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Marry Me Chicken Thighs - Creamy, Savory, Crowd-Pleasing Comfort Food

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken thighs: 6 bone-in, skin-on or boneless, skinless (about 2 pounds)
  • Olive oil: For searing (and optional extra from sun-dried tomato jar)
  • Butter: 2 tablespoons
  • Garlic: 4 cloves, minced
  • Crushed red pepper flakes: 1/2 to 1 teaspoon (adjust to spice level)
  • Italian seasoning: 1 teaspoon, or a mix of dried basil, oregano, and thyme
  • Smoked paprika: 1/2 teaspoon (optional, for warmth)
  • Chicken broth: 1 cup, low sodium
  • Heavy cream: 3/4 cup
  • Parmesan cheese: 1/2 cup, freshly grated
  • Sun-dried tomatoes: 1/2 cup, sliced (oil-packed preferred)
  • Fresh basil: A small handful, chopped (or parsley)
  • Kosher salt and black pepper
  • Lemon juice: 1–2 teaspoons (optional, for brightness)

Method
 

  1. Prep the chicken: Pat thighs dry with paper towels. Season both sides generously with salt, pepper, Italian seasoning, and smoked paprika if using.
  2. Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and the butter. When hot and foamy, add the chicken, skin-side down if using skin-on.
  3. Sear to build flavor: Cook without moving until deeply golden, 5–7 minutes. Flip and cook another 3–5 minutes. Transfer chicken to a plate. It won’t be fully cooked yet; that’s okay.
  4. Sauté aromatics: Lower heat to medium. If the pan is dry, add another splash of oil (you can use the oil from the sun-dried tomatoes for extra flavor). Add garlic and red pepper flakes. Stir 30–45 seconds until fragrant.
  5. Deglaze: Pour in the chicken broth and scrape up browned bits. Let it simmer for 2 minutes to reduce slightly.
  6. Build the sauce: Stir in the heavy cream, Parmesan, and sun-dried tomatoes. Simmer 2–3 minutes until the cheese melts and the sauce thickens enough to coat a spoon.
  7. Return the chicken: Nestle the thighs back into the skillet and spoon sauce over the top. Reduce heat to medium-low and simmer 8–12 minutes, or until the internal temperature reaches 175°F for bone-in or 170°F for boneless.
  8. Finish with freshness: Turn off the heat. Stir in chopped basil and a squeeze of lemon juice if you like. Taste and adjust salt and pepper.
  9. Serve: Spoon chicken and plenty of sauce over pasta, mashed potatoes, rice, polenta, or roasted vegetables. Garnish with extra basil and Parmesan.