Marry Me Chicken Thighs (Tuscan Chicken)
This irresistible Marry Me Chicken recipe features tender chicken thighs bathed in a luscious creamy sauce infused with garlic, sun-dried tomatoes, and Parmesan cheese. This dish is a flavorful celebration perfect for any occasion. Everyone will fall in love with each bite of this savory goodness.
Servings 4
Calories 226kcal
Equipment
Ingredients
- 1 tsp olive oil
- 16-20 oz bone-in chicken thighs This was 4 chicken thighs for me. Fat trimmed if desired
- 2 teaspoons Italian Seasoning Divided
- salt and pepper to taste
- 1 cup chicken broth
- 4 oz cream cheese
- 3/4 cup milk I used unsweetened almond milk.
- 2 tablespoons heavy whipping cream
- 1/4 cup sundried tomatoes
- 1/4 cup grated parmesan reggiano cheese
- 3 garlic cloves Minced
- 2 1/2 cups fresh spinach
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Instant Pot
- Drizzle the olive oil into the Instant Pot. Place the Instant Pot on the Saute function.
- Season the chicken with 1 teaspoon of the Italian Seasoning, salt and pepper to taste. Place the chicken in the Instant Pot and brown both sides of the chicken for 2-3 minutes on each side.
- Add the chicken broth and remaining Italian Seasoning to the pot. Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.
- When the pot indicates it has finished, quick release the steam. Open the pot and remove the chicken.
Slow Cooker
- Optional Sear: Follow the instructions above for searing the chicken, but use a pan on the stove.
- Add the chicken, chicken broth and 1 teaspoon Italian Seasoning to the slow cooker (I used 7quart).
- Cook for 4 hours on High or 8 hours on Low.
Cream Sauce Instructions
- Once the chicken has cooked, add the milk, sundried tomatoes, cream cheese, whipping cream, parmesan reggiano, garlic, and spinach to the pot/slow cooker. Place the Instant Pot on the saute function. If using a slow cooker, ensure it's warm.
- Cook for 3-4 minutes until the cheese has melted and the spinach has wilted.
- Combine the cornstarch and water in a small bowl. Stir. Add it to the pot. This will thicken up the cream sauce. If your sauce isn't thick enough add an additional tsp of cornstarch with an additional tsp of water. Allow the sauce to continue to cook until it has reached your desired thickness. Stir repeatedly to ensure the sauce does not burn. It will take about 10 minutes to fully thicken.
- Either add the chicken back to the pot with the cream sauce or place the chicken in a serving dish and drizzle the sauce throughout.
Notes
- When using cornstarch to thicken the sauce ensure you aren't using old, expired cornstarch. It needs to be fresh, otherwise you will notice clumps in the cream sauce.
- Ensure the water and cornstarch are fully combined and stirred before adding it to the sauce. This will prevent clumping.
- This dish is prepared with additional cream sauce than what is necessary for 4 pieces of chicken. This is my preferred way to prepare the dish, as I use the sauce to compliment side dishes like broccoli and cauliflower mash. It also helps tremendously with reheating leftovers. No dry chicken!
- If you desire less cream sauce, reduce the almond milk to 1/3rd or 1/2 a cup. The serving sizes of the remaining ingredients will stay the same.
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 6g | Protein: 17g | Fat: 14g