Marry Me Chicken
This creamy, savory chicken dish is rich, comforting, and full of flavor. Marry Me Chicken is one of those recipes that feels special but comes together simply. Tender chicken simmers in a tomato-cream sauce with garlic, herbs, and parmesan, then finishes in the oven until bubbly and golden.
Ingredients
Method
- Preheat oven to 400°F.
- Season chicken thighs lightly with salt and pepper.
- In a large oven-safe skillet over medium heat, melt 2 tablespoons of butter.
- Add chicken, skin-side down, and cook until golden brown, about 8-10 minutes.
- Add remaining butter, garlic, and red pepper flakes. Cook for about 1 minute.
- Add chicken broth, diced tomatoes, sun-dried tomatoes, thyme, and oregano. Stir to combine.
- Reduce heat, cover, and simmer for 30–40 minutes, until chicken is fork tender and the sauce begins to thicken.
- Stir in the evaporated milk.
- Sprinkle Parmesan cheese over the top and transfer skillet to the oven.
- Bake for 5–10 minutes, until cheese is melted and bubbly.
- Remove from oven and sprinkle with basil before serving.
- Serve hot over rice or thin noodles.
Notes
• Blending the broth and sun-dried tomatoes briefly before adding to pan creates a smoother, more integrated sauce while still keeping texture.
• Chicken will naturally release from the pan as it cooks—no need to force turning early. How To Tell It’s Done:
The chicken is ready when it is fork tender and the sauce has thickened slightly. The final oven step should leave the cheese melted and lightly bubbly. Variations:
• Boneless skinless thighs work great, but chicken breast can also be used – adjust cooking time accordingly.
• Slice chicken breasts, season with salt and pepper and sear in lightly oiled pan. Set aside and add back to sauce to finish in the oven until heated through. Take care to not overcook if using chicken breast.
• Chicken will naturally release from the pan as it cooks—no need to force turning early. How To Tell It’s Done:
The chicken is ready when it is fork tender and the sauce has thickened slightly. The final oven step should leave the cheese melted and lightly bubbly. Variations:
• Boneless skinless thighs work great, but chicken breast can also be used – adjust cooking time accordingly.
• Slice chicken breasts, season with salt and pepper and sear in lightly oiled pan. Set aside and add back to sauce to finish in the oven until heated through. Take care to not overcook if using chicken breast.
