Marry Me Chicken

This creamy pan-fried chicken with spinach and sun-dried tomatoes is quick, easy, and always impressive. No wonder it’s called Marry Me chicken. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 375kcal

Author Arman Liew

Ingredients

1 1/2 pounds chicken breast 4 small fillets
1 teaspoon salt
1 teaspoon pepper
2 tablespoons all purpose flour
3 tablespoons unsalted butter divided
6 cloves garlic minced
5 ounces sun dried tomatoes packed in oil
1 1/2 cups heavy cream
3 cups baby spinach loosely packed
1/2 cup parmesan cheese freshly grated

Instructions

Season chicken with salt, pepper, and flour.
In a large skillet, add two tablespoons of butter and place over medium heat. Once melted, add the chicken and cook for 6 minutes, or until golden on each side. Transfer to a plate.
Add the remaining butter and cook the garlic until fragrant. Add the sun-dried tomatoes, then reduce the heat to low. Add the heavy cream and bring to a simmer.
Add the spinach and parmesan cheese, then continue to simmer until the parmesan cheese has melted, about one minute.
Add the chicken back into the pan, coat it in the sauce, and simmer until the chicken reaches 160°F. Serve immediately.

Video

Notes

Chicken breast size: Around 6 ounces each and half an inch in thickness. Any bigger and you'll need to increase the cooking time (check with the meat thermometer).
Pounding chicken: Place the chicken between two sheets of plastic wrap (or in a big ziplock bag) and gently pound with a meat mallet or rolling pin until 1/2 an inch in thickness.
Cream: Full-fat cream, please. Nothing low-fat.
Leftovers: Keep in the fridge for up to 5 days. Do not freeze.

Nutrition