Marry Me Chicken (Creamy Parmesan Sun-Dried Tomato Skillet)

Ingredients

• 4 chicken thighs, skin-on
• seasoning blend: salt, pepper, paprika, thyme, garlic powder, and Cajun seasoning (optional)
• 1–2 tablespoons avocado oil (enough to form a paste with the seasoning blend)
• 1/2 onion, diced
• 1 tablespoon garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1–2 cups Parmesan cheese, freshly grated (I use 2 cups)
• 1 tablespoon oil (for searing; type not stated)
• 3 tablespoons butter
• 1 cup chicken broth
• 1 tablespoon flour
• 2 cups heavy cream
• Cajun seasoning, to taste (optional, for heat)
• fresh spinach (as much as you like)

How to Make It

1. Mix the seasoning blend together well.
2. Stir 1–2 tablespoons of avocado oil into the seasoning blend until it forms a paste.
3. Rub the seasoning paste all over the chicken thighs, including under the skin, then set them aside.
4. Dice the half onion.
5. Grate 1 to 2 cups of fresh Parmesan and set it aside.
6. Add 1 tablespoon of oil to a hot cast-iron skillet.
7. Lay the chicken thighs flat in the skillet and brown for about 5 to 6 minutes per side (browning only — not cooking through).
8. Remove the browned chicken to a plate and set aside.
9. Add 3 tablespoons of butter to the skillet and scrape up the browned seasoning bits.
10. Before the butter fully melts, add the diced onion and the garlic and sauté.
11. Pour in 1 cup of chicken broth, add the sun-dried tomatoes, mix, and bring to a boil.
12. Stir in 1 tablespoon of flour.
13. Stir in 2 cups of heavy cream.
14. (Optional) Sprinkle Cajun seasoning on top to taste for heat.
15. Bring the sauce to a boil and let it thicken.
16. Stir in the fresh spinach, as much as you like.
17. Stir in the grated Parmesan (about 2 cups), stirring constantly so the cheese doesn't burn to the bottom of the pan.
18. Once the cheese breaks down and the sauce condenses, turn off the heat.
19. Return the chicken to the pan and coat the tops with the sauce.
20. Bake at 450°F for approximately 25 to 30 minutes.
21. Check the pan around the 15- and 20-minute marks, and temp the chicken before serving — internal temperature should be greater than 165°F.

Curtis's Tips

• The seasoning blend is salt, pepper, paprika, thyme, garlic powder, and optional Cajun seasoning.
• The avocado oil in the seasoning paste helps a lot when it's time to actually marinate the chicken.
• Wear cutting gloves when dicing — my knife skills are cringy, so don't do what I'm doing here.
• Cheese amount is flexible: grate 1 to 2 cups of Parmesan depending on how cheesy you like it; I go with 2 cups.
• Do not walk away from the skillet while browning — my chicken came out a little charred.
• On the flour: a little more than a tablespoon, but a tablespoon does the job. For a thicker, roux-style sauce, use up to 1/4 cup all-purpose flour.
• Use heavy cream, NOT half-and-half — it makes a thicker consistency and works better with the flour.
• For extra heat, I recommend Slap Ya Mama Cajun seasoning (not a sponsored video).
• Keep stirring while the Parmesan melts so the cheese doesn't burn to the bottom of the pan.
• Keep your eyes on the oven and check periodically, especially around 15 and 20 minutes; always temp the chicken (above 165°F).
• For a butter-free version, use 3 tablespoons olive oil in place of the searing oil and the sauce butter. As I cook it: 1 tablespoon oil for searing plus 3 tablespoons butter for the sauce.