Name: Creamy Marry Me Chicken Perfect for Valentine’s Day Meals
Ingredients: 1 ½ pounds boneless, skinless chicken breasts , each breast sliced in half lengthwise to create two thinner cutlets; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons butter; 1 tablespoons extra-virgin olive oil , divided; 1 large shallot , minced; 3 large cloves garlic , minced or pressed; ½ teaspoon Italian seasoning; ¼ teaspoon red pepper flakes; 2 teaspoons tomato paste; 1 cup chicken stock; 1 cup heavy cream; ½ cup sun-dried tomatoes in oil , drained well and chopped; ¼ cup grated Parmesan cheese; 3 cups baby spinach; ¼ cup fresh basil , roughly chopped

Description

Tender chicken cutlets simmered in a rich cream sauce with sun-dried tomatoes, spinach, garlic, and Parmesan. This creamy Marry Me Chicken is a comforting one-skillet dinner that feels special enough for Valentine’s Day yet simple enough for a cozy night at home.

Ingredients

Scale

1 ½ pounds boneless, skinless chicken breasts , each breast sliced in half lengthwise to create two thinner cutlets
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons butter
1 tablespoons extra-virgin olive oil , divided
1 large shallot , minced
3 large cloves garlic , minced or pressed
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes
2 teaspoons tomato paste
1 cup chicken stock
1 cup heavy cream
½ cup sun-dried tomatoes in oil , drained well and chopped
¼ cup grated Parmesan cheese
3 cups baby spinach

¼ cup fresh basil , roughly chopped

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Instructions

Season both sides of the chicken cutlets with kosher salt and freshly ground black pepper.
In a large skillet, heat 1 tablespoon of butter with the olive oil over medium-high heat. Add the chicken in a single layer and brown for about 3 minutes per side until golden. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the shallot, garlic, Italian seasoning, and red pepper flakes. Cook for about 1 minute, stirring constantly so the garlic does not burn.
Stir in the tomato paste and cook for another minute until well combined with the aromatics.
Add the chicken stock and stir to deglaze the skillet, scraping up any browned bits from the bottom of the pan.
Add the heavy cream, sun-dried tomatoes, and Parmesan cheese. Stir well and simmer for 3–4 minutes until the sauce begins to reduce and thicken.
Stir in the baby spinach until just wilted, then nestle the chicken back into the sauce. Reduce heat to medium-low and cook for about 4 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove from heat, top with fresh basil and additional Parmesan if desired. Taste and adjust seasoning with more salt or red pepper flakes. Serve warm.

Notes

Thin chicken cutlets cook quickly and stay tender.
Keep the sauce at a gentle simmer to maintain a smooth texture.

Drain sun-dried tomatoes well to avoid excess oil in the sauce.