Marry Me Chicken
with Sun-Dried Tomato Cream Sauce, Peas and Mashed Potato
- Milk
- Egg
Ingredients
450 grams
Potatoes
2 unit(s)
Skin-On British Chicken Breasts
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
75 grams
Creme Fraiche
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
120 grams
Peas
Not included in your delivery
1 tbsp
Plain Flour
1 tsp
Sugar
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, add the chicken breast to a bowl, sprinkle over the flour (see pantry for amount), season with salt and pepper and toss to coat.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.
Meanwhile, peel and grate the garlic (or use a garlic press).
Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
While the chicken roasts, roughly chop the parsley (stalks and all).
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
When the chicken has 10 mins roasting time remaining, give the pan a quick wipe and return to a medium heat with a drizzle of oil. Once hot, stir in the garlic and fry until fragrant, 1 min.
Add the creme fraiche, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts) to the garlic. Stir together and simmer until thickened, 3-4 mins.
When the chicken has 2 mins remaining, add the peas to the same roasting tray, drizzle with oil and season with salt and pepper, then return to the oven to heat through, 1-2 mins.
When the sauce has thickened, stir in half the fresh parsley and the hard Italian style cheese until melted. Season with salt and pepper. Add a splash of water if it's a little too thick.
Cut the chicken widthways into 2cm slices.
Share the sliced chicken between your plates. Serve the mash and peas alongside. Spoon the marry me sauce over the chicken and mash and sprinkle over the remaining parsley to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised the delicious sauce, with some calling it the best they've ever tasted. A few found it too sweet or bland.
- Ease of prep: Generally easy to prepare, though some found it a bit fiddly or time-consuming. Consider air frying the chicken and vegetables for simplicity.
- Suggestions: Add more sauce for extra flavour and moisture. Consider adding chilli flakes or Scotch bonnets for a spicy kick.
- Portions: Several noted small or unevenly sized chicken breasts. Some felt there was too much mash compared to protein and vegetables.
- Vegetables: Some prefer alternatives to tenderstem broccoli. Watch cooking times closely to avoid burning; consider steaming instead of roasting.
