Owton’s Marry Me Chicken Thighs

Reasons Why People Love Our Marry Me Chicken Thighs

✅ Quick to prepare: Simple ingredients and minimal prep make this an easy weeknight dish. The thighs cook fast and stay tender, giving you a rich, satisfying meal without the effort.

✅ A twist on a comforting classic: Creamy sun-dried tomato sauce, garlic, and parmesan coat the chicken in bold flavour that feels indulgent while still being easy to cook.

✅ Perfect for any occasion: Ideal for family dinners or casual hosting. The sauce pairs well with pasta, rice, or potatoes, which makes it a versatile dish everyone will enjoy.

Cooking Instructions

1. Prepare your chicken

Start by patting the chicken thighs dry with kitchen paper. Dry skin helps them brown properly. Season both sides with salt, black pepper, paprika, and a small pinch of chilli flakes if you like a bit of heat.
Heat a large frying pan or shallow casserole dish over a medium-high heat and add a tablespoon of oil. Once hot, place the chicken thighs in the pan, skin-side down if they are skin-on. Sear for 4 to 5 minutes per side until they develop a deep golden colour. Remove the thighs and set them aside on a plate.

2. Build your sauce

Reduce the heat to medium. In the same pan, add a little more oil or a small knob of butter if needed.
Add finely chopped garlic and cook for 30 seconds to 1 minute until fragrant, making sure it does not burn.

Stir in chopped sun-dried tomatoes and let them warm through for a minute.

Pour in chicken stock and scrape the base of the pan with a wooden spoon to release all the flavourful browned bits.

Lower the heat and stir in double cream, followed by grated parmesan. Mix until the sauce becomes smooth and slightly thickened. Taste and adjust seasoning if needed.

3. Cook to perfection

Place the seared chicken thighs back into the pan, nestling them into the sauce. Spoon some sauce over the top to help them cook evenly.

Cover the pan with a lid (or foil if you do not have one) and simmer gently on a low heat for 15 to 20 minutes.

The chicken is ready when it reaches an internal temperature of 75°C and feels tender when pierced. The sauce should be glossy, creamy, and lightly reduced.

4. Garnish and serve

Turn off the heat and sprinkle chopped basil or parsley over the top.

Let the dish rest for 2 minutes so the sauce settles.

Serve your Marry Me Chicken Thighs with pasta, mashed potatoes, rice, or crusty bread to soak up every bit of the creamy sauce. Add extra parmesan on top if you want an even richer finish.

Tips

Get the best sear: Make sure the pan is properly heated before adding the chicken. A hot pan helps create a deep golden crust, which adds flavour and keeps the thighs juicy.

Adjust the flavour: You can swap sun-dried tomatoes for roasted red peppers or add a pinch of smoked paprika for a richer taste. Extra parmesan will thicken the sauce and make it creamier.

Serve it right: Marry Me Chicken tastes best fresh from the pan, but if you’re cooking ahead, keep the chicken warm in a low oven and add a splash of stock or cream before serving to loosen the sauce.

Nutritional Information (per serving)

Calories: 420 kcal
Protein: 28g
Fat: 30g
Saturated Fat: 12g
Carbohydrates: 7g
Sugars: 3g
Salt: 1.2g

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but they cook faster and can dry out more easily. Reduce the simmering time and check for doneness early to keep them tender.

Can I make Marry Me Chicken ahead of time?
Yes, you can make it in advance. Store it in the fridge for up to 2 days. Reheat gently on the hob and add a splash of stock or cream to loosen the sauce.

What can I serve with Marry Me Chicken?
It pairs well with pasta, rice, mashed potatoes, roasted vegetables, or crusty bread to soak up the creamy sauce.

Can I make this recipe lighter?
You can swap double cream for single cream or use light cream cheese. It won’t be as rich, but it will still taste great. Perfect if you want a tasty meal without the extra calories!

How do I know the chicken is fully cooked?
Chicken thighs are done when they reach an internal temperature of 75°C and the juices run clear. The meat should feel tender when pierced with a fork.

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About the Author.

R Owton Wholesale Butchers

Traditional Family Butchers

The Owton family have been farming the land at Chalcroft Farm for over 750 years, and in business since 1976, so you can be sure we have the experience, knowledge and expertise about all things meat! We specialise in butchering locally sourced and traceable meat, working with over 40 farmers within Hampshire and Dorset to offer some of the finest meat produce in the south.