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Sun Dried Tomato Chicken (Marry Me Chicken) Recipe

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4 from 2 reviews

Sun Dried Tomato Chicken, also known as Marry Me Chicken, features tender chicken cutlets cooked in a creamy, flavorful sauce infused with sun dried tomatoes, garlic, white wine, spinach, and Pecorino Romano cheese. This rich and elegant dish takes about 35 minutes to prepare and is perfect served with crusty bread to soak up the delicious sauce.

Ingredients

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

  1. Season and Dredge Chicken: Season the chicken cutlets with kosher salt and black pepper on both sides. Then, dredge them evenly in the flour, shaking off any excess to avoid a thick coating.
  2. Cook Chicken: Heat a stainless steel pan over medium heat and add the reserved sun dried tomato oil. Cook the chicken cutlets for about 3 minutes per side until they are well browned and cooked through. Cook in batches if necessary to prevent crowding. Once done, transfer the chicken to a plate and tent with foil to keep warm.
  3. Sauté Garlic and Tomatoes: Reduce heat to medium-low. Add sliced garlic to the pan and cook until fragrant and golden, about 1 minute. Add the sun dried tomatoes and cook for an additional 30 to 60 seconds. Pour in the white wine and increase heat to high. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits.
  4. Reduce Wine and Add Broth: Let the wine reduce for 1 to 2 minutes. Then, add the low sodium chicken broth and bring the mixture to a simmer. Reduce heat to medium and cook for about 3 minutes, allowing flavors to meld.
  5. Make Cream Sauce: Stir in the heavy cream, baby spinach, and grated Pecorino Romano cheese. Cook the sauce until it begins to bubble and thicken, approximately 3 to 5 minutes.
  6. Combine Chicken with Sauce: Return the cooked chicken cutlets to the pan. Cook for another 2 to 3 minutes until the chicken is heated through and fully coated with the sauce. Taste the sauce and adjust seasoning with salt and pepper as needed.
  7. Finish and Serve: Turn off the heat and sprinkle hand-torn basil leaves over the dish. Serve immediately, ideally with crusty bread to mop up the creamy sun dried tomato sauce. Enjoy your meal!

Notes

  • For best results, pound chicken cutlets evenly to about 1/2 inch thickness to ensure quick and uniform cooking.
  • Use sun dried tomato oil reserved from the jar or bottle for optimal tomato flavor.
  • If you prefer, substitute white wine with additional chicken broth or a splash of lemon juice for acidity.
  • Keep the heat moderate when cooking garlic to avoid burning and bitterness.
  • Serve immediately to enjoy the sauce at its creamiest and freshest.

Find it online: https://cookedbygrace.com/sun-dried-tomato-chicken-marry-me-chicken-recipe/