With a name like Marry-Me Chicken, it has to be good, right? So you know we had to try this recipe at my house this week. Adapted from 40 Aprons, we’re making Skinny Marry-Me Chicken, and we’re keeping it to just one skillet, no baking required. Y’all know quick and easy is the name of my game.
Weight Watchers
WW Points: 3 Purple, 3 Blue, 5 Green
3
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5
Ingredients
Olive Oil: Dr. Gundry (creator of the Plant Paradox diet) swears by it, and it’s a staple of the Meditteranean diet, which new studies have shown to be linked to the prevention of dementia and Alzheimer’s. Why is this not 0 points, y’all? I know many people who don’t count the points for Olive Oil, but even counting them in this recipe, it’s still a super-low-point main dish. We’re using olive oil to cook our chicken.
Chicken: For a low-point option, we’re using boneless, skinless chicken breast. Other options are boneless chicken thighs for higher points, or even tofu for a vegan option.
Garlic: for some good, good flavor!
Oregano: for flavor.
Red Pepper Flakes: for flavor.
Chicken Broth: We’re using reduced-sodium chicken broth for a lighter option, but regular chicken broth or vegetable broth will also work for a vegan option.
Fat-Free Half and Half: We’re using the fat-free version to lower the points in this dish, in place of a heavy cream. Another option is to use coconut milk, which is the vegan option, that takes just as good and creamy but for more points.
Cherry Tomatoes: I used cherry tomatoes in this dish in place of sun-dried tomatoes because I don’t personally care for the taste of sun-dried, but either are a great option if you like one over the other!
Parmesan Cheese: We’re using shredded parmesan cheese in this dish as an already low-point cheese. A vegan option is almond cheese.
Skinny Marry-Me Chicken
Equipment
- Skillet
Ingredients
- 2 Tbsp olive oil
- 3 large chicken breast (boneless, skinless, butterflied)
- 2 tsp minced garlic
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ¾ cup reduced-sodium chicken broth
- ½ cup fat-free half and half
- 1 pint cherry tomatoes (halved, or ½ cup of sun-dried tomatoes)
- ⅓ cup shredded parmesan cheese
- salt and pepper (to taste)
- fresh basil (for garnish)
Instructions
- In a large skillet over medium-high heat, add olive oil and cook chicken, seasoning with salt and pepper, about 3-4 minutes on each side, until you see the brown, crispy edges and internal temp reaches 165 F.2 Tbsp olive oil, 3 large chicken breast, salt and pepper
- If cooking in batches, return all the chicken to the skillet and add in chicken broth, fat-free half and half, garlic, oregano, pepper flakes, and tomatoes. Give everything a good stir to get it mixed well. Cover and let simmer for 5-10 minutes, until tomatoes have cooked down.2 tsp minced garlic, 1 tsp dried oregano, ½ tsp red pepper flakes, ¾ cup reduced-sodium chicken broth, ½ cup fat-free half and half, 1 pint cherry tomatoes
- Sprinkle chicken with the parmesan cheese and remove from heat.⅓ cup shredded parmesan cheese
- Serve with garnish of fresh basil or other herbs.fresh basil
