Marry Me Chicken

By The Modern Nonna

on Oct 15, 2022, Updated Dec 11, 2024

4.50 from 4 votes
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My Marry Me Chicken will be love at first bite. Just like your favorite little black dress, it’s simple, not complicated, easy to pair with things you already have on hand, works for literally any occasion, and makes you feel like an absolute goddess. Trust me, this dish will impress. It’s wholesome, satisfying, creamy, savory, and irresistible, and just might inspire someone to put a ring on it (or at least ask for second helpings 😉).

Table of Contents

Why You’ll Love Marry Me Chicken

This Marry Me Chicken has everything you’re looking for: tender chicken with the perfect sear, a dreamy sun-dried tomato cream sauce, and healthy, fresh baby spinach for that hit of green goodness. I am always looking for ways to elevate chicken breast recipes, and I know you will be coming back to this one over and over again. This recipe is not only simple (did I mention it’s ready in just 15 minutes?!), it is also really versatile so you can use whatever you have in the pantry or fridge to amp it up.

How to Prepare

🔪 Use a sharp knife to thinly slice the chicken cutlets (you can also use a meat tenderizer to pound them even thinner).

🧂 Season with salt and pepper on each side.

🫒 Heat olive oil in a pan on medium-high heat, then add the chicken cutlets making sure they are spaced apart so the meat can brown.

🔥 Sear the chicken for 2-3 minutes on each side.

🧅 Finely chop half an onion and slice the sun-dried tomatoes.

🍷 Remove the chicken from the pan, and add the finely chopped onion and sundried tomatoes. Sauté for a minute or so and deglaze the pan with wine or stock. Let the wine cook off completely for about a minute.

🥬 Next, add the cream and baby spinach. Once the spinach wilts, add the chicken back in and simmer on low heat for 2-3 minutes.

😋 Take it off the heat and enjoy!

Nonna’s Tip 👩‍🍳

If the chicken cutlets are on the thicker side, you’ll have to cook them for longer. So, I suggest buying them thin or slicing/pounding them into filets yourself so they cook up super fast.

A bowl of creamy chicken dish with spinach and sun-dried tomatoes. A spoon drizzles sauce over the sliced chicken, highlighting the rich, savory texture. The dish is garnished with herbs and bathed in warm sunlight.

Variations and Substitutions for Marry Me Chicken

  1. You can add good quality 🧀 grated parmesan to the sauce to make it even more delicious.
  2. Feel free to add as much or as little cream as you prefer to this Marry Me Chicken recipe.
  3. If you are dairy-free please use 🥥 coconut milk from a can or a dairy-free cooking cream.
  4. Make sure the chicken cutlets are very thin as they will cook much faster. You can also make this recipe with boneless skinless chicken thighs but you will have to cook them longer.
  5. If you like 🍄 mushrooms or any other veggies, feel free to add them when sautéing the onions.
  6. This recipe will be absolutely delicious with thin pork chops as well.
  7. White wine or rosé wine works but feel free to use unsalted, good quality stock instead if you prefer.
  8. You can use half and half cream (10% fat content) for a lighter sauce.

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Common Questions

Can I use chicken thighs instead of chicken cutlets?

Yes, you can use boneless, skinless chicken thighs. However, they may require a slightly longer cooking time to ensure they are fully cooked.

What can I use instead of cream?

You can use half-and-half, coconut cream, or a dairy-free alternative if needed. Adjust the seasoning accordingly as substitutes might alter the flavor and thickness.

Can I make this recipe alcohol-free?

Absolutely. Replace the white wine with unsalted chicken or vegetable broth. It will still provide a rich flavor to the dish.

What can I use instead of sundried tomatoes?

You can use roasted red peppers or fresh cherry tomatoes as an alternative.

can I use frozen spinach instead of fresh?

Yes, but please thaw and drain the frozen spinach before adding it to the sauce to avoid excess liquid in the dish.

how do I know the chicken is fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to make sure.

A spoon scoops creamy soup from a bowl, filled with chunks of vegetables and greens. The soup's surface shows a rich, smooth texture with hints of herbs, offering a warm, inviting appearance.

