Marry Me Chicken
The ultimate comfort food, Marry Me Chicken combines juicy chicken with a rich and creamy sauce. This easy weeknight dinner is packed with delicious flavors, perfect for any occasion. Make it tonight!
Equipment
- large deep skillet
Ingredients
- 1/4 cup sundried tomatoes in oil, drained and chopped
- 28 ounces boneless skinless chicken breasts halved lengthwise, 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
- 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 red pepper flakes adjust to your taste
- 2 tablespoons grated Parmesan cheese
Instructions
- Begin by pounding the halved chicken breasts to an even thickness, about 1/2-inch thick. This step ensures the chicken cooks evenly and produces a juicy result. Season both sides generously with the kosher salt and black pepper. The seasoning is essential for flavor, so don’t skimp!
- Dredge each piece of seasoned chicken in the flour, shaking off any excess. This will create a nice crust when you cook it, adding texture and flavor to your dish.
- Next, heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Once hot, add the dredged chicken pieces to the skillet. Cook for about 4-5 minutes per side, or until the chicken is golden brown and cooked through. You’ll want to keep an eye on it to prevent burning, ensuring that beautiful color develops.
- Remove the cooked chicken from the skillet and set it aside on a plate. This allows the juices to rest while you prepare the sauce.
- In the same skillet, add the remaining 1/2 tablespoon of olive oil. Toss in the minced shallot and garlic, sautéing for about 1-2 minutes. You'll know it’s ready when the shallots turn translucent and the mixture is fragrant.
- Stir in the tomato paste and cook for another 1-2 minutes. This step deepens the sauce's flavor, giving it that rich, savory taste.
- Add the chopped sundried tomatoes and packed baby spinach to the skillet. Cook until the spinach wilts, which should take just a couple of minutes. The vibrant green of the spinach adds a lovely color contrast to the dish.
- Reduce the heat to low and 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 creamy and well combined. Taste the sauce and adjust the seasoning if necessary.
- Finally, return the cooked chicken to the skillet, letting it simmer in the sauce for a few minutes until heated through. This allows the chicken to absorb those wonderful flavors.
- Sprinkle with grated Parmesan cheese before serving. The cheese will melt slightly, adding a beautiful finish to your Marry Me Chicken.
Notes
- Tip 1: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently to preserve the creaminess.
- Tip 2: You can freeze the cooked chicken in the sauce for up to three months. Thaw in the fridge overnight before reheating.
- Tip 3: This dish pairs beautifully with rice, pasta, or a fresh salad for a complete meal.
- Tip 4: Adjust the amount of red pepper flakes based on your preferred heat level. Start small and add more if needed.
- Tip 5: Experiment with fresh herbs like basil or parsley for added freshness and flavor.