One-Skillet Creamy Sun-Dried Tomato Chicken (Marry Me Chicken)
- ⏱ 50 minutes
- Medium
- Serves 6
- 👥 2-cook recipe
Bone-in chicken thighs are browned and served in a creamy sun-dried tomato, herb, and Parmesan sauce.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
One-Skillet Creamy ...
0/0
COOK 1COOK 2
1Mise en place
Prep 1/2 cup dry white wine: such as Pinot Grigio or...
2Pat chicken dry
3Plate and serve
+ 21 more steps in the app
One-Skillet Creamy ...
0/0
COOK 2COOK 1
1Mise en place
Prep 6 bone-in: patted dry
2Pat chicken dry
Pat the chicken thighs dry
Season the chicken thighs evenly with kosher salt and...
3Plate and serve
+ 21 more steps in the app
Ingredients
- 6 bone-in, skin-on chicken thighs (patted dry)
- 1 tsp Diamond Crystal kosher salt
- 3/4 tsp freshly ground black pepper
- 1 large shallot (finely chopped (about 1/4 cup))
- 1 tsp fresh thyme leaves
- 1 tsp fresh oregano (chopped)
- 1/2 tsp crushed red pepper flakes
- 1/2 cup sun-dried tomatoes in oil (chopped)
- 4 garlic cloves (minced)
- 1 tbsp tomato paste
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup grated Parmigiano-Reggiano (plus more for garnish)
- basil leaves, to taste (torn)
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 6 bone-in: patted dry
- Prep 1/2 cup dry white wine: such as Pinot Grigio or Sauvignon Blanc
2. Pat chicken dry COOK 1
- Pat the chicken thighs dry
- Season the chicken thighs evenly with kosher salt and pepper
3. Chop shallot COOK 2
- Finely chop the shallot
4. Chop tomatoes COOK 2
- Chop the sun-dried tomatoes
5. Render chicken fat COOK 1
- In a room-temperature 12-inch skillet, place the chicken skin side down
- Set the skillet over medium heat and cook, undisturbed, until the fat is rendered and the skin is light golden, 10 to 15 minutes
6. Mince garlic COOK 1
- Mince the garlic cloves
7. Chop oregano COOK 2
- Chop the fresh oregano
8. Tear basil COOK 2
- Tear the basil leaves
9. Finish cooking chicken COOK 1
- Continue cooking, flipping the thighs every 2 to 3 minutes, until they are deeply golden and cooked through to at least 175°F (80°C), about 10 minutes
- Transfer the chicken to a plate
- Reserve 1 tablespoon of the drippings in the skillet, and discard the remaining chicken fat
🤝 Cook 2 hands the 12-inch skillet to Cook 1.
10. Make the sauce COOK 1
- In the skillet, add the shallot, thyme, oregano, and crushed red pepper and cook over medium heat, stirring often, until the shallot starts to soften, about 2 minutes
- Add the sun-dried tomatoes and garlic and cook, stirring constantly, until the garlic is fragrant, about 1 minute
- Add the tomato paste and stir to coat the vegetables
- Cook, stirring constantly, until the paste slightly darkens in color, about 1 minute
🤝 Cook 2 hands over the dry white wine.
11. Add wine COOK 1
- Add the wine and cook, using a wooden spoon to scrape up any flavorful bits from the bottom of the skillet, until slightly reduced, about 1 minute
- Stir in the broth and bring to a simmer
- Cook until reduced by half, about 4 minutes
12. Thicken creamy sauce COOK 1
- Whisk the cream into the sauce and bring to a simmer over medium heat
- Simmer, whisking constantly, until the sauce begins to thicken, about 2 minutes
- Remove the skillet from the heat and whisk in the Parmigiano-Reggiano until melted and creamy, and the sauce is thickened
- Season the sauce to taste with kosher salt and pepper, if needed
13. Plate and serve BOTH
- Nestle the cooked chicken skin side up into the sauce
- Garnish with more Parmigiano-Reggiano and fresh basil, and serve
See it in action
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