Marry Me Chicken
If you’re looking for a chicken dinner that feels a little bit special without the extra effort, Marry Me Chicken is one to try.
The name comes from the idea that the meal is so delicious, it could prompt a marriage proposal. And to be honest, I'd have to agree with that statement. The meal is super simple to prepare and packs a huge amount of flavour and richness into the sauce.
This recipe was made on a rare child free night and works perfectly as a date night meal - only having to prepare one meal while my kids are out is a treat in itself! If you want to turn this into a family affair or a dinner party main, just double the recipe for four people.
The secret to this one is dusting the chicken in seasoned flour before frying in butter and olive oil, it's a simple trick that really elevates the meal. Serve with some fluffy basmati rice or pasta for soaking up all that delicious sauce.
Guaranteed to be your new favourite!
Why You'll Love This Recipe
- On the table in less than 30 minutes
One pan, simple ingredients and ready in no time. The kind of recipe that feels special without requiring any special effort.
- The sauce is everything
Rich double cream, parmesan, sun dried tomatoes, chicken stock and a squeeze of fresh lemon - it's completely irresistible. You will want to eat it with a spoon.
- The seasoned flour trick
Dusting the chicken in seasoned flour before frying gives you a beautiful golden colour and helps the sauce cling to every piece. It's a small step that makes a big difference to the finished dish.
- One pan wonder
The chicken is fried, removed, the sauce is made in the same pan picking up all the flavour from the cooking juices, then the chicken goes back in. Minimal washing up, maximum flavour.
- Perfect date night dinner
Sophisticated enough to feel special, quick enough not to spend the whole evening in the kitchen. This is the recipe for when you want to impress without the stress - even if the only person you're impressing is yourself.
- Easily scaled up
Written for two but doubles easily for four. Just scale up the ingredients and use a larger pan.
2 Servings 25 Minutes
Ingredients
- Butter - 1 tbsp
- Double Cream - 150 ml
- Parmesan Cheese - 50 grams
- Black Pepper - 1 tsp
- Chicken Stock - 200 ml
- Dijon Mustard - 1 tsp
- Olive Oil - 1 tbsp
- Plain Flour - 2 tbsp
- Salt - 1 tsp
- Sun Dried Tomatoes - 75 grams
- Brown Onion - 1
- Fresh Basil - 10 grams
- Garlic Clove - 2
- Lemon - 1/2
- Chicken Breasts - 2
Method
- Prep and coat the chicken: Dust the chicken pieces in seasoned flour until evenly coated on all sides. The flour coating is what gives you that beautiful golden colour and helps the sauce cling to every piece.
- Fry the chicken: Heat the butter and olive oil in a large frying pan over a medium-high heat. Add the chicken and fry for 8 minutes on each side until golden and coloured all over. You are not fully cooking the chicken at this stage - just building colour. Remove from the pan and set aside.
- Build the sauce base: In the same pan with all those lovely cooking juices, add 1 onion, finely diced and cook over a medium heat for 5 minutes until softened. Add 2 garlic cloves, minced and cook for another minute. Then add the roughly chopped sun-dried tomatoes and stir through.
- Add the liquids: Pour in 200ml chicken stock and stir, scraping up any golden bits from the bottom of the pan Add 150ml double cream and stir to combine. Bring to a gentle simmer.
- Finish the sauce: Add in the grated parmesan and 1tsp mustard then stir until the cheese has melted into the sauce. Return the chicken to the pan and simmer gently for 10 minutes until the chicken is cooked through and the sauce has thickened slightly.
- Final touches: Squeeze in the juice of 1/2 lemon - this lifts the whole sauce and stops it feeling too heavy. Taste and adjust seasoning if needed then scatter with fresh basil and serve immediately over fluffy rice.
Hints and Tips
Get the pan really hot before the chicken goes in
You want the butter and oil hot enough that the chicken sizzles immediately on contact. This is what gives you that golden colour, if the pan isn't hot enough the chicken will steam rather than colour.
- Don't skip the seasoned flour
The flour coating is what gives the chicken its beautiful golden crust and helps the sauce cling to every piece. Make sure every surface is coated before it goes in the pan.
- Scrape up the golden bits
When you add the stock to the pan, scrape up all the golden bits from the bottom - this is pure concentrated flavour and makes the sauce significantly better. Don't leave any behind.
- The lemon is essential
A good squeeze of fresh lemon at the very end lifts the whole dish and stops the sauce feeling too rich or heavy. Don't skip it and don't add it too early, it goes in right at the end.
- Don't rush the sauce
Let it simmer gently for 8-10 minutes once the chicken goes back in. This finishes cooking the chicken through and allows the sauce to thicken slightly to the perfect consistency. If it's starts to thicken up too much, just add a splash of chicken stock.
- What to serve it with
Fluffy basmati rice is our favourite - it soaks up the sauce beautifully. Pasta works brilliantly too, as does crusty bread for mopping. Our https://cookitclever.com/meal-overview/air-fryer-sweet-potato-wedges Air Fryer Sweet Potato Wedges make a brilliant alternative alongside.
- Scale it up
This recipe serves 2 but doubles easily for 4. Use a larger pan to make sure the chicken has room to colour properly rather than steaming.