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Marry Me Double Chicken

Marry Me Double Chicken

with Sun-Dried Tomato Cream Sauce and Mashed Potato
Lily Stevens
Lily StevensUpdated on May 22, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
765 kcal
Protein
: 
86.5g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

4 unit(s)

British Chicken Breasts

75 grams

Creme Fraiche

(Contains: Milk)

25 grams

Sun-Dried Tomato Paste

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tbsp

Plain Flour

1 tsp

Sugar

75 milliliter(s)

Water for the Sauce

Energy (kJ)3201 kJ
Energy (kcal)765 kcal
Fat28.9 g
of which saturates10.4 g
Carbohydrate65.8 g
of which sugars14.4 g
Dietary Fibre10.4 g
Protein86.5 g
Salt1.2 g
Potassium1266.5 mg
Calcium33.5 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Garlic Press
•Large Saucepan
•Bowl
•Pan
•Baking Tray
•Potato Masher
•Colander
•Lid

Instructions

Boil the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil.

Chop the potatoes into 2cm chunks (peel first if you prefer). Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 

Fry the Chicken
2

While the potatoes boil, add the chicken breasts to a bowl, sprinkle over the flour (see pantry for amount), season with salt and pepper and toss to coat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side. 

Mash Time
3

Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

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.

Make your Marry Me Sauce
4

Next, give the (now empty) pan a quick wipe and return to medium-high heat with a drizzle of oil.

Once hot, add the pepper chunks and fry until softened, 5-6 mins. Continue to stir while it cooks.

Add in the garlic and fry until fragrant, 30 secs.

Stir in 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.

Peas Please
5

When the chicken has 2 mins remaining, add the peas to the tray. Drizzle with oil and return to the oven to heat through, 1-2 mins.

When the sauce has thickened, stir in half the 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.

Once cooked, cut the chicken widthways into 2cm thick slices.

Serve Up
6

Share the sliced chicken between your plates.

Serve the mash and peas alongside.

Spoon the marry me sauce over the chicken and mash, then sprinkle over the remaining parsley to finish.

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