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 infused with sun dried tomatoes, garlic, baby spinach, and fresh basil. This flavorful dish is enhanced with Pecorino Romano cheese and served hot, perfect for an elegant yet easy weeknight dinner.

Ingredients

Scale

Chicken and Coating

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 and Add-ins

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)

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Instructions

Prepare the Chicken: Season the chicken cutlets evenly with kosher salt and black pepper on both sides. Lightly dredge each cutlet in flour, then shake off the excess flour thoroughly to ensure a light coating.
Sear the Chicken: Heat a stainless steel pan over medium heat and add the reserved sun dried tomato oil. Carefully place the floured chicken cutlets into the pan without overcrowding, cooking each side for about 3 minutes or until they develop a golden-brown crust and are cooked through. Work in batches if needed. Remove the cooked chicken and place it on a plate covered loosely with foil to keep warm.
Sauté Aromatics: Reduce the heat to medium-low, add the sliced garlic into the pan, and cook for about 1 minute until fragrant and lightly golden. Add the sun dried tomatoes and sauté for 30 to 60 seconds to release their flavor.
Deglaze the Pan: Pour in the dry white wine and increase the heat to high. Use a wooden spoon to scrape and loosen the browned bits from the bottom of the pan. Let the wine reduce by half, which will take approximately 1 to 2 minutes.
Simmer the Sauce: Add the low sodium chicken broth and bring the mixture to a simmer. Reduce the heat to medium and allow the sauce to cook gently for 3 minutes to meld the flavors.
Add Cream and Greens: Stir in the heavy cream, baby spinach, and grated Pecorino Romano cheese. Continue cooking for 3 to 5 minutes until the sauce begins to bubble and thickens slightly while the spinach wilts.
Finish Cooking the Chicken in the Sauce: Return the chicken cutlets to the pan, nestling them into the sauce. Cook for an additional 2 to 3 minutes, ensuring the chicken is heated through and well coated with the creamy sauce. Season with salt and pepper to taste.
Garnish and Serve: Turn off the heat and scatter the hand-torn basil leaves over the dish. Serve immediately, ideally with crusty bread to soak up the delicious sauce. Enjoy your flavorful Sun Dried Tomato Chicken!

Notes

Sun dried tomato chicken, also known as Marry Me Chicken, is prized for its creamy, tangy sauce and tender chicken cutlets.
This dish is best served fresh and hot to fully enjoy the vibrant flavors and creamy texture.
Using thinly pounded chicken cutlets ensures quick, even cooking and tender meat.
The sun dried tomato oil adds a deep, savory flavor—reserve it from the jar to sear the chicken instead of plain olive oil.
If desired, substitute Pecorino Romano with Parmesan cheese for a milder taste.
This recipe pairs wonderfully with crusty bread, mashed potatoes, or pasta for soaking up the sauce.

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: 17.8 g
Trans Fat: 0 g
Carbohydrates: 14.5 g
Fiber: 2.3 g
Protein: 57.5 g
Cholesterol: 171 mg