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Marry Me Chicken
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5 from 4 votes

Marry Me Chicken

This Marry Me Chicken recipe is absolutely delicious! Increase your proposal odds by making this incredible dish!
Prep Time15 minutes
Cook Time35 minutes
Passive Time5 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: American, Fusion, Italian
Keyword Chicken, Comfort Food, Easy Recipe, Poultry, Valentine's Day

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.