Can I use chicken thighs instead of breasts?

Yes. Chicken thighs will stay juicier and may require 2–3 extra minutes of simmering to cook through. Internal temperature should reach 165°F.

How do I prevent the chicken from drying out?

Pound breasts to even thickness before seasoning, don't overcook (target 165°F internally), and simmer gently in sauce rather than boiling.

What pasta pairs best with this dish?

Fettuccine, pappardelle, or rigatoni work well. Smaller shapes like penne also catch the creamy sauce nicely.

Can I make this ahead of time?

Yes. Cook the chicken and sauce fully, cool, and refrigerate for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of water or cream.

The dish itself is naturally gluten-free. Serve over gluten-free pasta or zucchini noodles if needed.

Marry Me Chicken with Sun-Dried Tomato Sauce

Name: Marry Me Chicken with Sun-Dried Tomato Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs chicken breast, boneless and skinless; 1 tsp Sazon seasoning; 2 tsp paprika; 1 tsp crushed red pepper flakes; 2 tsp garlic powder; 1 tsp black pepper, freshly ground; 2 tsp dried oregano; 2 tbsp olive oil; 1 tbsp butter; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1/2 tsp pink salt; 1 (6 oz) can tomato paste; 1/4 cup water, as needed; 1/2 cup sun-dried tomatoes, chopped; 1 cup heavy cream; 3 cups fresh spinach; 2 tbsp fresh parsley, chopped; cooked pasta, for serving; grated parmesan cheese, for serving

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Marry Me Chicken with Sun-Dried Tomato Sauce | CookOS

Ingredients

1.5 lbs chicken breast, boneless and skinless
1 tsp Sazon seasoning
2 tsp paprika
1 tsp crushed red pepper flakes
2 tsp garlic powder
1 tsp black pepper, freshly ground
2 tsp dried oregano
2 tbsp olive oil
1 tbsp butter
1 medium yellow onion, diced
4 cloves garlic, minced
1/2 tsp pink salt
1 (6 oz) can tomato paste
1/4 cup water, as needed
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
3 cups fresh spinach
2 tbsp fresh parsley, choppedoptional
cooked pasta, for servingoptional
grated parmesan cheese, for servingoptional

20 Ingredients

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Instructions

1
Trim any excess fat from the chicken breasts and slice them horizontally into thin cutlets.
2
On a cutting board, season the chicken cutlets generously on both sides with Sazon seasoning, and half of the paprika, crushed red pepper flakes, garlic powder, black pepper, and dried oregano.
3
Heat olive oil and butter in a large skillet or pan over medium-high heat.
4
Once the pan is hot, add the seasoned chicken in a single layer. Cook for about 5 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F).
5
Remove the chicken from the pan and set it aside on a plate.
6
In the same pan, add the diced onion to the remaining oil and drippings. Sauté until softened, about 3-4 minutes.
7
Add the minced garlic and cook for another minute until fragrant.
8
Stir in the remaining half of the paprika, crushed red pepper flakes, garlic powder, black pepper, dried oregano, and the pink salt. Toast the spices for about 30 seconds.
9
Add the tomato paste and cook, stirring constantly, for 1-2 minutes. Add splashes of water as needed to loosen the mixture.
10
Stir in the chopped sun-dried tomatoes.
11
Reduce the heat to medium-low and pour in the heavy cream. Stir until the sauce is smooth and creamy. Allow it to simmer gently for a few minutes to thicken.
12
Add the fresh spinach to the sauce in handfuls, stirring until it wilts completely.
13
Return the cooked chicken and any accumulated juices from the plate back into the pan with the sauce. Spoon the sauce over the chicken.
14
Garnish with fresh chopped parsley and serve immediately, optionally over a bed of cooked pasta with a sprinkle of Parmesan cheese.

Marry Me Chicken

Ingredients

20 Ingredients

Instructions

Tips & Notes

Pro tips

Substitutions

Storage & make-ahead

Common Questions

Can I use chicken thighs instead of breasts?

How do I prevent the chicken from drying out?

What pasta pairs best with this dish?

Can I make this ahead of time?

Is this gluten-free?

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