Marry Me Chicken Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
286 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
Marry Me Chicken Recipe
Description
Marry Me Chicken Recipe centers on chicken breasts pounded evenly and seasoned before being coated lightly in flour and pan-fried to achieve a crisp, golden exterior. The sauce combines sun-dried tomatoes, minced shallot, and garlic sautéed to develop depth, followed by softened spinach and a smooth mixture of cream cheese, chicken broth, and half-and-half. Dried oregano and red pepper flakes add herbal and gentle spicy notes, rounded out with Parmesan cheese. This creamy sauce clings to the chicken, providing a luscious texture and complex flavors.
Serve the chicken with the creamy sauce spooned over rice, pasta, or crusty bread to soak up the flavorful sauce. The spinach adds a fresh green element amid the richness.
Variations include using chicken tenders or thighs instead of breasts, swapping regular flour for gluten-free if needed, and adjusting the red pepper flakes for preferred spice level. Using oil from the sun-dried tomatoes adds extra flavor during cooking.
Ingredients
- 1/4 cup sun-dried tomatoes drained and chopped, in oil
- 2 ounce chicken breasts 1 lb total, boneless skinless, halved lengthwise
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 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 cream cheese 3 tablespoons, reduced-fat
- 3/4 cup chicken broth
- 3 tablespoons half-and-half
- 1/4 teaspoon oregano dried
- pinch red pepper flakes adjust to your taste
- 2 tablespoons Parmesan Cheese grated
Instructions
- 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.
- 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.
- 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.
- Stir in the tomato paste and cook for another 1-2 minutes.
- Add the chopped sundried tomatoes and baby spinach to the skillet. Cook until the spinach wilts.
- 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.
- Return the cooked chicken to the skillet and let it simmer in the sauce for a few minutes until heated through.
- Sprinkle with grated Parmesan cheese and serve.
Notes
- Chicken breasts should be pounded to about 1/2 inch thickness for even cooking.
- Use oil from the sun-dried tomatoes to enhance flavor when frying the chicken.
- Gluten-free flour mix can replace all-purpose flour for those with dietary restrictions.
- Adjust red pepper flakes according to desired spiciness, or omit for mild taste.
- Swapping chicken broth for vegetable broth is acceptable if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286 kcal
% 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.
User Reviews
Overall Rating
4.9
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