Heart-Healthy Marry Me Chicken

Upgrade your dinner table with the delectable "Heart-Healthy Marry Me Chicken," a wholesome twist on the classic crowd-pleaser. This recipe combines tender, seared chicken breasts with a luscious, creamy sauce that swaps heavy cream for unsweetened almond milk, keeping it light yet indulgent. Infused with sun-dried tomatoes, fresh rosemary, thyme, and baby spinach, this dish boasts a medley of vibrant flavors and nutrients. Whole wheat flour adds a touch of heart-healthy goodness, while a sprinkle of Parmesan cheese elevates each bite. Perfectly baked in a single skillet, this quick and easy recipe is ready in under an hour, making it ideal for weeknight dinners or special occasions. Packed with bold flavors and guilt-free ingredients, this one-pot dish ensures you’ll fall in love at first bite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 1 cup low-sodium chicken broth
• 1 cup unsalted chicken stock
• 4 cloves garlic cloves, minced
• 1 cup sun-dried tomatoes, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cups baby spinach
• 0.75 cup almond milk, unsweetened
• 2 tablespoons whole wheat flour
• 0.25 cup Parmesan cheese, grated
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional for heat)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

Step 3

Season the chicken breasts with black pepper and place them in the skillet, searing each side for about 4-5 minutes, until golden brown. Remove from the skillet and set aside.

Step 4

Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet.

Step 5

Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.

Step 6

Stir in the chopped sun-dried tomatoes, rosemary, and thyme, sautéing for another 1 minute.

Step 7

Add the low-sodium chicken broth, unsalted chicken stock, and almond milk to the skillet. Stir in the whole wheat flour to slightly thicken the mixture.

Step 8

Bring to a simmer and let cook for 2-3 minutes, then stir in the baby spinach until just wilted.

Step 9

Turn off the heat and return the chicken breasts to the skillet, spooning the sauce over each piece.

Step 10

Sprinkle the top with grated Parmesan cheese and a pinch of red pepper flakes if desired.

Step 11

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked through and the sauce is bubbling.

Step 12

Carefully remove from the oven, allow to sit for a couple of minutes, and then serve warm, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	(1612.3g)

Amount per serving	% Daily Value*
Calories	1905.5

Total Fat 64.7g	0%
Saturated Fat 15.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 611.6mg	0%
Sodium 2112.0mg	0%
Total Carbohydrate 81.4g	0%
Dietary Fiber 14.5g	0%
Total Sugars 41.1g
Protein 247.4g	0%

Vitamin D 72.8IU	0%
Calcium 842.5mg	0%
Iron 17.9mg	0%
Potassium 5731.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.7%

Protein: 52.2%

Carbs: 17.2%