This dish has been my go-to when I want something that feels like a warm hug in dinner form. Pan-seared chicken thighs get bathed in a creamy sauce dotted with sun-dried tomatoes and garlic, creating a cozy and satisfying meal.
One evening, after a long day, I whipped up this recipe with simple ingredients I always keep on hand. The moment the sauce started thickening and filling the kitchen with garlic and parmesan aromas, I knew dinner would be special. Sitting down to that plate, the tender chicken and the luscious sauce made all the stress melt away.
Why You’ll Love It:
– Tender chicken thighs seared to golden perfection
– Creamy sauce bursting with sun-dried tomato and garlic flavors
– Slightly chunky texture adds rustic charm
– Garnished with fresh basil for a pop of color and freshness
– Easy enough for weeknights but impressive for guests
Comfort on a plate, ready in about 35 minutes.
PrintClassic Marry Me Chicken
Pan-seared and simmered boneless skinless chicken thighs in a creamy sun-dried tomato and garlic sauce with parmesan, topped with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
4 boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons butter
4 garlic cloves, minced
1/3 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup parmesan cheese, grated
1/2 cup chicken broth
1/4 teaspoon red pepper flakes
Fresh basil leaves, for garnish
Salt, to taste
Black pepper, to taste
Instructions
Season the chicken thighs with salt and black pepper.
Heat olive oil and butter in a large skillet over medium heat.
Add chicken thighs and pan-sear until golden brown on both sides, about 5 minutes per side. Remove and set aside.
In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
Add chopped sun-dried tomatoes and cook for another 2 minutes.
Pour in chicken broth, scraping up any browned bits from the skillet. Let it simmer for 2 minutes.
Reduce heat to low and stir in heavy cream, parmesan cheese, and red pepper flakes. Stir until the sauce is creamy with visible tomato pieces.
Return chicken thighs to the skillet and simmer in the sauce for 8-10 minutes, until chicken is cooked through and tender.
Adjust seasoning with salt and pepper as needed.
Plate the chicken thighs centrally, spoon sauce generously over and around them, and garnish with fresh basil leaves.
Q: Can I make this dish ahead of time?
A: Yes! You can prepare it a day in advance and gently reheat it on the stove. The sauce may thicken, so add a splash of chicken broth when reheating.
Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the sauce creamy.
Ready to enjoy a plate of creamy, tender chicken? Save this recipe or print it out and make it your next comforting dinner.