Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings
The Asiago gravy is what I like the most about this dish. It tastes insanely delicious! You will surely enjoy this dish! Chicken smothered in sauce, what’s not to like?
Ingredients:
1 c chicken broth
1/2 c Asiago cheese (or Parmesan), grated
2 tsp fresh thyme, chopped (or 1 tsp dry thyme)
1 onion, diced
salt and pepper to taste
20 cloves garlic, peeled
1 1/2 lbs. bone-in and skin-on chicken thighs (4-6 thighs)
2 tbsp flour
1 tbsp oil
Directions:
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Sprinkle salt and pepper over the chicken, then toss to coat. Add them into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown. Transfer them onto a clean plate.
In the same skillet, add garlic and onion. Sauté for a few minutes until soft and aromatic.
Add flour and thyme, then whisk and cook for about a minute.
Add the broth, then deglaze the skillet by scraping the bottom to get the browned bits. Add pepper, Asiago, and salt to season. Stir everything until well blended.
Bring the chicken breasts back into the skillet with the sauce, then toss to coat.
Reduce the heat to medium-low, then cover the skillet with the lid and cook the chicken for 15 minutes. Remove from the heat.
Serve and enjoy!
Notes:
You can cook this in the slow cooker. (2 to 4 hours on a high setting or 4 to 10 minutes on a low setting.)
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories 524, Fat 33.6g (Saturated 12.3g, Trans 0), Cholesterol 116mg, Sodium 464mg, Carbs 20.9g (Fiber 3.5g, Sugars 6.9g), Protein 32.2g
Ingredients
- 1 c chicken broth
- 1/2 c Asiago cheese (or Parmesan), grated
- 2 tsp fresh thyme, chopped (or 1 tsp dry thyme)
- 1 onion, diced
- salt and pepper to taste
- 20 cloves garlic, peeled
- 1 1/2 lbs. bone-in and skin-on chicken thighs (4-6 thighs)
- 2 tbsp flour
- 1 tbsp oil
Instructions
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Sprinkle salt and pepper over the chicken, then toss to coat. Add them into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown. Transfer them onto a clean plate.
In the same skillet, add garlic and onion. Sauté for a few minutes until soft and aromatic.
Add flour and thyme, then whisk and cook for about a minute.
Add the broth, then deglaze the skillet by scraping the bottom to get the browned bits. Add pepper, Asiago, and salt to season. Stir everything until well blended.
Bring the chicken breasts back into the skillet with the sauce, then toss to coat.
Reduce the heat to medium-low, then cover the skillet with the lid and cook the chicken for 15 minutes. Remove from the heat.
Serve and enjoy!
Notes
You can cook this in the slow cooker. (2 to 4 hours on a high setting or 4 to 10 minutes on a low setting.) Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
