Creamy Sun Dried Tomato Chicken (Dinner)

• porções: 6 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

1 ½ pounds boneless (skinless chicken thighs)

1 ½ teaspoons Italian seasoning

½ teaspoon ground thyme

½ teaspoon salt

¼ teaspoon pepper

2 Tablespoons 30 milliliters avocado oil

¾ cup 180 milliliters low-sodium chicken broth

⅓ cup 80 milliliters heavy whipping cream

1 teaspoon garlic powder

¼ teaspoon red pepper flakes

¾ cup ~125 grams sun-dried tomatoes in olive oil, drained, roughly chopped

⅓ cup 37 grams shredded Parmesan cheese

Shredded Parmesan cheese

Italian seasoning

Freshly-cracked black pepper

Instruções

Preheat Oven: Preheat oven to 500 degrees.

Prepare Chicken: Season chicken thighs on each side with Italian seasoning, ground thyme, salt, and pepper.

Begin Cooking Chicken: In a cast-iron skillet over medium-high heat, heat oil. Place chicken thighs in even layer and cook until lightly golden on each side, about 2-3 minutes per side (note that the chicken will not yet be cooked throughout). Transfer chicken to a plate and set aside.

Prepare Sauce: Reduce stovetop temperature to medium and add in chicken broth, heavy cream, garlic powder, and red pepper flakes. Bring to a light simmer for 1-2 minutes, stirring regularly. Stir in sun-dried tomatoes and shredded Parmesan and simmer for additional 1 minute.

Finish Cooking Chicken: Return chicken thighs to skillet and transfer skillet to preheated oven and cook until internal temperature reaches 165 degrees, about 6-8 minutes.

Serve: Remove skillet from oven, garnish with shredded Parmesan, Italian seasoning, and freshly-cracked pepper, then serve.