Skillet Sun Dried Tomato Chicken Thighs
User Reviews
4.9
105 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Course
Main Course
Skillet Sun Dried Tomato Chicken Thighs
Report
Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!
Share:
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper to taste
- 5 ½ tablespoons all purpose flour divided
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 3 cloves garlic minced
- 1 small shallot diced
- 1 cup chicken stock
- ½ cup half and half
- ½ cup sun dried tomatoes halves
- 2 cups baby spinach
- 3 tablespoons freshly grated parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
- Heat canola oil and butter in a large cast iron skillet over medium heat.
- Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
- Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
- Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
- Gradually whisk in chicken stock, half and half and sun dried tomatoes. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in spinach, Parmesan and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.9
105 reviews
Excellent
Other Recipes
You'll Also Love
