Creamy Sun-Dried Tomato Marry Me Chicken

Season both sides of the chicken breasts generously with salt, black pepper, and dried oregano.

💡 Tip: Ensure the chicken is patted dry with paper towels before seasoning for a better sear.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes per side, or until golden brown and cooked through. Transfer to a plate and keep warm.

💡 Tip: The internal temperature should reach 165°F (74°C).

Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for about 1 minute until fragrant.

💡 Tip: Be careful not to burn the garlic.

Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Let it cook for 3 minutes to reduce slightly, scraping up any browned bits from the bottom of the skillet.

💡 Tip: Scraping the pan adds deep flavor to the sauce.

Stir in the grated Parmesan cheese and red pepper flakes if using. Add the fresh baby spinach and stir until it wilts completely into the sauce.

💡 Tip: The sauce will thicken as the cheese melts.

Return the chicken and any accumulated juices back into the skillet. Spoon the creamy sauce over the chicken breasts and let simmer for 2 minutes until heated through.

💡 Tip: Serve warm over pasta, rice, or with crusty bread.