marry me chicken

Name: Marry Me Chicken
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 - 2 1/2 pound(s) boneless, skinless chicken thighs; ground Himalayan pink salt, to taste and divided; freshly ground mixed peppercorns, to taste and divided; 1/4 cup(s) unbleached all-purpose flour, or as needed and divided; 2 tablespoon(s) butter; 2 tablespoon(s) olive oil; 1 cup(s) yellow onions, diced; 1 tablespoon(s) tomato paste; 14 - 15 ounce(s) button mushrooms, washed, halved and sliced; 3 clove(s) garlic (large), pressed; 1/2 cup(s) jarred sun-dried tomatoes, drained and chopped; 1 tablespoon(s) Italian seasoning; 1/2 teaspoon(s) red pepper flakes, or to taste; 3/4 cup(s) low-sodium chicken broth; 3/4 cup(s) 35% heavy cream; 1/2 cup(s) Grana Padana cheese, grated and divided; 1 1/2 tablespoon(s) fresh chopped parsley, for garnish

2 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Dec 18, 2025

Absolutely delicious, increase your proposal odds by making this incredible dish.

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Marry Me Chicken served with mashed potatoes and steamed broccoli.

prep time 15 Min

cook time 35 Min

method Bake

yield 4 serving(s)

Ingredients

2 - 2 1/2 pounds boneless, skinless chicken thighs
ground Himalayan pink salt, to taste and divided
freshly ground mixed peppercorns, to taste and divided
1/4 cup unbleached all-purpose flour, or as needed and divided
2 tablespoons butter
2 tablespoons olive oil
1 cup yellow onions, diced
1 tablespoon tomato paste
14 - 15 ounces button mushrooms, washed, halved and sliced
3 cloves garlic (large), pressed
1/2 cup jarred sun-dried tomatoes, drained and chopped
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes, or to taste
3/4 cup low-sodium chicken broth
3/4 cup 35% heavy cream
1/2 cup Grana Padana cheese, grated and divided
1 1/2 tablespoons fresh chopped parsley, for garnish

How To Make marry me chicken

Step 1

Generously season thighs on one side with salt and pepper before dredging with flour; set aside.

Step 2

In an oven-proof skillet over medium heat, add butter and oil. When it starts sizzling, working in batches, add chicken, floured side down. Season the top with salt and pepper and dredge with flour.
Step 3

Sear until golden, about 3 to 4 minutes per side. Transfer to a plate while working with the remaining thighs.
Step 4

Preheat oven to 350 degrees F.
Step 5

Add onions and sauté for 2 minutes, scraping the bottom of the skillet to dislodge any brown bits.
Step 6

Stir in tomato paste to coat.
Step 7

Add mushrooms and mix well before putting the lid on. Let them sweat for 2 to 3 minutes, stirring a couple of times while deglazing the pan.
Step 8

Add garlic and sauté for 1 minute. Add sun-dried tomatoes; sauté for 1 minute.
Step 9

Blend Italian seasoning and red pepper flakes into the mixture. Pour in broth and heavy cream; add 1/4 cup cheese. Stir and bring the sauce to a simmer.
Step 10

Return the thighs to the skillet, including any accumulated juices, and spoon the sauce over.
Step 11

Transfer to the preheated oven and bake for 15 to 20 minutes or until the internal temperature reaches 165 degrees F.
Step 12

Remove the skillet from the heat and let it rest for 5 minutes before sprinkling on fresh chopped parsley.
Step 13

Serve with rice, over pasta, or with mashed potatoes and steamed vegetables.
Step 14

To view this amazing comfort food on YouTube, click on this link ➡ https://youtu.be/sw3bfnv3kEs
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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