Heart-Healthy Marry Me Chicken
Indulge in a guilt-free culinary romance with this Heart-Healthy Marry Me Chicken—a delightful twist on the classic dish that’s perfect for anyone seeking flavor-packed meals with wholesome ingredients. This recipe features tender, seared chicken breasts bathed in a creamy, low-fat almond milk sauce enriched with garlic, sun-dried tomatoes, and fresh herbs like rosemary and thyme. Baby spinach adds a nutrient boost, while a sprinkle of Parmesan offers the perfect savory touch. With its lean protein, low-sodium broth, and the use of whole wheat flour for light thickening, this dish is thoughtfully crafted to be heart-healthy without compromising on richness. Oven-baked for ease, it’s a nutritious and elegant meal ideal for family dinners or special occasions. Tender, golden chicken in a luscious herbaceous sauce—this dish truly is love at first bite.
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Recipe Information
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)
Instructions
Preheat the oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
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.
Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet.
Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Stir in the chopped sun-dried tomatoes, rosemary, and thyme, sautéing for another 1 minute.
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.
Bring to a simmer and let cook for 2-3 minutes, then stir in the baby spinach until just wilted.
Turn off the heat and return the chicken breasts to the skillet, spooning the sauce over each piece.
Sprinkle the top with grated Parmesan cheese and a pinch of red pepper flakes if desired.
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.
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
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 40.6 g | ||
| Protein | 247.9 g | 496% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 860 mg | 66% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5935 mg | 126% | |
*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.
