Creamy Skillet Chicken Thighs
Skillet chicken thighs with a super easy and decadent sauce.
- Serves: 6 persons
- 1½ pounds boneless, skinless chicken thighs
- salt and ground black pepper to taste
- 1½ tablespoons olive oil, divided
- 1tablespoon minced garlic
- 2teaspoons dried thyme
- 1teaspoon dried rosemary
- ½cup chicken broth
- ⅓cup oil-packed sun-dried tomatoes, drained and cut into strips
- 1cup heavy cream
- ½cup grated Parmesan cheese
Step 1Preheat the oven to 350 degrees F (175 degrees C). Season chicken thighs with salt and pepper.
Step 2Set 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.
Step 3Add 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.
Step 4Transfer 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).
Step 5Remove from the oven and allow to cool slightly to let the sauce thicken before serving, about 5 minutes.