Marry Me Chicken
Food and Drink

excerpted from DELISH; photo credit: Ethan Calabrese

Marry Me Chicken

"Follow the exact same directions for grilling, just use a cast-iron or grill-friendly skillet. If you’re a sun-dried-tomato hater (we feel you), use fresh ones instead. It won’t have as much of a tangy kick, but it’ll still make folks fall at your feet."

Total time: 45 minutes Serves: 4


1 tablespoon extra-virgin olive oil

6 bone-in, skin-on chicken thighs (about 2 pounds)

kosher salt to taste

freshly ground black pepper to taste

2 cloves garlic, minced

1 tablespoon fresh thyme leaves

1 teaspoon crushed red pepper flakes

¾ cup low-sodium chicken broth

½ cup heavy cream

½ cup sundried tomatoes, chopped

¼ cup freshly grated Parmesan

freshly torn basil, for serving

Preheat oven to 375°F.

Heat oil in a large oven-safe skillet over medium-high heat. Season the chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side. Transfer the chicken to a plate and pour off half the fat from the skillet.

Return the skillet to medium heat and add garlic, thyme and red pepper flakes. Cook until fragrant, 1 minute, then stir in the broth, heavy cream, sun-dried tomatoes and Parmesan. Season with more salt. Bring to a simmer, then return the chicken to the skillet, skin-side up.

Transfer the skillet to the oven and bake until the chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes. Garnish with basil and serve.

Note: The sun-dried tomato cream sauce will make EVERYONE fall in love.