The creamy sun-dried tomato and parmesan chicken dish so good it inspired a marriage proposal. Tender pan-seared chicken breasts simmered in a rich Tuscan cream sauce with garlic, rosemary, and sun-dried tomatoes.
By ChickenNuggets
Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4
Scale servings
Servings: 4
Skinless chicken breasts
4
(approx. 700 g)
Sun-dried tomatoes in oil
100
g
Double cream
250
ml
Chicken stock
150
ml
Parmesan cheese (finely grated)
60
g
Garlic cloves (minced)
4
unit
Fresh rosemary sprigs
2
unit
Plain flour
2
tbsp
Step 1
Slice each chicken breast in half horizontally to create two thin, even fillets. Pat dry, season both sides with salt and pepper, and dust lightly with plain flour. Heat 1 tbsp of the sun-dried tomato oil in a wide, heavy frying pan over medium-high heat.
Step 2
Sear the chicken fillets for 3–4 minutes per side until deep golden. Do not crowd the pan — work in two batches if needed. Transfer to a warm plate; they will finish cooking in the sauce.
Step 3
Reduce heat to medium. Add another splash of sun-dried tomato oil to the pan, then gently fry the minced garlic and rosemary for 1 minute until fragrant. Add the drained sun-dried tomatoes and stir for 30 seconds.
Step 4
Pour in the chicken stock, scraping up any browned bits from the base. Add the double cream and bring to a gentle simmer. Stir in the grated parmesan until fully melted and the sauce is silky and smooth.
Step 5
Return the chicken fillets to the pan, nestling them into the sauce. Simmer gently for 5–7 minutes, turning once, until the chicken is cooked through (internal temperature 74 °C). Taste, adjust seasoning, and serve garnished with extra parmesan.
Slice chicken breasts in half horizontally for even, fast cooking. Use the oil from the sun-dried tomato jar to sauté the garlic — it adds concentrated flavour. Serve over pasta, creamy mash, or crusty ciabatta to catch every drop of sauce.
https://www.plateandshare.com/recipe/marry-me-chicken
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Score
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