PREP TIME: 5 mins | COOK TIME: 20 mins | YIELD: 4 Servings
We all need an easy and quick meal like this tender, juicy chicken thighs in a mouthwatering sundried tomato parmesan cream sauce. Ready in less than thirty minutes with only simple ingredients, this crowd-pleasing dinner sure will be your new favourite.
INGREDIENTS
1 tbsp olive oil
3-4 large skinless boneless chicken thighs
1/2 tsp salt
1/2 tsp cracked black pepper
1 tsp Italian seasoning
2 cloves garlic, minced
1 tsp thyme
1 tsp red pepper flakes, optional
3/4 c. chicken broth
1/2 c. heavy cream
1/2 c. sundried tomatoes, chopped
1/4 – 1/2 c. freshly grated parmesan cheese
Fresh Basil
HOW TO MAKE SKILLET CHICKEN THIGHS IN SUNDRIED TOMATO PARMESAN CREAM SAUCE
Step 1: Heat oil in a large cast-iron skillet over medium-high heat. Meanwhile, generously season the chicken thighs with salt, pepper, and Italian seasoning. Once the oil is hot, add the chicken to the skillet and sear for about 5 to 6 minutes on each side until golden. Place the seared chicken thigh on a plate.
Step 2: Place the skillet back on the stovetop over medium heat. Add in the minced garlic and cook for a minute. Then, stir in the thyme, red pepper flakes, chicken broth, and heavy cream. Cook while stirring often for about 5 minutes more. To the sauce, stir in the sundried tomatoes and parmesan cheese.
Step 3: Add the chicken thighs back to the skillet and spoon over the sauce. Continue to cook for another 10 minutes until the chicken is cooked through.
Step 4: Garnish the dish with basil and grated parmesan cheese. Enjoy over cauliflower rice, rice, pasta, or bulgur.
Nutrition Facts:
Energy 293.42 cal | Fat 22.55 g | Protein 13.7 g | Carbs 9.57 g | Saturated Fat 9.33 g | Polyunsat Fat 2.44 g | Monounsat Fat 7.42 g | Sugar 3.64 g | Cholesterol 87.28 mg | Sodium 459.5 mg | Potassium 290.41 mg | Fiber 1.3 g
Ingredients
- 1 tbsp olive oil
- 3-4 large skinless boneless chicken thighs
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1 tsp Italian seasoning
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp red pepper flakes, optional
- 3/4 c. chicken broth
- 1/2 c. heavy cream
- 1/2 c. sundried tomatoes, chopped
- 1/4 – 1/2 c. freshly grated parmesan cheese
- Fresh Basil
Instructions
Step 1: Heat oil in a large cast-iron skillet over medium-high heat. Meanwhile, generously season the chicken thighs with salt, pepper, and Italian seasoning. Once the oil is hot, add the chicken to the skillet and sear for about 5 to 6 minutes on each side until golden. Place the seared chicken thigh on a plate.
Step 2: Place the skillet back on the stovetop over medium heat. Add in the minced garlic and cook for a minute. Then, stir in the thyme, red pepper flakes, chicken broth, and heavy cream. Cook while stirring often for about 5 minutes more. To the sauce, stir in the sundried tomatoes and parmesan cheese.
Step 3: Add the chicken thighs back to the skillet and spoon over the sauce. Continue to cook for another 10 minutes until the chicken is cooked through.
Step 4: Garnish the dish with basil and grated parmesan cheese. Enjoy over cauliflower rice, rice, pasta, or bulgur.
