Marry Me Chicken (One-Pan 30-Minute)

Gathering Ingredients

Main protein and cut
Use boneless, skin-on chicken thighs for fastest sear and moist interior; if using breasts, butterfly and pound to even thickness to match sear time.
Measured ingredient list

• 4 boneless skin-on chicken thighs (about 1.25–1.5 lb total)
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil + 1 tbsp unsalted butter
• 3–4 cloves garlic, minced
• 1/3 cup finely chopped shallot or 1/4 cup yellow onion
• 1/2 cup sun-dried tomatoes, drained and chopped (oil-packed preferred)
• 1/2 to 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream or 1 cup half-and-half for lighter sauce
• 1/2 cup freshly grated Parmesan (not pre-grated)
• 1 tsp Dijon mustard (optional, for balance)
• Handful fresh basil leaves, chiffonade, to finish

Substitutions and quality notes

• Use boneless skinless thighs but add 30–60 seconds higher heat when searing to get color.
• If only dried sun-dried tomatoes are available, rehydrate in warm water 10 minutes and drain; reserve 1–2 tbsp soaking liquid to add to sauce for extra flavor.
• For gluten-free, verify Dijon and broth labels; use gluten-free broth and no flour needed.

Why each ingredient matters

• Chicken thighs provide collagen and fat to keep sauce silky and prevent drying.
• Sun-dried tomatoes add concentrated umami and acidity; balance with cream and cheese.
• Parmesan thickens by melting into emulsion; use freshly grated to avoid graininess.

Shopping tips
Choose high-quality sun-dried tomatoes in oil when possible for immediate flavor; buy block Parmesan and grate at home for smoother sauce. Bring ingredients to room temperature for 15–20 minutes before cooking to reduce cooking time variance and improve sear.

Equipment and Prep

Essential tools

• 12-inch heavy skillet (stainless steel or cast iron) for even sear and capacity for sauce
• Tongs or fish spatula for turning chicken without piercing
• Instant-read thermometer to check internal temperature to 165°F (74°C)
• Microplane or fine grater for fresh Parmesan
• Measuring cups and spoons, small bowls for mise en place

Prep steps with times

• Pat chicken dry with paper towels — 1–2 minutes. Dry skin equals better browning.
• Season both sides with salt and pepper immediately after drying.
• Chop sun-dried tomatoes and shallot, mince garlic — 5 minutes.
• Grate Parmesan and measure cream and broth — 2–3 minutes.

Preheating and oil choices
Heat skillet over medium-high for 2–3 minutes before adding oil; the pan should shimmer but not smoke. Use 1 tbsp olive oil for flavor and a touch of butter toward the end for gloss and richness. If using nonstick, lower heat slightly and extend sear time to achieve color without damaging coating.
Mise en place checklist

• Chicken trimmed and dried
• Aromatics chopped and grouped
• Dairy and cheese measured and nearby
• Tongs and thermometer within reach

These prep steps reduce total cook time and prevent overcooking during pan juggling.

One-Pan Cooking Process

Step-by-step sear and sauce (times included)

1. Sear chicken: Heat skillet over medium-high until hot, add 1 tbsp olive oil. Place chicken skin-side down and press gently for even contact; sear undisturbed for 4–5 minutes until deep golden brown. Flip and sear the other side 2–3 minutes. Remove to a plate — chicken will finish in sauce.
2. Render aromatics: Reduce heat to medium. Add 1 tbsp butter; when foaming, add shallot and cook 1–2 minutes until translucent, then add minced garlic and cook 20–30 seconds until fragrant, avoiding browning.
3. Deglaze: Add 1/2 cup chicken broth, scraping brown bits for flavor; simmer 1–2 minutes to reduce slightly and concentrate flavor.
4. Add tomatoes and cream: Stir in chopped sun-dried tomatoes and 3/4 cup heavy cream; bring to a low simmer and cook 2–3 minutes to thicken slightly.
5. Finish sauce and return chicken: Reduce heat to low; whisk in 1/2 cup grated Parmesan and 1 tsp Dijon until smooth and glossy. Nestle seared chicken back into pan, spoon sauce over, cover loosely and simmer 4–6 minutes until internal temperature reaches 165°F (74°C).

