Marry Me Chicken” is a renowned dish showcasing chicken breasts simmered in a creamy sauce alongside sun-dried tomatoes, garlic, Parmesan, and aromatic herbs. Its decadent taste is often deemed so captivating that it could potentially evoke a marriage proposal, rendering it a cherished choice for intimate dinners and celebratory moments. Straightforward to whip up, it harmonizes gourmet essence with basic pantry staples, adding to its broad appeal. As a happily married individual, I believe my partner rediscovered their admiration for me when I served up this delightful dish.
There are numerous possibilities to enhance the flavor of creamy beloved chicken. Experiment with incorporating the juice and zest of a lemon into the sauce for a vibrant and tangy touch. Alternatively, infuse it with a Mediterranean influence by including Kalamata olives and crumbled feta cheese. For those who enjoy a bit of heat, increase the red pepper flakes or sprinkle in some cayenne pepper to spice up the dish.
How to Store and Reheat: Store leftover marry me chicken in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15-20 minutes, or in an oiled skillet set over medium-low heat until warmed through.
I do not recommend freezing this recipe, as the cream sauce tends to separate and become gritty once thawed.
Serving Suggestions: Serve this rich, creamy sun dried tomato chicken with homemade pasta, basmati rice, or oven-baked risotto. Add a side of oven-roasted asparagus for a complete meal.
“With Marry Me Chicken, every bite is a proposal, and every taste bud says ‘yes’.”
Marry Me Chicken
Print RecipeIngredients
- ¼ cup sundried tomatoes, drained and chopped
- 1 lb. boneless skinless chicken breasts, halved lengthwise
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup all purpose flour, or gluten-free flour mix
- 1½ tablespoons olive oil
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon tomato paste
- 4 cups baby spinach, packed
- 3 tablespoons reduced-fat cream cheese
- ¾ cup chicken broth
- 3 tablespoons half-and-half
- ¼ teaspoon dried oregano
- Pinch of red pepper flakes
- 2 tablespoons grated Parmesan cheese
Instructions
- Start by gently flattening the halved chicken breasts until they reach a uniform thickness, approximately 1/2-inch thick. Season them generously with salt and freshly ground black pepper. Coat each piece of chicken in flour, ensuring to shake off any surplus before proceeding.
- Heat 1 tablespoon of olive oil in a spacious skillet over medium-high heat. Place the chicken in the skillet and cook for approximately 4-5 minutes on each side, or until it achieves a golden-brown crust and is thoroughly cooked.
- Once done, transfer the chicken from the skillet to a plate and set it aside for later use.
- Using the same skillet, pour in the remaining 1/2 tablespoon of olive oil. Introduce the minced shallot and garlic, then sauté them for approximately 1-2 minutes until they emit a fragrant aroma and turn translucent in appearance.
- Stir in the tomato paste and cook for another 1-2 minutes.
- Add the chopped sundried tomatoes and baby spinach to the skillet. Allow them to cook until the spinach wilts and the flavors meld together.
- Lower the heat to a gentle simmer, then introduce the cream cheese, chicken broth, half-and-half, dried oregano, and red pepper flakes into the skillet. Continuously stir until the cream cheese completely melts and the sauce achieves a harmonious blend of flavors.
- 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.
Marry Me Chicken
