Marry Me Chicken

Creamy, garlicky chicken thighs smothered in a sun-dried tomato and Parmesan sauce—so irresistible, it might just earn you a proposal!

Ingredients
For the Chicken:
6 boneless, skinless chicken thighs (or breasts)

1 tbsp olive oil

1 tsp each garlic powder, onion powder, paprika

½ tsp each Cajun seasoning, dried Italian herbs

½ tsp black pepper

½ tsp salt

For the Sauce:
2 tbsp unsalted butter

2 tbsp fresh garlic, minced

½ cup chicken broth

⅓ cup heavy cream

¼ cup sun-dried tomatoes (oil-packed, chopped)

1 tbsp dry white wine (optional but recommended)

½ cup freshly grated Parmesan

½ tsp red pepper flakes (optional for heat)

For Serving:
Mashed potatoes, pasta, or crusty bread

Fresh basil or parsley

(Serves 4-6)

Step-by-Step Instructions
1. Season & Sear the Chicken
Pat chicken dry, then rub with olive oil and all seasonings.

Heat a large oven-safe skillet over medium-high heat. Sear chicken 3-4 mins per side until golden. Transfer to a plate.

2. Make the Sauce
In the same skillet, melt butter over medium heat. Sauté garlic for 1 minute until fragrant.

Add chicken broth, sun-dried tomatoes, white wine, and cream. Simmer 2-3 mins.

Stir in Parmesan until melted. Season with salt, pepper, and red pepper flakes.

3. Bake to Perfection
Return chicken to the skillet, spooning sauce over it.

Bake at 400°F (200°C) for 15-20 mins until chicken reaches 165°F (74°C).

4. Serve
Garnish with fresh herbs and serve over mashed potatoes or pasta.

Pro Tips
 No wine? Substitute with 1 tsp lemon juice + 1 tbsp broth.
 Extra creamy? Add ¼ cup cream cheese with the Parmesan.
 Crispy top: Broil 2-3 mins after baking for a golden crust.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins
Calories: ~420 per serving

Pair with roasted asparagus and a glass of Chardonnay!