Marry Me Chicken
This Marry Me Chicken recipe features tender chicken breasts cooked in a creamy, sun-dried tomato sauce with garlic, spinach, and Parmesan. It’s rich, flavorful, and perfect for a dinner that just might win someone’s heart.
Ingredients
For the Chicken:
- 3 Chicken Breasts
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 tablespoon Extra Virgin Olive Oil
For the Sauce:
- 1 tablespoon Extra Virgin Olive Oil
- 1 Onion Chopped
- ½ teaspoon Salt
- 6 Cloves Garlic Grated
- 1 tablespoon Tomato Paste
- 100 gr Sun-Dried Tomatoes Chopped
- 1 teaspoon Oregano
- 1 teaspoon Paprika
- 100 ml White Wine
- 240 ml Chicken Broth
- 400 ml Cream
- 10 gr Basil Chopped
- 120 g Spinach Chopped
- 60 g Parmesan Cheese
Instructions
- Cut the chicken breasts lengthwise to make thin pieces and place them in a large bowl.
- Season the chicken with onion powder, garlic powder, paprika, salt, and pepper. Add extra virgin olive oil and mix until evenly coated.
- Heat extra virgin olive oil in a large pot over medium-high heat.
- Sear the chicken on both sides until browned and fully cooked, then remove and set aside.
- In the same pot, add chopped onion, season with salt, and cook until softened and translucent.
- Grate the garlic and add it to the pot with the tomato paste. Cook for 1 minute.
- Chop the sun-dried tomatoes and add them to the pot. Cook for 2–3 minutes.
- Add oregano and paprika, stir, and cook for 30 seconds.
- Pour in the white wine to deglaze the pot, scraping up any browned bits.
- Add the chicken broth and bring to a simmer.
- Reduce the heat to medium, pour in the cream, and let it simmer for 7 minutes until slightly thickened.
- Stir in chopped basil and spinach until the spinach wilts.
- Add grated Parmesan cheese and stir until melted and combined.
- Return the chicken to the pot and coat with the sauce. Simmer for 3 minutes.
- Serve hot with rice or your favorite side dish, and garnish with fresh basil.
Notes
Slice the Chicken Thin: I like to cut the chicken breasts in half so they cook faster and stay tender, no dry chicken here.
Grate the Garlic: I always use a fine grater for the garlic; it melts right into the sauce and gives it a deeper flavor.
Deglaze the Pot Well: When I pour in the wine, I make sure to scrape up every bit from the bottom, that’s where the flavor hides.
Simmer the Sauce Slowly: I let the cream simmer gently for a few minutes so the sauce thickens just right without getting too heavy.
Add the Spinach Last: I stir in the spinach at the end so it stays bright and just wilted; it makes the dish look and taste fresh.
Nutrition
Calories: 1.042kcal | Carbohydrates: 35g | Protein: 67g | Fat: 70g | Saturated Fat: 37g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.03g | Cholesterol: 311mg | Sodium: 1.805mg | Potassium: 2.581mg | Fiber: 7g | Sugar: 20g | Vitamin A: 7.003IU | Vitamin C: 34mg | Calcium: 464mg | Iron: 6mg