¼ cup / 30g flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves of garlic
- ½ teaspoon dried oregano
- 1 cup / 240ml low-sodium chicken stock
- ⅓ cup / 17g sun-dried tomatoes, packed in oil
- Fresh basil
- ¾ cup / 180ml heavy cream
- ½ cup / 45g grated Parmesan cheese
- Salt and black pepper
- ½ teaspoon dried thyme
- Red pepper flakes

## Steps

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.

## 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.