Description
Sun Dried Tomato Chicken, also known as Marry Me Chicken, features tender chicken cutlets seared to perfection and simmered in a luscious creamy white wine sauce enriched with sun dried tomatoes, spinach, and fresh basil. This flavorful dish is perfect for a comforting dinner and pairs wonderfully with crusty bread to soak up the decadent sauce.
Ingredients
Scale
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)
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 and Dredge Chicken: Season the chicken cutlets with kosher salt and black pepper on both sides. Then dredge each piece in flour, shaking off any excess to ensure a light coating.
- Sear the Chicken: Heat a stainless steel pan over medium heat. Add the reserved sun dried tomato oil and cook the chicken cutlets for about 3 minutes per side, or until they are well browned and fully cooked through. Work in batches if needed to avoid overcrowding the pan. Once done, transfer the chicken to a plate and tent with foil to keep warm.
- Sauté Garlic and Tomatoes: Reduce the heat to medium-low. Add the sliced garlic to the pan and cook until fragrant and golden, approximately 1 minute. Next, add the sun dried tomato strips and cook for an additional 30 to 60 seconds.
- Deglaze with Wine: Pour in the dry white wine and increase the heat to high. Use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Let the wine reduce for 1 to 2 minutes.
- Add Chicken Broth and Simmer: Stir in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to medium and cook for 3 minutes, allowing the flavors to meld.
- Add Cream, Spinach, and Cheese: Pour in the heavy cream, then add the baby spinach and grated Pecorino Romano. Cook the sauce until it begins to bubble and thicken, about 3 to 5 minutes.
- Combine Chicken with Sauce: Return the cooked chicken cutlets to the pan, coating them thoroughly with the sauce. Cook for another 2 to 3 minutes until the chicken is heated through. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Finish with Basil and Serve: Turn off the heat and sprinkle the hand torn basil leaves over the dish. Serve immediately with crusty bread to mop up the delicious sauce. Enjoy!
Notes
- Sun dried tomato chicken, or Marry Me Chicken, is made with thin chicken cutlets that are seared and simmered in a creamy wine sauce with sun dried tomatoes, spinach, and basil.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- Pounding the chicken cutlets to an even thickness ensures quick, even cooking.
- Reserve the oil from the sun dried tomatoes for authentic flavor when searing.
- Serve with crusty bread or over pasta to complement the rich sauce.
- Work in batches when searing chicken to avoid overcrowding and ensure browning.
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: 18.7 g
- Trans Fat: 0 g
- Carbohydrates: 14.5 g
- Fiber: 2.3 g
- Protein: 57.5 g
- Cholesterol: 171 mg
