Marry Me chicken recipe is 'luxurious' dinner that's ready in just 20 minutes

Marry me chicken features succulent chicken enveloped in a rich, creamy sauce, often enhanced with other ingredients - in this case, tangy sundried tomatoes and sharp parmesan.

Finished with a generous sprinkle of fresh basil, this dish creates a truly delightful meal to have on those days you want something a little more warming.

This recipe for four, shared on Dished, is ready in just 20 minutes, with a five-minute prep time and a further 15 minutes cook time.

You can add in a couple of handfuls of spinach leaves just before returning the chicken to the pan for an added boost of vegetables.

Serve it up with some rice or flatbread, and accompany it all with a green salad or veggies if you like some colour on your plate.

Ingredients

400g (14oz) chicken breasts

Two tablespoon olive oil

One teaspoon salt

Four garlic cloves, crushed

119 ml chicken stock

Two teaspoon fish sauce

One teaspoon lemon juice

55 grams sundried tomatoes, drained

One teaspoon dried thyme

1/2 teaspoon chilli flakes (optional)

237 ml heavy (double) cream

40 grams parmesan cheese, grated

12 grams fresh basil leaves

Instructions

Start by patting the chicken breasts dry with a paper towel. To promote even and quick cooking, slice each breast lengthwise. Season the chicken with two teaspoons of salt, which is easiest to do in a bowl.

Heat two tablespoons of olive oil in a large, deep skillet or frying pan. Add the chicken breasts and cook for about five minutes on each side, until they develop a golden crust. Transfer the chicken to a plate and cover it loosely with foil to keep warm.

Scrape any burned bits from the pan, but keep the flavourful chicken drippings. Reduce the heat to low and add the crushed garlic, cooking it for about a minute until fragrant.

Deglaze the pan with chicken stock, then add sundried tomatoes, fish sauce (if using), lemon juice, dried thyme, garlic, and chilli flakes (if using).

Stir for another minute, then pour in the cream and mix thoroughly. Add the parmesan cheese and stir until it's well combined.

Return the chicken to the pan, making sure each piece is submerged in the sauce and spooning some sauce over the top.

Bring the sauce to a gentle simmer and cook for another five minutes, or until the chicken is thoroughly cooked (a meat thermometer should read 165°F/70°C). If you don't have a thermometer, cut into the centre to check doneness.

Finish by sprinkling fresh basil leaves and the remaining parmesan over the dish. Serve the chicken and sauce on plates.