Finishing touches
Remove chicken and rest uncovered 3–4 minutes to allow carryover cooking and sauce redistribution. Stir fresh basil into sauce off-heat to preserve bright herb flavor. Adjust seasoning with salt, pepper, and a squeeze of lemon if needed to lift richness.
Texture and visual cues
A properly done Marry Me Chicken will have a deeply browned exterior, a glossy, slightly thickened cream sauce that clings to the chicken, and visible flecks of sun-dried tomato and basil. Sauce should coat the back of a spoon without running off immediately.

Sauce Tips and Variations

Controlling sauce thickness
To thicken: simmer uncovered to reduce liquid or whisk in an additional 1–2 tbsp grated Parmesan off heat; the cheese will emulsify and thicken. For a glossy finish, finish with 1 tsp cold butter whisked in off heat. To thin: add 1–2 tbsp reserved chicken broth or pasta cooking water until the desired consistency is reached.
Preventing split or grainy sauce
Avoid boiling cream; keep at a gentle simmer and remove from high heat before adding Parmesan. Grate cheese finely and add gradually while whisking to form a smooth emulsion. If sauce breaks, whisk in 1–2 tsp warm water a little at a time to bring it back together.
Flavor adjustments

• Acidity: add 1 tsp lemon juice or 1 tsp white wine vinegar to balance richness.
• Heat: stir in 1/4 tsp red pepper flakes or 1 tsp harissa for spice.
• Herbs: swap basil for thyme or tarragon for different aromatic profiles; add robust herbs early, delicate herbs at finish.

Dietary variations

• Lower fat: use 1 cup half-and-half and 2 tbsp cornstarch slurry (1:1 cornstarch to cold water) added to simmering liquid to thicken quickly.
• Dairy-free: substitute canned coconut milk (full fat) and omit Parmesan; increase umami with 1 tsp nutritional yeast and 1 tsp soy sauce or tamari.
• Add vegetables: wilted spinach or roasted mushrooms folded into the sauce add volume and texture; add mushrooms after deglazing and cook until browned first.

Scaling tips
When doubling, use a wider skillet and brown chicken in batches to avoid crowding; reduce sauce only after combining batches to maintain glaze and concentration.

Serving Suggestions and Storing

Recommended accompaniments
Serve Marry Me Chicken over starches that soak up the sauce:

• Creamy mashed potatoes
• Buttered egg noodles or pappardelle
• Polenta or cooked farro for chew

Add a bright side to cut richness: simple lemon-dressed arugula or steamed green beans tossed with olive oil and flaky salt works well.
Plating tips
Place starch in center, top with chicken, spoon sauce around and over, and finish with torn basil and a light grind of black pepper. A small drizzle of extra-virgin olive oil or a tiny dot of lemon zest can lift aromas.
Storing leftovers

• Refrigerate in airtight container within 2 hours of cooking; consume within 3–4 days.
• Freeze in shallow airtight containers for up to 2 months. Note: sauce may separate slightly after freezing; re-emulsify when reheating.

Reheating for best texture
Reheat gently on stovetop over low heat, stirring sauce and adding 1–2 tbsp broth or water to loosen. For oven reheating, cover and warm at 325°F (160°C) until 150°F internal, then rest briefly. Do not microwave at high power; short bursts at 50–70% power with stirring between intervals helps preserve texture.

Timing, Temperature, and Doneness

Target internal temperature
Cook chicken to an internal temperature of 165°F (74°C) measured at the thickest part without touching bone. Use an instant-read thermometer inserted horizontally for an accurate reading. For thighs, remove at 160–162°F if you prefer carryover cooking to finish to 165°F while resting; this reduces the risk of overcooking.
Pan temperatures and heat control

• Searing: medium-high heat to develop Maillard reaction; pan should be hot enough to sizzle but not smoke continuously.
• Aromatics and deglazing: reduce to medium to avoid burning garlic and shallot; increase to medium-high only for rapid deglazing then lower again.
• Simmering sauce with chicken: low to low-medium to finish cooking evenly without separating cream.

