Marry Me Chicken Thighs Recipe

Gather the ingredients.

Stir together 3 tablespoons all-purpose flour and 1/2 teaspoon fine salt in a shallow bowl or plate. Lightly dredge each side of 4 chicken breast cutlets (1 to 1 1/2 pounds) in the flour mixture, shaking off any excess.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to the hot pan and heat until it shimmers. Add the cutlets in a single layer and cook, undisturbed, until the bottom is golden brown and the chicken releases easily from the pan, 3 to 4 minutes.

Flip the chicken and brown on the other side until cooked through, 2 to 4 minutes more. (The chicken should reach an internal temperature of 165 at the thickest part of the cutlet.) Remove the chicken to a plate and set aside.

Reduce the heat to medium and add 3 cloves garlic, minced. Cook, stirring constantly until fragrant, about 30 seconds. Add 1/4 cup dry white wine and scrape any brown bits from the bottom of the pan. Simmer until you can no longer smell alcohol, about 1 minute.

Add 3/4 cup low-sodium chicken broth, 1/2 cup heavy cream, 1/3 cup sun-dried tomatoes, coarsely chopped, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Bring to a simmer, then reduce the heat to medium-low to maintain a simmer.

Add 1/2 cup freshly grated parmesan cheese a little at a time, stirring after each addition, until all of it is melted. Add 1 tablespoon fresh lemon juice and stir to combine. Nestle the chicken into the sauce and simmer until warmed through and the sauce is thickened slightly, 4 to 5 minutes.

Taste the sauce for seasoning and adjust as needed. Serve garnished with 2 tablespoons finely chopped fresh basil and a sprinkle of red pepper flakes, if desired.