Make This Chicken and They’ll Want to Marry You - The Famous 'Marry Me Chicken' Recipe!

Start by making light checkerboard cuts in the surface of 3 chicken breasts. Make sure you don't cut too deep - just halfway through.

Season the chicken with 1 teaspoon salt and ½ teaspoon black pepper.

Heat 2 tablespoons of olive oil in a frying pan over a medium heat. Melt 2 tablespoons of butter.

Put ¼ cup (30g) flour on a plate and coat the chicken breasts on both sides. You can shake the breasts a little to remove any excess flour.

Cook the chicken in the frying pan over a medium heat until nicely crisped and caramelized, about 4-5 minutes on each side. When cooked, transfer the chicken onto the plate.

Finely chop 3 cloves of garlic.

In the same frying pan, sauté the garlic for one minute or until fragrant.

Add 1 cup (240ml) chicken stock and bring to the boil, scraping all the juices that stick to the bottom. Pour in ¾ cup (180ml) heavy cream and grate ½ cup (45g) Parmesan cheese. Mix well with a spatula and simmer over a medium to low heat for 2-3 minutes.

Season with ½ teaspoon dried oregano and thyme and ¼ teaspoon red pepper flakes. Add a pinch of salt and black pepper to taste.

Chop ⅓ cup (17g) of the sun-dried tomatoes and add to the sauce. Stir well.

Return the chicken to the pan and cook in the sauce for a further 4 minutes.

Add a few finely chopped basil leaves towards the end.