Marry Me Chicken Thighs

When you need a meal that tastes like a special occasion but comes together in under an hour, this Marry Me Chicken Thighs recipe always delivers. The blend of golden seared chicken with a creamy sun-dried tomato sauce makes it perfect for cozy nights or sharing with friends. Every time I make this dish, someone asks for the recipe and I have watched more than one picky eater turn into a fan right at my table.

My own family first tried this when we wanted something restaurant-worthy at home the night before a big celebration. It became an instant favorite that now gets requested for birthdays and Sunday suppers alike.

Ingredients

• Bone-in skin-on chicken thighs: The extra fat keeps the chicken moist through every step Buy the freshest locally sourced you can find
• Extra virgin olive oil: Helps sear for crispy skin
• Salt and pepper: Use flaky salt and fresh cracked pepper whenever possible
• Onion powder and garlic powder: Add layers of flavor even before cooking
• Chopped onion: Fresh onion gives a sweet bite
• Minced garlic: Go for plump heavy heads for the most punch
• Fresh thyme: The flavor is unmatched compared to dried
• Oregano: Earthy notes that play well in the sauce
• Crushed red pepper flakes: Gives the sauce a subtle but present kick
• Dried basil: Fragrant and sweet use a fresh jar for best taste
• White wine: Brightens the sauce Choose something you would drink
• Chicken broth: Savory and silky Use low sodium so you can control seasoning
• Heavy cream: Brings richness and a comforting texture
• Sun-dried tomatoes: Sweet tangy concentrated flavor Buy oil-packed for best taste
• Fresh grated Parmesan: Nutty sharpness fresh is always better than pre-grated
• Parsley to garnish: Fresh and green with a gentle bite

Instructions

Season the Chicken:

Dust each thigh evenly on all sides with salt pepper onion powder and garlic powder Press seasonings on so they adhere well

Sear in Skillet:

Heat olive oil in a cast iron skillet over medium-high heat Once shimmering place chicken thighs skin-side down Sear for about four minutes per side until the skin is golden moving only when they release easily Remove thighs to a plate

Sauté the Aromatics:

Pour off all but two tablespoons of the oil in the pan Bring heat to medium Add chopped onion thyme oregano red pepper flakes and basil Stir frequently letting onions turn translucent and edges pick up color about three minutes Add the minced garlic and stir constantly for one more minute until very fragrant

Build the Sauce:

Pour in white wine first to deglaze the pan scraping up all browned bits Add chicken broth then stir in heavy cream and minced sun-dried tomatoes Bring to a gentle simmer Watch for the sauce to thicken slightly after a minute or two Stir in the Parmesan cheese until melted and smooth

Bake to Finish:

Nestle the chicken thighs back into the skillet with the sauce Skin side facing up Spoon a bit of sauce over each Bake uncovered at 375 for twenty to twenty five minutes until the thickest part of a thigh reads cooked on a meat thermometer and juices run clear

Garnish and Serve:

Remove from oven and sprinkle fresh parsley over the skillet Let rest for five minutes for flavors to settle Serve hot with extra sauce spooned over top

Pin it

My family always debates whether the best part is the crispy chicken skin or the creamy tang of that sun-dried tomato sauce I will never forget my youngest sneaking Parmesan from the bowl while helping with grating She says it is the secret ingredient that keeps people falling in love with this meal

Storage Tips

Let leftovers cool fully then pack into airtight containers This sauce holds up well for up to three days in the fridge For the best texture reheat gently on the stovetop with a splash of broth or cream If freezing separate chicken from the sauce and thaw in the fridge overnight before reheating

Ingredient Substitutions

Boneless thighs or breasts work but you will lose a bit of flavor and moisture For a lighter cream try half and half Swap spinach or kale for sun-dried tomatoes for a green twist If you need to skip wine use more broth and a dash of lemon juice

Serving Suggestions

Every time I serve this I double the sauce so we can pour it over garlic mashed potatoes or a bed of buttery noodles For a lower carb option mashed cauliflower or sautéed greens soak up every drop equally well Paired with a crisp salad and crusty bread it feels like a restaurant meal at home

Cultural and Historical Context

Marry Me Chicken is a modern classic rumored to be so good it inspires marriage proposals This version with thighs and sun-dried tomatoes borrows a bit from Italian and American South flavors merging comfort with a touch of elegance At our house it has become the dish we cook to celebrate or just say I love you through dinner

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You will find every bite is pure comfort and a little glamorous all at once Just do not be surprised if the table gets quiet when everyone takes those first few bites

Frequently Asked Questions

→ What type of chicken works best in this dish?

Bone-in, skin-on chicken thighs are preferred for their juicy texture and deep flavor when cooked in the sauce.

→ Can I substitute the white wine?

Yes, you can replace white wine with extra chicken broth or a splash of apple cider vinegar for acidity.

→ Is it possible to use boneless chicken thighs?

Boneless thighs work well too but may cook a bit faster. Adjust baking time accordingly.

→ How do I get a creamy, silky sauce?

Use heavy cream and fresh grated Parmesan, stirring until melted and combined for a smooth, velvety finish.

→ What sides pair well with this meal?

Garlic mashed potatoes, steamed rice, buttered noodles, or mashed cauliflower complement the savory sauce.

→ Can I make this dish ahead?

Yes. Prepare up to the baking step, refrigerate, then bake before serving for fresh flavor and texture.