Marry Me Chicken
Made in one pan with juicy chicken breasts and a delicious sun-dried tomato cream sauce, fresh spinach, Parmesan cheese, and basil. Serve with pasta, mashed potatoes, or simply on its own. It’s incredible! Make this and you’ll want to marry yourself!
I can’t say it enough: find the best ingredients, especially the very best sun-dried tomatoes packed in olive oil. They make all the difference!
Ingredients
4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced in half horizontally)
1½ teaspoons kosher salt
2 tablespoons olive oil
¼ cup all-purpose flour
4 garlic cloves, finely minced
1 cup chicken broth
1 cup 35% cream
½ cup freshly grated Parmigiano-Reggiano, divided
½ cup sun-dried tomatoes packed in olive oil, drained and roughly chopped
1 teaspoon Italian seasoning
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
2 cups fresh baby spinach, loosely packed
¼ cup fresh basil leaves, cut chiffonade
Preparation
Season chicken with salt. Dredge in flour, shaking off any excess and discarding unused flour.
Heat olive oil in large skillet over medium-high heat. Sear chicken for about 4 minutes per side, until nicely golden brown. Don't overcrowd pan; work in batches, adding more olive oil if needed. Chicken will finish cooking in sauce. Transfer to plate and set aside.
To same pan, add garlic and sauté for 30 seconds, until fragrant. Add chicken broth and deglaze pan, scraping up all those delicious browned bits from bottom. Add cream, ¼ cup Parmigiano-Reggiano, sun-dried tomatoes, Italian seasoning, black pepper, and red pepper flakes. Stir to combine.
Return chicken to pan, along with any accumulated juices. Bring to gentle simmer, then reduce heat to medium-low. Cook for another 5 to 8 minutes, depending on thickness of chicken, until internal temperature reaches 165°F when tested with digital meat thermometer.
Add spinach during last 2 minutes of cooking, gently folding into sauce until just wilted. If sauce becomes too thick, add a splash of chicken broth to loosen.
Remove from heat and sprinkle with remaining Parmigiano-Reggiano and fresh basil chiffonade. Finish with additional red pepper flakes, if desired, and serve immediately.
Serves 4.
