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Easy Marry Me Chicken Recipe

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4.3 from 5 reviews

Easy Marry Me Chicken is a rich and flavorful skillet dish featuring tender chicken thighs cooked in a creamy sun-dried tomato and white wine sauce, finished with fresh basil and lemon zest. This comforting meal comes together in under an hour, perfect for a satisfying weeknight dinner or special occasion.

Ingredients

Chicken

  • 2 lbs boneless, skinless chicken thighs, pat dry and cut into 2–3 inch chunks
  • Salt and freshly ground black pepper, to taste

Cooking Fats

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

Sauce

  • 3 garlic cloves, minced
  • 7 oz jar sun-dried tomatoes, packed in oil, drained, and chopped
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 1/4 cups heavy cream (do not use anything lower in fat)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese, preferably freshly grated

Finishing Touches

  • 1/4 cup fresh basil, sliced into thin strips
  • Zest of 1 lemon

Instructions

  1. Season the Chicken: Generously season the chicken thighs with salt and freshly ground black pepper on all sides to enhance flavor.
  2. Brown the Chicken: Heat olive oil and butter in a large stainless steel or enamel-coated skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid overcrowding, which prevents steaming. Cook for about 5 minutes total, flipping halfway through, until golden brown and cooked through. Transfer the browned chicken to a plate and tent with foil to keep warm.
  3. Sauté Garlic and Sun-Dried Tomatoes: Reduce the heat to medium. Add minced garlic and chopped sun-dried tomatoes to the skillet and cook, stirring constantly, for about 30 seconds until fragrant.
  4. Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. These bits add rich flavor. Let it simmer and reduce by half, which should happen quickly.
  5. Add Cream and Herbs: Stir in the heavy cream, dried oregano, dried thyme, and red pepper flakes. Bring the sauce to a gentle simmer—avoid boiling—and reduce heat as necessary to maintain the simmer.
  6. Melt the Parmesan: Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
  7. Combine Chicken and Sauce: Return the chicken along with any accumulated juices back into the skillet. Simmer for 1 to 2 minutes to rewarm the chicken and let the flavors meld together.
  8. Finish and Serve: Just before serving, stir in fresh basil strips and lemon zest to add a bright, fresh finish to the dish. Serve the chicken and sauce over pasta, mashed potatoes, or rice for a complete meal.

Notes

  • Use heavy cream with full fat content for best sauce consistency and flavor.
  • Don’t overcrowd the pan when browning chicken to ensure it crisps up nicely instead of steaming.
  • Freshly grated Parmesan contributes better melt and flavor than pre-grated varieties.
  • If you prefer less spice, reduce or omit the red pepper flakes.
  • This dish pairs beautifully with simple sides like garlic mashed potatoes, linguine, or steamed rice.

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