Description
Marry Me Chicken is a rich and creamy Parmesan chicken dish featuring juicy boneless skinless chicken thighs simmered in a luscious sauce made with garlic, sun dried tomatoes, chicken broth, heavy cream, and Parmesan cheese. This comforting and flavorful recipe is perfect for a cozy dinner and pairs wonderfully with mashed potatoes or your favorite side.
Ingredients
Scale
Chicken and Seasonings
- 6 boneless skinless chicken thighs
- Onion powder, to taste
- Garlic powder, to taste
- Cajun seasoning, to taste
- Freshly ground black pepper, to taste
- Sweet paprika, to taste
- Dried Italian herbs, to taste
- Salt, to taste
Sauce
- Olive oil, for sautéing
- 2 tablespoons unsalted butter
- 2 tablespoons fresh garlic, finely minced
- 120 millilitres chicken broth
- 80 millilitres heavy whipping cream
- 50 grams sun dried tomatoes, chopped
- 1 tablespoon dry white cooking wine
- 50 grams freshly grated Parmesan or Italian hard cheese
- Freshly ground black pepper, to taste
- Dried Italian herbs, to taste
Instructions
- Season the Chicken: Generously season both sides of the boneless skinless chicken thighs with onion powder, garlic powder, Cajun seasoning, freshly ground black pepper, sweet paprika, and dried Italian herbs. Ensure each piece is evenly coated with the spices for maximum flavor.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs in the skillet and sear each side for 3-4 minutes or until they develop a golden brown crust. Once seared, transfer the chicken to a separate baking dish and set aside.
- Sauté Garlic: In the same skillet used for searing, reduce heat to medium and melt the unsalted butter. Add the finely minced fresh garlic and sauté for about 3 minutes until the garlic is fragrant but not browned, to release its aromatic flavor into the butter.
- Prepare the Sauce Base: Pour the chicken broth into the skillet with the garlic, then add the chopped sun dried tomatoes and heavy whipping cream. Stir the mixture to combine thoroughly. Next, add the dry white cooking wine and season with additional salt, freshly ground black pepper, and dried Italian herbs. Allow the sauce to simmer gently for 2-3 minutes, stirring continuously to meld the flavors.
- Incorporate Parmesan Cheese: Gradually sprinkle the freshly grated Parmesan or Italian hard cheese into the simmering sauce while whisking constantly. This helps the cheese melt smoothly into the sauce, creating a creamy, cohesive texture without lumps.
- Bake the Chicken: Pour the completed creamy Parmesan sauce evenly over the seared chicken thighs in the baking dish. Place the dish in a preheated oven at 200°C (392°F) and bake for 30-35 minutes. Bake until the chicken is thoroughly cooked through and is tender when pierced with a fork.
- Serve: Remove the chicken from the oven and serve immediately, spooning the rich pan sauce over the chicken. This dish pairs beautifully with mashed potatoes or any preferred side to soak up the flavorful sauce.
Notes
- For best results, use fresh garlic instead of garlic powder in the sauce to enhance flavor.
- You can substitute chicken thighs with boneless skinless chicken breasts, though thighs will be more tender and juicy.
- Make sure to preheat the oven to ensure even cooking of the chicken.
- The dry white cooking wine can be substituted with additional chicken broth if preferred.
- Use a heavy oven-safe skillet to allow easy transition from stovetop to oven.
- Adjust seasoning according to taste, especially salt and Cajun seasoning for desired spice level.
