# Marry Me Chicken

Bone-in chicken thighs seared golden, then finished in a creamy sun-dried tomato and Parmesan pan sauce that's rich enough to make the name feel earned.

_Dinner · Italian-American_

Prep: 10 min · Cook: 35 min · Total: 45 min · Yields: 4 servings

## Ingredients

- 4 bone-in, skin-on chicken thighs (about 2.5 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper (freshly ground)
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- ½ tsp red pepper flakes
- 1 tbsp tomato paste
- ½ cup sun-dried tomatoes (oil-packed, drained and roughly chopped)
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese (finely grated, plus more to serve)
- 1 tsp fresh thyme leaves (or 0.5 tsp dried)
- 2 tbsp fresh basil (torn, to finish)

## Instructions

1. Pat the 4 chicken thighs completely dry with paper towels — surface moisture is the enemy of a good sear.
2. Mix the 1 tsp kosher salt, 0.5 tsp black pepper, and 0.5 tsp smoked paprika, then season the chicken all over.
3. Heat the 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down and sear undisturbed for 6–7 minutes until the skin is deep golden and releases cleanly from the pan.
5. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. It will not be cooked through yet.
6. Reduce heat to medium. Add the 4 cloves garlic and 0.5 tsp red pepper flakes to the rendered fat in the pan and cook for 60 seconds, stirring, until fragrant.
7. Stir in the 1 tbsp tomato paste and cook for 1 minute until it darkens slightly and coats the aromatics.
8. Add the 0.5 cup sun-dried tomatoes and stir to combine.
9. Pour in the 0.5 cup chicken broth and scrape up any browned bits from the bottom of the pan.
10. Pour in the 1 cup heavy cream and stir in the 1 tsp fresh thyme leaves. Bring to a gentle simmer.
11. Stir in the 0.5 cup Parmesan cheese until fully melted and the sauce is smooth.
12. Nestle the seared chicken thighs skin-side up back into the sauce, making sure the skin sits above the liquid to stay crisp.
13. Transfer the skillet to a 375 °F (190 °C) oven and bake for 18–20 minutes, until the chicken registers 165 °F (74 °C) at the thickest part.
14. Remove from the oven and let rest 5 minutes. Scatter the 2 tbsp fresh basil over the top and finish with extra Parmesan before serving.

## Tip

> Keep the chicken skin above the sauce line when you return it to the pan — submerging it in cream will steam the skin soft and undo all the work of the sear.

Tags: comfort-food, one-pan, weeknight, creamy, 30-minute

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Canonical: https://just-recipes.io/recipes/marry-me-chicken