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Marry Me Chicken

Golden seared chicken thighs in a creamy sun-dried tomato Parmesan sauce — one skillet, 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil ​
  • 5 ​ bone-in, skin-on chicken thighs ​
  • ​ ​ Kosher salt and freshly ground black pepper ​
  • 2 ​ garlic cloves minced
  • 1 tablespoon fresh thyme leaves ​
  • 1 teaspoon crushed red pepper flakes ​
  • ¾ cup low-sodium chicken broth ​
  • ½ cup heavy cream ​
  • ½ cup chopped sun-dried tomatoes ​
  • ¼ cup grated Parmesan ​
  • ​ ​ Fresh basil leaves for serving

Equipment

  • Large oven-safe skillet ​

Method
 

  1. Heat the oven and sear. Preheat the oven to 350°F (175°C). Heat the olive oil in a large oven-safe skillet over medium-high heat. Pat the chicken thighs dry, season generously with salt and pepper, and sear skin-side down until deeply golden and crisp, about 3 minutes per side. Transfer to a plate and pour off all but a thin film of fat.
  2. Build the sauce base. Lower the heat to medium. Add the garlic, thyme, and red pepper flakes and cook, stirring, for about 1 minute until fragrant.
  3. Make it creamy. Pour in the chicken broth, heavy cream, and sun-dried tomatoes, then stir in the Parmesan. Season with a pinch of salt and bring to a gentle simmer, scraping up the browned bits from the pan — that's pure flavor.
  4. Bake to finish. Nestle the chicken back into the skillet, spoon some sauce over each piece, and transfer to the oven. Bake 15 minutes, until the chicken is cooked through (165°F at the thickest part).
  5. Serve. Shower with fresh basil and serve straight from the skillet, with plenty of sauce spooned over. It's excellent over pasta, rice, or mashed potatoes — or with crusty bread for the sauce alone.

Notes

Keep the sauce at a gentle simmer. Chicken is done at 165°F internal temp.