Marry Me Chicken

Looking for a flavour bomb chicken recipe? Then try Marry me chicken, a dish that lives up to its name with its undeniable flavour and creamy texture. It’s a dish that exploded on the internet. I’ve received so many requests, that I could no longer ignore it, so here’s my version. Instead of breasts, I prefer to use tender, chicken thighs but you could use breasts if you prefer.

So what is Marry Me Chicken? Pan-seared chicken thighs bathed in a rich and vibrant cheesy sauce, bursting with the savoury tang of sun-dried tomatoes and the warmth of Italian spices. Hints of garlic and lemon peek through the creamy base, creating a symphony of taste that’s both comforting and surprisingly complex. Each bite is an invitation to indulge, leaving you wanting to savour every morsel.

So be careful who you share it with, and as you may receive a proposal. It’s true!  It’s powerful, it should be banned! You’ve been warned!!!

Enjoy my version of Marry me chicken, I would prefer to call it Flavour Fusion Chicken.

• 2 Chicken Breast
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tbsp butter
• 3 cloves garlic, minced
• 1 Onion
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 tsp dried oregano
• 1 cup chicken stock
• 1 cup heavy cream
• 1 tbsp tomato paste
• Cherry Tomato
• 1 tbsp Dijon mustard
• ½ cup sun-dried tomatoes, chopped
• 1 ½ cups spinach, chopped
• 1 lemon (zest only)
• ½ cup grated Parmesan cheese
• 1 cup fresh basil leaves

Potato Croissant

• Potatos
• Sweet Potato
• Parmesan cheese
• Gouda cheese
• Butter
• Milk
• Nutmuh
• Salt and pepper to taste

Step 1
Season the chicken thighs with salt and pepper on both sides. Coat in flour.

Step 2
Heat butter and olive oil in a large frying pan over medium-high heat. Add the chicken thighs and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.

Step 3
In the same pan, add red pepper flakes, oregano and minced garlic . Cook for about 30 seconds until fragrant. Add tomato paste and Dijon mustard, cook another 30 seconds.

Step 4
Pour in the chicken stock to deglaze and scrape up any browned bits from the bottom of the skillet.

Step 5
Stir in the heavy cream, sun-dried tomatoes, and chopped spinach, lemon zest and chopped spinach. Let the sauce simmer for 2-3 minutes until slightly thickened.

Step 6
Then add ½ cup of the grated Parmesan cheese, mix well.

Step 7
Return the chicken to the pan with any juices, mix well and spoon some of the sauce over the top. Let the chicken simmer very gently in the sauce for another 2-3 minutes until heated through. Taste for seasoning, add salt and pepper to taste. Add shredded basil leaves.

Step 8
Garnish with fresh basil leaves, then serve hot.