Marry Me Chicken Recipe Without Tomatoes: Creamy Parmesan Sauce With Spinach

I’ve made this dish more times than I can count, and it’s the reason my family asks for seconds every single time.

This version skips the tomatoes but keeps all the romance with a creamy parmesan sauce that clings to every bite. The spinach adds freshness without overpowering the rich, garlicky flavors.

You’ll get tender chicken smothered in a sauce so good, you’ll want to drink it straight from the pan. It comes together in 30 minutes with no fancy techniques.

Serve it over pasta or with crusty bread to soak up every last drop. Here’s how to make it.

Ingredients for Marry Me Chicken Recipe Without Tomatoes

Tender chicken, creamy parmesan sauce, and fresh spinach come together for this crowd-pleaser.

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The Parmesan is key here—grab a wedge from the deli counter and grate it fresh. Pre-shredded just doesn’t melt the same. For the chicken, similar-sized breasts cook evenly, so pound the thick ends. Costco has great prices on family packs, but any supermarket will do. The heavy cream? Don’t even think about the light version (trust me on this one).

No heavy cream? Half-and-half plus a splash of milk works in a pinch, but the sauce won’t be as luscious. Fresh spinach can be swapped for frozen—just thaw and drain it well. If you’re out of Dijon, regular mustard at half the amount gets you close. The Italian seasoning? Penzeys is my go-to, but store-brand blends are fine too.

This reheats like a dream—tastes even better the next day. Keeps 4 days in the fridge, freezes for 3 months. I always double the sauce recipe so there’s extra for dipping bread (don’t skip this part).

Step-by-Step Instructions for Marry Me Chicken Without Tomatoes

Here’s how I make this creamy dish with perfect texture every single time.

Step 1: Pound and Season the Chicken Breasts

Place the 1.5 lb boneless skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound them to an even ½-inch thickness—this ensures they cook evenly and quickly without drying out.

Season both sides generously with the 1 tsp salt and 0.5 tsp black pepper. I like to press the seasoning into the meat lightly so it adheres well. Let the chicken sit at room temperature for 10 minutes while you prep the other ingredients.

Step 2: Sear the Chicken Until Golden

Heat the 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until the butter melts and foams. Add the chicken breasts and cook for 4-5 minutes per side until they develop a golden brown crust and reach 165°F internally.

Don’t move the chicken too much—let it develop that beautiful golden color. Transfer the cooked chicken to a plate and tent with foil to keep it warm. The residual heat will carry the internal temperature to 165°F as it rests.

Step 3: Build the Creamy Parmesan Sauce

In the same skillet, add the remaining 2 tbsp unsalted butter. Once melted, stir in the 2 tbsp all-purpose flour to create a roux. Cook for 1-2 minutes until it turns a light golden color—this removes the raw flour taste.

Slowly whisk in the 1 cup chicken broth and 1.5 cups heavy cream, ensuring no lumps form. Stir in the 1 tbsp Dijon mustard, 1 tsp dried Italian seasoning, and 0.25 tsp red pepper flakes. Let it simmer for 3-4 minutes until it begins to thicken.

Step 4: Add Spinach and Parmesan

Add the 4 cups fresh spinach and 4 cloves minced garlic cloves to the sauce. Stir until the spinach wilts and the garlic becomes fragrant—this takes about 2-3 minutes. The spinach should turn bright green and soften.

Reduce the heat to low and stir in the 1 cup Parmesan cheese. Continue stirring until the cheese melts completely and the sauce becomes smooth and creamy. Taste and adjust seasoning if needed.

Step 5: Combine and Serve

Return the chicken to the skillet and spoon the creamy sauce over the top. Let it simmer together for 2-3 minutes to allow the flavors to meld. The sauce should coat the chicken beautifully and pool slightly on the plate.

Serve immediately while hot, with extra sauce spooned over the top. Each bite should deliver tender chicken, creamy Parmesan sauce, and wilted spinach with a hint of garlic and spice.

Wine and Beer Pairings for This Recipe

White Wine Pairings

A crisp Chardonnay cuts through the richness beautifully, especially an unoaked version from California. The bright acidity balances the creamy sauce while complementing the parmesan. I love Kendall-Jackson Avant for this dish. 🍷

Red Wine Options

For red lovers, a light-bodied Pinot Noir from Oregon works surprisingly well. Its red fruit notes and subtle earthiness won’t overpower the delicate flavors. Try A to Z Wineworks for a budget-friendly option.

Beer Pairings

A Belgian-style witbier like Blue Moon or Hoegaarden offers citrus notes that cleanse your palate between bites. The effervescence cuts through the creaminess perfectly. 🍺

Sparkling Options

For something celebratory, Prosecco from Italy brings a refreshing contrast with its light bubbles and crisp apple notes. I always keep a bottle of La Marca on hand for special meals.

Non-Alcoholic Choices

A sparkling apple cider provides similar effervescence to wine without the alcohol. The sweetness complements the garlicky parmesan sauce beautifully. Serve it chilled for best results.

Frequently Asked Questions