When it comes to cooking, my idea of it is making it as less of a chore as possible, as well as making the evenings coming back from a long day of classes to be rewarding. From watching my parents eyeball their spices and pastes (which I have not yet mastered), I understood that cooking can be more comforting and easy than treating it as a menial task. Especially in this terribly long, chilly season, what can be more fulfilling than a hot, saucy, paprika-y meal? Whether you’re a culinary expert, or the complete opposite, I promise you this dish will be your gateway into something both simple to make and delicious to devour.

The first time I made ‘Marry Me’ Chicken was with my dad, because I was too scared to trust myself to cook chicken. Yet here I am, giving this recipe because, not to toot my own horn, I’m a bit of an expert at this now. A dish that is so creamy and hearty, with sun-dried tomatoes and juicy seared chicken breasts, it might even prompt a marriage proposal… don’t quote me on that, though. I like to pair it with a heaping of steamed basmati rice and roasted potatoes, but you could have it just on its own too. Whatever your heart desires. 

This recipe serves five, so do decrease the amount if you are not cooking a feast for all the flatmates. Or keep it as is, if you’re feeling a little crazy. 

Ingredients: 

• 5 chicken breasts
• 4 garlic cloves, minced
• 1 cup sun-dried tomatoes, finely chopped
• 1 tbsp tomato paste
• 1 cup double cream
• ½ lemon, squeezed 
• Smoked paprika 
• Oregano 
• Salt 
• Pepper
• 1 cup chicken stock
• ¼ cup parmesan cheese, grated
• Olive oil (or any type of oil you like for searing)

Method

1. Season chicken on both sides with paprika, oregano, salt and pepper. 

2. Add oil to the pan on medium heat, then once hot, sear chicken on both sides until golden brown. Remove and set them aside. 

3. In the same pan, add garlic and sun-dried tomatoes, then sauté until the garlic is fragrant and the tomatoes are softened. 

4. Squeeze in half a lemon, add the tomato paste, and stir well. 

5. Stir in the chicken stock, then the double cream. Add paprika, oregano, salt and pepper to taste. 

6. Sprinkle parmesan cheese on top, stir, and let it simmer until it thickens slightly, about 5 minutes. 

7. Return the seared chicken to the pan, nestling them into the sauce. Reduce the heat to low and let the chicken simmer for about 15 minutes. 

8. Plate with your favourite carby side, serve and enjoy! 

Depending on how you like your seasoning, you can adjust to your liking – remove a spice or add in another. The key taste of the dish is the sun-dried tomatoes and parmesan with the chicken, so experiment to your liking. Put some music on, wrap up in a silly apron, and don’t forget to have fun with it!

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