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Marry Me Chicken

Snejana Andreeva - 1

By Snejana Andreeva

on Oct 15, 2022, Updated Dec 11, 2024

Add as a preferred source on Google - 2

My Marry Me Chicken will be love at first bite. Just like your favorite little black dress, it’s simple, not complicated, easy to pair with things you already have on hand, works for literally any occasion, and makes you feel like an absolute goddess. Trust me, this dish will impress . It’s wholesome, satisfying, creamy, savory, and irresistible, and just might inspire someone to put a ring on it (or at least ask for second helpings 😉).

  • Why You’ll Love Marry Me Chicken
  • How to Prepare
  • Nonna’s Tip 👩‍🍳
  • Variations and Substitutions for Marry Me Chicken
  • Similar Recipes
  • Best Served With
  • Common Questions
  • Marry Me Chicken Recipe

Why You’ll Love Marry Me Chicken

This Marry Me Chicken has everything you’re looking for: tender chicken with the perfect sear, a dreamy sun-dried tomato cream sauce, and healthy, fresh baby spinach for that hit of green goodness. I am always looking for ways to elevate chicken breast recipes, and I know you will be coming back to this one over and over again. This recipe is not only simple (did I mention it’s ready in just 15 minutes?!), it is also really versatile so you can use whatever you have in the pantry or fridge to amp it up.

How to Prepare

🔪 Use a sharp knife to thinly slice the chicken cutlets (you can also use a meat tenderizer to pound them even thinner).

🧂 Season with salt and pepper on each side.

🫒 Heat olive oil in a pan on medium-high heat, then add the chicken cutlets making sure they are spaced apart so the meat can brown.

🔥 Sear the chicken for 2-3 minutes on each side.

🧅 Finely chop half an onion and slice the sun-dried tomatoes.

🍷 Remove the chicken from the pan, and add the finely chopped onion and sundried tomatoes. Sauté for a minute or so and deglaze the pan with wine or stock. Let the wine cook off completely for about a minute.

🥬 Next, add the cream and baby spinach. Once the spinach wilts, add the chicken back in and simmer on low heat for 2-3 minutes.

😋 Take it off the heat and enjoy!

Nonna’s Tip 👩‍🍳

If the chicken cutlets are on the thicker side, you’ll have to cook them for longer . So, I suggest buying them thin or slicing/pounding them into filets yourself so they cook up super fast.

A bowl of creamy chicken dish with spinach and sun-dried tomatoes. A spoon drizzles sauce over the sliced chicken, highlighting the rich, savory texture. The dish is garnished with herbs and bathed in warm sunlight. - 3

Variations and Substitutions for Marry Me Chicken

  1. You can add good quality 🧀 grated parmesan to the sauce to make it even more delicious.
  2. Feel free to add as much or as little cream as you prefer to this Marry Me Chicken recipe.
  3. If you are dairy-free please use 🥥 coconut milk from a can or a dairy-free cooking cream.
  4. Make sure the chicken cutlets are very thin as they will cook much faster. You can also make this recipe with boneless skinless chicken thighs but you will have to cook them longer.
  5. If you like 🍄 mushrooms or any other veggies , feel free to add them when sautéing the onions.
  6. This recipe will be absolutely delicious with thin pork chops as well.
  7. White wine or rosé wine works but feel free to use unsalted, good quality stock instead if you prefer.
  8. You can use half and half cream (10% fat content) for a lighter sauce.

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Best Served With

  • Serve this on top of a fluffy bowl of 🍚 rice.
  • Boil some pasta separately and then stir it into the finished sauce.
  • Serve this with a slice of crusty 🥖 bread from dipping. Try my No Knead Bread or No Knead Gluten Free Bread .
  • Serve with a light, fresh 🥗 salad like my Simple Green Salad or Lemon Parmesan Salad.

Common Questions

Yes, you can use boneless, skinless chicken thighs. However, they may require a slightly longer cooking time to ensure they are fully cooked.

You can use half-and-half, coconut cream, or a dairy-free alternative if needed. Adjust the seasoning accordingly as substitutes might alter the flavor and thickness.

