Marry Me Chicken Thighs Recipe

5 from 4 votes

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 Time5

Cook Time35

Total Time40

Course: Dinner

Cuisine: American

Keyword: awesome chicken recipes, best chicken dinner, Best chicken recipe, Chicken Thighs Recipe with Marry Me Sauce, Marry Me Chicken Recipe with Thighs, Marry Me Chicken Thighs, Marry Me Chicken Thighs Recipe

Servings: people

Author: Silvia Dunnirvine

Equipment

1 Large Dutch Oven Skillet with Lid

Ingredients

9 chicken thighs bone in, skin on
2 tbsp olive oil
3 tbsp sun dried tomato (see notes)
1/2 cup red onion chopped small
1/2 cup heavy cream DF milk, coconut cream
1/2 cup chicken broth
2 tbsp butter
1/2 cup kalamata olives optional
1/2 tbsp oregano
1 cup parmesan cheese DF shredded cheese
salt and pepper to taste

Instructions

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.
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.
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.
Add the oregano heavy cream and chicken broth. Whisk together, let it simmer for a couple minutes then stir in the cheese.
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.
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).
Finish with your favorite fresh herb and serve.
👉🏻 Oven option: after placing the chicken back in the skillet, bake at 375°F for 10–12 min until done.
👉🏻 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.

Notes

I use this creamy bruschetta-style sun dried tomato, or this Julienne cut sun dried tomato in olive oil, where the tomatoes are chopped into small pieces. If you prefer the sun whole dried tomatoes, make sure to chop them up into small bites.

Storage and reheating

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on the stovetop.

Nutrition