Marry Me Chicken


1 tbsp. 

extra-virgin olive oil

bone-in, skin-on chicken thighs (about 2 pounds)

Kosher salt

Freshly ground black pepper

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



  1. 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.
  2. 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.
  3. 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.
  4. Garnish with basil and serve.

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