Marry Me Chicken
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
567 kcal
-
Course
Main Course
Marry Me Chicken
Description
Marry Me Chicken brings together boneless, skinless chicken cutlets browned to seal in juices, then simmered in a sauce made from sautéed shallots and garlic, flavored with Italian herbs and sun-dried tomatoes. Tomato paste and chicken stock start the sauce's base, which is then enriched with heavy cream and Parmesan cheese to create a luscious texture and depth of flavor. Fresh spinach is stirred in to add a mild freshness and balance to the richness.
The cooking method involves browning the chicken first for a flavorful crust, removing it to develop the sauce in the same pan, and finishing it by nesting the chicken back in the creamy sauce to cook through gently. The resulting dish is tender chicken enveloped in a smooth, tangy sauce with hints of garlic and herbs, brightened by sun-dried tomatoes and fresh basil.
This chicken complements side dishes like pasta, rice, or bread that can catch the flavorful sauce. It works well for a comforting dinner that is both satisfying and rich without complicated preparation.
Ingredients
- 1 ½ pounds chicken breast each breast sliced in half lengthwise to create two thinner cutlets, boneless, skinless
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons butter
- 1 tablespoons extra-virgin olive oil , divided
- 1 shallot minced, large
- 3 garlic minced or pressed, large cloves
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 2 teaspoons tomato paste
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup sun-dried tomatoes drained well and chopped, in oil
- ¼ cup Parmesan Cheese grated
- 3 baby spinach
- ¼ cup basil roughly chopped, fresh
Instructions
- Season both sides of the chicken breasts with the kosher salt and the black pepper. In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high. Add the chicken in a single layer and brown for 3 minutes on each side. Transfer the chicken to a large plate (the chicken will continue cooking in the sauce later).
- To the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Add the shallot, garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute, stirring so the garlic doesn't burn. Add the tomato paste and continue to stir for another minute. Add the chicken stock and stir to deglaze the skillet, picking up the flavor bits from the bottom of the pan. Add the heavy cream, sun-dried tomatoes, and Parmesan cheese. Cook for 3-4 minutes to reduce the sauce.
- Stir in the spinach, then nestle the chicken breasts back into the sauce. Reduce the heat to medium-low, and cook for 4 minutes, or until the internal temperature of the chicken has reached 165°F on an instant-read thermometer. Top with the basil, and more Parmesan cheese if desired. Taste and add more salt or red pepper flakes to taste. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 11g | 4% |
| Protein | 42g | 84% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 198mg | 66% |
| Sodium | 1099mg | 46% |
| Potassium | 1055mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1572IU | 31% |
| Vitamin C | 19mg | 21% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