Absolutely. Replace the white wine with unsalted chicken or vegetable broth. It will still provide a rich flavor to the dish.

You can use roasted red peppers or fresh cherry tomatoes as an alternative.

Yes, but please thaw and drain the frozen spinach before adding it to the sauce to avoid excess liquid in the dish.

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to make sure.

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Video

Equipment

  • ▢ Nakiri Knife
  • ▢ Cutting Board
  • ▢ Measuring Cups + Spoons
  • ▢ Liquid Measuring Cup
  • ▢ Large Sauté Pan

Ingredients

  • ▢ 2 chicken breasts , thinly sliced, halved
  • ▢ salt , to taste
  • ▢ pepper , to taste
  • ▢ 3 tablespoons olive oil
  • ▢ ½ onion , finely diced
  • ▢ ¼ cup sundried tomatoes , sliced
  • ▢ ¼ cup white wine , or unsalted broth
  • ▢ 1 cup cooking cream , 15% – 35% fat content
  • ▢ 2 cups baby spinach
  • ▢ cooked rice , optional for serving

Instructions

  • ▢ Take the thinly sliced or thinly pounded chicken cutlets and season with salt and pepper on each side. If you want to add other seasonings, you are more than welcome to.
  • ▢ Add olive oil to a pan on medium-high heat. Once the pan is hot and the oil is shimmering, place the chicken cutlets making sure they are spaced apart so the meat can brown.
  • ▢ Sear the chicken for 2-3 minutes on each side. The cutlets should be pretty much cooked. If the chicken cutlets are really thick, you would have to cook them for longer so I suggest buying them thin or cutting them into filets yourself.
  • ▢ Remove the chicken from the pan, and add the finely chopped onion and sundried tomatoes. Sauté for a minute or so and deglaze the pan with wine or stock. Let the wine cook off completely for about a minute. Add the cream and baby spinach. Once the spinach wilts, add the chicken back in and let it simmer on low heat for 2-3 minutes.
  • ▢ Take it off the heat and enjoy as is with a fresh loaf of bread or on a warm bed of rice. I personally love jasmine rice but you can use any. You can also cook some pasta and stir it into the sauce as well.

Nonna’s Notes

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Marry Me Chicken

Equipment

  • Nakiri Knife
  • Cutting Board
  • Measuring Cups + Spoons
  • Liquid Measuring Cup
  • Large Sauté Pan

Ingredients

  • 2 chicken breasts thinly sliced, halved
  • salt to taste
  • pepper to taste
  • 3 tablespoons olive oil
  • ½ onion finely diced
  • ¼ cup sundried tomatoes sliced
  • ¼ cup white wine or unsalted broth
  • 1 cup cooking cream 15% - 35% fat content
  • 2 cups baby spinach
  • cooked rice optional for serving

Instructions

  • Take the thinly sliced or thinly pounded chicken cutlets and season with salt and pepper on each side. If you want to add other seasonings, you are more than welcome to.
  • Add olive oil to a pan on medium-high heat. Once the pan is hot and the oil is shimmering, place the chicken cutlets making sure they are spaced apart so the meat can brown.
  • Sear the chicken for 2-3 minutes on each side. The cutlets should be pretty much cooked. If the chicken cutlets are really thick, you would have to cook them for longer so I suggest buying them thin or cutting them into filets yourself.
  • Remove the chicken from the pan, and add the finely chopped onion and sundried tomatoes. Sauté for a minute or so and deglaze the pan with wine or stock. Let the wine cook off completely for about a minute. Add the cream and baby spinach. Once the spinach wilts, add the chicken back in and let it simmer on low heat for 2-3 minutes.
  • Take it off the heat and enjoy as is with a fresh loaf of bread or on a warm bed of rice. I personally love jasmine rice but you can use any. You can also cook some pasta and stir it into the sauce as well.

Video

Notes

Nutrition

Marry Me Chicken https://themodernnonna.com/marry-me-chicken/ October 15, 2022