They say that the way to someone's heart is through their stomach, and this recipe is the proof. That's why it's called Marry Me chicken. This chicken will get you to the altar faster than any other dish. Perfectly creamy sauce with sun‑dried tomatoes, chicken as the perfect source of protein, crunchy roasted potatoes, Parmesan for a final touch...You know you want it! How do you make it?🔥
Nutrition (1 serving)
- 730 kcal
- 70 g carbohydrates
- 21 g fats
- 65 g protein
Per 4 portions
- 800 g chicken meat
- 2 tbsp avocado oil
- 1 tsp salt
- 1 tsp sweet paprika
- 1 tsp garlic granules
- 1 tsp umami mushroom seasoning
- 1/2 tsp pepper
- 1 onion
- 1 tsp sweet paprika
- 1 tsp umami mushroom seasoning
- salt
- pepper
- 200 ml chicken broth
- 400 g tomato sauce with basil
- 100 g dried tomatoes
- 200 ml cooking cream
- 60 g parmesan
- 150 g spinach leaves
- 800 g potatoes
- olive oil spray
- 400 g broccoli
Instructions
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Preheat the oven to 220 °C. Place the potatoes on a cutting board and hold them between two chopsticks. This will guarantee you can't slice them all the way down. Cut them finely.
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Place them on a baking tray lined with baking paper, spray them with some oil, optionally add a small amount of butter for a crunchier skin, season well and roast for 30‑35 minutes until golden and crispy.
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Cut the chicken into smaller chunks. Add them to a deep bowl, add some avocado oil, salt, sweet paprika, garlic granules and umami seasoning. Mix well until the chicken is entirely coated.
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Heat a dry pan and add the chicken. Fry on both sides until golden. You can work in batches to not overcrowd the pan and ensure the chicken is cooked. Once ready, transfer them to a plate and leave on the side.
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Whilst the meat and the potatoes are cooking, steam some broccoli (it only needs a couple of minutes, so it stays green and firm).
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Add chopped onion to the pan with the leftover chicken juices. Fry it lightly, then add some sweet paprika and garlic granules. Pour in the chicken stock and tomato sauce.
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Add the sun‑dried tomatoes, cream and Parmesan to the sauce. Mix thoroughly until it thickens.
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To finish, add in the spinach and the cooked chicken. Cook for a bit, until the spinach is wilted and the chicken is coated in the sauce.
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Serve with the potatoes and broccoli. Enjoy!
