Marry Me Chicken

Serves 1
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Directions

  1. 1Season your chicken breasts with salt.
  2. 2Season your chicken breasts with salt.
  3. 3Season your chicken breasts with salt.
  4. 4Add flour to a plate.
  5. 5Add flour to a plate.
  6. 6Add flour to a plate.
  7. 7Season the flour with salt and white pepper, then mix.
  8. 8Season the flour with salt and white pepper, then mix.
  9. 9Season the flour with salt and white pepper, then mix.
  10. 10Add about a tablespoon of olive oil to a pan.
  11. 11Add about a tablespoon of olive oil to a pan.
  12. 12Add about a tablespoon of olive oil to a pan.
  13. 13Add about 25 grams of butter to the pan.
  14. 14Add about 25 grams of butter to the pan.
  15. 15Add about 25 grams of butter to the pan.
  16. 16Dust the chicken breasts in the seasoned flour, patting off any excess.
  17. 17Dust the chicken breasts in the seasoned flour, patting off any excess.
  18. 18Dust the chicken breasts in the seasoned flour, patting off any excess.
  19. 19Place the floured chicken breasts into the foamy butter in the pan.
  20. 20Place the floured chicken breasts into the foamy butter in the pan.
  21. 21Place the floured chicken breasts into the foamy butter in the pan.
  22. 22Brown the chicken breasts on both sides until they have a good color.
  23. 23Brown the chicken breasts on both sides until they have a good color.
  24. 24Brown the chicken breasts on both sides until they have a good color.
  25. 25Remove the browned chicken breasts from the pan and set aside on a plate.
  26. 26Remove the browned chicken breasts from the pan and set aside on a plate.
  27. 27Remove the browned chicken breasts from the pan and set aside on a plate.
  28. 28Turn the heat down low to prevent burning.
  29. 29Turn the heat down low to prevent burning.
  30. 30Turn the heat down low to prevent burning.
  31. 31Crush and chop three cloves of garlic.
  32. 32Crush and chop three cloves of garlic.
  33. 33Crush and chop three cloves of garlic.
  34. 34Slice sun-dried tomatoes.
  35. 35Slice sun-dried tomatoes.
  36. 36Slice sun-dried tomatoes.
  37. 37Add the chopped garlic to the pan.
  38. 38Add the chopped garlic to the pan.
  39. 39Add the chopped garlic to the pan.
  40. 40Add the sliced sun-dried tomatoes to the pan.
  41. 41Add the sliced sun-dried tomatoes to the pan.
  42. 42Add the sliced sun-dried tomatoes to the pan.
  43. 43Add oregano to the pan.
  44. 44Add oregano to the pan.
  45. 45Add oregano to the pan.
  46. 46Sauté the ingredients for 30 to 40 seconds to open up the garlic, making sure it doesn't burn.
  47. 47Sauté the ingredients for 30 to 40 seconds to open up the garlic, making sure it doesn't burn.
  48. 48Sauté the ingredients for 30 to 40 seconds to open up the garlic, making sure it doesn't burn.
  49. 49Deglaze the pan with chicken stock, scraping all the fond off the bottom.
  50. 50Deglaze the pan with chicken stock, scraping all the fond off the bottom.
  51. 51Deglaze the pan with chicken stock, scraping all the fond off the bottom.
  52. 52Add cream to the pan and turn the heat down low.
  53. 53Add cream to the pan and turn the heat down low.
  54. 54Add cream to the pan and turn the heat down low.
  55. 55Stir the cream through the stock and allow it to simmer, do not boil.
  56. 56Stir the cream through the stock and allow it to simmer, do not boil.
  57. 57Stir the cream through the stock and allow it to simmer, do not boil.
  58. 58Add the chicken breasts back into the pan with the sauce.
  59. 59Add the chicken breasts back into the pan with the sauce.
  60. 60Add the chicken breasts back into the pan with the sauce.
  61. 61Cover the pan with a lid and simmer for 15 minutes to fully cook the chicken.
  62. 62Cover the pan with a lid and simmer for 15 minutes to fully cook the chicken.
  63. 63Cover the pan with a lid and simmer for 15 minutes to fully cook the chicken.
  64. 64Check the internal temperature of the chicken with a food thermometer; it should be around 60°C (140°F).
  65. 65Check the internal temperature of the chicken with a food thermometer; it should be around 60°C (140°F).
  66. 66Check the internal temperature of the chicken with a food thermometer; it should be around 60°C (140°F).
  67. 67Turn up the heat to reduce the sauce for about 5 minutes until it thickens.
  68. 68Turn up the heat to reduce the sauce for about 5 minutes until it thickens.
  69. 69Turn up the heat to reduce the sauce for about 5 minutes until it thickens.
  70. 70Serve the marry me chicken over rice.
  71. 71Serve the marry me chicken over rice.
  72. 72Serve the marry me chicken over rice.
  73. 73Spoon plenty of sauce and sun-dried tomatoes over the chicken and rice.
  74. 74Spoon plenty of sauce and sun-dried tomatoes over the chicken and rice.
  75. 75Spoon plenty of sauce and sun-dried tomatoes over the chicken and rice.
  76. 76Add a little bit of broccoli or broccolini on the side for fiber.
  77. 77Add a little bit of broccoli or broccolini on the side for fiber.
  78. 78Add a little bit of broccoli or broccolini on the side for fiber.
  79. 79Garnish with fresh basil.
  80. 80Garnish with fresh basil.
  81. 81Garnish with fresh basil.

Ingredients

  • Chicken breast
  • Chicken breast
  • Chicken breast
  • Salt
  • Salt
  • Salt
  • Flour
  • Flour
  • Flour
  • White pepper
  • White pepper
  • White pepper
  • 1 tablespoon Olive oil
  • 1 tablespoon Olive oil
  • 1 tablespoon Olive oil
  • 25 grams Butter
  • 25 grams Butter
  • 25 grams Butter
  • 3 cloves Garlic
  • 3 cloves Garlic
  • 3 cloves Garlic
  • Sun-dried tomatoes
  • Sun-dried tomatoes
  • Sun-dried tomatoes
  • Oregano
  • Oregano
  • Oregano
  • Chicken stock
  • Chicken stock
  • Chicken stock
  • Cream
  • Cream
  • Cream
  • Rice
  • Rice
  • Rice
  • Broccoli
  • Broccoli
  • Broccoli
  • Basil
  • Basil
  • Basil

Equipment

PlatePanTongsKnifeChopping boardSpatulaLidFood thermometerSpoonFork

Tips

  • Control your temperature when cooking chicken breast to prevent drying out. If it's too hot, turn it down.
  • The chicken breast will continue to cook after removal from heat due to carryover cooking. Pull it when it reaches 62°C (145°F) to ensure it reaches at least 65°C (150°F) and remains juicy.