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Marry Me Chicken Recipe

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★★★★

4 from 34 reviews

Marry Me Chicken is a rich and flavorful skillet-cooked chicken dish featuring tender, pan-seared chicken breasts simmered in a creamy tomato and Parmesan sauce with sun-dried tomatoes, garlic, and fresh herbs. Finished with vibrant spinach and fresh basil, this comforting recipe offers a perfect balance of savory, creamy, and slightly spicy flavors, making it a delightful weeknight dinner that’s simple yet elegant.

Ingredients

Scale

Chicken

  • 1 ½ pounds boneless, skinless chicken breasts (each breast sliced in half lengthwise to create two thinner cutlets)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Cooking Fats

  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil (divided)

Sauce

  • 1 large shallot, minced
  • 3 large cloves garlic, minced or pressed
  • 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 in oil, drained well and chopped
  • ¼ cup grated Parmesan cheese

Greens and Garnish

  • 3 cups baby spinach
  • ¼ cup fresh basil, roughly chopped

Instructions

  1. Season and Brown the Chicken: Season both sides of the chicken breasts with kosher salt and freshly ground black pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Place the chicken in a single layer and brown for 3 minutes on each side until golden. Transfer the chicken to a large plate; it will finish cooking later in the sauce.
  2. Prepare the Sauce Base: Reduce the skillet heat to medium and add the remaining tablespoon of butter. Add the minced shallot, garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute while stirring carefully to avoid burning the garlic. Stir in the tomato paste and cook for another minute to intensify the flavors.
  3. Deglaze and Simmer the Sauce: Pour in the chicken stock and stir to deglaze the skillet, scraping up any browned bits from the pan’s bottom. Add heavy cream, chopped sun-dried tomatoes, and grated Parmesan cheese. Let the sauce cook for 3-4 minutes, stirring occasionally, until it thickens slightly and reduces.
  4. Add Spinach and Finish Cooking Chicken: Stir the baby spinach into the sauce until wilted. Nestle the browned chicken breasts back into the skillet, submerging them in the creamy sauce. Lower the heat to medium-low and simmer for 4 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Garnish and Serve: Remove the skillet from heat, sprinkle fresh chopped basil and additional Parmesan cheese if desired over the top. Taste the sauce and adjust seasoning with more salt or red pepper flakes as preferred. Serve the chicken warm with the creamy sauce spooned over it.

Notes

  • For thinner, faster-cooking chicken cutlets, slice the chicken breasts lengthwise as instructed.
  • If you don’t have sun-dried tomatoes in oil, rehydrate dry sun-dried tomatoes in warm water and drain well before chopping.
  • The sauce thickens as it simmers; keep an eye to avoid burning or sticking to the pan.
  • Serve with crusty bread, pasta, or steamed rice to enjoy the creamy sauce fully.
  • Fresh basil adds a bright flavor contrast; don’t skip as a garnish.

Keywords: Marry Me Chicken, creamy chicken, sun-dried tomatoes, Parmesan chicken, stovetop chicken recipe, one pan chicken, easy chicken dinner

Find it online: https://foodiecara.com/marry-me-chicken-recipe-2/