'Marry me' chicken
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is my absolute go to dinner when I want something that feels fancy but doesn't require hours in the kitchen. The combination of sundried tomatoes, cream, and fresh basil creates this irresistible sauce that honestly tastes like it came from a restaurant, yet you'll have it on the table in under an hour. Garlic is packed with immune boosting compounds, making this dish as nourishing as it is delicious. Best of all, it uses simple pantry staples and chicken breasts, so it won't break the bank. One pan, minimal fuss, maximum flavor, and every time I make it, my guests ask for the recipe.
Ella x
Ingredients
- 30 gplain flour
- 14 chicken breasts
- 125 gsundried tomatoes in oil(drained and roughly chopped, 3 tbsp oil reserved)
- 11 red onion finely chopped
- 13 garlic cloves crushed or finely grated
- 1½ - 1 tsp chilli flakes(to taste)
- 12-3 thyme or oregano sprigs leaves picked(or 1 tsp mixed dried herbs)
- 150 mldouble cream
- 250 mlchicken stock
- 35 gparmesan grated
- 18-10 basil leaves torn(to serve)
- 1lemon wedges to serve(optional)
Detail level
Instructions
- 1
Put the flour on a plate and season with salt and freshly ground black pepper. Coat the chicken in the flour.
- 2
Heat 2 tbsp of the sundried tomato oil in a large, lidded frying pan over a medium heat and fry the chicken for 8-10 mins until golden all over, but not cooked through. Set the chicken aside on a plate.
- 3
Drizzle the remaining 1 tbsp sundried tomato oil into the pan and reduce the heat to medium-low. Fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for another minute before adding the sundried tomatoes, chilli and thyme or oregano, stirring well.
- 4
Add the chicken back to the pan, then pour over the cream and chicken stock, and season well. Put the lid on the pan and cook on medium-low for about 20 mins, turning the chicken halfway through until it is cooked through and the sauce has thickened a little. Stir in the parmesan, then serve with a scattering of basil leaves and lemon wedges on the side for squeezing over, if you like.
- 5
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