Marry me chicken- delicious 1 hour dinner!
Is there anything more comforting than tender, creamy chicken served alongside a generous helping of warm, cheesy mash? This delicious dish suggests not. It’s the kind of meal that instantly feels like home—simple, hearty, and full of rich, soothing flavors that wrap around you like a cozy blanket. The chicken is gently cooked until it’s melt-in-your-mouth soft, coated in a velvety sauce that clings to every piece, while the mashed potatoes are whipped to silky perfection with butter, cream, and just enough cheese to make them irresistibly indulgent.
One of the best things about this recipe is how approachable it is. Despite tasting like something that simmered away all afternoon, it requires less than 30 minutes of hands-on preparation. You can have the chicken seasoned, the aromatics chopped, and the potatoes peeled and ready to boil in no time. From there, the cooking itself takes anywhere from 30 minutes to one hour, depending on how deeply flavored and tender you like everything to become. It’s wonderfully forgiving—whether you prefer your chicken falling apart or just cooked through, or your mash lightly browned under the grill or simply creamy and smooth.
This dish is perfect for busy weeknights when you want something comforting without spending your entire evening in the kitchen, but it’s also special enough to serve to family and friends. Every element feels thoughtful and satisfying, and the combination of textures—the creamy sauce, the soft chicken, the fluffy, cheesy mash—makes every bite feel like a small luxury. It’s comfort food at its finest: warm, welcoming, and guaranteed to bring a moment of calm and contentment to anyone lucky enough to sit down to it.
Marry me chicken- ingredient list!
Ingredients for the cheesy mash;
Peel and cut 400g/14oz of Maris Piper potatoes into 2cm/¾in pieces.
25g/1oz of freshly grated mozzarella
30g/1oz unsalted butter and 25g/1oz mature cheddar, grated
50ml/2fl oz double cream, white pepper, and salt
Ingredients for the marry me chicken;
Cut two chicken breasts into 2 cm/¾in pieces.
60g/2¼oz of sun-dried tomatoes, diced and drained, with oil set aside
One heaping tablespoon of tomato purée
Three crushed garlic cloves and 75ml (2½fl oz) of dry white wine
Double cream, 200 ml/7 fl oz
75g/2½oz of grated Parmesan
One teaspoon of lemon juice
1 tablespoon freshly ground black pepper, finely chopped salt, and parsley
Marry me chicken- step by step instruction guide;
Step 1
To make the cheesy mash, begin by placing the peeled and sliced potatoes into a large saucepan filled with heavily salted, cold water. Starting with cold water ensures the potatoes cook evenly from the inside out, giving you a smoother, creamier mash in the end. Add enough water to fully cover the potatoes by at least an inch, then set the pan over medium-high heat and bring it up to a steady boil. Once the water reaches boiling point, reduce the heat slightly so it settles into a gentle, rolling boil—too vigorous a boil can cause the potatoes to break apart unevenly.
Step 2
Allow them to cook for around 20 minutes, or until the slices are completely tender. A good way to check is to slide the tip of a sharp knife into a piece; if it slips off effortlessly with no resistance, they’re ready for mashing. The better the texture you achieve at this stage, the fluffier and creamier your final cheesy mash will be.
Step 3
Meanwhile, to make the marry me chicken, start by generously seasoning the chicken pieces with salt and freshly ground black pepper, making sure every side is well coated for maximum flavor. Set a large frying pan over medium heat and add a drizzle of the reserved sun-dried tomato oil—this infused oil not only prevents sticking but also adds a deep, savoury richness right from the very first step. Once the oil is warm and shimmering, carefully place the chicken pieces into the pan, spacing them out so they sear rather than steam.
Step 4
Allow them to cook undisturbed for a few minutes to develop a beautiful golden-brown crust, then turn them over and continue frying until they’re browned all over. This browning is essential, as it builds the base layer of flavour that will infuse the creamy sauce later on. Take your time here; the more colour you achieve, the more delicious your final dish will be.
Step 5
Add in the tomato purée and the minced garlic, stirring everything together so the chicken becomes coated in the fragrant mixture. Allow this to cook out for a few minutes; this step helps mellow the sharpness of the purée and lets the garlic release its aroma without burning. You should start to smell a rich, sweet, almost caramelised tomato scent—this is your cue that it’s ready for the next stage.
Step 6
Pour in the white wine to deglaze the pan, scraping up any golden-brown bits stuck to the bottom—these little flavour-packed pieces will dissolve into the sauce and make it even more delicious. Once the wine begins to bubble, add the chopped sun-dried tomatoes, letting them warm through and infuse the mixture with their deep, tangy sweetness. Leave everything to simmer for about 1 minute, or until the liquid has reduced by roughly half. This quick reduction concentrates the flavours and creates the perfect base for the creamy sauce that follows.
Step 7
After cooking, drain the potatoes. Return the colander to the empty pan on the hob ring that has been turned off, cover the potatoes with a fresh tea towel, and let them steam dry for five minutes. To thicken, pour the double cream into the chicken pan and simmer over low-medium heat for an additional ten minutes.
Step 8
In the meantime, fill a small saucepan over low heat with the double cream for the mash. Add plenty of salt and white pepper for seasoning. While still hot, transfer the steam-dried potatoes, portion by portion, into a bowl using a potato ricer or sieve, or use a potato masher. Add the cheese, butter, and cream and mix.
Step 9
Taste the chicken and adjust the seasoning with a generous amount of salt and freshly ground black pepper. Stir in the grated Parmesan, letting it melt into the sauce, then add the lemon juice for brightness and the chopped parsley for a fresh, herbal finish. Mix everything together until the chicken is coated in a smooth, glossy sauce. Serve the marry me chicken in warm bowls alongside the cheesy mash, letting the rich, creamy sauce soak into the potatoes for the final dish.