Marry me what? Relax, this post isn’t about how to propose to a chicken. No, Marry Me Chicken is a recipe that’s currently trending BIG TIME. Chicken so good, it’s sure to elicit a marriage proposal! Tender chicken thighs, swimming in a creamy sauce, filled with mushrooms, sun-dried tomatoes, and other complementary ingredients.
The first Marry Me Chicken recipe first appeared on the internet a few years back when delish.com posted their “Marry Me Chicken” recipe. However, recently “Marry Me Chicken” searches have gone up by 16, 281%! Since people are looking to food bloggers for similar recipes, I’ve decided to toss my own hat into the ring and share my version of this popular dish.
What Exactly Is Marry Me Chicken?
To make Marry Me Chicken, chicken thighs (or breasts) are first seared in a hot pan, then covered in a creamy sauce made with chicken broth and heavy cream. Sun-dried tomatoes, garlic, and herbs are also included. The pan
Here’s the funny thing, I’ve had a similar Chicken Scallopini recipe (saved as a draft) on my blog for over a year now. I just haven’t gotten around to finishing or publishing it.
When I glanced at the original “Marry Me Chicken” recipe, I realized it is almost identical to my Chicken Scallopini recipe. The main difference being the chicken breasts in my Scallopini recipe are breaded.
My version of Marry Me Chicken
I decided to “marry” ideas from both recipes to come up with my own version of Marry Me Chicken. Here are the steps for making my recipe.
- Sear chicken thighs on both sides and remove from the pan.
- Sauté onion and mushrooms. Add garlic and saute for 30 seconds longer.
- Deglaze the pan with chicken broth and wine. Add artichoke hearts, sun-dried tomatoes, black olives, capers, and chili flakes. Simmer for five minutes over low to heat.
- Mix in cream, then return chicken thighs to the pan. Simmer for 20 minutes.
- Divide pasta between four plates. Smother with sauce, add chicken, and sprinkle with feta chunks and chopped fresh parsley, or basil. Enjoy, and good luck with that marriage proposal!
What to Serve with This Dish
To me, it’s a no-brainer. The decadent sauce in this recipe begs to be poured over hot pasta. Homemade pasta, if at all possible. This meal is pretty filling, so you don’t necessarily need any side dishes. However, if you chose to serve it with some bread to sop up the tasty sauce, just know that I would nod my head in approval!
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Tender chicken thighs cooked in a delicious tangy cream sauce.
- 4 Chicken thighs (bone-in with skin)
- ½ tsp. sea salt
- ¼ tsp. white pepper
- 1 tsp. avocado oil (or favorite oil)
- ¼ cup diced onion
- 1 cup sliced mushrooms
- 3 cloves garlic (slivered)
- ¾ cup chicken broth
- ¼ cup white wine
- ½ cup artichoke hearts (chopped)
- 3 T. sun-dried tomatoes (chopped)
- 8 kalamata olives (sliced in half)
- 2 tsp. capers (optional)
- ¾ tsp. crushed red pepper flakes (or to taste)
- 3/4 cup half and half (or heavy cream)
- ¼ cup parmesan cheese
- 2 T. Italian parsley or basil (chopped)
- ¼ cup feta cheese (crumbled)
Season chicken with salt and pepper.
Heat oil in a deep pan and brown chicken thighs, fat side down first, for four minutes on each side, or until browned. Remove chicken from the pan and set aside.
Drain chicken fat from pan and put 2 tablespoon of the fat back in, or use more avocado oil. Sauté onion and mushrooms for one minutes. Add garlic and saute for 30 seconds.
Deglaze with chicken broth, and wine. Add artichoke hearts, sun-dried tomatoes, black olives, capers, and red pepper flakes. Simmer for five minutes over low to heat.
Add cream and parmesan cheese. Return chicken thighs to pan, skin side up. Cover and simmer for an additional 20 minutes, or until chicken is completely cooked.
Make fresh pasta using the recipe on this blog, or prepare four servings of store-bought pasta.
Divide pasta between four plates. Smother with sauce, add chicken, and sprinkle with feta chunks and chopped fresh parsley or basil.