Creamy Tomato Marry Me Chicken: A Weeknight Favorite (Print Version)
Tender Creamy Tomato Marry Me Chicken simmered in a rich sauce. This easy recipe brings cozy comfort and big flavors to your dinner table.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Gluten-Free (verify broth)
# Ingredients:
→ Main Stars
01 -
1.5 lbs boneless, skinless chicken breasts (about 4 small-medium)
02 -
Salt and freshly ground black pepper, to taste
→ Sauce Essentials
03 -
1/2 cup sun-dried tomatoes, packed in oil, drained (reserve 2 tbsp oil), chopped
04 -
4 cloves garlic, minced (or more, I won't tell!)
05 -
1 cup chicken broth (low sodium preferred)
06 -
1.5 cups heavy cream
→ Flavor Boosters
07 -
1 tsp Italian seasoning
08 -
1/4 tsp red pepper flakes (or more, if you like a kick)
09 -
1/2 cup freshly grated Parmesan cheese
→ Finishing Touches
10 -
2 cups fresh spinach
11 -
Fresh basil or parsley, for garnish (optional)
# Instructions:
01 -
First things first, pat those chicken breasts *really* dry with paper towels. I always forget this step, honestly, and my chicken ends up steaming instead of searing. Season generously with salt and pepper. Get a large skillet, my trusty cast iron usually, heated with a splash of that sun-dried tomato oil over medium-high heat. You'll see the oil shimmering, telling you it's ready.
02 -
Once the oil is shimmering, carefully add the chicken to the hot pan. Don't overcrowd it; if you have too many pieces, work in batches. Sear for about 3-4 minutes per side until beautifully golden brown. This creates that lovely crust and locks in flavor. I always love the smell of searing chicken; it just feels like dinner is finally happening, even with the chaos in my kitchen.
03 -
Remove the chicken and set it aside. In the same skillet, reduce the heat to medium. Add a bit more sun-dried tomato oil if needed, then toss in your chopped sun-dried tomatoes and minced garlic. Sauté for about a minute until fragrant, being careful not to burn the garlic – that's a sad kitchen disaster, believe me! The aroma will start to fill your kitchen.
04 -
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan – that's pure flavor, friends! Stir in the Italian seasoning and red pepper flakes. Let it simmer for a couple of minutes to reduce slightly and let those flavors meld. This is where your kitchen starts smelling absolutely divine, I swear, and you'll know the sauce is on its way to perfection.
05 -
Reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan cheese until the cheese melts and the sauce is smooth and luxurious. Taste and adjust seasonings here – maybe a little more salt, perhaps a grind of fresh black pepper. Don't let it boil vigorously once the cream is in, or it might curdle, and that's a mistake I've learned to avoid the hard way!
06 -
Return the seared chicken to the skillet, nestling it into the sauce. Add the fresh spinach and let it wilt down, which happens surprisingly fast. Simmer for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly. The chicken should be tender and juicy, soaking up all that amazing creamy tomato goodness. It'll look so inviting, you'll want to dig right in.
# Notes:
01 -
Don't skip patting the chicken dry; it's crucial for a good sear!
02 -
Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat gently on the stovetop with a splash of broth.
03 -
If you're out of sun-dried tomatoes, roasted red peppers can work in a pinch, but the flavor will be different.
04 -
Serve over pasta or mashed potatoes with crusty bread for dipping; it's the best way to enjoy every bit of that sauce.
# Equipment Needed:
01 -
Large skillet (cast iron recommended)
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 550
Total Fat: 40g
Total Carbohydrate: 10g
Protein: 40g