Marry Me Chicken

Tender, juicy pan-fried chicken smothered in a rich cream sauce. The decadent sauce is supercharged with sun-dried tomatoes, parmesan, and fresh herbs. So darn delicious that anyone who tries it will want to marry the cook!

Course dinner, Entree, Main

Cuisine Italian

Diet Gluten Free

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 541kcal

Author Imma

Ingredients

2-2½ pounds chicken thighs, (about 6) bone-in and skin-on
2 tablespoons unsalted butter
1 teaspoon salt
½ teaspoon black pepper, freshly ground
1 teaspoon Creole seasoning
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon fresh thyme
½ teaspoon oregano
½ teaspoon crushed red pepper flakes
¼ cup white wine
¾ cup chicken broth low-sodium
½ cup heavy cream
½ cup sun-dried tomatoes, chopped
⅓ cup Parmesan, freshly grated
Fresh basil, chopped for garnish

Instructions

Preheat oven to 375°F/190℃.
Place chicken thighs on a large plate and season both sides generously with salt, pepper, and Creole seasoning. Set aside.
Heat a large oven-safe skillet over medium-high, then add olive oil. Once the oil has heated for 1-2 minutes, add the seasoned chicken thighs skin-side down, and sear until golden, about 4 to 5 minutes. Flip chicken and sear other side for another 4-5 minutes. Transfer chicken to a plate and set aside.
Turn down the heat to medium and, in the same skillet, add garlic, thyme, oregano, and red pepper flakes. Cook until fragrant, for about 1 minute, then pour in white wine, broth, heavy cream, sun-dried tomatoes, and Parmesan. Stir to combine until the cheese melts.
Simmer for 2-3 minutes, season with salt and pepper to taste, then return chicken to skillet, skin-side up.
Transfer the skillet to the oven and bake until chicken is cooked through (juices run clear when chicken is pierced with a knife), 17-20 minutes.
Garnish with basil and serve over pasta, rice, or steamed vegetables.

Notes

This sauce is on the thin side. If you prefer a thicker sauce, you can add cornstarch or flour: Dissolve one teaspoon of cornstarch or flour in about two tablespoons of cool water, add it to the sauce while stirring, and mix well before adding the chicken.
Finely grate the parmesan cheese so it melts into the sauce quickly and smoothly.
You know the chicken is done when you pierce it, and juices run clear, but when in doubt, use a meat thermometer. The internal temperature should read 165℉/75℃.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition