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Marry Me Chicken Thighs with Mashed Potatoes and Asparagus

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Juicy chicken thighs simmered in a creamy sun-dried tomato and parmesan sauce, served over buttery mashed potatoes with a side of roasted asparagus. A comforting, elegant dish perfect for weeknights or special occasions.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop, Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 6 boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili flakes (optional)
  • 1/2 cup grated parmesan cheese
  • 2 pounds potatoes, peeled and cubed
  • 4 tablespoons butter
  • 1/2 cup milk (or more as needed)
  • 1/2 teaspoon salt (for potatoes)
  • 1/4 teaspoon black pepper (for potatoes)
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil (for asparagus)
  • 1/4 teaspoon salt (for asparagus)
  • 1/4 teaspoon black pepper (for asparagus)

Instructions

  1. Season chicken thighs with salt, pepper, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
  3. In the same skillet, sauté garlic for 30 seconds.
  4. Deglaze with chicken broth, scraping up browned bits.
  5. Add heavy cream, sun-dried tomatoes, thyme, oregano, and chili flakes. Simmer for 3–4 minutes.
  6. Stir in parmesan cheese until the sauce slightly thickens.
  7. Return chicken to the skillet, cover, and simmer on low for 12–15 minutes until fully cooked.
  8. Meanwhile, boil potatoes in salted water for 15–18 minutes until fork-tender.
  9. Drain, mash with butter, milk, salt, and pepper until smooth.
  10. Toss asparagus with olive oil, salt, and pepper. Roast at 400°F (200°C) for 10–12 minutes or sauté until tender.
  11. Plate mashed potatoes, top with chicken and sauce, and serve with asparagus.

Notes

  • Use rotisserie chicken to save time, but reduce simmering time accordingly.
  • Add spinach or mushrooms to the sauce for variation.
  • Substitute coconut cream for a dairy-light version.
  • Use freshly grated parmesan for best flavor and melting.
  • Roast asparagus on a separate sheet for even cooking.

Nutrition

Find it online: https://savorymomskitchen.com/marry-me-chicken-thighs-with-mashed-potatoes-and-asparagus/