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Skillet chicken thighs in sundried tomato parmesan cream sauce – Easy and flavorful, try this skillet chicken recipe asap! The delicious sauce drenching the chicken is made with fresh garlic, thyme, red pepper flakes, heavy cream, parmesan cheese, sundried tomatoes, and fresh basil. This chicken thighs skillet recipe is an easy, crowd-pleasing dinner ready in 30 minutes. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Skillet Chicken Thighs in Sundried Tomato Parmesan Cream Sauce
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- 1 tablespoon olive oil
- 3-4 large skinless boneless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon red pepper flakes, optional
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup sundried tomatoes, chopped
- 1/4 – 1/2 cup freshly grated parmesan cheese
- Fresh Basil
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the sundried tomato parmesan chicken thighs skillet: In a large cast-iron skillet heat oil over medium-high heat. Season chicken thighs generously with salt, pepper, and Italian seasoning.
2. Sear chicken thighs until golden, about 5-6 minutes per side. Transfer the chicken thighs to a plate.
3. Return the skillet to medium heat. Add minced garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often. Stir in sundried tomatoes and parmesan cheese to the sauce.
4. Return chicken thighs to the skillet and spoon sauce all over the chicken thighs. Cook until chicken is cooked through about 10 minutes more. Garnish with basil, grated parmesan cheese, and serve the sundried tomato parmesan chicken Thighs over cauliflower rice, rice, pasta or bulgur. Enjoy!
Photo credit: © Eatwell101.com
Leave a Reply
Stephanie Murrile
2023-02-10 23:28:38
The recipe tasted as good as it sounds. I used a regular pan because I do not have a large cast iron (yet!). Also, I used chicken thighs bone-in, which the cooking time at the end went from 10 minutes to about 25-30 minutes. Still, they were tender and juicy on the inside, and tasty on the outside. The sun dried tomato Parmesan cream sauce was divine. Reminded me of a Tuscan meal. Mother approved.
