Epicure's Marry Me Chicken

So I know it’s been a few days between posts… but honestly? I’ve been too busy revisiting some of these recent recipes to write about new ones. And let me tell you — not a single one disappointed the second time around

That’s always the real test, right? The first time something turns out great, it’s exciting. But when you make it again a few days later and it’s still just as delicious? That’s when you know it’s a keeper.

If you’ve tried any of the recipes I’ve shared lately, I would absolutely love to hear from you! Leave a comment here or even just give a quick thumbs up on Facebook so I know what you’re loving. Your feedback honestly makes my day.

Today I’m sharing another recipe from Epicure that’s definitely worth adding to your weekly rotation. In true “me” fashion, I lightened it up just a little bit more to better fit my current goals — but truthfully, the original version is still a solid, wholesome option regardless of your dietary needs. That’s one of the things I appreciate most: simple ingredients, big flavor, and meals that don’t require hours in the kitchen.

And just when we were getting used to a small break… hockey is back tonight

You’ll find us in the stands yelling, “Go Pixel Go!” at the top of our lungs. Because let’s be honest — rink nights might make healthy eating a little trickier sometimes, but they also make life pretty fun.

Stay tuned for the full recipe details — this one’s another repeat-worthy favorite.

What Makes this a Light Bite?

✔ Swapped chicken thighs → chicken breast (significantly lower fat & cholesterol)

✔ Replaced half-and-half with almond milk + Greek yogurt (cuts saturated fat dramatically)

✔ Reduced oil from 1 tbsp → 1 tsp

✔ No added sugar

✔ Increased spinach for volume & fiber

Ingredients

• 1 tsp olive oil (or avocado oil spray)

• 1 lb boneless, skinless chicken breast (instead of thighs for lower fat & cholesterol)

• 1 pkg Epicure's Marry Me Chicken seasoning, divided

• ¾ cup unsweetened almond milk (or skim milk) I used skimmed

• ¼ cup plain non-fat Greek yogurt

• ½ cup low-sodium chicken broth (instead of water for flavor)

• 3 cups baby spinach (extra volume, more nutrients, fewer calories)

  
  

Preparation

1. Heat oil in a large skillet over medium heat.

2. Season chicken with 2 tbsp of the seasoning.

3. In a bowl, whisk remaining seasoning with almond milk, Greek yogurt, and broth until smooth.

4. Add chicken to the pan; cook 3–4 minutes per side until lightly browned.

5. Pour in sauce mixture. Bring to a gentle simmer, reduce heat to medium-low, cover, and cook 6–8 minutes (or until internal temp reaches 165°F / 74°C).

6. Stir in spinach and cook until wilted.

7. Let rest 2–3 minutes before serving so the sauce thickens naturally.

Estimated Nutrition (per serving – serves 4)

• Calories: ~240

• Fat: 6–8g

• Cholesterol: ~65mg

• Sodium: ~300mg (depends on seasoning)

• Carbs: 6g

• Fiber: 2–3g

• Protein: 36g