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Marry Me chicken in an instant Pot
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Marry Me chicken in an instant Pot

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
15 mins
Total Time
40 mins
Course: Dinner
Cuisine: American

Ingredients

  • 4 free-range skinless boneless chicken breast fillets
  • salt
  • black pepper
  • olive oil
  • 1 Tbsp butter
  • 2 garlic finely chopped, 3 cloves
  • 1 Tbsp tomato paste
  • 2 tsp flour
  • 1/2 cup white wine dry
  • 1 Tbsp thyme fresh leaves stripped from stalk
  • ¼ tsp dried chili flakes or more if you prefer it spicier or omit
  • ½ cup chicken stock or broth
  • 150 grams sun-dried tomato soft, ½ cup, in oil or vinaigrette
  • 3/4 cup cream
  • 10 basil large leaves, cut into fine ribbons

Instructions

    Cup of Yum
  1. Season the chicken breasts on both siides with salt and black pepper.
  2. Once heated, sauté the chicken breast (2 at a time) until golden brown on both sides. Remove and set aside on a plate.
  3. Add the butter and garlic to the bowl and fry for about 30 seconds until fragrant. Add the tomato paste and stir to combine. Then add the flour and stir to incorporate.
  4. As it starts to stick to the bottom, deglaze with the white wine. Scraping any bits off the bottom, allow this to reduce by about half. Add the thyme, chili flakes, sundried tomatoes, and chicken stock.
  5. Nestle the browned chicken breasts back into the pot and sauce and closes the lid. Set to cook on HIGH for 2 minutes. Allow 5 minutes of natural release, then manually release any remaining pressure. Remove the chicken breasts with a slotted spoon. Set these aside on a clean plate.
  6. Set the Instant pot on the Sauté setting and add the cream, and the shredded basil to the sauce. Simmer for a few minutes until it thickens a bit.
  7. Add the chicken back into sauce, heat through and then serve.

Notes

  • Any leftovers can be stored in the fridge or freezer.