Don’t miss this lighter model of the trending “Marry Me Chicken” recipe. The identical scrumptious creamy rooster with sundried tomatoes is made more healthy with much less fats and added spinach. Your company will certainly wish to say “Marry me” after making an attempt this recipe!
Marry Me Chicken
This one-pan dinner is impressed by the viral “Marry Me Chicken,” with a couple of tweaks to lighten it up. It’s such a scrumptious solution to make boring rooster breasts style wonderful! It options the identical tender boneless rooster breasts nestled in a tomato cream sauce however replaces heavy cream with cream cheese and half-and-half and provides spinach for an additional veggie. The completed dish is so wealthy and comfortable that you just received’t even know the cream is lacking. Plus, every serving has 30 grams of protein! More rooster 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 darkish meat woman, so if I’m making rooster breasts, they must be good!
- Impressive: Your company will swoon over this rooster and will even proclaim their love for you. The juicy rooster with the creamy tomato sauce is so good, and it’d be nice to serve on your subsequent at-dwelling date night time!
- Healthy Marry Me Chicken: I lightened up the sauce, saved the olive oil to a minimal, and added extra greens.
- Quick and Easy: This rooster 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 want two boneless, skinless rooster breasts.
- Salt and Black Pepper to season the rooster
- Flour: Coat the rooster breasts in flour earlier than searing them.
- Minced Shallot and Garlic are cooked till aromatic and added to the sauce.
- Tomato paste provides the sauce a lightweight tomato taste.
- Spinach gives further fiber, vitamin C, and calcium.
- Marry Me Chicken Sauce: Combine rooster broth with half-and-half and diminished-fats cream cheese for a creamy sauce that’s lighter than the unique recipe.
- Seasoning: Dried oregano, pink pepper flakes
- Parmesan Cheese: Grate recent Parmesan over the rooster earlier than serving.
How to Make Marry Me Chicken
- Prep the Chicken: Pound the rooster breasts to an excellent thickness, season with salt and pepper, and dredge the items in flour.
- Cook the Chicken in a big skillet on medium-high warmth for about 5 minutes on both sides. Remove from the skillet and put aside.
- Sauté the Vegetables: Add the remaining olive oil with the shallots and garlic. Then, stir within the tomato paste and prepare dinner for a minute. Add the sundried tomatoes and spinach and prepare dinner till the spinach wilts.
- Make the Sauce: Reduce the warmth to low, and add the cream cheese, broth, half-and-half, oregano, and pink pepper. Stir till the cream cheese is totally melted.
- Serve: Return the rooster to the skillet and simmer them within the sauce for a couple of minutes. Sprinkle with grated parmesan and serve.
Variations
- Chicken: Swap rooster breasts with rooster tenders or thighs.
- Gluten-Free: Replace all-function flour with a gluten-free combine.
- Broth: Substitute vegetable broth with rooster.
- Spiciness: For spicier rooster, add extra pink pepper flakes or omit them for a milder model.
What to Serve with this simple Marry Me Chicken recipe
- This one-pot rooster dish is nice 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 favourite grain, like quinoa or rice, and inexperienced beans or a salad.
Storage
Leftover rooster will last as long as 4 days within the fridge or three months within the freezer. Reheat it within the microwave till heat.
More Chicken Recipes You’ll Love
Yield: 4 servings
Serving Size: 1 piece rooster with sauce
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Begin by pounding the rooster breasts to an excellent thickness (about 1/2-inch thick). Season them with salt and black pepper. Dredge every rooster piece in flour, shaking off any extra.
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Heat 1 tablespoon of olive oil (or use from the solar dried tomatoes) in a big skillet over medium-high warmth. Add the rooster and prepare dinner for about 4-5 minutes per aspect or till the rooster is cooked by and has a golden-brown crust. Remove the rooster from the skillet and set it apart.
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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 till they develop into aromatic and translucent.
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Stir within the tomato paste and prepare dinner for an additional 1-2 minutes.
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Add the chopped sundried tomatoes and baby spinach to the skillet. Cook till the spinach wilts.
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Reduce the warmth to low, after which add the cream cheese, rooster broth, half-and-half, dried oregano, and pink pepper flakes. Stir till the cream cheese is totally melted and the sauce is effectively mixed.
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Return the cooked rooster to the skillet and let it simmer within the sauce for a couple of minutes till heated by.
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Sprinkle with grated Parmesan cheese and serve.
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Serving: 1 piece rooster 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
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