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Marry Me Chicken Tacos

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Crispy Marry Me Chicken Tacos filled with creamy parmesan chicken, sun-dried tomatoes, chilli flakes, and melted mozzarella. A rich and satisfying taco dinner ready in just 35 minutes.

Ingredients

  • 1lb / 450g Chicken Breast, sliced into small cubes (approx 1/2 inch)
  • 1 tbsp Olive Oil
  • 1/2 tsp EACH: Salt, Black Pepper, Paprika, Dried Oregano
  • 1/4 tsp EACH: Dried Thyme, Garlic Powder, Onion Powder
  • 2 cloves of Garlic, finely diced
  • 1/3 cup / 80ml Chicken Stock
  • 1/2 cup / 120ml Heavy/Double Cream
  • 1/3 cup / 30g freshly grated Parmesan
  • 3.5oz / 100g Sun Dried Tomatoes, finely diced and patted dry if needed
  • 1/2 tsp Chilli Flakes, or more to spice preference
  • 8x 6 inch / 15cm Soft Tortillas
  • 1 cup / 100g shredded Mozzarella
  • Oil Spray, as needed

Instructions

  1. In a medium-sized mixing bowl, combine the diced chicken with the olive oil, salt, black pepper, paprika, oregano, thyme, garlic powder and onion powder.
  2. Place a large pan over medium-high heat, closer to high. Once hot, add the chicken and fry for a few minutes until seared all over. Remove the chicken and place it in a bowl, leaving the excess fat and juices in the pan.
  3. Reduce the heat to medium and fry the garlic for around 30 seconds, taking care not to burn it. Add the chicken stock, cream, parmesan, sun dried tomatoes and chilli flakes. Stir until the parmesan melts, then simmer for 3-4 minutes, stirring regularly, until the sauce thickens.
  4. Return the chicken and any resting juices to the pan. Simmer for another minute, or until the chicken is cooked through and the sauce has thickened enough to cling to it.
  5. Transfer the chicken mixture to a bowl and leave it to cool until it stops steaming. Lay out the tortillas and spoon the chicken mixture onto one side of each tortilla. Top with shredded mozzarella, then fold each tortilla over to form a taco.
  6. Wipe out the pan or use a clean pan and place it over medium-high heat. Lightly coat it with oil spray. Add as many tacos as will comfortably fit and lightly spray their tops with oil.
  7. Fry the tacos on both sides until deep golden and crispy and the mozzarella has melted. Remove and repeat with the remaining tacos, checking regularly to prevent burning.
  8. Serve the tacos hot and enjoy.

Notes

  • Pat oil-packed sun dried tomatoes dry before dicing if they contain excess oil.
  • Adjust the amount of chilli flakes to suit your preferred spice level.
  • Allow the chicken filling to stop steaming before assembling the tacos to help prevent the tortillas from becoming soggy.
  • Cook the tacos in batches without overcrowding the pan for the crispiest results.

Nutrition

Find it online: https://yumfamilyrecipes.com/marry-me-chicken-tacos/