Rich Marry Me Chicken in Sun-Dried Tomato Cream Sauce (Print Version)

Rich Marry Me Chicken in Sun-Dried Tomato Cream Sauce. Tender chicken in a luscious, savory sauce. Perfect for a memorable dinner, easy to make at home.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Gluten-Free (if broth is GF)

# Ingredients:

→ Chicken & Base

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), sliced thin or pounded evenly
02 - 2 tbsp olive oil

→ Creamy Sauce Essentials

03 - 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
04 - 4 cloves garlic, minced
05 - 1 cup chicken broth (low sodium)
06 - 1.5 cups heavy cream
07 - 1/2 cup freshly grated Parmesan cheese

→ Flavor Boosters & Fresh Finish

08 - 2 cups fresh spinach
09 - 1/4 cup fresh basil leaves, chopped or torn
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 tsp red pepper flakes (optional, for a kick)

# Instructions:

01 - First things first, pat those chicken pieces super dry with paper towels. Honestly, this is the most crucial step for getting that gorgeous golden-brown sear. Season them generously with salt and pepper. Heat a good glug of olive oil in a large skillet over medium-high heat. When it’s shimmering, carefully add the chicken in a single layer, making sure not to overcrowd the pan. I usually do this in batches. Sear for about 3-4 minutes per side until beautifully browned. Don't worry about cooking it through; we'll finish it in the sauce. Remove the chicken to a plate and set aside. The kitchen should start smelling amazing already, a hint of what's to come!
02 - Reduce the heat to medium. Add a little more olive oil to the skillet if needed. Toss in your minced garlic and the chopped sun-dried tomatoes. Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant – but don't let it burn, hon! Burnt garlic is a sad, bitter thing. I once got distracted by a text and nearly ruined this step; the smell of burnt garlic lingers, trust me! You want that sweet, savory aroma filling your kitchen. The tomatoes will soften and release their concentrated flavor, which is just pure magic.
03 - Pour in the chicken broth and scrape up any delicious browned bits from the bottom of the pan with a wooden spoon. This is called deglazing, and it's where so much flavor lives! Let it simmer for a minute or two, reducing slightly. Then, stir in the heavy cream. Oh, this is the moment! The sauce will start to thicken and get wonderfully luscious. Add your red pepper flakes now if you're using them. I sometimes add a tiny bit more than I mean to, and then it's a spicy surprise! Let it come to a gentle simmer.
04 - Carefully place the seared chicken back into the skillet, nestling it into that glorious cream sauce. Make sure each piece is coated. Reduce the heat to low, cover the skillet, and let it simmer for about 10-15 minutes, or until the chicken is cooked through and tender. The sauce will continue to thicken, and the chicken will absorb all those incredible flavors. I usually peek a few times because the anticipation is just too much!
05 - Once the chicken is cooked, remove the lid. Stir in the fresh spinach a handful at a time. It'll look like a mountain, but it wilts down so quickly! Keep stirring until all the spinach has wilted into the sauce. Then, stir in the freshly grated Parmesan cheese until it's melted and fully incorporated. Taste the sauce here and adjust seasoning with salt and pepper if needed. This is your chance to make it just right for your palate. My kitchen always looks a little messy by this point, but it's a happy mess!
06 - Remove the skillet from the heat. Garnish generously with fresh basil leaves. I like to tear them by hand for a rustic touch. Let the dish rest for a few minutes before serving. This allows the sauce to settle and the flavors to meld even further. What you'll see is a rich, creamy sauce, tender chicken, and vibrant green spinach – it truly is a sight to behold. The smell is utterly intoxicating, a mix of savory, herbaceous, and creamy. Serve it warm, and prepare for rave reviews!

# Notes:

01 - Always pat your chicken dry before searing; it’s the secret to a good crust, I learned that the hard way.
02 - Don't overcrowd the pan when searing, or you'll steam the chicken instead of browning it.
03 - Freshly grated Parmesan makes all the difference in that creamy sauce; skip the pre-shredded stuff!
04 - If your sauce is too thin, let it simmer a bit longer without the lid. Too thick? Add a splash more broth.

# Tools You'll Need:

01 - Large skillet
02 - wooden spoon
03 - cutting board
04 - knife

# Nutrition Facts (Per Serving):

Calories: 650 kcal
Total Fat: 45g
Total Carbohydrate: 15g
Protein: 40g

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