Description
Sun Dried Tomato Chicken, also known as Marry Me Chicken, features tender chicken cutlets seared to perfection and simmered in a rich, creamy white wine sauce with sun dried tomatoes, garlic, spinach, and fresh basil. The sauce is enhanced with Pecorino Romano cheese for an indulgent finish, making this dish perfect for a comforting yet elegant meal.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds chicken cutlets (filleted and pounded to about 1/2″ thick)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup flour (for dredging)
Sauce Ingredients
- 1/2 cup sun dried tomatoes (drained, cut into strips)
- 3 tablespoons sun dried tomato oil
- 5 cloves garlic (sliced)
- 1/2 cup dry white wine (sauvignon blanc, pinot grigio, chardonnay, etc.)
- 1/2 cup low sodium chicken broth
- 3/4 cup heavy cream
- 8 ounces baby spinach
- 1/2 cup Pecorino Romano (grated)
- 1/4 cup basil leaves (packed, hand torn)
- Salt and pepper (to taste)
Instructions
- Season and Dredge the Chicken: Season the chicken cutlets on both sides with kosher salt and black pepper. Dredge each piece lightly in flour, shaking off the excess to ensure an even, thin coating.
- Sear the Chicken: Heat a stainless steel pan over medium heat and add the reserved sun dried tomato oil. Cook the chicken cutlets for about 3 minutes per side, until well browned and cooked through. Work in batches to avoid overcrowding. Once cooked, transfer the chicken to a plate and tent with foil to keep warm.
- Sauté Garlic and Sun Dried Tomatoes: Reduce the heat to medium-low and add the sliced garlic to the pan. Sauté until fragrant and golden, about 1 minute. Add the sun dried tomatoes and cook for an additional 30 to 60 seconds.
- Deglaze with Wine: Increase the heat to high and pour in the white wine. Use a wooden spoon to scrape the bottom of the pan to loosen any browned bits. Let the wine reduce for 1 to 2 minutes.
- Add Chicken Broth and Simmer: Pour in the low sodium chicken broth and bring the mixture to a simmer. Reduce heat to medium and let it cook for 3 minutes to deepen the flavors.
- Incorporate Cream, Spinach, and Cheese: Stir in the heavy cream, baby spinach, and grated Pecorino Romano. Cook until the sauce begins to bubble and thicken, approximately 3 to 5 minutes, allowing the spinach to wilt and the sauce to become rich.
- Reheat Chicken in Sauce: Return the chicken cutlets to the pan, coating them thoroughly with the creamy sauce. Cook for another 2 to 3 minutes until the chicken is heated through. At this point, taste and adjust seasoning with salt and pepper as desired.
- Finish with Fresh Basil and Serve: Turn off the heat and scatter the hand-torn basil leaves over the dish. Serve immediately, ideally accompanied by crusty bread to enjoy every bit of the luscious sauce.
Notes
- Marry Me Chicken is named for its rich, flavorful sauce that’s sure to impress and satisfy.
- Using thin chicken cutlets helps ensure even cooking and quick searing.
- Sun dried tomato oil is key for adding extra tomato flavor and richness; if unavailable, substitute with olive oil but consider adding a little extra sun dried tomatoes.
- Dry white wine can vary in flavor—choose one you enjoy drinking for best results.
- The dish pairs beautifully with crusty bread, pasta, or creamy polenta to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 568 kcal
- Sugar: 0.6 g
- Sodium: 910 mg
- Fat: 28.9 g
- Saturated Fat: 10.2 g
- Unsaturated Fat: 17.5 g
- Trans Fat: 0 g
- Carbohydrates: 14.5 g
- Fiber: 2.3 g
- Protein: 57.5 g
- Cholesterol: 171 mg