Marry Me Chicken

This showstopper features thinly-sliced chicken, flavorful and sweet sundried tomatoes, and fresh baby spinach, all swimming in a deliciously creamy sauce.
4.50 from 4 votes
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Course: Main Course
Cuisine: American
Makes: 3 portions
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Equipment

Nakiri Knife
Cutting Board
Measuring Cups + Spoons
Liquid Measuring Cup
Large Sauté Pan

Ingredients 

  • 2 chicken breasts , thinly sliced, halved
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons olive oil
  • ½ onion, finely diced
  • ¼ cup sundried tomatoes, sliced
  • ¼ cup white wine, or unsalted broth
  • 1 cup cooking cream, 15% – 35% fat content
  • 2 cups baby spinach
  • cooked rice , optional for serving

Instructions 

  • Take the thinly sliced or thinly pounded chicken cutlets and season with salt and pepper on each side. If you want to add other seasonings, you are more than welcome to.
  • Add olive oil to a pan on medium-high heat. Once the pan is hot and the oil is shimmering, place the chicken cutlets making sure they are spaced apart so the meat can brown.
  • Sear the chicken for 2-3 minutes on each side. The cutlets should be pretty much cooked. If the chicken cutlets are really thick, you would have to cook them for longer so I suggest buying them thin or cutting them into filets yourself.
  • Remove the chicken from the pan, and add the finely chopped onion and sundried tomatoes. Sauté for a minute or so and deglaze the pan with wine or stock. Let the wine cook off completely for about a minute. Add the cream and baby spinach. Once the spinach wilts, add the chicken back in and let it simmer on low heat for 2-3 minutes.
  • Take it off the heat and enjoy as is with a fresh loaf of bread or on a warm bed of rice. I personally love jasmine rice but you can use any. You can also cook some pasta and stir it into the sauce as well.

Video

Notes

The Chicken: Make sure that the chicken cutlets are very thin so they cook quickly. You can absolutely slice thinly with a sharp knife and then use a meat tenderizer to pound until evenly thin. You can also make this recipe with boneless skinless chicken thighs but you will have to cook them longer.
The Cream: You can add as much or as little cream as you like, and experiment with different fat content as use wish. If you need to be dairy-free, absolutely use canned coconut milk or a non-dairy cooking cream. 
The Wine: I like to add a splash of white wine here, but you could also use good- quality unsalted stock instead. 
The Sundried Tomatoes: I suggest using the plain, dried tomatoes you find in a package, rather than jarred in oil. If you only have jarred, they will work, but pat dry with a paper towel to remove the excess oil before adding to the pan. 

Nutrition

Serving: 1 portion, Calories: 605kcal, Carbohydrates: 10g, Protein: 36g, Fat: 47g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 19g, Trans Fat: 0.02g, Cholesterol: 186mg, Sodium: 224mg, Potassium: 1094mg, Fiber: 2g, Sugar: 7g, Vitamin A: 3167IU, Vitamin C: 13mg, Calcium: 95mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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Categorized as:

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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4.50 from 4 votes (2 ratings without comment)

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12 Comments

  1. This sauce is so good I could drink it. Seriously this is one of the best chicken recipes I’ve ever made. I served it over egg noodles with a side of broccoli. My husband said it’s the best sauce he’s ever tasted and restaurant quality! Next time I make this I will double the sauce. 10/10! Thanks for the great addition to our dinner rotation!

    Reply

    1. Thinly sliced, boneless pork chops should cook at about the same rate as chicken cutlets. You can always use a cooking thermometer to make sure the pork has reached 145F.

      Reply

    1. Hi Barb,
      I haven’t tried freezing this dish. If you try, please try a small portion to avoid waste.

      Reply

    2. Allo there, for answering the subject on freezing, i always make more to freeze and it, it’s always good, i dont freeze it with the pasta . Love this recipe. I had motzorella and parmezan in it it’s so good.

      Reply

  5. 5 stars
    We made this last night. Very easy to make, tasted delicious and the recipe now has a permanent place in my cookbook!

    Reply