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Home » Recipes » Chicken

Marry Me Chicken with Sun-dried Tomatoes

Published: Nov 15, 2021 · Modified: Jan 12, 2023 by Maxine Dubois · This post may contain affiliate links 1 Comment

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This Marry Me Chicken with Sun-dried Tomatoes is made with chicken breasts, butter, oregano, garlic, sun-dried Tomatoes, broth, cream, parmesan and spinach.

This Creamy Marry Me Chicken with Sun-dried Tomatoes is made with chicken breasts, butter, oregano, garlic, sun-dried Tomatoes, broth, cream, parmesan and spinach.

This is the most delicious keto recipe I think I have ever made. The chicken comes out so moist and tender, and browned with almond flour. I usually like to dredge chicken with regular all-purpose flour, but I wanted to keep this recipe keto, so I used almond flour. I do not regret it! It gave the chicken a perfect crisp and then cooked in a low heat, making the chicken crispy on the outside and moist on the inside.

If you love this recipe, feel free to try some pasta dishes on the side like my Beef Ravioli Sauce or my Bolognese with Mushroom and Sausage.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • Marry Me Chicken with Sun-dried Tomatoes
  • Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

  • Olive oil
  • Chicken breasts
  • Almond flour
  • Onion
  • Garlic
  • Butter
  • Oregano
  • Sun-dried tomatoes
  • Chicken broth
  • Spinach
  • Heavy cream
  • Parmesan

See recipe card for Creamy Tomato Chicken quantities.

Instructions

In a shallow plate, add the almond flour and dredge all four pieces of chicken in the flour. If you need more flour, feel free to use more. In a large saucepan on medium high heat, add oil and wait for it to shimmer. Brown the chicken on both sides, about 4 minds on each side, and set aside on a plate. (Chicken does not need to be cooked through yet). You may need to brown the chicken in batches.

In a shallow plate, add the almond flour and dredge all four pieces of chicken in the flour. If you need more flour, feel free to use more. In a large saucepan on medium high heat, add oil and wait for it to shimmer. Brown the chicken on both sides, about 4 minds on each side, and set aside on a plate. (Chicken does not need to be cooked through yet). You may need to brown the chicken in batches.

Add veggies. In the same saucepan, add onion and butter, and cook until soft about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, stirring frequently. Seasons with salt, pepper, and oregano.

Add veggies. In the same saucepan, add onion and butter, and cook until soft about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, stirring frequently. Seasons with salt, pepper, and oregano.

Return the chicken, add spinach and pour in the chicken broth. Change heat to medium low, cover, and cook for 10-15 minutes, until the chicken is white, cooked through, and no longer pink on the inside.

Return the chicken, add spinach and pour in the chicken broth. Change heat to medium low, cover, and cook for 10-15 minutes, until the chicken is white, cooked through, and no longer pink on the inside.

Take the chicken back out and set aside on a plate. Turn heat off and stir in the cream and parmesan in the sauce. Stir well and pour that sauce over the chicken. Enjoy this Creamy Marry Me Chicken with Sun-dried Tomatoes.

Take the chicken back out and set aside on a plate. Turn heat off and stir in the cream and parmesan in the sauce. Stir well and pour that sauce over the chicken.

Substitutions

Chicken breast: For best results, you want to use those thick pieces of chicken breast. They take longer to cook, and cook better on a low simmer.

Onion: I used yellow onion but feel free to use any kind of onion you want.

Garlic: For best results, use fresh garlic.

Butter: I used salted butter, but feel free to use unsalted and add more salt yourself.

Oregano: I love using dried herbs. Oregano has a great kick, and don’t hold back on using dried basil or thyme too!

Sundried tomato: For this recipe, you will need to use sun-dried tomato from a jar that as the oils in it. You will drain the tomatoes from the oil anyway, but it has to be the ones from the jar!

Heavy cream: If you wish to use a milder cream and not heavy cream half and half or milk works wonders! You can use the same amount.

Parmesan cheese: You may use Romano cheese instead, but I loved this recipe with fresh parmesan!

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

  • Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
  • Deluxe - serve with crispy bread or crostini, to dip into the sauce.
  • Kid friendly - add crushed potato chips.

Check out my Spaghetti and Meatballs.

This Creamy Marry Me Chicken with Sun-dried Tomatoes is made with chicken breasts, butter, oregano, garlic, sun-dried Tomatoes, broth, cream, parmesan and spinach.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

This Marry Me Chicken with Sun-dried Tomatoes can be frozen for up to three months.

Top tip

Make sure to use a meat thermometer to see when the chicken reaches 165°F.

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Marry Me Chicken with Sun-dried Tomatoes


★★★★★

5 from 1 reviews

  • Author: Maxine Dubois
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
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Description

This Marry Me Chicken with Sun-dried Tomatoes is made with chicken breasts, butter, oregano, garlic, sun-dried Tomatoes, broth, cream, parmesan and spinach.


Ingredients

Scale
  • 3 tablespoons olive oil
  • 4 thick chicken breasts
  • ½ cup almond flour
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 3 tablespoons salted butter
  • Salt and pepper
  • 1 teaspoon oregano
  • 1 small jar sun-dried tomatoes, drained from oil and chopped
  • ½ cup chicken broth
  • 1 cup spinach
  • 1.2 cup heavy cream
  • ⅓ cup grated parmesan cheese

Instructions

  1. Dredge the chicken. In a shallow plate, add the almond flour and dredge all four pieces of chicken in the flour. If you need more flour, feel free to use more.
  2. Brown the chicken. In a large saucepan on medium high heat, add oil and wait for it to shimmer. Brown the chicken on both sides, about 4 minds on each side, and set aside on a plate. (Chicken does not need to be cooked through yet). You may need to brown the chicken in batches.
  3. Add veggies. In the same saucepan, add onion and butter, and cook until soft about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sundried tomatoes, stirring frequently. Seasons with salt, pepper, and oregano.
  4. Cook chicken. Return the chicken, add spinach and pour in the chicken broth. Change heat to medium low, cover, and cook for 10-15 minutes, until the chicken is white, cooked through, and no longer pink on the inside.
  5. Make the sauce: Take the chicken back out and set aside on a plate. Turn heat off and stir in the cream and parmesan in the sauce. Stir well and pour that sauce over the chicken.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 335.0
  • Sugar: 1.3 g
  • Sodium: 606.3 mg
  • Fat: 21.4 g
  • Saturated Fat: 12.6 g
  • Carbohydrates: 2.9 g
  • Fiber: 0.5 g
  • Protein: 33.5 g
  • Cholesterol: 109.2 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

More Chicken

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  • Chicken and Shrimp Fajitas
  • Harissa Honey Chicken (Air Fryer or Oven)
  • Gochujang Chicken (Air Fryer or Oven)

Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Paula Perez

    December 31, 2021 at 8:15 pm

    This was absolute creamy goodness. Thank you so much for this recipe!

    ★★★★★

    Reply

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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