Marry Me Chicken | Creamy Sun Dried Tomato Chicken

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is lower in calories, while milk is more budget-friendly.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Chicken thighs are more flavorful and cheaper than breasts.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese

Nutritional yeast is lower in calories and a good cheese substitute.

Preheat the oven to 375°F (190°C).

In a cast iron skillet, heat 1 tablespoon of olive oil until hot.

Season 2 pounds of chicken thighs liberally with salt and pepper, skin side first.

Place the chicken thighs in the skillet skin side down and sear for about 5 minutes without touching them.

After 5 minutes, flip the chicken thighs and sear the other side for about 5 minutes until brown.

Remove the chicken from the skillet and set aside.

Reduce the heat to medium and add 2 cloves of finely grated garlic to the same skillet.

Add 1/2 teaspoon of dried oregano and 1/2 teaspoon of dried thyme, stirring until fragrant.

Pour in 8 ounces of chicken stock and 6 ounces of heavy cream, stirring to combine.

Add 4 ounces of drained and cut sun-dried tomatoes to the sauce and stir well.

Mix in 1/4 cup of grated Parmesan cheese and taste for seasoning, adding more pepper if desired.

Bring the sauce to a simmer, then return the chicken to the skillet skin side up, nestling it in the sauce.

Transfer the skillet to the preheated oven and bake for about 20 minutes or until the internal temperature reaches 175°F (80°C).

After 20 minutes, remove the chicken from the oven and check that it has a nice crispy skin and the sauce has reduced.

Serve the chicken over rice, spooning the sauce and sun-dried tomatoes over the top, and garnish with fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens