Marry Me Chicken Tacos

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Creamy chicken tacos inspired by the viral Marry Me Chicken - yes these truly are as good as they sound!

Prep Time20

Cook Time15

Total Time35

Course: Dinner, Lunch, Main Course

Cuisine: Western

Servings: tacos

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Medium Sized Mixing Bowl
Large Pan & Wooden Spoon

Ingredients

Chicken

1lb / 450g Chicken Breast, sliced into small cubes (approx 1/2")
1 tbsp Olive Oil
1/2 tsp EACH: Salt, Black Pepper, Paprika, Dried Oregano
1/4 tsp EACH: Dried Thyme, Garlic Powder, Onion Powder

Sauce

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 (pat dry to remove excess oil if needed)
1/2 tsp Chilli Flakes, or more to spice preference

Tacos

8x 6"/15cm Soft Tortillas (see notes)
1 cup / 100g shredded Mozzarella
Oil Spray, as needed

Instructions

In a medium-sized mixing bowl, combine the diced chicken with the oil and seasoning.
Place a large pan over medium-high heat (closer to high). Once hot, add the chicken and fry until seared all over (a few minutes). It doesn't need to be completely cooked through, although it likely will be as the chicken is small. Remove and place in a bowl to one side, leaving the excess fat/juices in the pan.
Turn the heat down to medium, then fry the garlic for 30 seconds or so (be careful it doesn't burn). Add the stock, cream, parmesan, sun dried tomatoes and chilli flakes and give it a good stir until the parmesan melts. Continue simmering and stirring for 3-4 minutes until the sauce thickens. Stir through the chicken (and any resting juices) and simmer for another minute until the sauce re-thickens and clings to the chicken.
Scrape the chicken into a bowl to one side and leave it to cool (at least until it stops steaming). Lay out all of the tortillas and spoon the chicken onto one side of each of them. Top with mozzarella, then fold over into a taco.
Wipe out the pan (or use a clean one) and place it over medium-high heat. Lightly spray with oil. Place half of the tacos in (or as many as you can fit), then lightly spray the tops with oil. Fry both sides until deep golden and crispy with the cheese melted in the centre, then remove and repeat. Be careful they don't burn (you can keep peeking to check underneath).
Serve and enjoy!

Video

Notes

a) Chicken - you could use thigh, it'll just take a little longer to cook through. In all cases, it won't take long. Keep in mind it'll carry on cooking as it rests, once stirred through the sauce again and when cooked in the taco.

b) Tortillas - I use the 'Gran Luchito Mexican Soft Tacos Wraps' that you can pick up from a number of different supermarkets.

c) Cooling - if the filling is piping hot, it'll steam the tacos, and they won't crisp up as well. It doesn't have to be completely cool, but try to get it close to room temp if you can. Just however long you've got time for.

d) Calories - per taco.

Nutrition