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Sun Dried Tomato Chicken (Marry Me Chicken)

Sun dried tomato chicken, also known as Marry Me Chicken is made with thin chicken cutlets that are seared and cooked in a creamy white wine sauce with sun dried tomatoes, spinach, and basil.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 568kcal

Ingredients

  • 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)
  • 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

  • Season chicken cutlets with salt and pepper on both sides then dredge in flour and shake off the excess.
  • Heat a stainless steel pan to medium heat, then add the reserved sun dried tomato oil. Cook the chicken cutlets for 3 minutes per side or until well browned and cooked through. Work in batches if required and do not crowd the pan. Place the cooked chicken onto a plate and tent with foil.
  • Turn the heat to medium-low and add the garlic to the pan. Cook until fragrant and golden (about 1 minute). Next, add the sun dried tomatoes, cook for 30-60 seconds more, then add the wine and turn heat to high. Using a wooden spoon, scrape the bottom of the pan to dislodge any brown bits.
  • After 1-2 minutes and once the wine has reduced, add the chicken stock and bring to a simmer. Reduce heat to medium and cook for 3 minutes.
  • Add the cream, spinach, and Pecorino and cook until the sauce begins to bubble and thicken (about 3-5 minutes).
  • Add the chicken to the pan. Cook until the chicken is hot and the sauce thoroughly coats the chicken (about 2-3 minutes). Now is the time to taste test the sauce and make final adjustments to salt and pepper.
  • Once satisfied with the taste, turn off the heat and hand tear the basil leaves on top. Serve with crusty bread to mop up the sauce. Enjoy!

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F; the cutlets should be golden brown and no longer pink in the center.
  • To prevent dryness, avoid overcooking the chicken; keep an eye on the color and texture, and remember that the residual heat will continue to cook it slightly after removing from the pan.
  • If you don't have heavy cream, you can substitute with half-and-half for a lighter sauce, but be careful not to let it boil vigorously to avoid curdling.
  • Store any leftovers in an airtight container in the fridge for up to four days; for longer storage, freeze in a freezer-safe container for up to three months and reheat gently in the oven at 350°F.
  • To save time, prepare all your ingredients beforehand and use store-bought thin chicken cutlets to skip the pounding step, cutting your prep time significantly.