Ree Drummond's Marry Me Chicken 💍

Ingredients

• 6 pieces Boneless Skinless Chicken Thighs (about 1.5 pounds, trimmed)
• 1/4 cup All-Purpose Flour (for dredging the chicken)
• 1 tsp Salt (season chicken and potatoes)
• 1/2 tsp Black Pepper (freshly ground)
• 2 Tbsp Olive Oil (for searing chicken)
• 2 Tbsp Unsalted Butter (for searing chicken)
• 3 cloves Garlic (minced)
• 1 tsp Fresh Rosemary (minced leaves)
• 1 tsp Dried Oregano
• 1 small Red Onion (finely diced)
• 2 Tbsp Tomato Paste
• 1/2 cup Dry White Wine (any dry variety)
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Heavy Cream (full‑fat for richness)
• 1/3 cup Sun‑Dried Tomatoes (julienned strips)
• 1/4 tsp Crushed Red Pepper Flakes (adjust for heat)
• 1/4 cup Parmesan Cheese (freshly grated)
• 5 leaves Fresh Basil (torn for garnish)
• 5 lb Yukon Gold Potatoes (peeled and cubed)
• 2.5 sticks Salted Butter (for brown butter (20 Tbsp total))
• 12 oz Cream Cheese (softened, 1.5 packages)
• 1/2 cup Half‑and‑Half
• 1/2 cup Additional Heavy Cream (for mashed potatoes)
• 2 Tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prep Chicken

   Pat chicken thighs dry, season with salt and pepper, then dredge lightly in all‑purpose flour, shaking off excess.

   Time: PT5M

2. Sear Chicken

   Heat olive oil and butter in a large skillet over medium‑high heat. Add chicken thighs and cook 5 minutes per side until golden and cooked through.

   Time: PT10M

   Temperature: medium‑high

3. Rest Chicken

   Transfer cooked chicken to a plate and set aside while you build the sauce.

   Time: PT2M

4. Sauté Aromatics

   In the same skillet, add minced garlic, rosemary, oregano, and finely diced red onion. Stir and sauté until fragrant, about 2 minutes.

   Time: PT2M

   Temperature: medium

5. Add Tomato Paste

   Stir in tomato paste and cook, stirring constantly, for 1 minute to caramelize.

   Time: PT1M

   Temperature: medium

6. Deglaze with Wine

   Pour in 1/2 cup dry white wine, scraping the pan to release browned bits. Let the wine reduce by half, about 2 minutes.

   Time: PT2M

   Temperature: medium

7. Add Broth and Simmer

   Add 1 cup chicken broth, stir, and bring to a gentle simmer for 3 minutes.

   Time: PT3M

   Temperature: medium

8. Incorporate Cream and Sun‑Dried Tomatoes

   Stir in 1 cup heavy cream, julienned sun‑dried tomatoes, and crushed red pepper flakes. Heat until the sauce bubbles and begins to thicken, about 4 minutes.

   Time: PT4M

   Temperature: medium

9. Return Chicken to Sauce

   Place the seared chicken thighs back into the skillet, spoon sauce over them, and simmer for another 5 minutes to meld flavors.

   Time: PT5M

   Temperature: medium

10. Finish Sauce

    Stir in grated Parmesan cheese and adjust seasoning with salt and pepper. Remove from heat.

    Time: PT2M

11. Prepare Brown Butter

    In a medium saucepan over medium heat, melt 2.5 sticks salted butter. Continue cooking, swirling occasionally, until the butter turns golden‑brown and smells nutty, about 5 minutes. Remove from heat.

    Time: PT5M

    Temperature: medium

12. Boil Potatoes

    Place peeled, cubed Yukon Gold potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15 minutes.

    Time: PT15M

    Temperature: high

13. Mash Potatoes

    Drain potatoes and return to the pot. Add 3/4 of the brown butter, softened cream cheese, 1/2 cup half‑and‑half, 1/2 cup heavy cream, salt, and pepper. Mash until smooth and creamy.

    Time: PT5M

14. Plate and Garnish

    Spoon a generous mound of brown butter mashed potatoes onto each serving plate. Top with a chicken thigh, drizzle extra sauce, sprinkle remaining brown butter, chopped parsley, grated Parmesan, and torn basil leaves.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

45g

Fat

35g

Fiber

4g