Marry Me Chicken

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.

4.50 from 4 votes

This showstopper features thinly-sliced chicken, flavorful and sweet sundried tomatoes, and fresh baby spinach, all swimming in a deliciously creamy sauce.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Keyword: Chicken, chicken recipe, sundried tomato

Servings: portions

Author: The Modern Nonna

Equipment

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