Marry Me Chicken | Creamy Garlic Sun Dried Tomato Chicken

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is lower in calories, while milk is more budget-friendly.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Chicken thighs are more flavorful and cheaper than breasts.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese

Nutritional yeast is lower in calories and a good cheese substitute.

Slice one brown or yellow onion in half, remove the skins, and dice into small to medium-sized pieces.

Peel five cloves of garlic and create a paste using a microplane or fine box grater.

Chop five grams each of fresh thyme and fresh oregano, or use dried herbs as an alternative.

Butterfly three chicken breasts by slicing them horizontally and then cut into two even-sized fillets.

Transfer the chicken to a large mixing bowl and season generously with salt, cracked black pepper, and 5-10 milliliters of olive oil. Rub the seasoning into the chicken.

Place a large high-rimmed pan over medium-high heat and add 40 milliliters of sun-dried tomato oil. Sear the chicken for about 3.5 to 4 minutes on each side until golden brown, then remove and place in a bowl.

In the same pan, add 28 grams of unsalted butter and allow it to melt. Add the diced onions with a little salt and sauté for about 3-4 minutes until golden and translucent.

Add the garlic to the onions and sauté for about 45 seconds to one minute.

Deglaze the pan with 80 milliliters of white wine or chicken stock and bring to a boil, allowing it to reduce for one minute.

Add 20 grams of Dijon mustard and cook for one minute until well combined.

Stir in 180 milliliters of chicken stock and 250 milliliters of thickened cream, followed by 100 grams of sun-dried tomatoes and 2 grams of dried chili flakes (if using).

Mix everything well and bring to a heavy simmer. Reduce the heat to low and cook for about 6-7 minutes until the sauce thickens.

Add the fresh thyme and oregano, cooking for one more minute to infuse the flavors.

Optionally, add 15 grams of fresh basil leaves and mix until they wilt.

Return the chicken to the pan along with any resting juices, ensuring the chicken is spread out and coated with the sauce. Heat for 1-2 minutes until the chicken is hot in the center.

Add more Parmesan cheese to taste and mix until melted. Serve with rice, pasta, potatoes, or vegetables, topped with sauce and garnished with fresh basil and cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens