Marry Me Chicken
December is a very busy month. Besides a bunch of parties to attend, there’s Christmas 🎄 and New Year’s Eve plus another event that takes place often during this month… proposals! If you’re looking for your partner to finally pop the big question, you should make this outstanding recipe… Marry Me Chicken!
I grew up with women in my family saying to me – “the way to a man’s heart 💖 is through his stomach!”. It was a typical idiom every girl heard back then although, with all honesty, it was slightly sexist. They forgot to mention that the same could apply to us, females.
When I came to visit 🛫 David in Vancouver after we’d been dating a few months, he charmed me even more when he made his Pacific Coast Salmon on the BBQ! He wowed me through my stomach with his recipe. In return, I did the same with many of my recipes…
It took a while but yes, he finally asked for my hand after my father’s blessing 👴. When I made Marry Me Chicken for the first time back in 2020, as a joke, I told him that if I only knew, I would’ve made this dish earlier instead of waiting 10 years before getting hitched!
Joking aside, this dish is incredibly tasty! With chicken thighs, sun-dried tomatoes 🍅, mushrooms and seasonings in a creamy, cheesy sauce, this is a meal that can win a lot of bonus points! It’s elegant enough to serve at dinner parties but also great for date nights or simply as a weeknight meal!
The thighs are seasoned on one side with salt 🧂 and pepper before being dredged with flour. Working in batches, they are seared in the skillet, floured side down, while seasoning and dredging the top as well. It takes 3 to 4 minutes per side to get a nice golden color.
When I dredge meat, I like putting a couple tablespoons 🥄 of flour in a small sieve and simply tap the side – that way, I use exactly what I need without contaminating it. By coating the protein with flour, it helps to thicken the sauce, creating a thin roux.
As you can see, my version of this recipe has a lot of mushrooms that go in the skillet. They add a nice earthy flavor profile to the dish. I use button mushrooms 🍄 but porcini is another fabulous option. I’m a mushroom lover but you can go with less of them if you prefer.
Chicken broth and heavy cream wrap everything together! They give the right texture and creaminess to this rich sauce. When it comes to the broth, you can cut the amount in half and use dry white wine for the other half. I personally don’t think it’s necessary but anything can help, right 😉?
There’s also cheese 🧀! I like using Grana Padano which has a nutty and slightly sweet flavor to it. Other substitutes can be Parmesan, Asiago or Pecorino Romano. After mixing half of it into the sauce, the remaining ¼ cup of cheese is sprinkled on top before being baked.
Prior to transferring the skillet to a 350ºF preheated oven, it’s important to cover the thighs with the sauce. It will prevent them from drying out. It takes about 15 to 20 minutes ⏰ to cook or until the internal temperature reaches 165ºF.
This Marry Me Chicken recipe is definitely a keeper! With a lovely, creamy sauce, it’s so amazingly delicious, your partner will ask for your hand in marriage 💍! Proposal booster or not, this is a dish to make anytime. Serve it over rice, pasta or mashed potatoes.
Bon Appétit! 🍽
Check out these other fabulous chicken recipes… 😀
– Chicken Marengo
– Creamy Tuscan Chicken
– Bunny Chow
– Mediterranean Lemon Olive Chicken
– Chicken Divan
– Chicken Vesuvio
– Peri Peri Chicken
– Chicken Cordon Bleu
– Chicken Sorrentino
and for even more poultry recipes 🐓🦃🦆, click on this link… Recipe Category • Poultry
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Marry Me Chicken
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Ingredients
- 2 to 2 1/2 lbs. boneless, skinless chicken thighs
- ground Himalayan pink salt, to taste and divided
- freshly ground mixed peppercorns, to taste and divided
- 1/4 cup unbleached all-purpose flour, or as needed and divided
- 2 tbsp. butter
- 2 tbsp. olive oil tips & tricks
- 1 cup yellow onions, diced
- 1 tbsp. tomato paste tips & tricks
- 14 to 15 ounces button mushrooms, washed, halved and sliced
- 3 large clove garlic, pressed
- 1/2 cup jarred sun-dried tomatoes, drained and chopped
- 1 tbsp. Italian seasoning see Recipe
- 1/2 tsp. red pepper flakes, or to taste
- 3/4 cup low-sodium chicken broth
- 3/4 cup 35% heavy cream
- 1/2 cup Grana Padana cheese, grated and divided
- 1 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Generously season thighs on one side with salt and pepper before dredging with flour; set aside.
- In oven-proof skillet over medium heat, add butter and oil. When it starts sizzling, working in batches, add chicken, floured side down. Season the top with salt and pepper and dredge with flour.
- Sear until golden, about 3 to 4 minutes per side. Transfer to a plate while working with the remaining thighs.
- Preheat oven to 350ºF.
- Add onions and sauté for 2 minutes, scraping the bottom of the skillet to dislodge any brown bits.
- Stir in tomato paste to coat.
- Add mushrooms and mix well before putting the lid on. Let them sweat for 2 to 3 minutes, stirring, a couple times while deglazing the pan.
- Add garlic and sauté for 1 minute. Add sun-dried tomatoes; sauté for 1 minute.
- Blend Italian seasoning and red pepper flakes into the mixture. Pour in broth and heavy cream; add ¼ cup cheese. Stir and bring the sauce to a simmer.
- Return the thighs to the skillet, including any accumulated juices, and spoon the sauce over.
- Transfer to the preheated oven and bake for 15 to 20 minutes or until the internal temperature reaches 165ºF.
- Remove the skillet from the heat and let it rest for 5 minutes before sprinkling on fresh chopped parsley.
- Serve with rice, over pasta, or with mashed potatoes and steamed vegetables.
Don't forget to rate and comment on this recipe!
That’s it! I’m making this recipe! Maybe boyfriend will finally pop the question, lol!!! Thanks Chef Frankie
Do you have a “divorce me” recipe? I might need it soon!
Really? Never heard of it!
I love the ingredients and it sounds like a great comfort food. Thanks for sharing.