Lightened-Up Marry Me Chicken

Let's face it, "Marry Me Chicken" recipes have gone viral and been all the rage as of late, so I had to take a shot at it myself. This lightened-up version still features the same great flavors, but for fewer calories, making it easier to fit into your wellness goals. My version of marry me chicken is easy enough to throw together mid-week, but yummy enough for a special occasion. Flavors include shallots, sundried tomatoes and basil, parmesan cheese for creaminess, all simmered together for a burst of flavor. Serve this dish alongside mashed potatoes to soak up that yummy sauce!

Course dinner, lunch

Cuisine Italian

Keyword marry me chicken

Prep Time 10

Cook Time 25

Servings

Calories 256kcal

Author Steph

Equipment

large skillet

Ingredients

1.5 lbs chicken breast thinly sliced into 6 pieces
kosher salt and fresh cracked pepper
2 tbsp light butter divided, used: Land O Lakes light butter with canola oil
olive oil spray
3 shallots thinly sliced
3 cloves garlic minced
1 tbsp tomato paste
1 cup chicken broth
1 cup whole milk
1/2 tsp corn starch
2 oz reduced fat cream cheese
1/2 oz parmesan cheese grated
1/2 cup sundried tomatoes dry, not packed in oil
2 tbsp basil fresh
1/2 tsp dried oregano

Instructions

Thinly slice the chicken breast into 6 pieces.
Season the chicken pieces with salt and pepper on all sides.
Melt 1 tbsp of light butter in the skillet over medium high heat along with olive oil spray.
Add half of the chicken to the skillet and cook on both sides until golden brown and cooked through (several minutes).
Set the cooked chicken aside, and repeat this process with the other tbsp of butter, olive oil spray, and remaining chicken pieces.
Slice the shallots and mince the garlic.
When the chicken is cooked and set aside, add more olive oil spray to the pan, and add the shallots to the pan. Cook for a few minutes until tender and slightly caramelized.
Add the minced garlic and cook for 1-2 minutes or until fragrant.
Add the tomato paste to the pan and stir to combine with the other ingredients.
Add the chicken broth to the pan to deglaze. Scrape the bottom of the skillet with a wooden spoon to pick up the browned bits on the bottom.
Simmer the broth for a few minutes or until it starts to cook down.
Add the corn starch to the milk, and add the milk to the skillet. Stir to combine and allow the milk to simmer in the mixture. Add the dried oregano.
Simmer this mixture for several minutes or until thickened slightly (to your desired consistency) and creamy.
Chop the sundried tomatoes and basil.
Stir in the cream cheese and parmesan cheese, followed by the sundried tomatoes and basil.
Add the cooked chicken pieces back to the pan, and toss to coat. Simmer the chicken in the sauce for a few minutes for all flavors to combine.

Notes

WW Points:

3 WW points per piece with sauce

Click here to track this recipe in the WW app.

Nutrition