Creamy Tuscan Marry Me Chicken With Sundried Tomatoes and Kale
By Isabella Quinn
Choose chicken breasts, the cut used here, for pieces that sear in the skillet before finishing in sauce and absorbing the seasoning. Creamy Tuscan Marry Me Chicken is a one-skillet dinner with jammy tomatoes, Parmesan, lemon, kale, and a rich savory sauce in every bite.
Seasoning appears at two stages: the chicken gets salt, pepper, smoked paprika, parsley, thyme, and garlic powder, while the sauce gets Tuscan seasoning. Butter, olive oil, fresh garlic, sundried tomatoes, grape tomatoes, tomato paste, stock, cream, wine, lemon juice, Parmesan, and kale build the layered sauce. Full-fat cream and freshly grated cheese are recommended for a thicker, smoother finish. Chicken stock keeps the liquid savory beneath the dairy.
Start with hot butter, then sauté the garlic only until fragrant and translucent before searing the seasoned chicken for the stated 3 to 4 minutes per side. Browning signals the skillet is ready for the remaining ingredients and a simmer. Keep the heat at a simmer after the additions. The usual texture problem is using light cream, which the source says will not thicken as nicely as full-fat cream.
Serve the chicken with gnocchi, mashed potatoes, rice, pasta, vegetables, or another favorite side. Leftovers can be warmed in the oven, microwave, or stovetop with a little heavy cream or chicken stock stirred in to return the sauce to a creamy consistency. It is also pictured with gnocchi in the article.
Why you'll love this recipe
- Chicken breasts take on the Tuscan seasoning while finishing in the sauce, so the meat carries flavor beyond its initial skillet sear.
- Full-fat heavy cream and freshly grated Parmesan matter here because they help create the thick, smooth sauce described in the recipe.
- Sundried tomatoes, grape tomatoes, and tomato paste each contribute a different tomato note, giving the sauce depth from a focused ingredient list.
- Fresh garlic, lemon juice, and dry white wine bring aromatic and acidic contrast, keeping the cream-based sauce from tasting one-note.
- Kale folds a substantial green into the finished skillet, making use of an ingredient that stands up to the warm creamy sauce.
- One skillet is used for garlic, chicken, and sauce, so the browned chicken juices remain part of the final tomato-cream mixture.
Ingredients
- •chicken breasts
- •salt
- •black pepper
- •smoked paprika
- •parsley
- •thyme
- •garlic powder
- •unsalted butter
- •olive oil
- •garlic (minced)
- •Tuscan seasoning blend (homemade or purchased)
- •Parmesan cheese (freshly grated recommended)
- •sun-dried tomatoes
- •grape tomatoes
- •tomato paste
- •chicken stock (low-sodium recommended)
- •heavy cream (full-fat)
- •white cooking wine
- •lemon juice
- •kale (chopped)
Instructions
- 1
Prepare the chicken pieces for seasoning.
- 2
Season the chicken with salt, black pepper, smoked paprika, parsley, thyme, and garlic powder.
- 3
Let the seasoned chicken marinate for 5 to 10 minutes, or marinate overnight for more flavor.
- 4
Heat the butter in a large skillet over medium-high heat.
- 5
Add the minced garlic and sauté until fragrant and translucent, about 1 to 2 minutes.
- 6
Add the seasoned chicken and cook until seared, about 3 to 4 minutes per side.
- 7
Once the chicken is browned on both sides, add the remaining ingredients.
- 8
Bring everything to a simmer until the chicken is tender and fully cooked through.
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