Skillet Chicken in a Sun-dried Tomato Cream Sauce

• total time: 16 minutes

Ingredients

Chicken seasoning:

Directions

Chicken thighs 4-5 pieces

1/2 teaspoon salt and pepper

1 teaspoon Italian seasoning, garlic powder, onion powder, parsley, cayenne or paprika , olive oil

1 tablespoon olive oil to coir the chicken

Sun-dried tomato cream sauce:

1 tablespoon olive oil

5 garlic minced

1 teaspoon thyme

1/2 teaspoon chili flakes

1 cup broth

Optional - 1 teaspoon corn starch

3/4 heavy whipping cream

1/2 cup sun dried tomatoes (in oil )

1/4 cup shredded Parmesan cheese

2-3 tablespoons chopped fresh parsley

Seasoning, the chicken thighs with all the seasonings listed above.

In a skillet or cast-iron skillet, add 1 tablespoon olive oil and cook the chicken undisturbed on medium heat for 5 to 6 minutes covered.

Flip the chicken over and cook another 5 to 6 minutes covered.

Remove the chicken to a plate.

In the same pan at a tablespoon of olive oil, sauté the garlic add in thyme, chili flakes and give it a stir.

Add in the broth, cornstarch, heavy whipping cream, and stir.

As the sauce cooks add in sun-dried tomatoes, Parmesan cheese, parsley once the sauce has thickened after few minutes on low heat tuck in the chicken. Spoon the sauce over the chicken. Let the chicken sit in the sauce for a couple of minutes turning off the heat.

I served it over wild rice, and grilled asparagus.

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