"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