Marry Me Chicken Thighs
Marry me chicken thighs simmered in a creamy sun-dried tomato parmesan sauce. An easy 30-minute one-pan dinner for date night or family weeknights.
Equipment
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- ½ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 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
To Finish
- ¼ cup fresh basil leaves, torn
Instructions
- Season and Cook the Chicken: Pat the chicken thighs dry and season both sides with ½ teaspoon of the salt, pepper, garlic powder, and thyme.
- Heat the sun-dried tomato oil and butter in a large skillet over medium-high heat.
- Add the chicken and cook for 5 to 6 minutes per side until deeply golden and cooked through (165°F internal temperature). Transfer to a plate and tent loosely with foil to rest.
- Make the Sauce: Reduce the heat to medium. To the same pan (no need to wash it first) add the garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant and just golden, scraping up the browned bits from the chicken as you go.
- Pour in the chicken broth and let it simmer for 2 minutes until slightly reduced.
- Finish the Sauce: Add the heavy cream and bring to a gentle simmer. Cook for 2 minutes until slightly reduced. Turn off the heat and stir in the Parmesan until melted and smooth. Add the sun-dried tomatoes and red pepper flakes and stir to combine.
- Return the Chicken: Add the cooked chicken thighs back into the sauce along with any accumulated juices, spooning the sauce over the top of the chicken.
- Serve: Spoon the chicken and pan sauce generously over mashed potatoes or crusty bread, making sure to get plenty of sauce in every bowl! Top with freshly torn basil leaves.
Nutrition
Serving: 1 (of 4) | Calories: 420kcal | Carbohydrates: 6g | Protein: 38g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 207mg | Sodium: 709mg | Potassium: 693mg | Fiber: 1g | Sugar: 2g | Vitamin A: 920IU | Vitamin C: 12mg | Calcium: 131mg | Iron: 2mg
