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Mary Berry Marry Me Chicken

Mary Berry Marry Me Chicken
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Tender chicken breasts are pan-seared until golden, then simmered in a luscious cream sauce infused with sun-dried tomatoes, garlic, and Parmesan. This rich, savory dish delivers a velvety texture and bold Italian-inspired flavors that are sure to impress.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), patted dry
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (about 2 oz / 55 g)
  • 1 cup heavy cream (240 ml)
  • 1/2 cup low-sodium chicken broth (120 ml)
  • 1/2 cup freshly grated Parmesan cheese (2 oz / 55 g)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons fresh basil, thinly sliced (for garnish)

Instructions

  1. Season the chicken breasts evenly with 3/4 teaspoon salt and 1/4 teaspoon black pepper on both sides. Let sit at room temperature for 10 minutes to take the chill off and allow seasoning to adhere.
  2. Heat olive oil in a large heavy-bottomed skillet (12-inch / 30 cm) over medium-high heat until the oil shimmers and flows like water. Carefully place the chicken breasts in the skillet in a single layer; do not crowd (work in batches if needed).
  3. Sear the chicken undisturbed for 4-5 minutes, until the bottom is deep golden brown and releases easily from the pan (if it sticks, it needs more time). Flip and sear the other side for 3-4 minutes. Transfer chicken to a plate; it will not be cooked through yet.
  4. Reduce heat to medium and add butter to the skillet. Once the butter foams and the sizzling subsides, add garlic and sun-dried tomatoes. Sauté for 30-60 seconds, stirring constantly, until the garlic is fragrant but not browned.
  5. Pour in the heavy cream and chicken broth, scraping the bottom of the skillet with a wooden spoon to release any browned bits (fond) for flavor. Add Italian seasoning, red pepper flakes (if using), remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.
  6. Bring the sauce to a gentle simmer — you should see small bubbles across the surface, not a rolling boil. Whisk in the grated Parmesan until fully melted and the sauce is smooth, about 1 minute.
  7. Return the chicken breasts to the skillet along with any accumulated juices. Nestle them into the sauce. Reduce heat to medium-low so the sauce barely simmers (a few lazy bubbles).
  8. Cover the skillet with a lid and cook for 10-12 minutes, flipping the chicken once halfway through, until the thickest part of the breast registers 165°F (74°C) on an instant-read thermometer. The sauce will thicken slightly as it cooks.
  9. Remove the skillet from heat. Let the chicken rest in the sauce for 2-3 minutes — this allows the juices to redistribute and the sauce to settle. Taste the sauce and adjust salt or pepper if needed.
  10. Transfer the chicken to a serving platter. Spoon the sauce and sun-dried tomatoes over the top. Garnish with fresh basil and serve immediately with rice, pasta, or crusty bread to soak up the sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken and sauce in a covered skillet over low heat, adding a splash of broth or cream if the sauce has thickened too much; gently warm until the chicken reaches 165°F (74°C). Do not microwave as it may toughen the chicken. Freezing is not recommended due to the cream sauce’s texture change upon thawing.

Nutrition

Keywords: Marry Me Chicken, creamy chicken dinner, sun-dried tomato chicken, one-pan chicken recipe, easy chicken main course, Italian-inspired chicken, chicken in cream sauce, weeknight chicken dinner, pan-seared chicken, comfort food chicken

Find it online: https://britishrecipes.uk/mary-berry-marry-me-chicken/