Classic-Swap Marry Me Chicken Light

Marry Me Chicken got its name from a sauce so tempting it might spark a proposal. This classic-swap lightens the Italian-inspired skillet with sun-dried tomatoes and cottage cheese for creamy richness without heavy cream.

Serves 4 · 12 min prep · 22 min cook

Estimate for one serving

• 340 cal
• 46g protein
• 9g carbs
• 13g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 4 garlic cloves
• 1/2 cup sun-dried tomatoes in oil
• 3/4 cup low-sodium chicken broth
• 1 cup low-fat cottage cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried Italian seasoning
• 1/4 tsp red pepper flakes
• 4 cups fresh baby spinach
• 1/4 cup fresh basil leaves

Instructions

1. 1Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and smoked paprika.
2. 2Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear 5 to 6 minutes per side until deeply golden and nearly cooked through; transfer to a plate.
3. 3Reduce heat to medium. Mince the garlic and add it to the same skillet along with the sun-dried tomatoes; sauté 60 to 90 seconds until fragrant.
4. 4Pour in the chicken broth and scrape up any browned bits from the pan bottom. Simmer 2 minutes to reduce slightly.
5. 5In a blender, combine the cottage cheese, Parmesan, Italian seasoning, and red pepper flakes; blend until completely smooth and creamy.
6. 6Pour the blended cottage-cheese sauce into the skillet and stir until the sauce is hot and silky, about 2 minutes. Do not boil hard.
7. 7Return the chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Simmer gently 4 to 5 minutes until the chicken reaches 165°F internally.
8. 8Add the spinach in handfuls, folding it into the sauce until just wilted, 1 to 2 minutes.
9. 9Tear the basil leaves and scatter them over the top. Taste and adjust seasoning if needed.
10. 10Serve each breast with a generous ladle of the light creamy sauce and wilted spinach straight from the skillet.