Marry Me Chicken Thighs Recipe
A one-pan dish features tender chicken cutlets enveloped in a creamy, savory sauce with sun-dried tomatoes.
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Instructions
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Combine 3 tablespoons flour and 1/2 teaspoon salt; dredge 4 chicken breast cutlets, shaking off excess.
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Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then cook chicken cutlets 3 to 4 minutes per side until golden brown and cooked through; remove chicken to a plate.
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Reduce heat to medium, add 3 minced garlic cloves and cook for 30 seconds; add 1/4 cup dry white wine, scrape the pan, and simmer for 1 minute.
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Stir in 3/4 cup low-sodium chicken broth, 1/2 cup heavy cream, 1/3 cup chopped sun-dried tomatoes, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes; bring to a simmer.
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Gradually add 1/2 cup grated Parmesan cheese, stirring until melted, then add 1 tablespoon fresh lemon juice.
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Return chicken to the sauce and simmer for 4 to 5 minutes until warmed through and the sauce slightly thickens.
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Taste and adjust seasoning, then serve garnished with fresh basil and red pepper flakes.