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Marry Me Chicken Recipe
A lighter take on Marry Me Chicken with juicy chicken breasts, a creamy sun-dried tomato sauce, and spinach. One pan, 30 minutes, 30g protein.
Equipment
Ingredients
- 1/4 cup sundried tomatoes in oil (drained and chopped)
- 2 8-ounce boneless skinless chicken breasts (halved lenghtwise, 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 (I used oil from the sundried tomatoes))
- 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). Season them with salt and black pepper. Dredge each chicken piece in flour, shaking off any excess.
- Heat 1 tablespoon of olive oil (or use from the sun dried tomatoes) in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining 1/2 tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 1-2 minutes until they become fragrant and translucent.
- Stir in the tomato paste and cook for another 1-2 minutes.
- Add the chopped sundried tomatoes and baby spinach to the skillet. Cook until the spinach wilts.
- Reduce the heat to low, and then 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 well combined.
- 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.
Video
Notes
Variations:
- Chicken: Swap chicken breasts with chicken tenders or thighs.
- Gluten-Free: Replace all-purpose flour with a gluten-free mix.
- Broth: Substitute vegetable broth with chicken.
- Spiciness: For spicier chicken, add more red pepper flakes or omit them for a milder version.
Nutrition
Serving: 1piece chicken with sauce, Calories: 286kcal, Carbohydrates: 12g, Protein: 30g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 96mg, Sodium: 504.5mg, Fiber: 1.5g, Sugar: 2g
- WW Points: 6