Marry Me Chicken | Creamy Garlic Sun Dried Tomato Chicken
About this recipe
Marry Me Chicken is a creamy garlic sauce dish featuring succulent chicken and sun-dried tomatoes, perfect for a cozy dinner. This recipe is not only easy to make but also budget-friendly, serving 3-4 people for less than $7 per portion. It's a delicious combination of flavors that truly work well together, making it a standout choice for any meal.
Ingredient notes
- Use 3 large chicken breasts, butterflied and halved, which weigh about 750g total.
- If you don't have white wine, you can substitute it with chicken stock.
- For a richer flavor, use whipping or double cream instead of regular cream.
- Fresh herbs are recommended, but you can substitute with dried herbs if needed.
Tips from Chef Jack Ovens’s video
- Butterflying the chicken breasts helps them cook evenly and quickly, ensuring a juicy result.
- Searing the chicken for 3.5 to 4 minutes on each side creates a beautiful golden crust, enhancing the flavor.
- Deglazing the pan with white wine or chicken stock after sautéing the onions and garlic picks up all the flavorful bits stuck to the pan, adding depth to the sauce.
- Adding fresh herbs at the end of cooking helps maintain their vibrant flavor and color.
Good to know
- How many servings does this recipe yield?
- This recipe serves 3-4 people.
- What can I use instead of white wine?
- You can substitute white wine with chicken stock.
- How long should I sear the chicken?
- Sear the chicken for about 3.5 to 4 minutes on each side until golden.
- Can I use chicken thighs instead of breasts?
- Yes, if using chicken thighs, sear them for 6 minutes on each side.
No life story here — the video and the recipe are the whole point. All credit to Chef Jack Ovens: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the brown onion in half, remove the skins, and dice into small to medium-sized pieces.
- 2
Minced or grate the garlic cloves to create a paste.
- 3
Chop the fresh thyme and oregano, or use dried herbs if preferred.
- 4
Butterfly the chicken breasts by slicing them horizontally, then cut into two even-sized fillets.
- 5
Transfer the chicken to a mixing bowl, season with salt, cracked black pepper, and olive oil, and rub the seasoning into the chicken.
- 6
Heat a large high-rimmed pan over medium-high heat and add the sun-dried tomato oil.
- 7
Sear the chicken for about 3.5 to 4 minutes on each side until golden, then remove and place in a bowl.
- 8
In the same pan, add the unsalted butter and allow it to melt, then add the diced onions and a little salt.
- 9
Sauté the onions for about 3 to 4 minutes until golden and translucent.
- 10
Add the minced garlic and sauté for another 45 seconds to 1 minute.
- 11
Deglaze the pan with white wine or chicken stock, bring to a boil, and reduce for 1 minute.
- 12
Add the Dijon mustard and cook for 1 minute until well combined.
- 13
Stir in the chicken stock, thickened cream, sun-dried tomatoes, and dried chili flakes (if using).
- 14
Mix well and bring to a heavy simmer, then reduce heat to low and cook for 6 to 7 minutes until the sauce thickens.
- 15
Add the fresh thyme and oregano, cooking for 1 minute to infuse the flavors.
- 16
Stir in the fresh basil leaves until they start to wilt.
- 17
Return the chicken to the pan along with any resting juices, ensuring the chicken is coated in the sauce.
- 18
Cook for 1 to 2 minutes until the chicken is heated through, adding more parmesan cheese if desired.
- 19
Serve the chicken with rice, pasta, potatoes, or vegetables, topped with sauce and additional fresh basil and parmesan.
Heads up — we had to guess a little:
- The quantity of chicken breast is inferred based on the average weight of large chicken breasts, as the original recipe states '3 (250g-300g Each)'.
Credit where it’s due: this recipe was transcribed from Chef Jack Ovens’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Jack Ovens? Claim this page or ask us to take it down. Your call, always.
