Description
This Marry Me Chicken features juicy, well-seasoned chicken thighs seared to perfection and baked in a creamy, garlicky Parmesan sauce with sun-dried tomatoes. It’s a delicious, comforting meal that pairs beautifully with pasta, mashed potatoes, or roasted vegetables.
Ingredients
Scale
For the Chicken:
- 6 chicken thighs
- Onion powder (to taste)
- Garlic powder (to taste)
- Cajun seasoning (to taste)
- Pepper (to taste)
- Paprika (to taste)
- Italian herbs (to taste)
- Olive oil
For the Sauce:
- 2 tbsp butter
- 2 tbsp fresh minced garlic
- 1/2 cup chicken broth
- 1/3 cup heavy whipping cream
- Sun-dried tomatoes (to taste)
- 1/2 cup fresh shredded Parmesan or Italian cheese
- Salt (to taste)
- Pepper (to taste)
- Italian herbs (to taste)
Instructions
- Season the Chicken: Pat the chicken thighs dry and season both sides with onion powder, garlic powder, Cajun seasoning, paprika, pepper, and Italian herbs.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown, then transfer to a baking dish.
- Prepare the Sauce: In the same skillet, reduce the heat to medium and add butter and minced garlic. Cook for 2-3 minutes until fragrant.
- Simmer the Sauce: Pour in the chicken broth and add sun-dried tomatoes. Stir, then mix in the heavy whipping cream. Let it simmer for a few minutes.
- Melt the Cheese: Stir in the shredded Parmesan cheese, mixing until smooth and creamy. Adjust the seasoning with salt, pepper, and Italian herbs.
- Bake the Chicken: Pour the sauce over the chicken in the baking dish. Bake at 400°F (200°C) for 30-35 minutes until the chicken is fully cooked.
- Serve: Let the chicken rest for a few minutes before serving. Enjoy with mashed potatoes, pasta, or roasted vegetables!
Notes
- Boneless chicken breasts can be used instead of thighs; adjust baking time to 20-25 minutes.
- To make this dish dairy-free, use coconut cream instead of heavy whipping cream and a dairy-free cheese alternative.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat on the stovetop or in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes