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marry me chicken best chicken thighs recipe

Marry Me Chicken (TikTok Viral Recipe)

Jenni Cole
An easy marry me chicken recipe that simplifies the viral recipe by using chicken thighs instead of slicing chicken breast into cutlets, plus we skip the breading on the chicken. The pan seared chicken gets married in a sun dried tomato parmesan cream sauce. The TikTok rumor is that it'll make your special person want to marry you!
4.80 from 5 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 10 minutes
Course Chicken
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 lb boneless skinless chicken thighs or thin chicken breast cutlets
  • salt
  • pepper
  • ½ teaspoon paprika not smoked
  • 1 + tablespoon extra virgin olive oil
  • 1 + tablespoon butter
  • SAUCE
  • 4 cloves garlic minced
  • 1 C chicken broth
  • 1 C heavy whipping cream
  • 1 teaspoon dried Italian seasoning or ½ teaspoon each of dried oregano + dried basil
  • ¼-1/2 + teaspoon red pepper flakes
  • ¾ teaspoon fine sea salt
  • ¼ + teaspoon ground black pepper
  • 1 C parmesan cheese grated
  • ½ cup sun dried tomatoes chopped
  • 1 tablespoon fresh basil leaves

Instructions
 

  • Trim any fat from the chicken, if needed. Dry the chicken with paper towels. Generously season both sides with salt, black pepper, and paprika.
  • In a large skillet, heat the extra virgin olive oil and melt the butter on medium-high. Brown the chicken on each side for 3-4 minutes (it won't be cooked all the way through). Transfer it to a plate, cover it with foil, and set it aside.
  • Saute the garlic for 1 minute until it's fragrant. Add the chicken broth and scrape up the browned bits from the bottom of the skillet. Turn the heat down to medium-low.
  • Add the heavy whipping cream, Italian seasoning, red pepper flakes, salt, and pepper until the cream is heated through, do not let it come to a boil or it will burn.
  • Mix in the parmesan cheese a little bit at a time (to prevent clumping). Stir constantly until it's melted.
  • Stir in the sundried tomatoes. Put the chicken back in the sauce. Let the sauce simmer for a few more minutes until the chicken is cooked through to 165 F. Adjust seasonings if needed (more salt and pepper, more red pepper flakes).
  • Garnish with thin basil slivers and enjoy! Serve with roasted vegetables, cauliflower rice for low carb, or over rice or pasta.

Notes

  • Boneless skinless chicken thighs, chicken tenders, or chicken cutlets can be used for this recipe. If you're pan-frying chicken tenders, reduce the cooking time to 2-3 minutes per side.
  • To add fresh baby spinach, mix it in when you add the sundried tomatoes.
  • To lighten this recipe up a bit, use olive oil instead of butter, use half n half instead of heavy whipping cream, and add a thickener such as cornstarch to thicken the sauce.
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