How to cook Dump And Go Marry Me Chicken in 1 Pan
Craving an easy dinner? Our Dump And Go Marry Me Chicken is a creamy, one-pan recipe perfect for any weeknight. Discover how to make it
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes or left whole
- 2 tbsp olive oil
- 1 medium shallot finely minced (or 1/2 small onion)
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes oil-packed, drained and chopped
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes optional, for a hint of heat
- 1 cup chicken broth low sodium preferred
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese plus more for serving
- 5 oz fresh spinach roughly chopped
- to taste salt
- to taste black pepper freshly ground
- 2 tbsp fresh basil or parsley chopped, for garnish (optional)
Instructions
- Prepare the Chicken: If using whole chicken breasts or thighs, season them generously with salt and pepper. If cutting into cubes, season the cubes. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken to the hot skillet and sear for 3-4 minutes per side (or until browned on all sides if cubed). The chicken doesn't need to be cooked through at this stage; we're just building flavor. Remove the chicken from the skillet and set aside.
- Build the Sauce Base: Reduce the heat to medium. Add the minced shallot to the skillet and sauté for 2-3 minutes until softened. Add the minced garlic, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Sauté for another minute until fragrant, being careful not to burn the garlic.
- Create the Creamy Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon – this adds immense flavor! Bring the broth to a simmer, then stir in the heavy cream. Continue to simmer gently for 3-5 minutes, allowing the sauce to thicken slightly.
- Finish and Combine: Reduce the heat to low. Stir in the freshly grated Parmesan cheese until melted and smooth. Gradually add the fresh spinach, stirring constantly until it wilts into the sauce. Return the seared chicken (whole pieces or cubes) to the skillet, nestling it into the creamy sauce. If using whole chicken pieces, ensure they are mostly submerged in the sauce. Simmer for another 5-10 minutes, or until the chicken is fully cooked through and the sauce has reached your desired consistency. The internal temperature of the chicken should reach 165°F (74°C).
- Serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped basil or parsley, if desired. Serve immediately over pasta, rice, mashed potatoes, or with a side of crusty bread to soak up the delicious sauce.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream if the sauce is too thick.
Variations: Add sliced mushrooms with the shallots for an earthier flavor. For an extra pop of color and nutrition, stir in some roasted red peppers along with the spinach. You can also use half-and-half instead of heavy cream for a slightly lighter sauce, though it won't be as rich.
