Marry Me Chicken, a Sicilian chicken recipe, is crispy-skinned chicken thighs, smothered in a creamy sauce infused with sundried tomatoes and Parmesan, all in one skillet.
Heat oil in a large skillet (oven-safe) over medium-high heat
Add mushrooms and cook, stirring until mushrooms are tender and brown, and liquid is cooked off about 5 minutes. Remove mushrooms to a plate.
Season chicken thighs with salt and pepper on both sides
Add chicken, skin side down to the skillet. Sear until golden brown, on both sides, about 4 minutes per side. Transfer chicken to a plate.
Drain or wipe out any excess fat from the skillet. Add garlic, thyme and red pepper flakes to the skillet. Cook for 1 minute
Reduce heat to medium and stir in broth, cream, sundried tomatoes, mushrooms, capers and Parmesan
Allow sauce to come to a simmer
Return chicken, skin side up, to the skillet. Transfer skillet to the oven
Bake until chicken is at an internal temperature of 165°, 15-20 minutes
Remove skillet from the oven and stir in spinach leaves until wilted
Garnish with basil and serve
Notes
You will need a large oven safe skillet because the recipe goes from stovetop to oven. I used my Circulon pan, and a large cast iron skillet would also be ideal.
When searing chicken pieces, leave enough space around each piece so that they will brown instead of steam. If your skillet isn't large enough, brown in 2 batches.
The secret to a good sear is to flip only once. It might be tempting to keep checking, but if you leave the chicken for the full four minutes on each side, you will get a beautiful golden sear that doesn't stick, as well a crispy skin.
The finished chicken should have an internal temperature of 165°. The only safe and sure way to tell if chicken is cooked properly is using a meat thermometer. It's an inexpensive tool and let's you have perfect results every time.
If you are making this dish ahead of time, don't add the spinach or basil until after reheating.