This Mary Berry Marry Me Chicken Recipe is a creamy and easy recipe, which is made with sun-dried tomatoes and parmesan cheese. It’s the perfect weeknight dinner, ready in about 30 minutes.
Mary Berry Marry Me Chicken Ingredients
- 4 boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, finely chopped
- ½ cup dry white wine (optional, or use extra chicken stock)
- 1 cup low-sodium chicken stock
- ½ cup double cream (heavy cream)
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ cup grated Parmesan cheese
- ½ cup fresh basil leaves, chopped or torn
- Pinch of red pepper flakes (optional, for a gentle warmth)
How To Make Mary Berry Marry Me Chicken
- Prepare the Chicken: Pat the chicken breasts dry. In a shallow dish, mix the flour, salt, and pepper. Lightly dredge each chicken breast in the seasoned flour, shaking off any excess.
- Sear the Chicken: Heat the olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken to a plate and set aside.
- Sauté Aromatics: Melt the remaining 1 tbsp of butter in the same skillet. Add the chopped garlic and cook for 1 minute until fragrant, being careful not to let it burn.
- Deglaze the Pan: If using, pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce by about half.
- Build the Sauce: Stir in the chicken stock, heavy cream, chopped sun-dried tomatoes, and thyme leaves. Bring the sauce to a simmer, then let it bubble gently for 5 minutes to thicken slightly.
- Finish the Sauce: Reduce the heat to low. Stir in the grated Parmesan cheese until it melts and the sauce is smooth. Add the pinch of red pepper flakes, if using.
- Combine and Serve: Return the seared chicken (and any accumulated juices) to the skillet, nestling it into the sauce. Let it warm through for 2-3 minutes. Stir in the fresh basil just before serving.
Recipe Tips
- Why dredge the chicken in flour first? This is a classic technique that gives the chicken a light golden crust, but more importantly, the flour that’s left in the pan helps to thicken the sauce beautifully.
- What are the best sun-dried tomatoes to use? Oil-packed sun-dried tomatoes are best for this recipe. They are tender and flavorful. Be sure to drain them well before chopping and adding them to the sauce.
- Can I use chicken thighs? Absolutely. Boneless, skinless chicken thighs would be very tender and flavorful. They may need a few extra minutes of cooking time on each side.
- How to keep the sauce from breaking? Once you add the cream and parmesan, keep the heat low. Boiling the sauce after the dairy is added can cause it to separate. A gentle simmer is all you need.
What To Serve With Marry Me Chicken
This creamy dish is perfect served over something that can soak up all the delicious sauce.
- Creamy Mashed Potatoes
- Cooked pasta, such as linguine or penne
- Crusty Bread
- Steamed Asparagus or Green Beans
How To Store Marry Me Chicken
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken, but will loosen upon reheating.
- Freeze: Freezing is not ideal as cream-based sauces can split when thawed. If you must, freeze in an airtight container for up to 2 months. Thaw in the fridge overnight.
- Reheat: Reheat gently in a saucepan over low heat, adding a splash of chicken stock or milk to thin the sauce, until warmed through. Do not boil.
Mary Berry Marry Me Chicken Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~590 kcal
- Total Fat: 40g
- Saturated Fat: 20g
- Cholesterol: 190mg
- Sodium: 810mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use the white wine?
No, it’s optional, but it adds a lovely depth of flavor and acidity to cut through the richness of the cream. If leaving it out, simply use an extra ½ cup of chicken stock.
Can I add spinach to this recipe?
Yes, that’s a very common and delicious addition. Stir in 2-3 large handfuls of fresh spinach at the very end, just after adding the basil. It will wilt down into the sauce in a minute or two.
Why is it called “Marry Me Chicken”?
The name comes from the popular internet legend that the dish is so good, if you make it for your partner, they’ll be inspired to propose! It’s just a fun name for a truly delicious recipe.
Try More Recipes:
- Mary Berry Sticky Chicken Wings Recipe
- Mary Berry Chicken Leek And Mushroom Pie
- Mary Berry Chicken Curry With Coconut Milk Recipe
Mary Berry Marry Me Chicken Recipe
Description
A Mary Berry-style take on the viral classic: tender, seared chicken in a luxuriously creamy parmesan and sun-dried tomato sauce.
Ingredients
Instructions
- Dredge chicken in flour seasoned with salt and pepper.
- Sear chicken in oil and 1 tbsp butter for 5-7 minutes per side until golden and cooked. Set aside.
- In the same pan, melt 1 tbsp butter and cook garlic for 1 minute.
- Deglaze with white wine and reduce by half.
- Stir in chicken stock, cream, sun-dried tomatoes, and thyme. Simmer for 5 minutes to thicken.
- Lower heat and stir in parmesan until melted.
- Return chicken to the pan to warm through. Stir in fresh basil just before serving.
Notes
- Dusting the chicken in flour first is key to thickening the sauce.
- Use oil-packed sun-dried tomatoes for the best flavor and texture.
- Keep the heat low after adding the cream and cheese to prevent the sauce from splitting.
Mary Berry Marry Me Chicken Recipe
