Skillet Sun Dried Tomato Chicken Thighs
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Skillet Sun Dried Tomato Chicken Thighs
Description
This recipe starts by seasoning chicken thighs and dredging them in flour before browning in a combination of canola oil and butter. After removing the chicken, garlic and shallots are sautéed to build flavor. The pan sauce is thickened with additional flour, then combined with chicken stock, half and half, and sun-dried tomatoes, simmered until slightly thickened. Baby spinach, Parmesan, and parsley are stirred in last for freshness and umami.
The cooking method produces chicken with a golden crust and tender interior, while the sauce provides a creamy, slightly tangy component accented by the concentrated flavor of sun-dried tomatoes. The use of fresh herbs enhances the overall balance. Serving immediately preserves the textures and keeps the sauce vibrant.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 5 ½ tablespoons all-purpose flour divided
- 1 tablespoon canola oil
- 1 tablespoon butter unsalted
- 3 cloves garlic minced
- 1 shallot diced, small
- 1 cup chicken stock
- ½ cup half and half
- ½ cup sun-dried tomatoes halves
- 2 cups baby spinach
- 3 tablespoons Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh 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.
User Reviews
Overall Rating
4.9
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