Marry Me Chicken
Adapted by Kyle Libramonte
Prep Time: 10 m • Cook Time: 30-35 m
Ingredients:
-
4 boneless, skinless chicken breasts (or cut into 8 thinner cutlets)
-
Salt & pepper, to taste
-
¼ cup all-purpose flour (for dredging)
-
2 tbsp olive oil
-
2 tbsp unsalted butter
-
4 cloves garlic, minced
-
½ cup sun-dried tomatoes (in oil or drained, chopped)
-
1 tsp Italian seasoning (or dried oregano + thyme)
-
¼ tsp crushed red pepper flakes (optional)
-
½ cup chicken broth
-
1 cup heavy cream
-
½ cup freshly grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
-
Pre-heat & prep the cooker
- Set your Magnifique Claypot Cooker to the “Sauté/High” mode (or equivalent highest heat setting) with the lid off. Add the olive oil + 1 tbsp butter and let it get hot.
-
Prepare chicken
- Pat the chicken breasts dry, season both sides with salt & pepper. Dredge each piece lightly in flour, shaking off excess. (This helps build a crisp exterior and gives some body to the sauce.)
-
Sear chicken
- Place the chicken pieces into the hot claypot cooker. Sear on one side for ~3-4 minutes until golden brown, then flip and sear another ~2-3 minutes until golden on the other side (they don’t need to be fully cooked through just yet). Remove chicken from the pot and set aside.
-
Make the sauce in the cooker
- Still using the “Sauté/High” mode, add the remaining 1 tbsp butter into the cooker. Once melted, add the garlic, sun-dried tomatoes, Italian seasoning and red pepper flakes. Sauté ~30 seconds until fragrant.
Then pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Let it simmer ~1–2 minutes.
Reduce heat to “Sauté/Low” or whatever the lower simmer mode is, then stir in the heavy cream and Parmesan cheese. Allow the sauce to simmer gently ~2–3 minutes until it begins to thicken.
-
Return chicken to cooker + finish
- Return the seared chicken breasts into the sauce, nestling them into the creamy mixture. Cover with the lid and cook ~8-10 minutes (or until internal temperature reaches ~165°F and sauce is bubbling and coating the chicken).
-
Serve & garnish
- Once done, turn off the cooker, let rest ~2 minutes with lid off. Garnish with fresh basil leaves. Serve the chicken with the sauce spooned over — great over pasta, mashed potatoes or crusty bread.
¿Tienes una receta familiar que quede fantástica en el horno de barro? ¿Te gustaría verla en www.cookmagnifique.com? Envíala a Hi@cookmagnifique.com para que la tengamos en cuenta. ¡Que disfrutes cocinando!
