Marry Me Chicken

Marry Me chicken is an easy, delicious dinner recipe. Easy enough for weeknights but elegant enough for a dinner party, the creamy sauce with spinach, sun-dried tomatoes and basil is just perfect served with pasta or over mashed potatoes.

Marry Me Chicken

Ingredients Needed

  • Chicken. I used skinless boneless chicken breasts/chicken cutlets but boneless chicken thighs can be used too.
  • Extra virgin olive oil.
  • Spices: I seasoned the chicken with paprika, dried oregano and garlic powder. Other herbs like thyme, basil or parsley will also be delicious. Red pepper flakes/chilli flakes,
  • Onion. Shallot can be used too.
  • Fresh garlic cloves.
  • Fresh spinach.
  • Sun-dried tomatoes.
  • Chicken broth/chicken stock.
  • Heavy cream/whipping cream.
  • Parmesan cheese.
  • Fresh basil.
  • Salt and black pepper.
Ingredients for Marry me chicken

How to make Marry Me chicken

  1. Season and sear the chicken: Place the chicken breasts on a chopping board and cover with a piece of parchment paper. Flatten the chicken out slightly with a rolling pin or meat mallet. Drizzle with olive oil then season generously. In a large skillet or deep pan set over medium-high heat, add the chicken and cook for 4-5 minutes per side until golden brown on both sides. Remove from the pan and set aside.
  2. Make the sauce: In the same pan, add the onions and garlic and cook until soft and fragrant. Add the spinach and sun-dried tomatoes and allow to cook until the spinach has welted. Pour in the chicken broth and scrape the brown bits from the bottom of the pan (this fond adds incredible flavor to the finished sauce). Allow to reduce for a few minutes then pour in the cream. Season with salt and black pepper and allow to simmer for 5 minutes until the cream has reduced slightly. Stir in lemon juice, Parmesan cheese and basil. Add the pan fried chicken back to the pan and allow to simmer for another 5 minutes or until the chicken is cooked through.
  3. Serve: Adjust the seasoning to taste then garnish with fresh basil leaves and serve.

Can I make this ahead?

This dish can be made up to 3 days in advance and kept in airtight containers in the fridge. To reheat, add to a pan with a splash of chicken broth and simmer for 5-10 minutes until the chicken is hot throughout. I wouldn’t recommend freezing this dish as the cream has a tendency to split once thawed.

Serving Suggestions

This Marry Me Chicken recipe is delicious served with al dente pasta, creamy mashed potatoes or over polenta or garlic butter rice. It’s also delicious with crusty bread to soak up all the sauce. For a vegetable side dish, I would suggest Air Fryer Asparagus, Sautéed Broccolini or Sautéed Brussels Sprouts.

Creamy Chicken Recipes

Marry Me Chicken

Marry Me Chicken

Marry Me chicken is an easy, delicious dinner recipe. Easy enough for weeknights but elegant enough for a dinner party, the creamy sauce with spinach, sun-dried tomatoes and basil is just perfect served with pasta or over mashed potatoes.
4.75 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: chicken recipe, Marry me chicken, marry me chicken recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 517kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 1 lb (500g) chicken breasts boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tsp dried oregano
  • 2 tsp salt
  • 1 tsp black pepper

For the sauce

  • 1 small onion/shallot finely chopped
  • 4 garlic cloves thinly sliced
  • 10 sun-dried tomatoes in oil finely chopped
  • 5 oz (150g) baby spinach roughly chopped
  • 1 cup chicken broth / chicken stock
  • cups heavy cream / whipping cream
  • 1-2 tsp lemon juice
  • ½ cup grated Parmesan cheese
  • 2 tbsp chopped basil
  • salt and pepper to taste

Instructions

  • Place the chicken breasts on a chopping board and cover with a piece of parchment paper.
  • Flatten the chicken out slightly with a rolling pin or meat mallet.
  • Drizzle with olive oil then season generously.
  • In a large skillet or deep pan set over medium-high heat, add the chicken and cook for 4-5 minutes per side until golden brown on both sides.
  • Remove from the pan and set aside.
  • In the same pan, add the onions and garlic and cook until soft and fragrant.
  • Add the spinach and sun-dried tomatoes and allow to cook until the spinach has welted.
  • Pour in the chicken broth and scrape the brown bits from the bottom of the pan (this fond adds incredible flavor to the finished sauce).
  • Allow to reduce for a few minutes then pour in the cream.
  • Season with salt and black pepper and allow to simmer for 5 minutes until the cream has reduced slightly.
  • Stir in lemon juice, Parmesan cheese and basil.
  • Add the chicken back to the pan and allow to simmer for another 5 minutes or until the chicken is cooked through.
  • Adjust the seasoning to taste then serve scattered with fresh basil.

Nutrition

Calories: 517kcal | Carbohydrates: 13g | Protein: 34g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 176mg | Sodium: 1744mg | Potassium: 956mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4843IU | Vitamin C: 23mg | Calcium: 231mg | Iron: 3mg

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4 Comments

  1. An absolute winner! It was quick and easy. Not even the fussiest of my kids could resist the creamy deliciousness – yum!