Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup parmesan cheese, grated
- 2 cups spinach
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Season chicken with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 7 minutes per side.
- Remove chicken from skillet and set aside.
- Add garlic to the skillet and sauté for 1 minute.
- Add sun-dried tomatoes, chicken broth, and heavy cream. Stir to combine.
- Bring to a simmer and let cook for 5 minutes.
- Add parmesan cheese and stir until melted.
- Add spinach and let wilt.
- Return chicken to the skillet and coat with the sauce.
- Serve hot.
Notes
- Can substitute chicken thighs for a juicier option.
- Pair with pasta or rice for a complete meal.
- Add herbs like basil or oregano for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 150mg
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