Marry Me Chicken
This is the ultimate version of the famously proposal-worthy chicken pasta. It uses flavorful chicken thighs for guaranteed tenderness and a restaurant-quality pan sauce built by deglazing with white wine. The result is an incredibly rich and satisfying dish perfect for a special night in.
Ingredients
- 1 1/2 boneless, skinless chicken thighs
- to taste Kosher salt and freshly ground black pepper
- 2 tbsp oil from a jar of oil-packed sun-dried tomatoes
- 1 small shallot, finely chopped
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 3/4 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh basil, chopped, for garnish
Steps
- 1
Pat the chicken thighs completely dry with paper towels and season them generously on both sides with salt and pepper.
- 2
Warm the sun-dried tomato oil in a large skillet over medium-high heat. Place the chicken in the hot pan and sear until deeply golden brown, about 4-5 minutes per side. Transfer the seared chicken to a plate.
- 3
Lower the heat to medium and add the chopped shallot to the skillet. Sauté for about 2 minutes until it has softened.
- 4
Add the minced garlic, red pepper flakes, and dried oregano to the pan, stirring constantly for 30 seconds until fragrant.
- 5
Increase the heat and pour in the white wine to deglaze the pan. Use a wooden spoon to scrape all the flavorful browned bits from the bottom of the skillet as the wine simmers and reduces by about half.
- 6
Reduce the heat again and stir in the chicken broth, heavy cream, and chopped sun-dried tomatoes. Allow the sauce to come to a gentle simmer.
- 7
Turn off the heat and gradually mix in the grated Parmesan cheese until the sauce is completely smooth.
- 8
Return the seared chicken and any juices that collected on the plate back into the skillet. Nuzzle the chicken into the sauce and spoon some of it over the top.
- 9
Let the chicken simmer gently in the sauce over medium-low heat for 5-7 minutes, until it is cooked through and registers 165°F on an instant-read thermometer.
- 10
Remove the skillet from the heat, stir in the fresh basil, and serve immediately with pasta, mashed potatoes, or crusty bread to soak up the sauce.
Pro tips
- Use chicken thighs for the most tender and flavorful result, a technique advocated by multiple trusted sources.
- Patting the chicken dry before seasoning is crucial for achieving a perfect, crispy sear.
- For maximum flavor, use the oil from the jar of sun-dried tomatoes to sear the chicken.
- Always use freshly grated Parmesan cheese. Pre-shredded cheese contains anti-caking agents that can prevent the sauce from becoming smooth and creamy.
- Deglazing the pan with white wine is a professional technique that adds significant depth and acidity to the sauce by lifting the caramelized "fond" from the pan.
- Stir in the fresh basil at the very end, off the heat, to preserve its vibrant color and fresh flavor.