Marry Me Chicken

Ingredients

• 3 pieces Chicken breasts (Butterflied and sliced into two even fillets each)
• 5-10 ml Olive oil (For seasoning the chicken)
• 40 ml Sun‑dried tomato oil (Oil from a jar of sun‑dried tomatoes; can substitute regular olive oil)
• 28 g Unsalted butter (Cut into pieces)
• 1 piece Brown or yellow onion (Skin removed, diced medium‑small)
• 5 cloves Garlic cloves (Finely grated or crushed into a paste)
• 80 ml White wine or chicken stock (For deglazing; use stock if avoiding alcohol)
• 20 g Dijon mustard (About 1 tablespoon)
• 180 ml Chicken stock (Low‑sodium preferred)
• 250 ml Thickened cream (whipping or double cream) (1 cup, adds richness)
• 100 g Sun‑dried tomato strips (If whole, slice into strips)
• 2 g Dried chili flakes (Optional for heat)
• 30 g Fresh Parmesan cheese, grated (Add to sauce and at finish, amount to taste)
• 5 g Fresh thyme leaves (Chopped)
• 5 g Fresh oregano leaves (Chopped)
• 15 g Fresh basil leaves (Torn, added at end (optional))
• to taste Salt (Season chicken and vegetables)
• to taste Cracked black pepper (Season chicken and sauce)

Instructions

1. Prep vegetables & herbs

   Slice the onion in half, remove skins and dice into medium‑small pieces. Grate the garlic cloves into a paste. Chop fresh thyme and oregano (or pick leaves off woody stems).

   Time: PT5M

2. Butterfly and slice chicken

   Place each chicken breast on a cutting board, slice horizontally to open like a butterfly, then cut each half into two even fillets. Transfer to a large bowl.

   Time: PT5M

3. Season chicken

   Generously season the chicken pieces with salt, cracked black pepper and drizzle 5‑10 ml olive oil. Rub the seasoning into the meat with tongs or gloved hands until evenly coated.

   Time: PT2M

4. Sear chicken

   Heat the high‑rimmed pan over medium‑high heat, add 40 ml sun‑dried tomato oil, then place the chicken in a single layer. Sear 3½‑4 minutes per side until golden brown.

   Time: PT8M

5. Set chicken aside

   Transfer the seared chicken to a clean bowl and keep warm.

   Time: PT1M

6. Sauté onions

   In the same pan, add 28 g butter. As it begins to melt, add the diced onion and a pinch of salt. Sauté 3‑4 minutes until translucent and lightly golden.

   Time: PT4M

7. Add garlic

   Stir in the garlic paste and cook 45 seconds to 1 minute, until fragrant but not browned.

   Time: PT1M

8. Deglaze

   Pour in 80 ml white wine (or chicken stock) and bring to a boil, scraping the pan bottom. Reduce for about 1 minute.

   Time: PT1M

9. Add mustard

   Stir in 20 g Dijon mustard and cook 1 minute until incorporated.

   Time: PT1M

10. Build the sauce

    Add 180 ml chicken stock, 250 ml thickened cream, 100 g sun‑dried tomato strips, 2 g dried chili flakes (optional), and grated Parmesan. Season with cracked black pepper. Bring to a gentle simmer.

    Time: PT7M

11. Finish sauce with fresh herbs

    Add the chopped fresh thyme and oregano, cooking 1 minute just to infuse. Then stir in torn basil leaves (optional) until just wilted.

    Time: PT2M

12. Return chicken to pan

    Place the seared chicken (and any juices) back into the sauce. Spread out so pieces aren’t stacked. Cook 1‑2 minutes, flipping once, until the chicken is heated through and the sauce clings.

    Time: PT2M

13. Final seasoning & serve

    Taste and adjust salt/pepper if needed. Sprinkle a little extra grated Parmesan and a few cracks of black pepper. Serve immediately over rice, pasta, mashed potatoes or roasted vegetables.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

10 g

Fat

35 g

Fiber

2 g