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.

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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.

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.

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.

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.