High-Protein Marry Me Chicken

Why make this recipe

High-Protein Marry Me Chicken is a delicious and creamy dish that is perfect for a special dinner or an everyday meal. It combines juicy chicken with a rich sauce full of flavor. This recipe is not only tasty but also packed with protein thanks to the chicken and Greek yogurt, making it a healthy choice. It’s so good that people might just want to marry you for making it!

How to make High-Protein Marry Me Chicken

Ingredients:

• 1 1/2 pounds boneless skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup low-sodium chicken broth
• 1/2 cup plain nonfat Greek yogurt, room temperature
• 1/3 cup finely grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped fresh basil or parsley for serving

Directions:

1. Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt, black pepper, and garlic powder.
2. Heat the olive oil in a large skillet over medium-high heat. When hot and shimmering, add the chicken in a single layer and sear for 4–5 minutes per side, until deeply golden. Transfer the chicken to a plate and tent loosely with foil.
3. Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and crushed red pepper flakes. Cook for 30–60 seconds, just until fragrant.
4. Add the chopped sun-dried tomatoes and Italian seasoning. Stir to coat the tomatoes in the garlicky butter and toast the spices for about 1 minute.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 3–4 minutes, allowing the liquid to reduce slightly.
6. In a small bowl, whisk the Greek yogurt with a spoonful of the warm broth from the skillet to temper it. Reduce the skillet heat to low, then slowly stir the tempered yogurt into the pan.
7. Add the grated Parmesan and thyme to the skillet, stirring until the cheese melts and the sauce becomes smooth and creamy. Avoid boiling the sauce once the yogurt is added.
8. Return the seared chicken and any accumulated juices to the skillet, turning the pieces to coat in the sauce. Simmer gently for 5–8 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part.
9. Taste the sauce and adjust with additional salt, pepper, or red pepper flakes if needed.
10. Sprinkle the chicken with fresh basil or parsley, slice if desired, and serve hot with plenty of sauce spooned over the top.

How to serve High-Protein Marry Me Chicken

Serve High-Protein Marry Me Chicken hot over a bed of rice or with pasta. You can also pair it with steamed vegetables or a crisp salad for a healthy and balanced meal. Make sure to spoon plenty of the creamy sauce over the chicken for added flavor!

How to store High-Protein Marry Me Chicken

To store leftover High-Protein Marry Me Chicken, let it cool completely and then place it in an airtight container. Keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply warm it in the microwave or on the stove until heated through.

Tips to make High-Protein Marry Me Chicken

• For extra flavor, you can marinate the chicken in your favorite seasoning or simply add more herbs to the sauce.
• If you like a little more spice, increase the amount of crushed red pepper flakes or add a dash of hot sauce.
• Make sure the Greek yogurt is at room temperature to prevent curdling when you add it to the hot sauce.

Variation

You can customize this recipe by adding vegetables such as spinach or mushrooms for more nutrition. You can also exchange the chicken for turkey breasts or even cooked shrimp for a different protein option.

FAQs

Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just be sure to thaw them completely before cooking for even results.

What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can use fresh diced tomatoes or roasted red peppers for a different flavor.

Can I make this dish dairy-free?
Yes, you can substitute Greek yogurt with a dairy-free alternative, such as almond milk or coconut yogurt, to make it dairy-free. Adjust the consistency by adding a bit of cornstarch or flour if needed.

High-Protein Marry Me Chicken

A delicious and creamy chicken dish packed with protein and flavor, perfect for special occasions or an everyday meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Chicken preparation

• 1.5 pounds boneless skinless chicken breasts
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon garlic powder

Cooking ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 0.5 teaspoon crushed red pepper flakes
• 1/3 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup low-sodium chicken broth
• 1/2 cup plain nonfat Greek yogurt, room temperature
• 1/3 cup finely grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped fresh basil or parsley for serving

Method

 

Preparation

1. Pat the chicken breasts dry with paper towels and season both sides evenly with kosher salt, black pepper, and garlic powder.

Cooking

1. Heat the olive oil in a large skillet over medium-high heat. When hot and shimmering, add the chicken in a single layer and sear for 4–5 minutes per side until deeply golden.
2. Transfer the chicken to a plate and tent loosely with foil.
3. Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and crushed red pepper flakes. Cook for 30–60 seconds until fragrant.
4. Add the chopped sun-dried tomatoes and Italian seasoning, stirring to coat the tomatoes in the garlicky butter, and toast the spices for about 1 minute.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 3–4 minutes, allowing the liquid to reduce slightly.
6. In a small bowl, whisk the Greek yogurt with a spoonful of warm broth from the skillet to temper it. Reduce the skillet heat to low, then slowly stir the tempered yogurt into the pan.
7. Add the grated Parmesan and thyme to the skillet, stirring until the cheese melts and the sauce becomes smooth and creamy. Avoid boiling the sauce once the yogurt is added.
8. Return the seared chicken and any accumulated juices to the skillet, turning the pieces to coat in the sauce. Simmer gently for 5–8 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part.
9. Taste the sauce and adjust with additional salt, pepper, or red pepper flakes if needed.

Serving

1. Sprinkle the chicken with fresh basil or parsley, slice if desired, and serve hot with plenty of sauce spooned over the top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. For extra flavor, marinate the chicken or add more herbs to the sauce. To make it dairy-free, substitute Greek yogurt with a dairy-free alternative.