“Marry Me Chicken” recipes have been everywhere lately, so I made a lighter version that keeps the signature flavor while cutting calories. This updated take is simple enough for a weeknight but elegant enough for company. It features shallots, sundried tomatoes, fresh basil and Parmesan in a creamy sauce—perfect served over mashed potatoes or with crusty bread to soak up every last bit.
Ingredients for Lightened-Up Marry Me Chicken
- 1.5 lbs chicken breast, thinly sliced into 6 pieces
- Kosher salt and fresh cracked pepper
- Olive oil spray
- 2 tbsp light butter, divided
- 3 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 cup whole milk
- 1/2 tsp cornstarch
- 1/2 tsp dried oregano
- 2 oz reduced‑fat cream cheese
- 1/2 oz grated Parmesan cheese
- 1/2 cup sundried tomatoes (dry, not packed in oil), chopped
- 2 tbsp fresh basil, chopped
Equipment
- Large skillet
Instructions
- Thinly slice the chicken breasts into six even pieces and season both sides with kosher salt and freshly cracked pepper.
- Heat 1 tbsp light butter in a large skillet over medium-high heat along with a quick spray of olive oil.
- Working in batches, add half the chicken and sear until golden brown and cooked through, a few minutes per side. Transfer to a plate and repeat with the remaining chicken using the remaining butter and another spray of olive oil.
- Reduce heat to medium. Add a bit more olive oil spray if needed and add the sliced shallots. Cook until tender and slightly caramelized, about 3–4 minutes.
- Add the minced garlic and cook 1–2 minutes until fragrant.
- Stir in the tomato paste and cook briefly to deepen its flavor.
- Pour in the chicken broth to deglaze the pan, scraping up browned bits from the bottom. Let the broth simmer and reduce for a few minutes.
- Whisk the cornstarch into the whole milk until smooth, then add the milk mixture to the skillet. Stir in the dried oregano and simmer until the sauce begins to thicken, about 4–5 minutes.
- Lower the heat and stir in the reduced‑fat cream cheese and grated Parmesan until melted and smooth.
- Add the chopped sundried tomatoes and fresh basil, stirring to combine. Taste and adjust seasoning with salt and pepper as needed.
- Return the cooked chicken to the skillet and spoon the sauce over each piece. Simmer briefly so the chicken warms through and absorbs the sauce flavors, 2–3 minutes.
- Serve the chicken with mashed potatoes, pasta, or crusty bread to enjoy the creamy tomato-basil sauce.
Why this version is lighter
This recipe keeps the classic creamy, tomato-basil flavors while using swaps and portion control to reduce calories. Key changes include light butter instead of full butter, olive oil spray to limit added oil, reduced‑fat cream cheese, and dry sundried tomatoes rather than those packed in oil. The result is a flavorful dish with fewer calories per serving.
Lightened-Up Marry Me Chicken
Notes
Weight Watchers: Approximately 3 WW points per piece with sauce. Adjustments in ingredients or portions will change the points and nutrition values.
Tips:
- Use a heavy skillet for even browning and to capture flavorful browned bits when deglazing.
- If you prefer a thicker sauce, simmer a few minutes longer; to thin it, add a splash more chicken broth.
- Serve with mashed potatoes, pasta, rice or crusty bread to make the most of the sauce.
You might also enjoy these other skillet meals:
Lightened-Up Chicken Marsala
Lighter Chicken Piccata
Lemon Shallot Chicken