"Marry Me" Chicken! I Could Eat This Chicken Every Day! Easy Recipe for Dinner

Ingredients

• 6 pieces Boneless Chicken Thighs (skinless, trimmed)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 0.8 cup Meat Broth (divided: 1/3 cup first, 2/3 cup later)
• 2 cloves Garlic (minced)
• 1/4 cup Fresh Basil (packed, roughly torn)
• 5 pieces Sun‑Dried Tomatoes (packed in oil, drained and sliced)
• 1 tablespoon Tomato Concentrate (also called tomato paste)
• 0.5 cup Heavy Cream (full‑fat for best thickness)
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1/4 teaspoon Red Chili Flakes (adjust to heat preference)
• 30 g Parmesan Cheese (grated, plus extra for serving)
• 250 g Pasta (such as penne or rigatoni)

Instructions

1. Season Chicken

   Pat the chicken thighs dry with paper towels, then season both sides generously with salt and black pepper.

   Time: PT2M

2. Brown Chicken

   Heat olive oil in a large skillet over medium‑high heat. Add the chicken thighs and cook until golden brown, about 5 minutes per side.

   Time: PT10M

   Temperature: medium-high

3. Add First Portion of Broth

   Pour 1/3 cup of meat broth into the skillet, cover, and let the chicken simmer for 10 minutes.

   Time: PT10M

   Temperature: medium

4. Prepare Aromatics

   While the chicken cooks, mince the garlic, slice the sun‑dried tomatoes, and roughly tear the fresh basil.

   Time: PT5M

5. Sauté Garlic and Sun‑Dried Tomatoes

   Remove the chicken to a plate and keep warm. In the same skillet, add the minced garlic and sliced sun‑dried tomatoes; sauté for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

6. Build the Sauce

   Stir in the tomato concentrate, the remaining 2/3 cup of broth, heavy cream, dried thyme, oregano, chili flakes, and a pinch of salt. Mix well.

   Time: PT2M

   Temperature: medium

7. Finish Cooking Chicken in Sauce

   Return the browned chicken thighs to the skillet, reduce heat to low, and simmer until the sauce thickens and the chicken is cooked through, about 5 minutes.

   Time: PT5M

   Temperature: low

8. Cook Pasta

   Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 10 minutes. Drain, reserving ¼ cup of pasta water.

   Time: PT10M

   Temperature: boiling

9. Combine Pasta and Sauce

   Add the cooked pasta to the skillet, toss to coat with the creamy tomato‑basil sauce. Stir in the grated Parmesan and the fresh basil; if the sauce is too thick, add a splash of reserved pasta water.

   Time: PT3M

   Temperature: low

10. Serve

    Plate the pasta and chicken, garnish with extra Parmesan and a drizzle of olive oil if desired. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

68 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Boneless Chicken Thighs: Chicken breast, Turkey thigh
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Salt: Kosher salt, sea salt
• Instead of Black Pepper: White pepper
• Instead of Meat Broth: Chicken broth, vegetable broth
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fresh Basil: Dried basil (1 tsp)
• Instead of Sun‑Dried Tomatoes: Regular tomatoes (chopped)
• Instead of Tomato Concentrate: Tomato purée (2 tbsp)
• Instead of Heavy Cream: Half‑and‑half, whole milk + butter
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Dried Oregano: Fresh oregano (1 tsp)
• Instead of Red Chili Flakes: Fresh chopped chili
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Pasta: Gluten‑free pasta, zucchini noodles

Equipment Needed

• Large Skillet
• Large Pot
• Wooden Spoon
• Knife
• Cutting Board
• Measuring Cups
• Colander
• Tongs (optional)

Critical Steps — Do Not Skip

• Browning the chicken thighs to develop flavor.
• Ensuring the sauce thickens before serving.

Chef Tips from the Video

• Use fresh basil at the end of cooking to retain its aromatic flavor.
• For extra depth, deglaze the skillet with a splash of white wine after sautéing garlic.
• Grate Parmesan directly into the sauce for a smoother texture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently and add a splash of cream if needed.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce up to step 6 and refrigerate; reheat and finish with chicken and pasta later.
• Cook the pasta al dente, drain, toss with a little oil, and store separately.

Frequently Asked Questions