Cream Chicken Recipe (Marry Me Chicken)
Make this cream chicken recipe in a single skillet and 30 minutes for an easy take on classic Marry Me Chicken comfort food dishes!
Servings: 4 servings
Equipment
Ingredients
- 1/3 cup all-purpose flour
- 1 teaspoon paprika
- 2 teaspoons dried thyme divided
- 2 teaspoons dried oregano divided
- 1 teaspoon sea salt divided
- 1 teaspoon freshly ground pepper divided
- 4 boneless skinless chicken breasts sliced in half
- 4 Tablespoons olive oil divided
- 3 cloves garlic minced
- 1 teaspoon chili flakes plus more or less to taste
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 cup Parmesan cheese freshly grated
- 1/3 cup roasted red peppers chopped
- 2 cups fresh spinach
Instructions
- Combine the flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, ½ teaspoon salt, and ½ teaspoon black pepper in a low bowl or on a clean workspace.1/3 cup all-purpose flour, 1 teaspoon paprika, 2 teaspoons dried thyme, 2 teaspoons dried oregano, 1 teaspoon sea salt, 4 Tablespoons olive oil, 1 teaspoon freshly ground pepper
- Dredge the chicken pieces through the mixture, coating them completely. Shake off any excess flour.4 boneless skinless chicken breasts
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.4 Tablespoons olive oil
- Add the floured chicken, and cook for 3-5 minutes on both sides or until seared. NOTE: Be careful not to overcook the chicken as it will be added back to the pan later. Transfer the chicken to a plate, and set it aside.
- Add more oil to the skillet along with the garlic cloves and the remaining salt, pepper, oregano, thyme, and chili flakes. Allow the ingredients to toast for a minute or two, just until fragrant, stirring frequently. Be careful not to burn!1 teaspoon chili flakes, 3 cloves garlic
- Once fragrant, add the heavy cream, chicken stock, Parmesan cheese, chopped roasted red peppers, spinach, and another pinch of salt and pepper. Stir to combine.1/2 cup heavy cream, 1/2 cup chicken stock, 1 cup Parmesan cheese, 1/3 cup roasted red peppers, 2 cups fresh spinach
- Allow the sauce to simmer for a few minutes until it begins to thicken. Add the chicken back to the skillet, and spoon some of the sauce on top. Continue to cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Adjust the seasonings to taste, and serve warm.
- Store in an airtight container in the fridge for up to 3-4 days.
Video
Nutrition
Serving: 1serving | Calories: 516kcal | Carbohydrates: 14g | Protein: 37g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 1345mg | Potassium: 658mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2360IU | Vitamin C: 14mg | Calcium: 377mg | Iron: 3mg