Sun-Dried Tomato Chicken Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

3 oz. sun-dried tomatoes

3/4 cup water

2 lbs. chicken thighs (skin-on, boneless)

2 tbsp. olive oil

1 cup half & half (or heavy cream)

1 cup parmesan cheese (shredded)

1/2 tsp. red pepper flakes

1 tbsp. fresh parsley (to garnish)

1/2 tsp. salt

1/2 tsp. pepper

Directions

Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.

Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.

Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet.

To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir.

Reduce the heat to low, so the sauce is simmering gently. Return the chicken to the skillet and cook it for an additional 10-15 minutes, until cooked through. Add a little water to the sauce, if needed. Garnish with freshly chopped parsley. Serve.

Nutrition

• Calories: 766 kcal
• Total Fat: 57 g
• Saturated Fat: 18 g
• Cholesterol: 266 mg
• Sodium: 887 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 46 g