Blackstone Smashed Marry Me Chicken Tacos Recipe
These Blackstone Smashed Marry Me Chicken Tacos feature flavorful ground chicken cooked with garlic and herbs, combined with fresh spinach and sundried tomatoes, all smothered in a creamy, cheesy sauce. Served warm in soft flour tortillas, this recipe offers a deliciously creamy and hearty taco experience perfect for a quick dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 tacos 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Tex-Mex
Ingredients
Scale
Chicken Mixture
- 1 pound ground chicken
- 1 tablespoon garlic and herb seasoning blend (such as Kinders)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Cooking oil of choice (such as olive oil or vegetable oil), 1 tablespoon
Vegetables & Add-ins
- 6 cups fresh chopped spinach
- 1/2 cup sliced sundried tomatoes
- 6 cloves garlic, minced
Sauce & Finish
- 3/4 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 8 soft taco size flour tortillas
Instructions
- Prepare the Chicken: Heat your cooking oil over medium-high heat on a Blackstone griddle or skillet. Add the ground chicken, seasoning it with garlic and herb blend, kosher salt, and pepper. Cook the chicken, breaking it apart with a spatula, until it is browned and cooked through, about 6-8 minutes.
- Add Vegetables and Garlic: Stir in the minced garlic, chopped spinach, and sliced sundried tomatoes. Cook until the spinach wilts and the garlic is fragrant, approximately 2-3 minutes, stirring frequently to combine all ingredients well.
- Create the Creamy Sauce: Pour in the heavy cream over the chicken and vegetable mixture. Stir thoroughly to combine and bring the mixture to a gentle simmer. Gradually add the shredded mozzarella cheese, stirring continuously until the cheese is completely melted and the sauce is creamy and smooth. Adjust seasoning with additional salt and pepper as needed.
- Warm the Tortillas: While the sauce simmers, warm the soft flour tortillas on the griddle or skillet for 30-60 seconds on each side, until pliable and slightly toasted.
- Assemble the Tacos: Spoon generous portions of the creamy, cheesy chicken and spinach mixture onto each warm tortilla. Fold and serve immediately while hot and creamy.
Notes
- Use cooking oil with a high smoke point like avocado or vegetable oil for best results on a griddle.
- Fresh spinach can be substituted with baby kale or Swiss chard if preferred.
- For a lower-fat version, substitute heavy cream with half-and-half, keeping in mind the sauce will be less rich.
- To make these tacos gluten-free, use corn tortillas or certified gluten-free flour tortillas.
- Leftover chicken mixture can be refrigerated for up to 3 days and reheated gently on the stove.
Keywords: Chicken Tacos, Creamy Chicken Tacos, Blackstone Chicken Tacos, Smashed Chicken, Garlic Herb Chicken, Spinach Tacos, Sundried Tomato Tacos