Marry Me Chicken is a quick and delicious dish with juicy chicken in a creamy sauce, flavored with sun-dried tomatoes and fresh herbs. Perfect for both everyday and special occasions. Ready in 30 minutes.
Recipe for marry me chicken
Marry Me Chicken is a delicious dish that is guaranteed to impress your guests and family. This recipe combines juicy chicken with a rich and creamy sauce, filled with flavors from sun-dried tomatoes, garlic, and herbs. The dish is both easy and quick to prepare, making it perfect for both weeknight dinners and special occasions.
With its delightful aroma and fantastic taste, this dish will quickly become a favorite at the dinner table. Served with freshly cooked pasta, Marry Me Chicken will provide you with an authentic and satisfying dining experience.
Servings: people
Marry Me Chicken
Marry Me Chicken is a quick and delicious dish with juicy chicken in a creamy sauce, flavored with sun-dried tomatoes and fresh herbs. Perfect for both everyday and special occasions. Ready in 30 minutes.
Ingredients
- 600 gram Chicken Breast Fillet
- 25 gram Wheat Flour
- 1,5 pcs. Onion finely chopped
- 4-6 clove Garlic finely chopped
- 100 gram Sundried tomatoes in oil - finely chopped
- 1 tablespoon Herbes de Provence can be replaced with dried oregano, thyme, and rosemary
- 3 dl Chicken Broth 1 chicken bouillon cube with 3 deciliters of boiling water
- 2,5 dl Whipping Cream
- 15 gram Tomato Puree
- 1 handful Herbs e.g., basil
- 150 gram Parmesan freshly grated
- 2 tablespoon Oil
- Salt and pepper
- 450 gram Pasta e.g., farfalle
Instructions
- Pat the chicken breasts dry with paper towels. Coat them in a mixture of flour, salt, and pepper, ensuring they are well covered on all sides.
- Heat a sauté pan with oil from the sun-dried tomatoes. Fry the chicken breasts for 3-4 minutes on each side over medium-high heat until they have a nice color and crust. Remove the chicken from the pan and let it rest on a plate.
- Cut the chicken breasts into smaller pieces after they are browned.
- Sauté onions, garlic, and sun-dried tomatoes in oil in the pan over medium heat until the onions are soft and translucent.
- Add Herbes de Provence, chicken bouillon, heavy cream, and tomato paste to the pan. Stir well to combine.
- Return the chicken pieces to the pan. Let the sauce simmer for 10-15 minutes, until the chicken is fully cooked.
- Meanwhile, cook the pasta according to the instructions on the package.
- Stir grated parmesan and basil leaves into the sauce. Season with salt and freshly ground pepper to taste.
- Serve