Marry Me Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
462 kcal
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Course
Main Course
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Cuisine
Italian
Marry Me Chicken
Description
Marry Me Chicken starts by searing chicken thighs in an oven-proof skillet to develop a crispy golden skin. Mushrooms sautéed in olive oil add an earthy element, while garlic, thyme, and crushed red pepper flakes build aromatic layers. The pan sauce combines chicken stock, heavy cream, sundried tomatoes, capers, and Parmesan, creating a rich and tangy base that complements the chicken. Baking the chicken in the sauce finishes cooking it through while melding flavors.
The result is chicken with a crispy skin and juicy meat, surrounded by a creamy sauce studded with tender mushrooms and tangy sun-dried tomatoes and capers. The addition of fresh baby spinach leaves just after baking softens them without losing color, and fresh basil ribbons add a subtle herbal note. This dish can be served over rice, pasta, or alongside crusty bread to soak up the sauce.
For best results, use a large oven-safe skillet to sear the chicken without overcrowding, which ensures a proper golden crust. The chicken should reach an internal temperature of 165°F for safe consumption. If preparing ahead, add the spinach and basil only after reheating to maintain their texture and flavor.
Ingredients
- 2 tablespoon olive oil
- 1 cup mushrooms sliced
- 6 chicken thighs bone-in, skin on
- salt
- black pepper
- 3 garlic minced, cloves
- 1 teaspoon thyme leaves
- 1 teaspoon red pepper flakes crushed
- ¾ cup chicken stock no or low sodium
- ½ cup heavy cream
- ½ cup sundried tomatoes chopped
- 2 teaspoon capers
- ½ cup Parmesan Cheese freshly grated
- 1 cup baby spinach leaves
- ¼ cup basil cut into ribbons, fresh
Instructions
- Preheat oven to 375°
- Heat oil in a large skillet (oven-safe) over medium-high heat
- Add mushrooms and cook, stirring until mushrooms are tender and brown, and liquid is cooked off about 5 minutes. Remove mushrooms to a plate.
- Season chicken thighs with salt and pepper on both sides
- Add chicken, skin side down to the skillet. Sear until golden brown, on both sides, about 4 minutes per side. Transfer chicken to a plate.
- Drain or wipe out any excess fat from the skillet. Add garlic, thyme and red pepper flakes to the skillet. Cook for 1 minute
- Reduce heat to medium and stir in broth, cream, sundried tomatoes, mushrooms, capers and Parmesan
- Allow sauce to come to a simmer
- Return chicken, skin side up, to the skillet. Transfer skillet to the oven
- Bake until chicken is at an internal temperature of 165°, 15-20 minutes
- Remove skillet from the oven and stir in spinach leaves until wilted
- Garnish with basil and serve
Notes
- Use a large, oven-safe skillet to allow seamless transition from stovetop to oven.
- When searing chicken, leave space between pieces and flip only once for a golden, crisp skin.
- Check doneness with a meat thermometer; chicken should reach 165°F internally.
- Add spinach and basil after reheating if making the dish ahead to preserve their freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 462kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 40g | 80% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 213mg | 71% |
| Sodium | 333mg | 14% |
| Potassium | 1085mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1499IU | 30% |
| Vitamin C | 10mg | 11% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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