Best Ever Marry Me Chicken | Sinful Chicken for Special Occasion
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Chicken thigh fillet - 500 gms, boneless and skinless
  • All-purpose flour - 1 tbsp
  • Extra-virgin olive oil - 3 tbsp
  • Unsalted butter - 1 tbsp
  • Garlic - 8 to 10 cloves, minced
  • Red chilli flakes - 1 tsp
  • Dried oregano - 1 tsp
  • Sun-dried tomatoes - ½ cup
  • Dijon mustard - 1 tbsp
  • Tomato paste - 1 tbsp
  • Heavy cream - ½ cup
  • Fresh Spinach - 1 & ½ cups, chopped
  • Parmesan cheese - ½ cup grated
  • Fresh basil - 1 cup
Instructions
  1. Wash and pat dry the chicken thighs. Lay them on a plate and season with salt and pepper on both sides.
  2. Take all-purpose flour in another shallow plate. Then take one seasoned chicken thigh at a time and place it on the flour.
  3. Press the chicken thigh lightly over the flour, then flip it over and press the other side so that both sides are nicely coated with the flour.
  4. Heat butter and two tablespoons of olive oil in a large sauté pan with high sides over medium-high heat.
  5. Once the oil is moderately hot, add the coated chicken thighs to the pan in a single layer and let them cook undisturbed until golden brown for about 7 to 8 minutes on medium-low flame.
  6. Flip over the chicken thighs after the bottom is golden brown and let the other side cook for another 6 to 7 minutes on medium-low flame.
  7. Once all the chicken thighs are nicely browned, take them out of the pan on a plate and set aside for later use.
  8. In the same pan, add the remaining olive oil. Then add the minced garlic and sauté for a minute until fragrant.
  9. Then add the chilli flakes, sun-dried tomatoes and dried oregano. Cook for about 30 seconds until fragrant.
  10. Add tomato paste and Dijon mustard, cook for another 30 seconds. Then pour warm water and deglaze the pan, scraping up any brown bits from the bottom of the pan.
  11. Once the liquid comes to a gentle boil, pour the heavy cream while stirring continuously. Add chopped spinach and stir to distribute everything evenly.
  12. Let the sauce come to a boil again. Then add the grated Parmesan cheese, mix well.
  13. Return the fried chicken thighs to the pan along with any leftover juices, mix well and spoon some of the sauce over the top of the chicken.
  14. Let the chicken simmer very gently in the sauce for another 8 to 10 minutes on low flame allowing the chicken to cook completely.
  15. Taste the sauce for seasoning and add salt & pepper to taste. Add shredded basil leaves and give a good stir.
  16. Your delicious marry me chicken is ready! Serve into individual serving bowls, garnish with fresh basil leaves and serve warm with your favorite wine! Enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2026/03/best-ever-marry-me-chicken/