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A white skillet filled with a chicken dish with a creamy tomato sauce, spinach and sun-dried tomatoes.

Marry Me Chicken (Tuscan Chicken)

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5 from 1 review

  • Author: Kyndra Holley
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


This Creamy Tuscan Chicken Recipe (also know as Marry Me Chicken) is made with pan-seared chicken breasts, seasoned to perfection and simmered in a rich and creamy sauce made with sun-dried tomatoes, spinach, garlic, red onions, heavy cream and parmesan cheese. This quick and easy chicken recipe can be made in just 30 minutes and only dirties one pan.



(Order the Groceries to Make this HERE)

  • 1 ½ pounds boneless, skinless chicken breasts (4 total) (I get my organic, free range chicken here)
  • 1 teaspoon sea salt
  • 1 teaspoon paprika (I use these spices) code kyndraholley for 10% off
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil or avocado oil (I use this brand) code kyndraholley for $5 off
  • 2 tablespoons salted butter
  • 4 cloves garlic, minced (or 4 teaspoons jarred garlic)
  • 1 small red onion, thinly sliced
  • ¼ cup dry white wine
  • ¼ cup chicken broth
  • 3/4 cup chopped sun-dried tomatoes
  • 1 ½ cups heavy cream
  • ½ cup grated parmesan cheese, extra for garnish
  • 4 cups fresh spinach 
  • Chopped Italian flat-leaf parsley, for garnish
  • Red pepper flakes, for garnish


  1. Season the chicken generously on both sides with salt and pepper. Sprinkle over the  paprika and onion powder.
  2. Heat the oil in a skillet over medium-high heat. Once the oil is hot, sear the chicken until golden brown, about 4 minutes each side. Remove the chicken from the pan, cover and set aside. 
  3. To the same pan, add the butter. Once the butter is melted, add the onions and garlic and sauté until the onions are translucent and the garlic is fragrant.
  4. Deglaze the pan with the white wine and chicken broth. Using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan.
  5. Add the sun-dried tomatoes and cook for 2 minutes.
  6. Add the heavy cream, bring to a slow boil, then reduce the heat to low and let simmer. Stir in the parmesan cheese until it is melted into the sauce. Taste, and add more salt and pepper, if desired.
  7. Add the spinach to the sauce and cook until it is wilted down and tender.
  8. Add the chicken back to the pan and warm through, while spooning the sauce over the top.
  9. Garnish with fresh parsley, red pepper flakes and parmesan before serving.


  • Storage: Store leftovers in an airtight container in the fridge for up to 5 days. 
  • Reheating: This can be reheated in the microwave or on the stovetop. But I recommend reheating it on the stovetop for best results.
  • Change up the protein: This recipe can also be made with pork, salmon, or even shrimp.
  • Dry white wine: I like to use a sauvignon blanc, pino gris, or even a chardonnay. If you are not a fan of cooking with wine, you can substitute more chicken stock.
  • Make it dairy free: For a dairy free tuscan chicken recipe, substitute the heavy cream for full fat coconut milk and the parmesan cheese for a dairy free cheese alternative. 
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Chicken Recipes
  • Method: Saute
  • Cuisine: Italian


  • Calories: 767