This High Protein Marry Me Chicken is creamy, comforting, and made with simple ingredients. The tangy Greek yogurt and salty Parmesan form a rich crust that keeps the chicken moist. Fresh garlic and wilted spinach add bright flavor and a lovely green pop. The dish smells warm and savory, with a crisp golden sear and tender, juicy meat inside. If you like Parmesan-forward chicken dishes, try a related take like Parmesan cloud chicken bombs for another light, cheesy option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~450 kcal
- Protein: ~46 g
- Carbohydrates: ~3 g
- Fat: ~17 g
- Fiber: ~0.5 g
- Sugar: ~2 g
- Sodium: ~600 mg
Why Make This High Protein Marry Me Chicken
This recipe gives you a high-protein main that is quick and forgiving. The Greek yogurt keeps the chicken moist and adds extra protein without heavy cream. Parmesan brings a nutty, salty bite and a lightly crisped exterior when seared. The spinach wilts into the pan and adds color, iron, and freshness. It makes a weeknight meal feel special. The texture is creamy yet slightly crisp on the outside, and the flavor balances tangy, savory, and garlicky notes.
How to Make High Protein Marry Me Chicken
You’ll mix a simple yogurt-Parmesan coating, sear the breasts to a golden brown, wilt spinach in the same skillet, then finish everything in the oven. The method locks in flavor and produces tender, juicy chicken with a rich topping. Use a hot skillet for a quick sear and a shallow baking dish so the chicken cooks evenly.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup Greek yogurt
- 1 cup grated Parmesan cheese
- 2 cups spinach
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. Season both sides lightly with salt and pepper so the seasoning sinks into the meat.
Step 2: Mixing
In a medium bowl, combine the Greek yogurt, grated Parmesan, minced garlic, Italian seasoning, and a pinch of salt and pepper. Stir until the mixture is smooth and well blended.
Step 3: Cooking
Heat a large oven-safe skillet over medium heat and add a thin layer of olive oil. Coat each chicken breast with the yogurt-Parmesan mixture, pressing it on so it sticks. Sear the coated chicken in the skillet for about 3–4 minutes per side, until the coating turns golden and the chicken has a nice crust.
Step 4: Finishing
Push the chicken to the side and add the spinach to the skillet. Stir the spinach until it wilts and softens, about 1–2 minutes. Transfer the skillet (or move the chicken and spinach to a baking dish) to the preheated oven and bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest 5 minutes before serving.
How to Serve High Protein Marry Me Chicken
Serve the chicken warm over mashed cauliflower, quinoa, or brown rice to soak up the creamy juices. Add a squeeze of lemon for brightness. Garnish with extra grated Parmesan, a drizzle of olive oil, or fresh chopped parsley. This dish pairs well with roasted vegetables, a crisp green salad, or steamed broccoli.
How to Store High Protein Marry Me Chicken
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days.
- Freezer: Place cooled portions in freezer-safe containers or bags for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes, or microwave on medium power until heated through. Cover to retain moisture.
Expert Tips for Perfect High Protein Marry Me Chicken
- Use room-temperature chicken for even cooking. Cold meat can cook unevenly.
- Don’t overcrowd the skillet when searing. Give each breast space to brown.
- Press the yogurt-Parmesan onto the chicken so it forms a nice crust when seared.
- If your yogurt is very thin, strain it for 10–15 minutes to thicken before mixing. That helps the coating stick.
- Use an instant-read thermometer to check doneness. 165°F (74°C) is safe and keeps meat tender.
- For extra flavor, add a pinch of red pepper flakes to the yogurt mix.
- If Parmesan is very salty, reduce added salt to taste.
Delicious Variations
- Sun-Dried Tomato: Stir 1/4 cup chopped sun-dried tomatoes into the yogurt mix for a sweet-tart note.
- Pesto Twist: Mix 2 tablespoons of pesto into the yogurt for a herby, green version.
- Cheesy Upgrade: Swap half the Parmesan for shredded mozzarella for a gooey finish.
- Low-Sodium: Use low-sodium Parmesan and reduce added salt to make it heart-friendlier.
- Vegetables: Add sliced mushrooms or halved cherry tomatoes to the skillet before baking for more texture and color.
Frequently Asked Questions
-
Q: Can I use full-fat Greek yogurt instead of nonfat?
A: Yes. Full-fat yogurt will add more richness and slightly more calories and fat. It also helps the coating brown and taste creamier. -
Q: Can I make this with chicken thighs?
A: Yes. Bone-in thighs will need longer baking time; boneless thighs will cook in roughly the same time. Check internal temperature to be sure. -
Q: What if my yogurt mixture is watery and won’t stick?
A: Strain the yogurt in a fine mesh sieve or cheesecloth for 10–15 minutes to thicken it. Thicker yogurt adheres better and creates a better crust. -
Q: How do I know when the chicken is done without a thermometer?
A: Slice into the thickest part; juices should run clear and the center should be opaque. A thermometer is more reliable. -
Q: Can I prepare this ahead of time?
A: Yes. Coat the chicken and store it covered in the fridge for up to 24 hours. Sear and bake when ready. Don’t keep coated raw chicken longer than a day. -
Q: Is this safe for meal prep?
A: Definitely. Store portions in airtight containers in the fridge for 3–4 days. Reheat gently to avoid drying the chicken. -
Q: Can I reduce the sodium in this recipe?
A: Use low-sodium Parmesan or reduce the Parmesan amount slightly. Taste and adjust added salt before baking.
Conclusion
This High Protein Marry Me Chicken is a simple, flavorful weeknight dinner that yields tender, juicy chicken with a savory, creamy crust. It’s high in protein, quick to prepare, and easy to adapt. For another take on high-protein, Parmesan-forward chicken ideas, see this Best High-Protein Marry Me Chicken Recipe for inspiration and serving suggestions. Give this version a try—it’s a cozy, satisfying dish that’s easy to make and share.
Print
High Protein Marry Me Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A creamy, comforting chicken dish with a rich yogurt-Parmesan crust, fresh spinach, and garlic.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Greek yogurt
- 1 cup grated Parmesan cheese
- 2 cups spinach
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and season with salt and pepper.
- In a medium bowl, mix Greek yogurt, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper until smooth.
- Heat an oven-safe skillet over medium heat with a thin layer of olive oil. Coat each chicken breast with the yogurt-Parmesan mixture and sear for 3-4 minutes per side until golden.
- Add spinach to the skillet and stir until wilted, about 1-2 minutes. Transfer to the oven and bake for 25-30 minutes until cooked through (internal temperature of 165°F / 74°C). Let rest for 5 minutes before serving.
Notes
Serve warm over mashed cauliflower or quinoa and garnish with extra Parmesan or parsley.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 46g
- Cholesterol: 80mg
