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This mouthwatering chicken dish turns ordinary thighs into something truly special with its velvety, cheese-infused sauce that'll have everyone asking for more. I first whipped this up when I needed a fancy dinner at home, but now it's our favorite way to wow guests without spending all day cooking.
I cooked this for my hubby during our anniversary when we couldn't get into our beloved Italian spot. He suggested we make it our yearly tradition, and that's how it got its cute "Marry Me" nickname at our place.
What You'll Need
- Chicken thighs boneless with skin left on for maximum juiciness and taste
- Onion powder gives gentle sweetness without chunks of actual onion
- Garlic powder works as a tasty backup to the fresh garlic
- Cajun seasoning adds a touch of warmth that works magic with the creamy sauce
- Paprika brings gorgeous color and light smokiness
- Italian herbs this dried mix creates amazing authentic flavor
- Olive oil grab a decent one that won't smoke at high temps
- Butter go for unsalted so you can adjust saltiness yourself
- Fresh minced garlic the amazing smell and taste can't be matched
- Chicken broth makes the tasty foundation of your sauce
- Heavy whipping cream delivers that amazing silky texture
- Sun dried tomatoes in oil for incredible flavor intensity
- White cooking wine cuts through richness and deepens flavor
- Fresh shredded Parmesan real aged cheese melts so much better
- Salt kosher type works wonders on chicken
- Black pepper grinding it fresh really does taste better
Cooking Instructions
- Prep Your Chicken
- Sprinkle thighs generously with garlic powder, onion powder, Italian herbs, Cajun seasoning, paprika, and pepper. Don't be shy with the seasonings, they'll create amazing flavor. Let the chicken rest with seasonings for 10 minutes if you've got time.
- Get That Golden Crust
- Heat up olive oil in a big oven-safe pan over medium-high until it shimmers. Put chicken skin-down and cook about 5 minutes till golden. Flip and cook another 3 minutes. You just want color, not fully cooked chicken. Take them out and set aside.
- Begin Your Sauce
- Using the same pan with all those tasty chicken bits, turn heat to medium and drop in butter. When it's melted, add your fresh garlic and cook around 3 minutes until it smells amazing but isn't brown. Stir often so it doesn't burn.
- Make The Base
- Add chicken broth and scrape all those yummy brown bits from the bottom with a wooden spoon. Toss in sun-dried tomatoes and let it bubble gently for 2 minutes to reduce a bit.
- Add The Creamy Stuff
- Pour in your heavy cream and white wine. Add some salt, pepper, and Italian herbs to taste. Let everything bubble gently for about 5 minutes till it starts getting a little thicker.
- Mix In The Cheese
- Add your fresh Parmesan while stirring constantly so it melts evenly without clumping. Keep stirring until everything's smooth and a bit thicker.
- Put It All Together
- Put the chicken back in the skillet or pour sauce over chicken in a baking dish. Make sure chicken sits in the sauce but isn't covered completely so the skin stays crispy. Bake at 400°F for 30-35 minutes until chicken's done and sauce is bubbling.
- Take A Breather
- Let it sit for 5 minutes before serving. This helps flavors come together and sauce get a bit thicker. Serve it over mashed potatoes to soak up all that amazing sauce.
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Sun-dried tomatoes are the hidden gem in this dish. I found out how amazing they were when I accidentally doubled what the original instructions called for. That lucky mistake created the perfect tangy balance to the rich cream, and I've stuck with it ever since.
Prep Ahead
You can get this dish ready up to the baking part and keep it in the fridge for a full day. Just let it warm up on the counter for half an hour before cooking, and you might need to add another 5-10 minutes in the oven if it's still cold from the fridge.
What To Serve With It
This creamy chicken wants sides that work well without stealing the show. A basic green salad with lemony dressing cuts through all that richness. Roasted asparagus or broccoli are great too, especially when you swipe them through the sauce left on your plate. For something starchy, mashed potatoes are ideal, but buttered noodles or crusty bread also do a great job soaking up that incredible sauce.
Tasty Twists
Want it spicier? Throw in some red pepper flakes to the sauce. If you like more herbs, mix in fresh basil and parsley just before you serve it. You can also toss in some artichoke hearts with the sun-dried tomatoes for more Mediterranean flavors. If you can't do dairy, try coconut cream instead of heavy cream, though it'll taste a bit different.
Common Queries
- → Can I use chicken breasts instead of thighs?
You can definitely swap in chicken breasts, but remember that thighs pack more flavor and don't dry out as easily. If you go with breasts, watch your cooking time carefully to keep them juicy.
- → What sides pair well with this dish?
While mashed potatoes work great, you can also try it with your favorite pasta, a bed of rice, or some simple cooked veggies like green beans or asparagus.
- → Can I make this dish ahead of time?
You sure can! Get the chicken and sauce ready ahead, then just pop it in the oven right before you want to eat for the best taste and texture.
- → Can I use other types of cheese?
Other cheeses like Gruyère or Romano will work in a pinch, but nothing beats freshly grated parmesan or an Italian cheese mix for getting that perfect creamy sauce.
- → How do I store and reheat leftovers?
Put any extras in a sealed container and keep in the fridge for up to 3 days. When reheating, go low and slow on the stove or in your oven, and add a little broth or cream to keep everything nice and saucy.
- → What can I substitute for white cooking wine?
Don't want to use wine? No problem! Just use more chicken broth or add a tiny bit of apple cider vinegar to get that same tangy kick.