‘Marry Me Chicken’ by Wild Poppy Bistro & Bakery

Wild Poppy Market Marry Me Chicken Recipe‘Marry Me Chicken’ by Wild Poppy Bistro & Bakery

There can never be too much love in the world. Wild Poppy Bistro & Bakery celebrates and spreads that love by sharing this recipe!


  • 3 Tbsp olive oil
  • 4 boneless skinless chicken breasts
  • Salt and black pepper, to taste
  • 2 cloves garlic, minced
  • 1 Tbsp fresh thyme leaves
  • 1 tsp crushed red pepper flakes
  • ¾ cup chicken stock
  • ½ cup heavy cream
  • ½ cup sun-dried tomatoes, chopped
  • ¼ cup grated Parmesan cheese
  • Fresh basil leaves, for garnish


  1. Preheat the oven to 375°F (190°C).
  2. In a large oven-safe skillet over medium-high heat, heat 1 Tbsp olive oil.
  3. Season the chicken with salt and pepper, and sear until golden, about 5 minutes per side. Remove chicken and set aside.
  4. Add the remaining olive oil to the skillet. Add garlic, thyme, and red pepper flakes, cooking until fragrant, about 1 minute.
  5. Mix in chicken stock, heavy cream, sun-dried tomatoes, and Parmesan. Simmer and adjust seasoning with salt.
  6. Return the chicken to the skillet. Bake in the oven until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear, about 10-12 minutes.
  7. Garnish with fresh basil. Serve with mashed potatoes, rice, pasta, or buttered green beans for a complete meal.

Wild Poppy Market DonutsWild Poppy Market, formerly Wild Poppy Bistro, offers thoughtfully delicious grab & go meals, drinks, local brands and absolutely spectacular gluten-free baking! Learn more about Wild Poppy Market …

NEW HOURS: Mon-Sat 8-5. Closed Sunday.

Find Wild Poppy Market just one quick block off  Trans Canada Highway 1 in Ladysmith – turn left at the Buller Street lights, then right on 1st Avenue.  Click here for map.

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6″ 4-6 Servings • 8″ 6-10 Servings • 10″ 10-16 Servings

Fresh Fruit • Vegan Chocolate • Chocolate Mousse • Carrot Cake • Blackberry White Chocolate • Cheesecake (10″)

Cake Base – White, Chocolate or Vegan Chocolate
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Wild Poppy Market CupcakeBaked Goods Menu

Mile High Meringue Pie •  S’mores Bar  • Assorted Donuts • Macadamia White Chocolate Chunk Cookie  • Gingersnap (vegan)

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* Pure oats are used in gluten-free “Date Squares’ and in ‘Overnight Oats.’ Oat flour is never used at Wild Poppy Market

Wild Poppy Market Turkey CranberryMarket Menu – offerings change by day but can include soups, salads, sandwiches, wraps, panini, English muffins and bowls.

Quiche • Breakfast Wrap • Breakfast Sandwich • Hot Pastrami Panini •  Turkey & Brie Panini

Soup of the Day • Market Salad • Cobb Salad • Roasted Vegetable Salad • Grilled Chicken Caesar

  • Gluten-free menu items are carefully prepared on site, then wrapped or sealed, carefully displayed and identified as gluten-free (red stickers.)
  • Gluten menu items are baked off site, carefully prepared on site using strict no cross-contact protocol.  Typically sandwiches, wraps, panini, English muffins are then wrapped or sealed, carefully displayed and identified as vegan (green stickers) and / or containing wheat (blue stickers.)

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Enjoy  your favourite gluten-free brands but note,  some items do contain gluten in an effort to meet the needs of all  customers.

Read ingredient labels carefully.

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Kate Cram Wild Poppy MarketMeet the Chef
Kate Cram is a married mother of 3 boys. She grew up on Vancouver Island, moving to New York after high school to attend The Culinary Institute of America, in Hyde Park.

Upon graduating with an associate degree in Culinary Arts, she returned to the island to pursue a career in fine dining.

In August of 1999 she and her family, opened her first restaurant, The Sunflower Café.

In 2003, she opened Old Town Bakery in Ladysmith. The Old Town Bakery became very successful and is widely known for its cinnamon buns.

Happily, immersed in baking. Kate became a Red Seal Baker in 2008. In 2013, after experiencing many health challenges, Kate and her husband Geoff, opened Wild Poppy Bistro, a restaurant specializing in thoughtfully sourced and prepared foods with an emphasis on gluten free and vegan options.

In 2018, Kate became a Registered Holistic Nutritionist which aided in menu development and helped her to understand that food itself is natures best medicine.

Kate Cram appears in the Island Eats Cookbook featuring 41 chefs and establishments from Vancouver Island and surrounding Gulf Islands. Copies available in store.

Contact Kate at wildpoppyladysmith@gmail.comKate Cram Wild Poppy Market Island Eats 2

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