Description
Marry Me Chicken is a creamy, flavorful dish featuring tender baked chicken breasts smothered in a rich sauce made from heavy cream, chicken broth, sun-dried tomatoes, fresh spinach, garlic, Italian herbs, and Parmesan cheese. This easy-to-make recipe delivers a comforting, restaurant-quality meal in under 40 minutes, perfect for a family dinner or special occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
Sauce
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- 1 tsp dried Italian herbs
- 1 cup freshly grated Parmesan cheese, divided
Toppings
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
Other
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray to prevent sticking and make cleanup easier.
- Season Chicken: Generously season the chicken breasts with salt and pepper on both sides. Arrange them evenly in the prepared baking dish.
- Prepare Sauce: In a medium-sized bowl, whisk together heavy cream, low-sodium chicken broth, minced garlic, dried Italian herbs, and half of the grated Parmesan cheese until fully combined and smooth.
- Assemble Dish: Pour the creamy sauce evenly over the seasoned chicken breasts in the baking dish. Then, top the chicken and sauce with chopped sun-dried tomatoes and fresh spinach spread out evenly.
- Bake Chicken: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the chicken’s internal temperature reaches 165°F (75°C) and the sauce is bubbling and slightly thickened.
- Finish and Serve: Remove the dish from the oven and immediately sprinkle the remaining Parmesan cheese over the hot chicken and sauce. Serve warm for a rich and comforting meal.
Notes
- For best results, use fresh garlic for a more vibrant flavor.
- You can substitute spinach for kale or other leafy greens if preferred.
- Sun-dried tomatoes add a tangy depth, but rehydrated dried tomatoes may be used if fresh are not available.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
- Leftovers keep well refrigerated for up to 3 days; reheat gently to maintain creaminess.
