Marry Me Chicken Creamy Tuscan (Print Version)

# Ingredients:

→ Chicken and Main Seasonings

01 - 4–6 bone-in, skin-on chicken thighs
02 - 1 teaspoon onion powder
03 - 1 teaspoon garlic powder
04 - 1 teaspoon Cajun seasoning
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon sweet paprika
07 - 2 teaspoons dried Italian herb blend
08 - Salt, to taste

→ Sauce Components

09 - 2 tablespoons extra-virgin olive oil
10 - 4 tablespoons unsalted butter
11 - 4 cloves garlic, freshly minced
12 - 1 cup low-sodium chicken broth
13 - 1 cup heavy whipping cream
14 - 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
15 - 1/4 cup dry white cooking wine
16 - 1 cup freshly shredded Parmesan or Italian cheese blend

→ Finishing Touch

17 - Additional Italian herbs, for garnish
18 - Freshly ground black pepper, to taste

# Instructions:

01 - Set oven to 200°C. Allow to fully preheat while preparing ingredients.
02 - Pat chicken thighs dry with paper towels. Season both sides generously with onion powder, garlic powder, Cajun seasoning, black pepper, paprika, Italian herbs, and salt. Drizzle with olive oil to help seasonings adhere.
03 - Heat olive oil in a large oven-safe skillet over medium-high. Place chicken skin-side down and sear for about 6 minutes per side, until a golden crust forms. Remove chicken from skillet and set aside.
04 - Lower heat to medium. Add butter into the skillet, stirring until melted. Add minced garlic and cook for 3 minutes, stirring to deglaze the pan and lift any browned bits.
05 - Pour in chicken broth, stirring to combine. Add drained sun-dried tomatoes and heavy cream, mixing well. Cook for 3 minutes, then season with a pinch of salt, black pepper, and Italian herbs. Simmer for 1 minute.
06 - Gradually add shredded Parmesan or Italian blend cheese, stirring constantly until fully melted and smooth. Pour in white wine, letting the sauce bubble for 1 minute to cook off alcohol and meld flavors.
07 - Arrange seared chicken thighs back into the sauce in the skillet, ensuring pieces are nestled well and coated. Spoon sauce over the top of each thigh.
08 - Transfer skillet to preheated oven. Bake for 30–35 minutes, until chicken is cooked through and sauce is bubbling and thickened.
09 - Remove skillet from oven and let chicken rest for 5 minutes. Spoon extra sauce from pan over each serving. Garnish with additional Italian herbs. Recommended to serve over mashed potatoes, pasta, or rice.

# Notes:

01 - Chicken thighs retain moisture well during roasting for tender results.
02 - Cream and cheese sauce thickens as it cools; for a lighter version, substitute with half-and-half, but note the sauce will be less rich.
03 - Sun-dried tomatoes add depth, though roasted red peppers can substitute if needed.
04 - For optimal texture, shred cheese fresh before adding to the sauce.
05 - Store leftovers in an airtight container up to three days; reheat gently with a splash of broth if necessary.
06 - Resting the chicken before serving ensures juicier portions.

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