Top 50 recipes › No. 2
Top recipes · No. 2Marry Me Chicken
Seared chicken breasts simmered in a creamy sauce of garlic, sun-dried tomatoes and parmesan, finished with basil. Partly: same start
Ingredients
- 4 boneless chicken breasts (about 1½ lb / 700 g), or 8 thighs
- Salt and black pepper
- 2 tbsp olive oil
- 4 cloves garlic, chopped
- ½ cup (60 g) sun-dried tomatoes in oil, chopped
- 1 tsp dried oregano or Italian seasoning
- ½ tsp red chilli flakes
- ¾ cup (180 ml) chicken stock
- ¾ cup (180 ml) heavy cream
- ½ cup (45 g) grated parmesan
- A handful of fresh basil
Method
- Pound the chicken to an even thickness and season both sides with salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Brown the chicken for 4 to 5 minutes a side, then set aside (it will finish cooking in the sauce).
- Lower the heat. Add the garlic, sun-dried tomatoes, oregano and chilli flakes and stir for 1 minute.
- Pour in the stock and scrape up the browned bits, then stir in the cream and parmesan.
- Return the chicken, cover and simmer for 8 to 10 minutes, until the chicken reaches 165°F (74°C) inside and the sauce has thickened.
- Scatter with torn basil and serve with pasta, rice or bread.
Tip: Thighs stay juicier than breasts and need about 5 minutes more in the sauce.
Compared with the recipe-1 base recipe: Same start (fry garlic, add chicken), but cream and cheese replace the water, and there is no chilli powder or turmeric. The base recipe →
Cups and spoons are US measures (1 cup = 240 ml); weights and °C are given alongside. Cook meat to a safe inside temperature.
Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg; Indian rules count egg as non-vegetarian). Recipes with both marks can be made either way.
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