Marry Me Chicken
This delicious and easy marry me chicken recipe features tender chicken breasts nestled in the most delicious, flavorful, and creamy sauce with sundried tomatoes and is ready in under 30 minutes.
I finally had to try making a version of the viral Marry Me Chicken recipe that I’ve seen on so many food blogs. This quick and easy recipe for Marry Me Chicken is a keeper because the chicken is tender & juicy and the sauce is addictive & delicious. Pair this delicious creamy Tuscan chicken with some creamy mashed potatoes, crusty bread, homemade fettuccine, or garlic rice to soak up the tasty sauce.
Make Marry Me Chicken
Ingredients:
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts, trimmed of excess fat
- Sea salt and freshly cracked black pepper, to taste
- 2 tbsp butter
- 1 medium shallot, minced
- 3 large cloves garlic, minced
- ¼ tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp red pepper flakes
- 2 tsp tomato paste
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- ½ cup sundried tomatoes (in oil), drained and chopped
- ¼ cup fresh Parmesan cheese, finely grated
- 2 cups baby spinach
- ¼ cup fresh basil, chopped
How to Make Marry Me Chicken
Place the chicken breasts between two pieces of plastic wrap and pound them into an even thickness.
Season both sides of each chicken breast with sea salt and freshly cracked pepper, to taste.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 7-8 minutes until golden brown. Flip over and continue to cook for 5-6 minutes. Set aside on a plate until needed.
Heat the butter in the same large skillet over medium-high heat. Add the shallot and cook, stirring constantly, for 1 minute.
Add the minced garlic, dried basil, dried oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 30 seconds.
Add the tomato paste and cook, stirring constantly, for 1 minute.
Deglaze with the chicken broth, scraping up all the bits from the skillet.
Add the heavy cream, sundried tomatoes, and finely grated parmesan cheese and cook for 3-4 minutes, until a bit thickened. Taste the sauce and season with sea salt and freshly cracked pepper, if needed.
Nestle the chicken (and their juices) into the sauce and sprinkle the spinach around the chicken. Reduce the heat to low and cook for 3-4 minutes, or the chicken has reached the temperature of 165 on a meat thermometer.
Top with fresh basil and more parmesan, if desired. Serve and enjoy.
Equipment
Ingredients
- 1 tbsp olive oil
- 2 boneless skinless chicken breasts, trimmed of excess fat
- Sea salt and freshly cracked pepper to taste
- 2 tbsp butter
- 1 medium shallot minced
- 3 large cloves garlic minced
- ¼ tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp red pepper flakes
- 2 tsp tomato paste
- ¾ cup chicken broth
- ¾ cup heavy cream
- ½ cup sun-dried tomatoes in oil drained well and chopped
- ¼ cup Parmesan cheese finely grated
- 2 cups baby spinach
- ¼ cup fresh basil chopped
Instructions
- Place the chicken breasts between two pieces of plastic wrap and pound them into an even thickness.
- Season both sides of each chicken breast with sea salt and freshly cracked pepper, to taste.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 7-8 minutes until golden brown. Flip over and continue to cook for 5-6 minutes. Set aside on a plate until needed.
- Heat the butter in the same large skillet over medium-high heat. Add the shallot and cook, stirring constantly, for 1 minute.
- Add the minced garlic, dried basil, dried oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 30 seconds.
- Add the tomato paste and cook, stirring constantly, for 1 minute.
- Deglaze with the chicken broth, scraping up all the bits from the skillet.
- Add the heavy cream, sundried tomatoes, and finely grated parmesan cheese and cook for 3-4 minutes, until a bit thickened. Taste the sauce and season with sea salt and freshly cracked pepper, if needed.
- Nestle the chicken (and their juices) into the sauce and sprinkle the spinach around the chicken. Reduce the heat to low and cook for 3-4 minutes, or the chicken has reached the temperature of 165 on a meat thermometer.
- Top with fresh basil and more parmesan, if desired. Serve and enjoy.
That looks and sounds wonderful. I don’t eat chicken breast, but am willing to give this a try!
We made Marry Me Chicken in 2023 and thought it was good but needed more oomph. Your version looks delicious and looks like it has more flavor so I’ll try it next time. Your later pic has the whole pieces of breasts while they looked sliced in the first pic and I think I like that idea.
Wonderful recipe. Looks like it melts in your mouth.