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4.9 from 693 votes

Marry Me Chicken Recipe

This Marry Me Chicken recipe is a delicious creamy chicken breast recipe with sundried tomatoes and spinach in a light cream sauce. Your guests will definitely want to say “Marry me” after trying this recipe!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 286 kcal
Course: Main Course , Dinner
Cuisine: Italian-American Fussion

Ingredients

  • 1/4 cup sundried tomatoes in oil (drained and chopped)
  • 2 ounce boneless skinless chicken breasts, halved lenghtwise (1 lb total)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all purpose flour (or gluten-free flour mix)
  • 1 1/2 tablespoons olive oil (divided (I used oil from the sundried tomatoes))
  • 1 small shallot (minced)
  • 2 cloves garlic (minced)
  • 1 teaspoon tomato paste
  • 4 cups baby spinach (packed)
  • 1 1/2 ounces reduced-fat cream cheese ((3 tablespoons))
  • 3/4 cup chicken broth
  • 3 tablespoons half-and-half
  • 1/4 teaspoon dried oregano
  • pinch of red pepper flakes (adjust to your taste)
  • 2 tablespoons grated Parmesan cheese

Instructions

    Cup of Yum
  1. Begin by pounding the halved chicken breasts to an even thickness (about 1/2-inch thick). Season them with salt and black pepper. Dredge each chicken piece in flour, shaking off any excess.
  2. Heat 1 tablespoon of olive oil (or use from the sun dried tomatoes) in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside.
  3. In the same skillet, add the remaining 1/2 tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 1-2 minutes until they become fragrant and translucent.
  4. Stir in the tomato paste and cook for another 1-2 minutes.
  5. Add the chopped sundried tomatoes and baby spinach to the skillet. Cook until the spinach wilts.
  6. Reduce the heat to low, and then add the cream cheese, chicken broth, half-and-half, dried oregano, and red pepper flakes. Stir until the cream cheese is fully melted and the sauce is well combined.
  7. Return the cooked chicken to the skillet and let it simmer in the sauce for a few minutes until heated through.
  8. Sprinkle with grated Parmesan cheese and serve.

Notes

  • Variations:
  •  
  • Chicken: Swap chicken breasts with chicken tenders or thighs.
  • Gluten-Free: Replace all-purpose flour with a gluten-free mix.
  • Broth: Substitute vegetable broth with chicken.
  • Spiciness: For spicier chicken, add more red pepper flakes or omit them for a milder version.

Nutrition Information

Serving 1piece chicken with sauce Calories 286kcal (14%) Carbohydrates 12g (4%) Protein 30g (60%) Fat 13g (20%) Saturated Fat 4g (20%) Cholesterol 96mg (32%) Sodium 504.5mg (21%) Fiber 1.5g (6%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 286

% Daily Value*

Serving 1piece chicken with sauce
Calories 286kcal 14%
Carbohydrates 12g 4%
Protein 30g 60%
Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 96mg 32%
Sodium 504.5mg 21%
Fiber 1.5g 6%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.