Description

Sun Dried Tomato Chicken, also popularly known as Marry Me Chicken, features tender chicken cutlets seared to perfection and simmered in a rich, creamy white wine sauce loaded with sun dried tomatoes, fresh spinach, Pecorino Romano cheese, and fragrant basil. This elegant yet straightforward dish combines bright, savory, and creamy flavors, making it perfect for a weeknight meal or special occasion dinner, best served with crusty bread to soak up the luscious sauce.

Ingredients

Scale

Chicken

1 1/2 pounds chicken cutlets (filleted and pounded to about 1/2″ thick)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup flour (for dredging)

Sauce and Add-ins

1/2 cup sun dried tomatoes (drained, cut into strips)
3 tablespoons sun dried tomato oil
5 cloves garlic (sliced)
1/2 cup dry white wine (sauvignon blanc, pinot grigio, chardonnay, etc.)
1/2 cup low sodium chicken broth
3/4 cup heavy cream
8 ounces baby spinach
1/2 cup Pecorino Romano (grated)
1/4 cup basil leaves (packed, hand torn)
Salt and pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Season and Dredge Chicken: Begin by seasoning the chicken cutlets generously with kosher salt and black pepper on both sides. Then, dredge each cutlet in the flour, shaking off any excess to ensure a light coating. This step helps create a golden crust during cooking.
Sear the Chicken: Heat a stainless steel pan over medium heat and add the reserved sun dried tomato oil. Cook the chicken cutlets for about 3 minutes on each side or until they are golden brown and cooked through. Avoid overcrowding the pan by working in batches if necessary. Once cooked, transfer the chicken to a plate and tent loosely with foil to keep warm.
Sauté Garlic and Sun Dried Tomatoes: Reduce the heat to medium-low and add the sliced garlic to the pan. Cook until fragrant and lightly golden, roughly 1 minute. Next, add the sun dried tomato strips and sauté for an additional 30 to 60 seconds.
Deglaze with Wine: Pour in the dry white wine and increase the heat to high. Use a wooden spoon to scrape the bottom of the pan, releasing any browned bits stuck to the surface. Let the wine reduce for 1 to 2 minutes to concentrate the flavors.
Add Chicken Broth and Simmer: Once the wine has sufficiently reduced, add the low sodium chicken broth and bring the mixture to a simmer. Reduce the heat back to medium and continue to simmer for 3 minutes to meld the flavors.
Add Cream, Spinach, and Cheese: Stir in the heavy cream, baby spinach, and grated Pecorino Romano cheese. Cook until the sauce begins to bubble and thicken, about 3 to 5 minutes, allowing the spinach to wilt and the cheese to melt into the sauce.
Return Chicken to Sauce: Place the cooked chicken cutlets back into the pan, coating them thoroughly with the creamy sauce. Heat through for 2 to 3 minutes. Taste the sauce now and adjust seasoning with salt and pepper as desired.
Finish with Fresh Basil and Serve: Remove the pan from heat and scatter the hand-torn basil leaves over the dish. Serve immediately with crusty bread to mop up the delicious sauce. Enjoy your elegant, comforting Marry Me Chicken!

Notes

Marry Me Chicken is named for its rich, romantic flavors that might just inspire a proposal!
Using thin chicken cutlets ensures quick, even cooking and a tender bite.
Replacing heavy cream with a lighter cream or milk will alter the texture but reduce calories.
Sun dried tomato oil adds intense flavor; if unavailable, olive oil can be substituted but with less tomato aroma.
This dish pairs beautifully with crusty bread or over pasta to fully enjoy the sauce.
Leftovers can be refrigerated and gently reheated; sauce may thicken and can be loosened with a splash of milk or broth.

Nutrition

Serving Size: 1 serving
Calories: 568 kcal
Sugar: 0.6 g
Sodium: 910 mg
Fat: 28.9 g
Saturated Fat: 10.2 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 14.5 g
Fiber: 2.3 g
Protein: 57.5 g
Cholesterol: 171 mg