This marry me chicken is the creamy one pan dinner that took over social media, made in 30 minutes on a weeknight. Each chicken breast is halved into two thin fillets so it sears golden in minutes, then finishes in a sauce of garlic, sun dried tomatoes, cream and parmesan. Cherry tomatoes and a squeeze of charred lime keep the richness in check.
Why this works
Halving each breast through the middle gives two fillets of even thickness. They brown in about 5 minutes and finish cooking in the sauce, before the middle has time to dry out.
The light dusting of flour helps the chicken brown, and what stays behind in the pan thickens the sauce. The browned bits dissolve into the stock for depth, so the cream needs only a few minutes before the parmesan finishes it.
Key ingredients
- Chicken breasts. Two large ones, halved into four thin fillets. Thin fillets cook through before the outside overbrowns.
- Sun dried tomatoes. Buy them in oil and chop them small. A spoonful of oil from the jar adds flavour to the pan.
- Double cream. It has enough fat to simmer without splitting. Single cream curdles once it boils.
- Parmesan. Grate it from a block, finely, so it melts into the sauce instead of clumping.
Amounts for 1 to 6 people are in the recipe card below, in grams or cups.
Method
- 01
Halve the chicken
Lay each breast flat on a board, rest your palm on top and slice it horizontally into two thin fillets. Pat them dry, season both sides with salt and pepper, then dust lightly with the flour.
- 02
Chop the garlic
Peel the garlic and chop it finely in the rolling chopper, two or three cloves at a time. Chop the sun dried tomatoes and halve the cherry tomatoes while you're at the board.
Rolling Garlic Chopper - 03
Sear the chicken
Heat the oil in a large frying pan over a medium high heat. Lay in the fillets, and the lime halves cut side down. Leave the chicken for 3 to 4 minutes until golden underneath, turn and give it 2 minutes more, then lift everything onto a plate. It finishes cooking in the sauce.
- 04
Start the sauce
Turn the heat to medium and stir the garlic into the pan for 30 seconds. Pour in the stock, add the sun dried tomatoes, oregano and chilli flakes, and scrape up the browned bits. Let it bubble for 2 minutes.
- 05
Add the cream and parmesan
Pour in the cream and simmer for 2 to 3 minutes, stirring now and then, until it coats the back of a spoon. Turn the heat down and grate the parmesan straight into the pan, stirring until it melts.
Rasp Zester and Fine Grater - 06
Finish the chicken
Return the chicken and its juices to the pan with the cherry tomatoes. Spoon the sauce over and simmer gently for 3 to 4 minutes, until the chicken is white all the way through (75°C on a thermometer). Scatter over the basil, squeeze over one lime half and serve the other on the side.
What to serve it with
Spoon it over spaghetti or rice, or serve it beside creamy mashed potatoes to catch the sauce. Green beans or broccoli on the side, and crusty bread for wiping the pan.
Storing and reheating
- Fridge
- Cool quickly, cover and eat within 2 days.
- Freezer
- Best skipped. The cream sauce turns grainy once thawed.
- Reheat
- In a covered pan over a low heat with a splash of water, until piping hot all the way through.
Questions
The name comes from the idea that it's good enough to earn a proposal. It spread through food sites and social media, and the dish is a close cousin of creamy Tuscan chicken.
Yes. Use boneless, skinless thighs and give them 5 to 6 minutes on each side before the sauce goes in. They stay juicy if the sauce simmers a little longer.
Let it bubble for another minute or two before the chicken goes back in, then stir in the parmesan. The flour left in the pan from the chicken thickens it as it simmers.
Full fat crème fraîche works and can simmer without splitting. Single cream and milk are thinner and can curdle when they boil with the tomatoes.
Recipe
Marry me chicken in 30 minutes
Thin chicken fillets seared golden, then simmered in a creamy sauce of sun dried tomatoes, garlic and parmesan. One pan, 30 minutes. By Hannah Ellis.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 2
Ingredients
Method
- 01Lay each breast flat on a board, rest your palm on top and slice it horizontally into two thin fillets. Pat them dry, season both sides with salt and pepper, then dust lightly with the flour.
- 02Peel the garlic and chop it finely in the rolling chopper, two or three cloves at a time. Chop the sun dried tomatoes and halve the cherry tomatoes while you're at the board.
- 03Heat the oil in a large frying pan over a medium high heat. Lay in the fillets, and the lime halves cut side down. Leave the chicken for 3 to 4 minutes until golden underneath, turn and give it 2 minutes more, then lift everything onto a plate. It finishes cooking in the sauce.
- 04Turn the heat to medium and stir the garlic into the pan for 30 seconds. Pour in the stock, add the sun dried tomatoes, oregano and chilli flakes, and scrape up the browned bits. Let it bubble for 2 minutes.
- 05Pour in the cream and simmer for 2 to 3 minutes, stirring now and then, until it coats the back of a spoon. Turn the heat down and grate the parmesan straight into the pan, stirring until it melts.
- 06Return the chicken and its juices to the pan with the cherry tomatoes. Spoon the sauce over and simmer gently for 3 to 4 minutes, until the chicken is white all the way through (75°C on a thermometer). Scatter over the basil, squeeze over one lime half and serve the other on the side.
