Marry Me Chicken Recipe
Ingredients
- 1/4 cup sundried tomatoes in oil (drained and chopped)
- 2 8-ounce boneless skinless chicken breasts (halved lenghtwise, 1 lb total)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all purpose flour (or gluten-free flour mix)
- 1 1/2 tablespoons olive oil (divided (I used oil from the sundried tomatoes))
- 1 small shallot (minced)
- 2 cloves garlic (minced)
- 1 teaspoon tomato paste
- 4 cups baby spinach (packed)
- 1 1/2 ounces reduced-fat cream cheese (3 tablespoons)
- 3/4 cup chicken broth
- 3 tablespoons half-and-half
- 1/4 teaspoon dried oregano
- pinch red pepper flakes (adjust to your taste)
- 2 tablespoons grated Parmesan cheese
Instructions
- 1
Begin by pounding the halved chicken breasts to an even thickness (about 1/2-inch thick). Season them with salt and black pepper. Dredge each chicken piece in flour, shaking off any excess.
- 2
Heat 1 tablespoon of olive oil (or use from the sun dried tomatoes) in a large 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.
5 min - 3
In the same 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 become fragrant and translucent.
2 min - 4
Stir in the tomato paste and cook for another 1-2 minutes.
2 min - 5
Add the chopped sundried tomatoes and baby spinach to the skillet. Cook until the spinach wilts.
- 6
Reduce the heat to low, and then 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.
- 7
Return the cooked chicken to the skillet and let it simmer in the sauce for a few minutes until heated through.
- 8
Sprinkle with grated Parmesan cheese and serve.
Nutrition
Per serving (based on 4 servings)
