Lightened Marry Me Chicken
Lightened Marry Me Chicken
Lightened Marry Me Chicken is a creamy, tangy, and satisfying skillet-baked dish that keeps the romance but trims the calories. It uses shredded cooked chicken, light cream cheese, Greek yogurt, and sun-dried tomatoes for big flavor without heavy cream. The dish bakes until bubbly and lightly golden, then gets a sprinkle of fresh basil. It makes a weeknight dinner feel special and stays family-friendly and simple to prepare.
Why You’ll Love This Lightened Marry Me Chicken
- Fast: You can use leftover or rotisserie chicken to save time.
- Lighter: Greek yogurt and light cream cheese replace heavy cream.
- Creamy and tangy: Sun-dried tomatoes and Parmesan add bright layers.
- Crowd-pleasing: Kids and adults enjoy the mild spice and cheesy texture.
- Versatile: Serve it with veggies, whole-grain crackers, pasta, or pita.
How to Make Lightened Marry Me Chicken
Ingredients:
- 2 cups cooked chicken breast, shredded (approximately 2 large breasts)
- 4 ounces light cream cheese, softened
- 1 cup plain Greek yogurt (2% or nonfat)
- ½ cup part-skim shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ⅓ cup sun-dried tomatoes, drained and chopped
- 2 cloves garlic, minced
- ¼ cup fresh basil, chopped (plus extra for garnish)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for sautéing)
Ingredient Notes:
- Use rotisserie chicken or baked chicken breasts to save time.
- If you don’t have light cream cheese, use 3 ounces of regular cream cheese or swap for a soft goat cheese for a tangy twist.
- Greek yogurt adds protein and tang. Use 2% for creaminess or nonfat to reduce calories.
- If sun-dried tomatoes are packed in oil, drain and pat them dry. If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for 10 minutes.
- For a vegetarian version, replace chicken with cooked, shredded jackfruit or chickpeas.
- Swap mozzarella for low-fat provolone or extra Parmesan if you prefer.
Step-by-Step Instructions:
- Preheat oven to 375°F.
- Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for an additional 1 minute.
- In a large mixing bowl, combine shredded chicken, sautéed garlic and sun-dried tomatoes, light cream cheese, Greek yogurt, mozzarella, Parmesan, chopped basil, oregano, thyme, red pepper flakes, kosher salt, and black pepper. Stir until fully incorporated.
- Transfer mixture into a lightly greased 1-quart baking dish and smooth the surface with a spatula.
- Bake in the preheated oven for 20 to 25 minutes until heated through, bubbly, and lightly golden on top.
- Garnish with additional fresh basil. Serve warm alongside sliced vegetables, whole grain crackers, or pita chips.
How to Serve Lightened Marry Me Chicken
Serve this dish warm for the best texture. Try these serving ideas:
- With whole-grain crackers for dipping.
- Over a bed of whole-wheat pasta or zucchini noodles to make it a fuller meal.
- Spoon it over baked potatoes or sweet potatoes for a cozy option.
- With sliced cucumbers, carrots, and bell pepper for a lighter, veggie-forward plate.
- Stuff into pita pockets with fresh spinach for an easy lunch.
Pair with a sparkling beverage or chilled grape juice for a celebratory feel at the table.
How to Store Lightened Marry Me Chicken
- Cool to room temperature before storing.
- Refrigerate in an airtight container for up to 3 days.
- Reheat in a 350°F oven for 10–12 minutes or until warmed through. Cover with foil to prevent drying.
- For quick reheating, microwave single servings in 30-second intervals until hot.
- To freeze: place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note that texture of dairy may shift slightly after freezing.
Tips to Make Lightened Marry Me Chicken Perfect
- Use warm, shredded chicken for faster melting. If chicken is cold, give it a quick warm-up in the microwave or skillet.
- Soften the light cream cheese fully before mixing. It blends more smoothly when it’s at room temperature.
- Chop basil just before mixing and as a garnish to keep color bright.
- If you want a smoother dip texture, pulse the mixture in a food processor for a few seconds before baking.
- Watch the bake time closely. Remove the dish as soon as it bubbles and the top turns lightly golden to avoid over-browning.
Flavor Variations
- Spicy: Add ½ teaspoon cayenne or more crushed red pepper flakes. Reduce if serving kids.
- Cheesy: Stir in ¼ cup shredded fontina or low-fat cheddar for a richer cheese pull.
- Herb-forward: Add 2 tablespoons chopped fresh parsley and 1 tablespoon chopped chives.
