Sun Dried Tomato Chicken (Marry Me Chicken)
User Reviews
5
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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
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Calories
568 kcal
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Course
Main Course
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Cuisine
Italian
Sun Dried Tomato Chicken (Marry Me Chicken)
Description
This Sun Dried Tomato Chicken recipe uses lightly floured chicken cutlets cooked in oil reserved from sun dried tomatoes to build flavor. Garlic and sun dried tomatoes are sautéed before adding white wine and chicken broth to deglaze the pan and concentrate flavor. Heavy cream, baby spinach, and grated Pecorino Romano cheese finish the sauce, bringing richness and a subtle cheesy note. Fresh basil is incorporated for an aromatic herbal touch.
The chicken is returned to the sauce to warm through and soak up flavors, resulting in a tender, creamy main dish. The combination of sun dried tomatoes and creamy sauce offers a balance of savory, tangy, and rich tastes, complemented by the bright green of spinach.
Use thin chicken cutlets for even cooking, or substitutes like boneless skinless thighs with longer cooking times. The sauce pairs well with pasta, rice, or crusty bread to soak up the creaminess.
Leftovers keep up to three days and reheat well on the stovetop or microwave. Sun dried tomato oil adds depth but can be replaced if unavailable. Pecorino Romano can be swapped with Parmigiano Reggiano for a milder cheese flavor.
Ingredients
For the chicken
- 1 1/2 pounds chicken cutlet filleted and pounded to about 1/2" thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup flour for dredging
For the sauce
- 1/2 cup tomatoes drained, cut into strips, sun dried
- 3 tablespoons tomato oil sun dried
- 5 cloves garlic sliced
- 1/2 cup white wine sauvignon blanc, pinot grigio, chardonnay, etc, dry
- 1/2 cup chicken broth low sodium
- 3/4 cup heavy cream
- 8 ounces baby spinach
- 1/2 cup pecorino romano grated
- 1/4 cup basil packed, hand torn, leaves
- salt to taste
- black pepper to taste
Instructions
- Season chicken cutlets with salt and pepper on both sides then dredge in flour and shake off the excess.
- Heat a stainless steel pan to medium heat, then add the reserved sun dried tomato oil. Cook the chicken cutlets for 3 minutes per side or until well browned and cooked through. Work in batches if required and do not crowd the pan. Place the cooked chicken onto a plate and tent with foil.
- Turn the heat to medium-low and add the garlic to the pan. Cook until fragrant and golden (about 1 minute). Next, add the sun dried tomatoes, cook for 30-60 seconds more, then add the wine and turn heat to high. Using a wooden spoon, scrape the bottom of the pan to dislodge any brown bits.
- After 1-2 minutes and once the wine has reduced, add the chicken stock and bring to a simmer. Reduce heat to medium and cook for 3 minutes.
- Add the cream, spinach, and Pecorino and cook until the sauce begins to bubble and thicken (about 3-5 minutes).
- Add the chicken to the pan. Cook until the chicken is hot and the sauce thoroughly coats the chicken (about 2-3 minutes). Now is the time to taste test the sauce and make final adjustments to salt and pepper.
- Once satisfied with the taste, turn off the heat and hand tear the basil leaves on top. Serve with crusty bread to mop up the sauce. Enjoy!
Notes
- Boneless skinless chicken thighs can be substituted but require longer cooking (5-7 minutes per side).
- Use thin chicken cutlets or pound chicken thin to about 1/2" thickness for even cooking.
- Sun dried tomatoes packed in oil add more flavor; reserve the oil for cooking the chicken.
- Parmigiano Reggiano may replace Pecorino Romano if preferred.
- Leftovers store well up to 3 days and reheat on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 14.5g | 5% |
| Protein | 57.5g | 115% |
| Fat | 28.9g | 44% |
| Saturated Fat | 10.2g | 51% |
| Cholesterol | 171mg | 57% |
| Sodium | 910mg | 38% |
| Potassium | 919mg | 20% |
| Fiber | 2.3g | 9% |
| Sugar | 0.6g | 1% |
| Calcium | 222mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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