This skillet chicken Sicilian-style dish could honestly be on anyone’s weekly menu rotation – a homey and saucy meal of chicken thighs and a few extra Mediterranean ingredients that quickly takes it from humble home cooking to downright delicious gourmet dish. The name is why we love it though, right? It evidently came about in 2016 when some of the editors at Delish tasted it and deemed it so scrumptious that they said they’d marry for it! And from then on, it was known as ‘marry me chicken’.
1 tbsp. extra-virgin olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
Freshly ground black pepper
2 cloves garlic, minced
1 tbsp. fresh thyme leaves
1 tsp. crushed red pepper flakes
3/4 c. low-sodium chicken broth
1/2 c. heavy cream
1/2 c. chopped sun-dried tomatoes
1/4 c. freshly grated Parmesan
Freshly torn basil, for serving
- Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet.
- Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet, skin-side up.
- Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.
- Garnish with basil and serve.