Creamy Tuscan Marry Me Chicken is a dish that truly lives up to its fun name. It’s tender chicken cooked in a rich, creamy sauce with sun-dried tomatoes, garlic, spinach, and a touch of Parmesan cheese. The flavors come together to create something that feels fancy but is really simple and comforting.
I love making this recipe when I want to impress friends or just treat myself to a cozy meal. The creamy sauce is so smooth and flavorful, and those sun-dried tomatoes add the perfect little burst of tanginess. I usually toss in a handful of fresh spinach towards the end for a pop of color and a bit of extra goodness.
One of my favorite ways to enjoy this chicken is served over a bed of warm pasta or alongside some crusty bread to soak up every last bit of the sauce. It’s the kind of meal that feels special but doesn’t take forever to prepare, which is why it’s become a go-to in my kitchen for weeknight dinners or small gatherings.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless chicken breasts work great here for even cooking. If you prefer dark meat, boneless thighs also make the dish juicy and flavorful.
Sun-dried tomatoes: These add a burst of tangy sweetness. If you can’t find sun-dried tomatoes, chopped roasted red peppers bring a nice smoky flavor.
Heavy cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut cream for a dairy-free twist.
Fresh spinach and basil: Fresh herbs brighten the dish. Baby spinach is mild and tender, but you can swap for kale or arugula if you like a bit more texture and bite.
Parmesan cheese: Parmesan adds a salty, nutty layer. Pecorino Romano or Asiago work well as alternatives.
How Do You Get a Creamy Sauce That’s Not Too Thin or Too Thick?
A rich, balanced sauce is key to this dish. Start by sautéing garlic and sun-dried tomatoes to develop flavor. Then scraping up browned bits from the chicken adds depth.
- Simmer heavy cream with chicken broth and Parmesan to thicken slowly – keep heat low to prevent curdling.
- Watch the consistency—if too thick, add a splash more broth; if too thin, let it simmer a little longer.
- Adding spinach at the end wilts it without overcooking, keeping the sauce fresh and vibrant.
Remember to stir gently and taste as you go. This helps the sauce stay creamy and flavorful, coating the chicken perfectly.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken evenly and making the creamy sauce in one pan.
- Tongs – great for flipping chicken without tearing it.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Wooden spoon or silicone spatula – helps stir the sauce gently without scratching your pan.
- Knife and cutting board – for chopping garlic, sun-dried tomatoes, and herbs easily.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs to get a juicier, richer flavor.
- Add sun-dried tomato pesto instead of chopped tomatoes for an extra burst of Italian flavor.
- Stir in sautéed mushrooms or roasted red peppers to add more texture and color.
- Mix in crumbled feta or goat cheese for a tangy twist on the creamy sauce.
Creamy Tuscan Marry Me Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic, thinly sliced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ⅓ cup grated Parmesan cheese
- 1 cup fresh baby spinach
- ¼ cup fresh basil, thinly sliced
- ½ teaspoon crushed red pepper flakes (optional)
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, making it a great choice for a delicious weeknight dinner that comes together quickly.
Step-by-Step Instructions:
1. Cook the Chicken:
Start by seasoning both sides of the chicken breasts with salt, black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes on each side, or until golden brown and cooked all the way through. Remove the chicken from the skillet and set it aside.
2. Make the Sauce:
In the same skillet, add the sliced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant. Pour in the chicken broth and use a spoon to scrape up any browned bits from the pan – this adds extra flavor.
Next, stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently for 3-5 minutes until it thickens slightly.
3. Combine and Finish:
Add the fresh spinach to the sauce and stir it in until it wilts. Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let everything simmer for another 3-5 minutes so the chicken can soak up the flavors.
Just before serving, sprinkle the fresh basil and crushed red pepper flakes over the dish. Garnish with fresh rosemary sprigs if you like, and serve hot over pasta, mashed potatoes, or with crusty bread.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts in the fridge overnight before cooking. This ensures even cooking and prevents excess moisture in the pan.
How Can I Make This Dish Dairy-Free?
You can substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative. Use nutritional yeast instead of Parmesan for that cheesy flavor without dairy.
What’s the Best Way to Store Leftovers?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or cream if the sauce thickens too much.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can cook the chicken and sauce separately, then combine and warm everything just before serving to keep chicken tender and sauce fresh.
