Marry Me chicken

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on for juiciness)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Paprika (sweet paprika)
• 1 tsp Low‑Sodium Seasoning Blend (any low‑sodium poultry seasoning)
• 2 Tbsp Unsalted Butter (cut into cubes)
• 3 cloves Garlic (minced)
• 1 tsp Dried Oregano (crushed)
• 1/2 tsp Red Chili Pepper Flakes (adjust to heat preference)
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Heavy Whipping Cream (full‑fat for richness)
• 1/2 cup Sun‑Dried Tomatoes (chopped, oil‑packed preferred)
• 1/2 cup Parmesan Cheese (freshly grated)

Instructions

1. Season the Chicken

   Pat the chicken thighs dry, then rub both sides with salt, paprika, and low‑sodium seasoning blend.

   Time: PT5M

2. Sear the Chicken

   Heat the skillet over medium‑high heat, add butter, and once melted, place the thighs skin‑side down. Cook 6‑8 minutes per side until golden brown. Transfer to a plate and set aside.

   Time: PT14M

   Temperature: medium‑high

3. Build the Sauce

   In the same skillet, add minced garlic, oregano, and red chili flakes. Sauté 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits, then stir in heavy cream, sun‑dried tomatoes, and grated Parmesan. Simmer 3‑5 minutes until slightly thickened.

   Time: PT5M

   Temperature: medium

4. Bake the Chicken

   Return the seared chicken thighs to the skillet, skin side up. Transfer the skillet to a pre‑heated oven at 375°F and bake for 25 minutes, or until the internal temperature reaches 165°F.

   Time: PT25M

   Temperature: 375°F

5. Rest and Serve

   Remove the skillet from the oven, let the chicken rest for 5 minutes to allow the sauce to coat the meat. Serve hot over rice, pasta, or mashed potatoes.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

6 g

Fat

30 g

Fiber

1 g