- Mediterranean: Mix in ¼ cup chopped Kalamata olives and 2 tablespoons lemon juice. (Skip olives if you prefer milder flavor.)
- Green twist: Stir in 1 cup chopped spinach or kale for an extra serving of veggies. Sauté the greens first to remove moisture.
Pro Tips for Success
- Dry ingredients: Pat sun-dried tomatoes with a paper towel if they are oil-packed. Too much oil can make the mixture greasy.
- Texture: If the mixture feels dry, add 1–2 tablespoons of Greek yogurt or a splash of low-sodium chicken broth.
- Constant stirring: Mix cheeses and yogurt until uniform. This creates an even, creamy texture.
- Serve temperature: Warm is best. Cold leftovers can taste tangier. Reheat gently to preserve texture.
- Kid-friendly: Reduce red pepper flakes and finely chop sun-dried tomatoes to keep pieces small.
FAQs About Lightened Marry Me Chicken
Q: Can I make this recipe with raw chicken?
A: Yes. If you use raw chicken breasts, cook them first before shredding. You can bake or poach breasts until they reach 165°F, then shred and follow the recipe. Poaching in salted water keeps the chicken moist. Shredded cooked chicken also blends better with the dairy and tomatoes.
Q: Is this recipe low in calories?
A: This version is lighter than the classic because it swaps heavy cream for Greek yogurt and light cream cheese. It still has cheese, so portion control matters. Serving with vegetables or whole-grain crackers helps keep the meal balanced. For lowest calories, use nonfat Greek yogurt and smaller amounts of cheese.
Q: Can I make this ahead for a party?
A: Yes. Assemble the mixture and refrigerate it in the baking dish, covered, for up to 24 hours. Bake just before guests arrive for best texture. If you need to transport it, keep it chilled and bake on-site or reheat in an oven once you arrive. Keep a little extra basil for a fresh garnish.
Q: What can I use instead of sun-dried tomatoes?
A: Roasted red peppers work well and offer a milder flavor. Use jarred roasted red peppers, drained and chopped. Fresh chopped tomatoes can work but they will add more moisture. If you choose fresh tomatoes, cook them briefly in the skillet to reduce excess liquid before combining.
Q: Can I make this dairy-free?
A: You can create a dairy-free version by using dairy-free cream cheese and a plain dairy-free yogurt alternative. Use a dairy-free shredded cheese if you like a cheesy texture. The outcome will differ slightly in flavor and texture, but the dish will still be creamy and tasty.
Q: Is this recipe freezer-friendly?
A: Yes. Place the baked dish in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator. Reheat in a 350°F oven until warmed through. Note that the texture of some dairy ingredients may change a bit after freezing, but the flavor holds up well.
Final Thoughts
Lightened Marry Me Chicken delivers big flavor in a lighter, family-friendly package. It cooks quickly and adapts well to what you have on hand. Use leftover chicken, swap ingredients to suit tastes, and serve with fresh veggies or whole grains. The tang from Greek yogurt and sun-dried tomatoes keeps every bite interesting. Try a variation to match your mood or occasion.
Lightened Marry Me Chicken
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, shredded (approximately 2 large breasts) Use rotisserie chicken or baked chicken breasts to save time.
- 4 ounces light cream cheese, softened If you don’t have light cream cheese, use 3 ounces of regular cream cheese or swap for a soft goat cheese.
- 1 cup plain Greek yogurt (2% or nonfat) Greek yogurt adds protein and tang.
- ½ cup part-skim shredded mozzarella cheese Swap for low-fat provolone or extra Parmesan if preferred.
- ¼ cup grated Parmesan cheese
- ⅓ cup sun-dried tomatoes, drained and chopped If oil-packed, drain and pat dry.
- 2 cloves garlic, minced
- ¼ cup fresh basil, chopped (plus extra for garnish) Chop just before mixing to keep color bright.
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes Add cayenne for a spicier version.
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for sautéing)
Instructions
Preparation
- Preheat oven to 375°F.
- Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in sun-dried tomatoes and cook for an additional 1 minute.
- In a large mixing bowl, combine shredded chicken, sautéed garlic and sun-dried tomatoes, light cream cheese, Greek yogurt, mozzarella, Parmesan, chopped basil, oregano, thyme, red pepper flakes, kosher salt, and black pepper. Stir until fully incorporated.
- Transfer mixture into a lightly greased 1-quart baking dish and smooth the surface with a spatula.
Baking
- Bake in the preheated oven for 20 to 25 minutes until heated through, bubbly, and lightly golden on top.
- Garnish with additional fresh basil. Serve warm.
