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Marry Me Chicken
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Marry Me Chicken
Adapted from cafedelites.com
Golden seared chicken in a silky sun-dried tomato and parmesan cream sauce. The skillet handles the crust while the bowl handles the sauce with no stirring, no scorching, no split cream.
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Essentials
Ingredients
- 4 chicken breasts (about 700 g total)
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 30 g olive oil
- 30 g unsalted butter
- 4 garlic cloves, peeled
- 80 g sun-dried tomatoes in oil, drained
- 200 g chicken stock
- 250 g heavy cream
- 50 g parmesan, finely grated
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp chilli flakes
- small handful fresh basil leaves, torn, to garnish
Method
Preparation
- 1 Pat the chicken breasts dry and season both sides with salt and pepper. This step happens on the bench, not in the bowl.
- 2 Heat olive oil in a heavy skillet over medium-high heat on the stovetop.
- 3 Sear the chicken 4 to 5 min per side until deeply golden, then transfer to a plate and tent with foil to rest.
- 4 Add 4 garlic cloves to mixing bowl.Weigh
- 5 Chop 3 sec/speed 7.3s / sp7
- 6 Scrape down the bowl with the spatula.
- 7 Add 30 g unsalted butter to mixing bowl.Weigh
- 8 Cook 3 min/120°C/speed 1.3min / 120°C / sp1
- 9 Add 80 g sun-dried tomatoes to mixing bowl.Weigh
- 10 Chop 4 sec/speed 5.4s / sp5
- 11 Add 200 g chicken stock to mixing bowl.Weigh
- 12 Add 250 g heavy cream to mixing bowl.Weigh
- 13 Add 1 tsp dried oregano to mixing bowl.Weigh
- 14 Add 1 tsp dried thyme to mixing bowl.Weigh
- 15 Add 1/2 tsp chilli flakes to mixing bowl.Weigh
- 16 Cook 6 min/90°C/speed 2.6min / 90°C / sp2
- 17 Add 50 g parmesan to mixing bowl.Weigh
- 18 Mix 20 sec/speed 3.20s / sp3
- 19 Return the rested chicken to the skillet on low heat, pour the sauce over, and simmer gently 4 to 5 min on the stovetop until the chicken is heated through and the sauce coats the back of a spoon.
- 20 Scatter torn basil over the top and serve with pasta, soft polenta, mash, or crusty bread for the sauce.
Notes
Tips
- Slice thick breasts in half horizontally before seasoning for faster, more even cooking and more surface area for the crust.
- Swap heavy cream for thickened cream or crème fraîche. Avoid low-fat cream, it splits above 85°C in a long cook.
- A splash of the sun-dried tomato oil into the skillet adds a bonus hit of flavour while searing.
- Make it for two by halving every ingredient and dropping the sauce cook to 3 min/90°C/speed 2.