Marry Me Chicken
Chicken breasts in a creamy sun-dried tomato sauce with garlic, parmesan and basil.
- Servings
- 4
- Prep
- 10 min
- Cook
- 30 min
- Total time
- 40 min
- Difficulty
- Easy
- Cuisine
- American
DinnerWeeknight
Ingredients
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- 600 g chicken breasts
- 80 g sun-dried tomatoes — drained and sliced
- 250 ml heavy cream
- 150 ml chicken stock
- 40 g parmesan — finely grated
- 3 pc garlic cloves — thinly sliced
- 0.5 cup basil leaves — loosely packed
- 1 tbsp olive oil
- salt — to taste
- black pepper — to taste
Method
- Pat the chicken dry. If a breast is much thicker at one end, open it out or press it to an even thickness so it cooks at one rate. Season both sides with salt and pepper.
- Warm the olive oil in a wide pan over medium-high heat. Brown the chicken for 3–4 minutes a side, then move it to a plate. It will not be cooked through yet.
- Lower the heat, add the garlic and sun-dried tomatoes and cook for a minute, until fragrant.
- Pour in the stock, scraping the browned bits off the base, then stir in the cream and the parmesan.
- Return the chicken and any juices to the pan and simmer gently, spooning sauce over it, until a thermometer in the thickest part reads 74 °C / 165 °F. That usually takes about 10 minutes, but the thermometer decides, not the clock — check again every few minutes until it reads 74 °C.
- Take the pan off the heat, tear in the basil and season to taste.
Before you cook
- Cook the chicken until a thermometer in the thickest part reads 74 °C / 165 °F.
- Wash hands, boards and utensils after handling raw chicken, and keep them away from food that will be eaten uncooked.