Estimated total times

• Prep (mise en place): 8–10 minutes
• Sear both sides: 6–8 minutes
• Sauce and finish: 8–10 minutes
• Total active cook time: ~22–28 minutes; total from start to plate ~30 minutes including brief rests

Visual and tactile doneness cues
When pierced, juices should run clear, and the meat should feel firm but springy. The sauce should coat the back of a spoon and cling to the chicken. If the sauce appears too thin while chicken is done, remove chicken to rest and simmer sauce a minute to concentrate flavors.

Troubleshooting Common Issues

Sauce broke or separated
If sauce separates, remove pan from heat and whisk in 1 tsp warm water or a small knob of cold butter to bring fats back into emulsion. Alternatively, transfer 2 tbsp hot sauce to a small bowl with 1 tsp cornstarch slurry, whisk, then return to pan while whisking to bind.
Chicken browned but raw inside
After achieving color, reduce heat and finish cooking in the sauce for 4–6 minutes or transfer to a preheated oven at 375°F (190°C) for 6–8 minutes depending on thickness. Use thermometer to confirm 165°F internal.
Chicken dry or tough
Common causes: overcooking or excessive high heat throughout. Fix by slicing thinner pieces against the grain and serving over sauce to add moisture. For future cooks, sear quickly on medium-high and finish gently in sauce; use thighs to reduce dryness risk.
Garlic bitter or burnt
If garlic scorches, it becomes acrid. Immediately remove garlic solids, add a splash of broth and simmer briefly to mellow flavor, or start sauce over with fresh aromatics. To avoid, add garlic after shallot is translucent and reduce heat to medium-low.
Too acidic or too salty
Balance with a small pinch of sugar or a splash of cream; dilute with 1–2 tbsp unsalted cream or water. If too salty, add unsalted cooked starch (mashed potato or rice) when serving to absorb excess sodium.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes; butterfly and pound breasts to even thickness so they sear quickly. Sear 3–4 minutes per side and reduce simmer time in sauce to avoid drying. Use an instant-read thermometer and remove at 160–162°F to allow carryover to 165°F.
Q: How do I make this lighter without losing flavor?
A: Substitute half-and-half for heavy cream and thicken with a 1 tsp cornstarch slurry mixed into the broth. Increase umami with extra sun-dried tomatoes or 1/2 tsp Dijon to compensate for reduced fat.
Q: Is it possible to meal prep this dish?
A: Yes. Store chicken and sauce separately over a bed of cooked starch in airtight containers. Reheat gently on stovetop, adding 1–2 tbsp broth to loosen sauce. Consume refrigerated within 3–4 days; freeze up to 2 months.
Q: My sauce is grainy after adding Parmesan. How to fix?
A: Graininess occurs when cheese is added to high heat or pre-grated cheese contains anti-caking agents. Remove pan from heat and whisk in 1–2 tbsp warm broth gradually; if needed, strain sauce and re-emulsify with a small knob of cold butter off heat.
Q: Can I prepare this in advance for a dinner party?
A: Sear chicken and prepare sauce up to the simmer stage, cool quickly, refrigerate. Reheat gently and nestle chicken back into sauce 10–12 minutes before serving. Finish with fresh basil and a quick simmer to bring flavors together.
Q: What wine pairs well with Marry Me Chicken?
A: Choose medium-bodied whites with good acidity: Chardonnay (unoaked or lightly oaked), Vermentino, or Pinot Grigio. For reds, a light Pinot Noir complements the tomato and basil notes without overpowering the cream sauce.
Q: Can I make this dairy-free?
A: Use full-fat coconut milk and omit Parmesan; add 1 tsp nutritional yeast and 1 tsp tamari to boost savory depth. Keep heat low to prevent separation and finish with fresh herbs for brightness.
Q: How do I get more color on the chicken without burning the garlic?
A: Sear chicken first until browned and remove. Use medium heat for aromatics; add garlic later and for shorter time, or add garlic after deglazing to avoid burning. Alternatively, finish chicken under a broiler for 1–2 minutes to crisp skin quickly while sauce is prepared separately.