Marry Me Chicken

This lighter take on the much-loved Marry Me Chicken uses bone-in, skin-on chicken thighs for wonderfully juicy meat and crisp golden skin, all served in a creamy sun-dried tomato, garlic and Parmesan sauce.

Instead of double cream, I've used sour cream to create a rich, silky sauce without making the dish feel too heavy. Baby spinach adds extra greens, while Kalamata olives are an optional addition if you fancy a slightly more Mediterranean flavour.

I like tyo use bone-in chicken thighs because the meat remains beautifully juicy during cooking, and there is no need for a heavy cream-based sauce. Feel free to use thigh fillets or breast if you prefer but reduce the cooking time slightly. Serve with plenty of greens for a satisfying, protein-rich meal.

Recipe Overview

• Prep time: 10 minutes

• Cook time: 35 to 40 minutes

• Servings: 2

Ingredients

• 4 small bone-in, skin-on chicken thighs, or 2 large thighs

• 1 tsp cold-pressed rapeseed oil

• 2 garlic cloves, finely chopped or crushed

• 75g sun-dried tomatoes, drained and roughly chopped

• 1 tsp dried oregano

• 1 tsp paprika

• 150ml chicken stock

• 100g full-fat sour cream

• 30g Parmesan, finely grated

• 50g baby spinach

• 8 to 10 Kalamata olives, pitted and halved (optional)

• Juice of ½ lemon

• Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan).

2. Pat the chicken thighs dry with kitchen paper and season well with sea salt, black pepper and the paprika.

3. Heat the rapeseed oil in a ovenproof frying pan over a medium-high heat. Add the chicken thighs skin-side down and cook for around 4 - 5 minutes, until the skin is crisp and deeply golden. Turn and cook for another 2 minutes, then remove from the pan and set aside.

4. Reduce the heat to medium. Add the garlic and cook for around 30 seconds, taking care not to let it burn.

5. Add the sun-dried tomatoes and oregano and cook for another minute.

6. Pour in the chicken stock, scraping up any golden bits from the bottom of the pan. Simmer for 2 to 3 minutes.

7. Reduce the heat to low and stir in the sour cream and Parmesan until you have a smooth, creamy sauce. Stir through the Kalamata olives, if using.

8. Return the chicken thighs to the pan skin-side up, nestling them into the sauce but keeping the crispy skin above the surface.

9. Transfer the pan to the oven and cook for 20 to 25 minutes, or until the chicken is completely cooked through and the juices run clear. The thickest part of the chicken should reach 75°C.

10. Remove from the oven and stir the lemon juice through the sauce and add the spinach and allow to wilt. Taste and adjust the seasoning if needed.

11. Spoon the creamy sun-dried tomato sauce around the chicken and serve immediately.

Nutrition Per Serving (approx.)

• Calories: 590 kcal

• Protein: 45g

• Carbohydrates: 12g

• Fat: 39g

• Fibre: 3g

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Nutritional values are approximate and will vary depending on the size of the chicken thighs and ingredients used.

Why This Works (60Fit Approach)

Healthy eating doesn't mean removing all the ingredients that make food delicious.

• Chicken thighs provide high-quality protein and stay naturally tender and juicy during cooking.

• Sour cream creates a creamy, satisfying sauce without needing double cream.

• Baby spinach adds fibre, folate and valuable micronutrients with very little extra preparation.

• Sun-dried tomatoes provide an intense tomato flavour, meaning a relatively small amount goes a long way.

• Parmesan adds richness and umami, so you don't need a huge quantity.

• Cold-pressed rapeseed oil has the lowest saturated fat content of any plant oil, a high concentration of omega-3, 6, and 9 fatty acids, and a rich supply of vitamin E.

It's rich, creamy and comforting, but still built around protein, vegetables and simple ingredients.

60Fit Tip

Don't cover that lovely crispy chicken skin with the sauce. Nestle the thighs into the pan with the skin sitting above the sauce before they go into the oven. You'll get juicy chicken underneath and beautifully crisp, golden skin on top.

I like to use bone-in, skin-on chicken thighs because they stay beautifully juicy and tender during cooking, while the skin becomes wonderfully crisp. Using sour cream rather than double cream keeps the sauce creamy and rich without making it feel too heavy.

Feel free to use boneless thigh fillets or chicken breast if you prefer, but reduce the cooking time accordingly. Serve with plenty of greens for a satisfying, protein-rich meal.