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Marry Me Chicken Thighs Recipe

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4.3 from 7 reviews

Marry Me Chicken Thighs is a flavorful and creamy skillet dish featuring tender boneless chicken thighs cooked to golden perfection and simmered in a rich sauce made with sun-dried tomato oil, garlic, tomato paste, chicken broth, heavy cream, Parmesan cheese, and sun-dried tomatoes. Finished with fresh basil leaves and a touch of red pepper flakes, this comforting and elegant meal is quick to prepare and perfect served over mashed potatoes or with crusty bread.

Ingredients

Chicken

  • 1 ½ pounds boneless, skinless chicken thighs
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme

Sauce

  • 1 tablespoon sun-dried tomato oil (from the jar)
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • ½ cup low-sodium chicken broth
  • ½ cup heavy cream
  • ¼ cup freshly-grated Parmesan cheese
  • ⅓ cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • ¼ teaspoon red pepper flakes
  • ¼ cup fresh basil leaves, torn

Instructions

  1. Season and Cook the Chicken: Pat the chicken thighs dry and evenly season both sides with ½ teaspoon kosher salt, black pepper, garlic powder, and dried thyme. This ensures the chicken is well-flavored before cooking.
  2. Heat Fat in Skillet: In a large skillet over medium-high heat, warm the sun-dried tomato oil and butter until melted and shimmering, preparing the pan for searing the chicken.
  3. Sear the Chicken: Add the seasoned chicken thighs to the hot skillet and cook for 5 to 6 minutes on each side until the chicken achieves a deep golden color and reaches an internal temperature of 165°F. Remove the chicken and place on a plate, tenting loosely with foil to keep warm and rest.
  4. Prepare the Sauce Base: Lower the heat to medium. Using the same skillet (no need to clean it), add the minced garlic and tomato paste. Cook and stir constantly for about 1 minute until fragrant and slightly golden, scraping up the flavorful browned bits left from the chicken.
  5. Add and Simmer Chicken Broth: Pour in the low-sodium chicken broth and let the mixture simmer for 2 minutes to reduce slightly, intensifying the flavors of the sauce.
  6. Finish the Cream Sauce: Stir in the heavy cream and bring to a gentle simmer, allowing it to cook for 2 minutes until the sauce thickens a bit. Turn off the heat and stir in the freshly grated Parmesan cheese until smooth and melted. Add the chopped sun-dried tomatoes and red pepper flakes, mixing well to evenly distribute.
  7. Return the Chicken to Sauce: Place the cooked chicken thighs back into the skillet along with any accumulated juices. Spoon the sauce over the chicken to coat thoroughly and allow the flavors to meld together.
  8. Serve and Garnish: Serve the chicken and sauce over mashed potatoes or with crusty bread to soak up the creamy sauce. Garnish generously with torn fresh basil leaves for a burst of freshness and color.

Notes

  • Make sure the chicken thighs are patted dry before seasoning to ensure a good sear and crispy exterior.
  • Use a thermometer to check that chicken reaches at least 165°F (74°C) for safe consumption.
  • Sun-dried tomato oil adds a distinct richness and depth; if unavailable, substitute with olive oil but mildens the flavor.
  • This dish can be made gluten-free by ensuring chicken broth and tomato paste are gluten-free.
  • Serve immediately for best texture and flavor of the sauce and chicken.

Find it online: https://recipeplenty.com/marry-me-chicken-thighs-recipe/