Description
Marry Me Chicken Baked Potato is the ultimate comfort food combining crispy baked russet potatoes with a creamy, flavorful chicken thigh filling enriched with sun-dried tomatoes, Parmesan, and fresh basil. This hearty dish delivers tender, juicy chicken in a luscious sauce served inside perfectly baked potatoes, making it a perfect meal for cozy family dinners or special occasions. The recipe also offers vegetarian and dairy-free adaptations, allowing for versatile enjoyment.
Ingredients
Scale
Potatoes
- 4 pieces Russet Potatoes (scrubbed without peeling)
Chicken Filling
- 1 pound Boneless Chicken Thighs (cubed)
- 1 cup Heavy Cream (or coconut cream for dairy-free)
- 1/2 cup Sun-Dried Tomatoes (chopped)
- 1 tablespoon Italian Seasoning (dried basil, oregano, thyme mix)
Toppings & Garnish
- 1/2 cup Parmesan Cheese (shredded, or nutritional yeast/vegan cheese for dairy-free)
- 1/4 cup Fresh Basil (chopped, plus extra for garnishing)
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly under cold water, prick each potato with a fork several times to allow steam to escape, then place them directly on the oven rack. Bake for about 50 minutes until the skins are crispy and the potatoes are tender inside.
- Cook the Chicken: While the potatoes bake, heat a skillet over medium heat. Add the cubed boneless chicken thighs and sauté for 6 to 8 minutes, stirring occasionally, until the chicken pieces are golden brown and cooked through.
- Add Cream and Tomatoes: To the skillet with chicken, stir in the chopped sun-dried tomatoes and heavy cream. Then sprinkle in the Italian seasoning. Reduce the heat slightly and simmer the mixture for about 5 to 7 minutes until the sauce thickens and becomes creamy.
- Prepare Potatoes for Filling: Remove the baked potatoes from the oven and let them cool slightly. Slice each potato lengthwise and carefully scoop out some of the interior flesh, creating a cavity for the filling without breaking the skin.
- Assemble and Serve: Spoon the creamy chicken mixture evenly into the hollowed-out potato halves. Top each filled potato with shredded Parmesan cheese and scatter chopped fresh basil on top for freshness. Serve immediately while warm and enjoy your delicious Marry Me Chicken Baked Potatoes!
Notes
- For a vegetarian version, substitute the boneless chicken thighs with cubed tofu or chickpeas.
- Dairy-free alternatives include using coconut cream instead of heavy cream and vegan cheese or nutritional yeast in place of Parmesan.
- You can roast red peppers instead of using sun-dried tomatoes for a milder flavor.
- Be sure to prick the potatoes with a fork before baking to prevent bursting.
- Leftover stuffed potatoes can be reheated in a low oven to maintain crispiness.
