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‘Marry me' chicken recipe

‘Marry me' chicken recipe

80 ratings

Chicken is cooked in a creamy sauce so good that someone might ask you to marry them after eating it. Chicken breasts are pan-fried until golden, then stirred into a herby cream sauce with sun-dried tomatoes and Parmesan. See method

  • Serves 4
  • Takes 45 mins
  • 546 calories / serving
  • Gluten-free


  • plain flour, for dusting
  • 4 chicken breasts
  • 2 tbsp olive oil
  • 1 onion, finely chopped​
  • 3 garlic cloves, crushed​
  • 200ml double cream
  • 150ml chicken stock
  • 100g sundried tomatoes, finely chopped
  • ½ tsp chilli flakes
  • 1 tsp mixed herbs
  • 25g Parmesan, finely grated
  • ½ bunch fresh basil, shredded
  • mash or crispy potatoes, to serve
  • tenderstem broccoli, to serve

Each serving contains

  • Energy

  • Fat

    38g 54%
  • Saturates

    18g 90%
  • Sugars

    5g 5%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 8.3g Protein 40.9g Fibre 3.3g


  1. Tip enough plain flour onto a dinner plate to cover it well. Season the chicken breasts on both sides and coat in the plain flour, shaking off any excess.
  2. Heat 1 tbsp of the oil in a non-stick frying pan, and over a medium-high heat fry the chicken breasts for 5 mins on each side or until golden brown. Remove from the pan and set aside on a plate while you make the sauce.
  3. Heat the remaining 1 tbsp oil and gently fry the onion and garlic over a medium heat for 5-7 mins, until softened. Add the cream, chicken stock, most of the sundried tomatoes (reserve a few to serve), chilli flakes and mixed herbs.
  4. Stir to combine then add the chicken breasts back to the pan. Simmer gently for 10-12 mins or until the chicken is cooked through. You might need to turn your chicken breasts over if they’re big, to cook evenly.
  5. Stir though the Parmesan and scatter over the remaining sundried tomatoes along with the fresh basil to serve.

Tip: You could also serve yours with pasta, if you fancy.

See more Chicken recipes

*Check your stock is GF.

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