1. If the chicken breast fillets are very thick, slice them horizontally into two or three thinner pieces so that they cook evenly.
2. Season the chicken with salt and pepper, then lightly coat it in the flour, shaking off any excess.
3. Add the olive oil and butter to a large frying pan and heat over medium-high heat. Add the chicken and cook for 4–5 minutes on each side, until beautifully golden. Transfer it to a plate.
4. Add the garlic to the same pan and stir for about 30 seconds. Pour in the chicken stock and scrape the bottom of the pan with a wooden spoon to release all the flavour left behind by the chicken.
5. Add the cream, Parmesan, sun-dried tomatoes, thyme leaves and red pepper flakes. Stir and allow the sauce to simmer for 2–3 minutes, until it begins to thicken.
6. Return the chicken to the pan, along with any juices that have collected on the plate. Reduce the heat and cook for a further 4–6 minutes on each side, until the chicken is fully cooked and the sauce is creamy. The internal temperature of the chicken should reach 74°C.
7. Remove from the heat and add plenty of fresh basil. If desired, serve the chicken with mashed potatoes, pasta or rice.

Note: Marry Me Chicken is one of those recipes with a lovely story behind its name. It was created in 2016, when Lindsay Funston prepared this creamy chicken dish for Delish. During filming, a member of the team tasted it and loved it so much that she spontaneously said, “I’d marry you for that chicken!” And that is how it got its name!

Chicken with sun-dried tomatoes, Parmesan, garlic and a wonderfully creamy sauce. It later went viral on social media. My advice is to make it… because you never know what might happen!