Marry Me Chicken with Creamy Sun-Dried Tomato Sauce

Ingredients

Check off each ingredient as you get it ready.

• 1 1/2 pounds (680 g) boneless, skinless chicken breasts, split horizontally into 4 cutlets
• 3/4 teaspoon fine salt, divided
• 1/2 teaspoon ground black pepper
• 1 teaspoon Italian seasoning, divided
• 2 tablespoons all-purpose flour (16 g), for a light dusting
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (14 g) unsalted butter
• 1 small shallot (about 60 g), finely minced
• 3 garlic cloves (about 9 g), minced
• 1 tablespoon tomato paste (15 g)
• 1/3 cup oil-packed sun-dried tomatoes (55 g drained), thinly sliced
• 3/4 cup (180 ml) low-sodium chicken broth
• 3/4 cup (180 ml) heavy cream
• 1/2 cup finely grated Parmesan (45 g)
• 2 cups lightly packed baby spinach (60 g)
• 1 teaspoon (5 ml) fresh lemon juice
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons torn fresh basil, for serving

Ingredient notes

Chicken: Choose two similarly sized breasts and split them horizontally. Even 1/2-inch cutlets are easier to cook without dry edges.
Sun-dried tomatoes: Drain oil-packed tomatoes well. Dry-packed tomatoes need rehydration and separate salt testing.
Parmesan: Grate it finely from a block so it melts more evenly than coarse shreds.
Broth: Use low-sodium broth; Parmesan and sun-dried tomatoes add salt.
Cream: Heavy cream is the baseline. Lower-fat dairy is more likely to split and needs separate testing.
Spinach: Add at the end so it wilts without releasing excess water.

How to make it

1. Pat the chicken dry. If any cutlet is thicker than about 1/2 inch, place it between parchment and gently pound the thickest area until even. Season both sides with 1/2 teaspoon salt, black pepper and 1/2 teaspoon Italian seasoning. Dust lightly with the flour and shake off the excess.

2. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in one layer and sear for 3–4 minutes per side until golden. Transfer to a clean plate; the centers may not yet be fully cooked.

3. Reduce the heat to medium. Add the butter and shallot and cook for 2–3 minutes until softened. Add the garlic, tomato paste, remaining Italian seasoning and optional red pepper flakes; stir for 30–60 seconds until fragrant.

4. Pour in the broth and scrape up the browned bits. Simmer for 2–3 minutes until slightly reduced.

5. Reduce the heat to medium-low. Stir in the cream and sun-dried tomatoes and bring to a gentle simmer; do not boil hard.

6. Add the Parmesan in small handfuls, stirring until smooth before the next addition. Fold in the spinach and cook just until wilted.

7. Return the chicken and any plate juices to the skillet. Simmer gently for 4–7 minutes, turning once, until the thickest part of every cutlet reaches 165°F / 74°C and the sauce coats the back of a spoon.

8. Remove from the heat. Stir in the lemon juice, taste and add the remaining 1/4 teaspoon salt only if needed. Rest for 3 minutes, spoon sauce over the chicken and finish with basil.

Variations & substitutions

• Boneless thighs: Use evenly sized pieces and cook to 165°F / 74°C; expect a longer finishing time.
• No spinach: Omit it without changing the sauce, or add chopped kale earlier and test the extra cooking time.
• Half-and-half: The sauce will be thinner and more vulnerable to splitting; this variation requires a dedicated test.
• Gluten-free: Use a measured gluten-free flour blend for dusting, but confirm browning and sauce thickness in a separate test.
• Less heat: Omit the red pepper flakes; the sun-dried tomato and basil flavors remain.

What to serve with it

• Serve over pasta, spooning sauce into every portion.
• Pair with mashed potatoes or soft polenta.
• Add roasted broccoli, green beans or a crisp salad.
• Serve with crusty bread to catch the remaining sauce.

Storage & reheating

• Cool promptly and refrigerate chicken and sauce in a shallow, covered container for 3–4 days. Reheat gently in a covered skillet over medium-low heat with a splash of broth until the chicken reaches 165°F / 74°C; avoid a hard boil, which can separate the sauce. Freezing a cream-and-Parmesan sauce can change its texture, so freezing is not recommended until this recipe is tested. Do not leave the dish at room temperature for more than 2 hours, or 1 hour above 90°F / 32°C.