Marry Me Chicken
Pan-seared chicken thighs in a rich, creamy sauce with sun-dried tomatoes, garlic, and Italian herbs.
45m4Servings
Nutrition
713kcal
50gProtein
27gCarbs
47gFat
Ingredients
Chicken Thighs
4 pieces
All Purpose Flour
1 tbsp
Salt
To taste
to taste
Pepper
To taste
to taste
Olive Oil
2 tbsp
Butter
1 tbsp
Garlic
3 cloves
Red Pepper Flakes
1 tsp
Dried Oregano
1 tsp
Thyme
1 sprig
Chicken Stock
1 cup
Heavy Cream
1 cup
Tomato Paste
1 tbsp
Dijon Mustard
1 tbsp
Sun-Dried Tomatoes
½ cup
Spinach
1½ cups
Lemon Zest
1 whole
Parmesan Cheese
½ cup
Fresh Basil Leaves
A few leaves
1 cup
Instructions
1Prepare the Chicken
5m
5mSeason Chicken
Season the chicken thighs with salt and pepper on both sides.
Coat Chicken
Coat the seasoned chicken thighs in flour.
2Sear the Chicken
15m
15mHeat Pan
Heat butter and olive oil in a large frying pan over medium-high heat.
Cook Chicken
Add the chicken thighs and cook until golden brown on both sides and cooked through, about 6-7 minutes per side.
Remove Chicken
Remove the chicken from the skillet and set aside.
3Build the Sauce
10m
10mSauté Aromatics
In the same pan, add red pepper flakes, oregano, thyme, and minced garlic. Cook for about 30 seconds until fragrant.
Add Tomato Paste & Dijon
Add tomato paste and Dijon mustard, cook for another 30 seconds.
Deglaze Pan
Pour in the chicken stock to deglaze and scrape up any browned bits from the bottom of the skillet.
Add Cream & Tomatoes
Stir in the heavy cream, sun-dried tomatoes, and chopped spinach, and lemon zest. Let the sauce simmer for 2-3 minutes until slightly thickened.
Add Parmesan
Add ½ cup of the grated Parmesan cheese, mix well.
4Finish the Dish
5m
5mReturn Chicken
Return the chicken to the pan with any juices. Mix well and spoon some of the sauce over the top.
Simmer Gently
Let the chicken simmer very gently in the sauce for another 2-3 minutes until heated through.
Season & Basil
Taste for seasoning, add salt and pepper to taste. Add shredded basil leaves.
Garnish and Serve
Garnish with fresh basil leaves, then serve hot.
Tips
Get a proper sear on the chicken; that golden-brown color is flavor that goes straight into your sauce.
Do not rush the sauce reduction; let it simmer until it coats the back of a spoon before returning the chicken.
Add the Parmesan cheese off the heat or over very low heat to prevent it from clumping or splitting.
Add fresh basil at the very end, just before serving, to preserve its aroma and color.