Sun Dried Tomato Chicken (Marry Me Chicken)
Sun dried tomato chicken, also known as Marry Me Chicken is made with thin chicken cutlets that are seared and cooked in a creamy white wine sauce with sun dried tomatoes, spinach, and basil.
Servings: 4
Ingredients
For the chicken
- 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
For the sauce
- 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 chicken cutlets with salt and pepper on both sides then dredge in flour and shake off the excess.
- Heat a stainless steel pan to medium heat then add in the olive oil. Cook the chicken cutlets for 3 minutes per side or until well browned and cooked through. Work in batches if required and do not crowd the pan. Place the cooked chicken onto a plate and tent with foil.
- Turn the heat to medium-low and add the garlic to the pan. Cook until fragrant and golden (about 1 minute). Next, add the sun dried tomatoes, cook for 30-60 seconds more, then add the wine and turn heat to high. Using a wooden spoon, scrape the bottom of the pan to dislodge any brown bits.
- After 1-2 minutes and once the wine has reduced, add the chicken stock and bring to a simmer. Reduce heat to medium and cook for 3 minutes.
- Add the cream, spinach, and Pecorino and cook until the sauce begins to bubble and thicken (about 3-5 minutes).
- Add the chicken to the pan. Cook until the chicken is hot and the sauce thoroughly coats the chicken (about 2-3 minutes). Now is the time to taste test the sauce and make final adjustments to salt and pepper.
- Once satisfied with the taste, turn off the heat and hand tear the basil leaves on top. Serve with crusty bread to mop up the sauce. Enjoy!
Video
Notes
- Boneless skinless chicken thighs can be substituted. You will need to cook them longer (about 5-7 minutes per side) than thin-sliced cutlets.
- Use either store-bought thin chicken cutlets or fillet and pound them out to about 1/2" thick. A thinly pounded cutlet will allow even cooking and will only take a few minutes per side to cook.
- Sun dried tomatoes are sold dry or in jars packed in oil. Either can be used, but the oiled-packed ones tend to have more flavor plus the oil can be used for searing the chicken.
- Parmigiano Reggiano can be subbed for the Pecorino Romano.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or on a stovetop over medium heat.
Nutrition
Calories: 568kcal | Carbohydrates: 14.5g | Protein: 57.5g | Fat: 28.9g | Saturated Fat: 10.2g | Cholesterol: 171mg | Sodium: 910mg | Potassium: 919mg | Fiber: 2.3g | Sugar: 0.6g | Calcium: 222mg | Iron: 4mg