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Don’t miss this lighter version of the trending “Marry Me Chicken” recipe. The identical delicious creamy chicken with sundried tomatoes is made healthier with less fat and added spinach. Your guests will certainly need to say “Marry me” after trying this recipe!

Marry Me Chicken

This one-pan dinner is inspired by the viral “Marry Me Chicken,” with a number of tweaks to lighten it up. It’s such a delicious method to make boring chicken breasts taste amazing! It features the identical tender boneless chicken breasts nestled in a tomato cream sauce but replaces heavy cream with cream cheese and half-and-half and adds spinach for an additional veggie. The finished dish is so wealthy and comfortable that you just won’t even know the cream is missing. Plus, each serving has 30 grams of protein! More chicken breast recipes you’ll love, Slow Cooker Chicken Taco Chili, Spinach Stuffed Chicken Breasts and Air Fryer Chicken Bites.

Why This Creamy Sundried Tomato Chicken Works

• Makes Boring Chicken Breast Exciting! I’m a dark meat girl, so if I’m making chicken breasts, they need to be good!
  
• Impressive: Your guests will swoon over this chicken and should even proclaim their love for you. The juicy chicken with the creamy tomato sauce is so good, and it’d be great to serve to your next at-home date night!
• Healthy Marry Me Chicken: I lightened up the sauce, kept the olive oil to a minimum, and added more vegetables.
• Quick and Easy: This chicken dish cooks in a single skillet in lower than half-hour.

Marry Me Chicken Ingredients

• Sundried Tomatoes: Drain sundried tomatoes from oil and chop them.
• Chicken: You’ll need two boneless, skinless chicken breasts.
• Salt and Black Pepper to season the chicken
• Flour: Coat the chicken breasts in flour before searing them.
• Minced Shallot and Garlic are cooked until fragrant and added to the sauce.
• Tomato paste gives the sauce a light-weight tomato flavor.
• Spinach provides extra fiber, vitamin C, and calcium.
• Marry Me Chicken Sauce: Mix chicken broth with half-and-half and reduced-fat cream cheese for a creamy sauce that’s lighter than the unique recipe.
• Seasoning: Dried oregano, red pepper flakes
• Parmesan Cheese: Grate fresh Parmesan over the chicken before serving.

The right way to Make Marry Me Chicken

1. Prep the Chicken: Pound the chicken breasts to a good thickness, season with salt and pepper, and dredge the pieces in flour.
2. Cook the Chicken in a big skillet on medium-high heat for about five minutes on all sides. Remove from the skillet and put aside.
3. Sauté the Vegetables: Add the remaining olive oil with the shallots and garlic. Then, stir within the tomato paste and cook for a minute. Add the sundried tomatoes and spinach and cook until the spinach wilts.
4. Make the Sauce: Reduce the warmth to low, and add the cream cheese, broth, half-and-half, oregano, and red pepper. Stir until the cream cheese is fully melted.
5. Serve: Return the chicken to the skillet and simmer them within the sauce for a number of minutes. Sprinkle with grated parmesan and serve.

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.

What to Serve with this easy Marry Me Chicken recipe

• This one-pot chicken dish is great by itself because it’s high in protein and has a serving of veggies. Pair it with a slice of hearty bread to absorb the sauce.
• Serve Marry Me Chicken with pasta, like spaghetti, cavatappi, or orzo.
• Eat this meal with mashed potatoes or your favorite grain, like quinoa or rice, and green beans or a salad.

Storage

Leftover chicken will last as long as 4 days within the fridge or three months within the freezer. Reheat it within the microwave until warm.

More Chicken Recipes You’ll Love

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Yield: 4 servings

Serving Size: 1 piece chicken with sauce

• Begin by pounding the chicken breasts to a good 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 big 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 identical 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 turn out to be fragrant and translucent.

• Stir within the tomato paste and cook for one more 1-2 minutes.

• Add the chopped sundried tomatoes and baby spinach to the skillet. Cook until the spinach wilts.

• Reduce the warmth to low, after which 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 within the sauce for a number of minutes until heated through.

• Sprinkle with grated Parmesan cheese and serve.

Last Step:

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Serving: 1 piece chicken with sauce, Calories: 286 kcal, Carbohydrates: 12 g, Protein: 30 g, Fat: 13 g, Saturated Fat: 4 g, Cholesterol: 96 mg, Sodium: 504.5 mg, Fiber: 1.5 g, Sugar: 2 g