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Marry Me Chicken Thighs Recipe
Juicy chicken thighs in a creamy sun-dried tomato Parmesan sauce. One pan, easy weeknight dinner idea, makes this Marry Me Chicken Thighs a sensational meal!
Prep
5 min
Cook
35 min
Total
40 min
Serves
4
Instructions
- 01
Start by seasoning the chicken thighs generously with salt and pepper on both sides. Although you can adjust the seasoning later on if needed, this is the only time we'll be seasoning this chicken dish.
- 02
Heat oil in a large skillet (see notes on the skillet). Sear chicken thighs over medium high heat, skin side down first, until skin is crispy and golden brown. This will give the chicken a beautiful and delicious finish. Turn the chicken and sauté on the bottom side. About 5-6 minutes each side. Transfer chicken to a plate.
- 03
To the same skillet melt butter over medium low heat. Sauté the red onions until soft then stir in sun dried tomatoes. Let these ingredients cook together and merge the flavors.
- 04
Add the oregano heavy cream and chicken broth. Whisk together, let it simmer for a couple minutes then stir in the cheese.
- 05
Transfer chicken back into the skillet. The chicken thighs do not need to be fully submerged in marry me chicken sauce. Add olives, if using. Turn the heat to a low simmer, cover and let the chicken finish cooking for about 10 minutes.
- 06
The marry me sauce will reduce and thicken and chicken will be fully cooked when the internal temperature reaches 165°F (ultra-tender at 170–175°F).
- 07
Finish with your favorite fresh herb and serve.
- 08
👉🏻 Oven option: after placing the chicken back in the skillet, bake at 375°F for 10–12 min until done.
- 09
👉🏻 Broil option: after finishing the chicken on stove-top bring to a broil for 2-3 minutes to crisp up the chicken skin and add a golden finish.
Nutrition
per serving · 1 serving
- Calories
- 876
- Protein
- 52g
- Carbs
- 7g
- Fat
- 70g
- Fiber
- 2g
- Sugar
- 3g
- Sat. fat
- 24g
- Sodium
- 1089mg
- Cholesterol
- 302mg
Variations & swaps
Ingredients and substitutions
- chicken thighs (about 9-10) bone in, skin-on chicken thighs. Can substitute for boneless and skinless chicken thighs or chicken breasts.
- sun-dried tomatoes in oil and chopped. I like the bruschetta-style sun-dried tomatoes or sun-dried tomato that is already chopped and preserved in oil.
- red onion finely chopped. Use shallots for a similar flavor profile.
- heavy cream but you can use half and half, milk or dairy-free alternatives such as coconut cream or your favorite dairy-free milk. I have tested these options and they worked well. Note that coconut cream changes the flavor the most
- olive oil and butter both needed at different times
- freshly grated parmesan cheese, avoid the pre-shredded cheeses for better flavor and to avoid weird texture. I also tested this recipe with a variety of dairy-free cheese and was pleased with the results.
- chicken broth or chicken stock, this will help with texture control
- kalamata olives – my mom never makes a saucy chicken recipe without adding a handful of olives and it seems that I have followed her footsteps. If you are a fan of olives you’ll really enjoy it in this one-pot chicken thighs recipe
- seasonings are oregano, salt and pepper. Optional to add a pinch of red pepper flakes
- 👉🏻 Want thicker sauce? to thicken the sauce an optional route is to add 1 tsp of cornstarch whisked into 1 Tbsp cool broth or 1 Tbsp butter + 1 Tbsp flour (roux) before liquids.
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