The week is halfway done — and honestly, that calls for a celebration!

No confetti or party hats needed; just a pan, a handful of pantry staples, and this utterly swoon-worthy Marry Me Chicken. Legend has it this dish is so good it could prompt a marriage proposal at the dinner table — so consider yourself warned.

Creamy, garlicky, laced with sundried tomatoes and a whisper of chilli, it is the kind of midweek dinner that makes everyone forget it was ever a Wednesday. Simple enough for a school night, impressive enough to make the family think you really tried. Let the cooking begin!

You will need:

• 4 chicken fillets
• 2 ½ Tbs flour
• 125 g sundried tomatoes in oil, drained and chopped, oil reserved
• 1 medium onion, finely chopped
• 2 garlic cloves, finely grated
• ½–1 tsp chilli flakes (to taste)
• 1 tsp mixed dried herbs (or 2 tsp fresh thyme leaves)
• 150 ml cream
• 250 ml chicken stock
• Salt and pepper to taste
• ¼ cup parmesan cheese, grated
• A handful of basil leaves, torn (or parsley) to serve
• Lemon wedges to serve (optional)

Method:

Put the flour in a plastic bag and season with salt and freshly ground black pepper. Add the chicken fillets and shake the bag until the fillets are well dusted with the flour mix.

In a large frying pan, heat 2 tablespoons of the sundried tomato oil over medium heat and fry the chicken for 6-8 minutes until golden all over, but not cooked through. Remove the chicken from pan and set aside.

Reduce the heat of the pan to medium-low and gently fry the onion for about 8 minutes until softened. Stir in the garlic and cook for another minute before adding the sundried tomatoes, chilli and herbs, stirring well.

Now pour the cream and chicken stock into the pan and season to taste with salt and pepper.

Bring to boil and then add the chicken back to the pan, spoon sauce over the chicken and reduce the heat to a gentle simmer. Cover the pan with a lid and cook gently for about 20 minutes, turning the chicken halfway through until it is cooked through and the sauce has thickened a little.

Lastly, stir in the parmesan cheese, then serve garnished with the basil or parsley leaves and lemon wedges, if you like.

Serve on a bed of rice, mash potatoes or your favourite pasta.

Tip: Do not skip the lemon wedges — a little squeeze over the finished dish lifts the whole sauce beautifully.