Recipes with Chef William Turner: Marry Me Chicken

Being a chef, I have cooked many Valentine’s dinners in my life, professionally and personally. It’s a great way to express love and care to that special someone, especially on a budget. It really hits on all the languages of love and says “I love you” like few things ever will. If you think this is the year to try your hand in the kitchen, I have a recipe that’s perfect for even the novice cook trying to impress. Guys and gals, this one’s for y’all, and you can thank me later. This dish has its roots in Italy and pairs well with several wines from the region and would also go great with the bubbly.—Chef William Turner

  • 6 boneless skinless chicken thighs
  • 1 pint heavy cream
  • 1 cup chicken stock
  • 1/2 cup sun-dried tomatoes (dried)
  • 1/2 cup grated parmesan cheese
  • 1/2 cup white wine
  • 1/2 cup Boursin cheese- optional
  • 3 cloves garlic minced
  • 2 tbsp oil
  • 1 tbsp butter
  • 2-3 sprigs fresh thyme
  • pinch of dry oregano
  • salt and pepper

Start by seasoning the thighs well on both sides. Heat oil in a medium-large skillet to a medium-high temperature. Place thighs in a skillet skin-side down, being careful not to crowd the pan. Sear for 3 minutes until golden brown, flip, add sprigs of thyme and butter, reduce heat to low.

After 2-4 minutes, remove thighs and place to the side. Now add garlic, sun-dried tomatoes and saute for 1 minute, increasing heat to medium. Deglaze pan with white wine, add chicken stock and oregano, reduce slightly, add Boursin and heavy cream. Continue to stir and reduce heat back to low. Season to taste.

Now add your chicken back to the skillet and spoon the cream sauce over the thighs. Sprinkle parmesan cheese and fresh herbs over the dish and allow to simmer on low for 5 minutes before serving. That’s really it. Not complicated and yet super savory and sophisticated, perfect for your Valentine.

Like most of my dishes, I say make it your own. You could use cutlets or even bone-in thighs; just adjust the cook time accordingly. I like to serve this dish over pasta, potatoes and rice. It also works as a standalone with a few fresh vegetables on the side.

Whether it’s a celebrity dinner, bachelorette party or corporate event, Chef William Turner has made a name for himself as the Valley’s go-to private chef. Learn more at

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