This creamy, one-pan Marry Me Chicken with Spinach is a brilliant twist on the viral classic. It brings together tender chicken breasts, sundried tomatoes, and fresh baby spinach in a rich, garlic-infused parmesan cream sauce.
It is quick enough for a busy weeknight but tastes elegant enough to impress guests (or secure a proposal!).
⏱️ Recipe Overview
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
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Servings: 4
🛒 Ingredients
The Chicken
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2 large chicken breasts (sliced horizontally into 4 thin cutlets)
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¼ cup all-purpose flour
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½ tsp garlic powder
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½ tsp paprika
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Salt and freshly cracked black pepper (to taste)
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2 tbsp olive oil (or oil reserved from the sundried tomato jar)
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1 tbsp unsalted butter
The yCream Spinach Sauce
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3 cloves garlic, minced
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½ cup sundried tomatoes (drained and chopped)
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1 cup low-sodium chicken broth
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1 cup heavy cream (double cream)
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½ cup Parmesan cheese, freshly grated
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1 tsp Italian seasoning
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¼ tsp red pepper flakes (optional, for a subtle kick)
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2 large handfuls fresh baby spinach
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Fresh basil leaves for garnish
👩🍳 Step-by-Step Instructions
1. Dredge the Chicken
In a shallow bowl, mix together the flour, garlic powder, paprika, salt, and black pepper. Pat the chicken cutlets completely dry with a paper towel, then dredge each piece in the flour mixture, shaking off any excess.
2. Sear to Golden Perfection
Heat the olive oil and butter in a large skillet or pan over medium-high heat. Add the chicken cutlets and sear for about 4–5 minutes per side, or until they are beautifully golden brown and cooked through (internal temperature of 74°C / 165°F). Remove the chicken from the pan and set it aside on a plate.
3. Build the Flavor Base
Turn the heat down to medium. In the same skillet, add the minced garlic and chopped sundried tomatoes. Sauté for about 1 minute until the garlic is fragrant, taking care not to burn it.
4. Simmer the Sauce
Pour in the chicken broth and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until the liquid reduces by half. Stir in the heavy cream, Italian seasoning, and red pepper flakes. Bring to a gentle simmer for another 3 minutes until the sauce begins to thicken slightly.
5. Melt the Cheese & Wilt the Spinach
Stir in the grated Parmesan cheese until completely melted and smooth. Add the fresh baby spinach to the pan. Stir gently for about 1–2 minutes until the spinach is fully wilted into the creamy sauce.
6. Combine and Serve
Return the chicken cutlets and any resting juices back into the skillet. Spoon the rich sauce over the chicken and let everything simmer together for 1–2 minutes until the chicken is heated through.
💡 Serving Suggestions
Pasta: Serve it over a bed of al dente fettuccine, penne, or rigatoni.
Low-Carb: Pair it with cauliflower mash, zoodles, or roasted spaghetti squash.
Sides: A crusty piece of garlic bread is perfect for mopping up every last drop of the creamy sauce.
