Chicken Ala Maria
Indulge in the rich and creamy elegance of Chicken Ala Maria, a flavorful skillet dish that combines tender, golden-brown chicken breasts with a luscious sauce infused with garlic, dry white wine, and a touch of heavy cream. This restaurant-quality recipe takes comfort food to the next level with vibrant sun-dried tomatoes, fresh baby spinach, and a generous sprinkle of Parmesan cheese, creating a symphony of flavors that’s as satisfying as it is simple to prepare. Ready in just 50 minutes, this one-pan meal is perfect for weeknight dinners or casual entertaining. Serve it over pasta, rice, or with crusty bread to soak up every last drop of the velvety sauce. Whether you’re cooking for your family or impressing guests, Chicken Ala Maria is sure to become a new favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 0.5 cups dry white wine
- 1 cups chicken broth
- 0.5 cups heavy cream
- 0.5 cups sun-dried tomatoes, chopped
- 2 cups baby spinach leaves
- 0.25 cups grated Parmesan cheese
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet to an even thickness, about 1/2 inch.
Season both sides of the chicken breasts with salt and black pepper.
Dredge each chicken breast in the all-purpose flour, shaking off any excess.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes until fragrant.
Pour in the white wine and use a wooden spoon to scrape up any bits stuck to the pan. Let the wine simmer for 2 minutes.
Add the chicken broth, heavy cream, and sun-dried tomatoes to the skillet. Stir well and let the mixture cook for 5-7 minutes or until slightly thickened.
Reduce the heat to low and stir in the spinach leaves and Parmesan cheese. Cook until the spinach is wilted and the cheese is melted.
Return the chicken breasts to the skillet, spoon the sauce over them, and let them simmer in the sauce for 3-5 minutes.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Serve the Chicken Ala Maria hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1093 mg | 23% | |
*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.
