One-Pan Kosher Marry Me Chicken with Creamy Herb Sauce

By /
Jump to Recipe Print Recipe

I stumbled across the viral ‘Marry Me Chicken’ recipe a few months ago and immediately knew I had to create a kosher version. The original gets its name from being supposedly so delicious that it’ll inspire a marriage proposal, but since it’s loaded with heavy cream and butter, it wasn’t going to work for my kosher kitchen. That got me thinking about how to capture that same rich, restaurant-quality flavor while keeping everything pareve.

Making Marry Me Chicken Kosher

The genius of this dish lies in building layers of flavor right in one pan. You start by searing the chicken until it’s golden, which creates all those beautiful fond bits on the bottom of the pan. Then you build a creamy sauce using coconut cream instead of dairy, along with sun-dried tomatoes, garlic, and fresh herbs. The coconut cream might sound unusual, but it gives you that same luxurious texture without any coconut flavor coming through.

The Secret to One-Pan Success

What I love most about this recipe is how it comes together in about 30 minutes but looks like you spent hours in the kitchen. The chicken stays incredibly juicy because you’re finishing it in the sauce, and everything gets infused with those Mediterranean flavors. I use chicken thighs here because they’re more forgiving than breasts and won’t dry out if you cook them a minute too long.

This makes for a perfect Friday night dinner or when you want to impress guests without too much fuss. I usually serve it over rice or with some crusty bread to soak up that incredible sauce. A simple green salad or roasted vegetables round out the meal nicely.

One-Pan Kosher Marry Me Chicken with Creamy Herb Sauce - Mediterranean recipe
I stumbled across the viral 'Marry Me Chicken' recipe a few months ago and immediately knew I had to create a kosher version. The original gets its name from being supposedly so delicious that it'll inspire a marriage proposal, but since it's loaded with heavy cream and butter, it wasn't going to work for my kosher kitchen. That got me thinking about how to capture that same rich, restaurant-quality flavor while keeping everything pareve. The genius of this dish lies in building layers of flavor right in one pan. You start by searing the chicken until it's golden, which creates all those beautiful fond bits on the bottom of the pan. Then you build a creamy sauce using coconut cream instead of dairy, along with sun-dried tomatoes, garlic, and fresh herbs. The coconut cream might sound unusual, but it gives you that same luxurious texture without any coconut flavor coming through. What I love most about this recipe is how it comes together in about 30 minutes but looks like you spent hours in the kitchen. The chicken stays incredibly juicy because you're finishing it in the sauce, and everything gets infused with those Mediterranean flavors. I use chicken thighs here because they're more forgiving than breasts and won't dry out if you cook them a minute too long. This makes for a perfect Friday night dinner or when you want to impress guests without too much fuss. I usually serve it over rice or with some crusty bread to soak up that incredible sauce. A simple green salad or roasted vegetables round out the meal nicely.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 6 boneless skinless chicken thighs about 2 pounds
  • 2 teaspoons kosher salt divided
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/3 cup sun-dried tomatoes chopped
  • 1 can full-fat coconut cream 13.5 oz can
  • 1/2 cup chicken stock kosher
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes optional
  • 1/4 cup fresh basil chopped
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Pat chicken thighs completely dry with paper towels. Season both sides with 1 1/2 teaspoons salt, pepper, and paprika.
  2. Heat olive oil in a large skillet or cast iron pan over medium-high heat. When oil is shimmering, add chicken thighs and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer chicken to a plate and set aside.
  3. Reduce heat to medium. In the same pan with the drippings, add minced garlic and cook for 30 seconds until fragrant. Add sun-dried tomatoes and cook for another minute.
  4. Pour in coconut cream and chicken stock, scraping up any browned bits from the bottom of the pan. Add lemon juice, Italian seasoning, red pepper flakes if using, and remaining 1/2 teaspoon salt.
  5. Bring sauce to a gentle simmer and cook for 3-4 minutes until slightly thickened. Taste and adjust seasoning as needed.
  6. Return chicken thighs to the pan, spooning sauce over the top. Simmer for 2-3 minutes to heat through and let the chicken absorb some of the sauce.
  7. Remove from heat and sprinkle with fresh basil and parsley. Serve immediately while hot.

Notes

Make sure to use the thick cream from a can of coconut milk, not the watery coconut milk. If your coconut cream is very thick, thin it with a little chicken stock. Leftovers keep in the fridge for 3 days and reheat well in the microwave or on the stovetop with a splash of stock to loosen the sauce.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 32g 41%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 680mg 30%
Dietary Fiber 2g 7%
Total Sugars 8g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Scroll to Top