Marry Me Chicken
Fall in love at first bite! Our creamy, flavorful marry me chicken is the ultimate comfort dish. Perfect for date night or family dinner!
Ingredients
- 4 Boneless skinless chicken breasts (approximately 700 g)
- 1 Teaspoon Sea salt
- ½ Teaspoon Freshly ground black pepper
- 2 Tablespoons butter
- 1 Tablespoon Extra-virgin olive oil divided
- 1 Large Shallot
- 3 Large Cloves garlic
- ½ Teaspoon Italian seasoning
- ¼ Teaspoon Red pepper flakes
- 1 Tablespoon Tomato paste
- 250 Milliliters Chicken stock
- 250 Milliliters Heavy cream
- 75 Grams Sun-dried tomatoes in oil drained and chopped
- 25 Grams Parmesan cheese grated
- 90 Grams Baby spinach
- 1 Small Bunch Fresh basil roughly chopped
Instructions
- Mince the shallot and garlic and set to one side.1 Large Shallot, 3 Large Cloves garlic
- Season both sides of the chicken with salt and pepper.4 Boneless skinless chicken breasts, 1 Teaspoon Sea salt, ½ Teaspoon Freshly ground black pepper
- In a large skillet, melt 1 tablespoon of butter with the olive oil over medium-high heat.2 Tablespoons butter, 1 Tablespoon Extra-virgin olive oil
- Add the chicken in a single layer and brown for 5 minutes on each side. Transfer to a plate to finish cooking later.
- In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter.
- Stir in the shallot, garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute, stirring to prevent burning.1 Large Shallot, ½ Teaspoon Italian seasoning, ¼ Teaspoon Red pepper flakes, 3 Large Cloves garlic
- Add the tomato paste and cook for another 1 minute, stirring well.1 Tablespoon Tomato paste
- Pour in the chicken stock, stirring to deglaze the skillet and scrape up any browned bits.250 Milliliters Chicken stock
- Mix in the cream, sun-dried tomatoes, and Parmesan cheese. Let the sauce simmer for 3–4 minutes until it starts to thicken.250 Milliliters Heavy cream, 75 Grams Sun-dried tomatoes in oil, 25 Grams Parmesan cheese
- Add the spinach and stir until it wilts, about 1–2 minutes.90 Grams Baby spinach
- Return the chicken to the skillet, nestling it into the sauce. Cover the pan and cook on medium-low heat for 5–7 minutes.
- Check the chicken is cooked through, and the internal temperature reaches 75°C (165°F).
- Before serving, sprinkle fresh basil over the dish.1 Small Bunch Fresh basil
- Add extra Parmesan or adjust seasoning with salt and red pepper flakes as needed.
- Serve warm with a creamy mashed potato or your favorite pasta for a complete meal.
Notes
Tips and Tricks
- Cooking Tip: Deglazing the pan is essential for a flavorful sauce—don’t skip this step!
- Customization: Substitute spinach with kale or arugula for a twist, but adjust cooking time accordingly.
- Serving Suggestions: Pair with pasta, mashed potatoes, or bread to enjoy the sauce fully.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently to preserve the creamy texture.
Nutrition
Calories: 529kcalCarbohydrates: 12gProtein: 32gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 165mgSodium: 1068mgPotassium: 1050mgFiber: 2gSugar: 4gVitamin A: 3639IUVitamin C: 29mgCalcium: 170mgIron: 2mg
Tried this recipe?Let us know how it was!