Description
Skillet chicken thighs with a super easy and decadent sauce.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- salt and ground black pepper to taste
- 1 ½ tablespoons olive oil, divided
- 1 tablespoon minced garlic
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- ½ cup chicken broth
- ⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Season chicken thighs with salt and pepper.
- Set an oven-proof skillet on high heat. When hot
- add 1 tablespoon oil and chicken. Cook until well seared
- about 3 minutes per side. Remove chicken to a plate and reduce heat to medium.
- Add remaining 1/2 tablespoon oil
- then add garlic
- thyme
- and rosemary. Bloom spices together for 1 minute. Pour in chicken broth
- then add sun-dried tomatoes
- and finally the cream. Stir well and then blend in Parmesan cheese. Bring to a light simmer. Add chicken back to the pan.
- Transfer to the preheated oven and bake
- uncovered
- until chicken is no longer pink in the center and the juices run clear
- about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven and allow to cool slightly to let the sauce thicken before serving
- about 5 minutes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6