A simplified version of this iconic dish, Easy Marry Me Chicken is quick and simple to make, but just as delicious as the original.
Marry Me Chicken – the easy peasy version!
You must’ve heard of Marry Me Chicken, right?
In case you haven’t it’s a dish that was originally developed by Lindsay Funston, a former editor at Delish. The dish got its name because a Delish staff member exclaimed they would “marry” her, because it was so delicious!
The original Marry Me Chicken features perfectly seared chicken in an insanely delicious cream, garlic, sundried tomato and parmesan-based sauce.
Well, this is my easy peasy version. I’ve made a few small tweaks to make this dish easier to make and… IMHO even more delicious!
How to make Marry Me Chicken
This easy peasy version of Marry Me Chicken really is so simple to make…
All you need to do is fry seasoned chicken breasts in a hot pan for 4 minutes each side, then remove to a plate.
Turn the heat right down then gently fry the garlic, before adding chicken stock, tomato puree, double cream, sundried tomatoes, parmesan and oregano to the pan.
Return the chicken to the pan and simmer for 5 minutes on each side. Finally, stir in some basil and serve.
(Full recipe given in the recipe card below.)
What to serve with Marry Me Chicken
This Marry Me Chicken is very flexible. You can serve it simply with some crusty bread, or you can serve it with pasta, mashed potatoes, rice and/or green vegetables.
My favourite way to serve Marry Me Chicken is with plain long grain rice and green beans.
What to drink with Marry Me Chicken
Marry Me Chicken is definitely a white wine dish. My favourite match is a lightly oaked Chardonnay. But Chenin Blanc, White Rioja, White Bordeaux and Sauvignon Blanc all work well.
A dry, fruity rosé would also work pretty well with this dish, but I would avoid red wines as red wine and cream do not go well together.
Love easy peasy chicken recipes?
Then check out these 5 delicious chicken dinners:
- Creamy Cajun Chicken Pasta
- Nando’s Portuguese Chicken and Rice [One Pan Recipe]
- Chicken and Chickpea Curry with Spinach
- Creamy Chicken Carbonara with Bacon
- Cajun Chicken Traybake
Creamy Cajun Chicken Pasta
What to do with leftover Marry Me Chicken
Honestly, Marry Me Chicken is a dish that’s best served fresh. But if you do end up with leftovers, simply put them in a lidded container and place in the fridge, where they will keep for up to 3 days.
I recommend reheating in a saucepan, over a low heat. Add a little water and simmer with the lid on until the chicken is piping hot all the way through – roughly 5 minutes. Remove the lid and continue simmering until the sauce has reduced to your preferred consistency.
Alternatively, you can reheat Marry Me Chicken in a microwave. But do ensure it is piping hot before serving.
Can you freeze Marry Me Chicken?
No, this is not a dish that fares well in the freezer due to the cream sauce, which has a tendency to split when frozen.
If you like this recipe…
…you might also like:
- Marry Me Chicken Orzo One Pot
- Chicken and Potato Traybake with Lemon and Garlic
- Easy Chicken Biryani
- Chicken and Prawn Fried Rice
Chicken and Potato Traybake with Lemon and Garlic
Easy Marry Me Chicken
Ingredients
- 1 chicken stock cube (I use Kallo Organic)
- 1 tablespoon tomato puree
- 250 ml boiling water
- 4 medium chicken breasts (approx. 150g each)
- Salt and pepper to taste
- 1 tablespoon olive oil (or oil from the sundried tomatoes)
- 4 cloves garlic grated or crushed
- 250 ml double cream
- 100 g sundried tomatoes in oil drained and chopped (or left whole, if you prefer – See Note 1)
- 40 g parmesan grated
- 1 teaspoon dried oregano
- 1 tablespoon fresh basil chopped (plus extra for garnish)
To serve
- Rice, pasta, crusty bread or mashed potatoes
- A green vegetable such as green beans, Tenderstem broccoli or asparagus
Instructions
- Crumble the stock cube into a large measuring jug, add the tomato puree, then pour over the boiling water. Stir well, then set aside to use later.
- Season the chicken breasts with plenty of black pepper and a small amount of salt. (See Note 2.)
- Place the oil in a large non-stick frying pan, then place the pan over a high heat for 1 minute.
- Place the chicken breasts in the hot pan and fry on high for 4 minutes each side. Remove to a plate.
- Turn the heat right down and return the frying pan to the heat. Wait 30 seconds to ensure the pan has cooled down or you will burn the garlic!
- Add the garlic to the pan and fry for 30 seconds, taking care not to burn the garlic.
- Add the chicken stock / tomato puree mixture, double cream, sundried tomatoes, parmesan and oregano to the pan, and stir to ensure everything is well combined. Turn the heat up to medium and allow the sauce to just start bubbling.
- Return the chicken and juices to the pan and spoon over some of the creamy sauce. Turn the heat down and simmer for 5 minutes.
- Turn the chicken over and spoon over some of the creamy sauce again. Simmer for a further 5 minutes.
- Stir in the basil and serve. Scatter with more basil for garnish.
Notes
- The 100g refers to the drained weight. Typically to get 100g sundried tomatoes you’ll need to buy a jar of sundried tomatoes in oil that weighs about 200g. The brand I use, is Polli , and you need to buy a 190g jar to get 100g sundried tomatoes.
- I recommend you only season very lightly with salt at this point as the stock cube will add a lot of salt to the dish. If you go to heavy with the salt at this point, you’ll end up with a very salty recipe.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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