chicken

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1/2 tsp. seasoned salt
  • 1/2 freshly ground black pepper
  • 3 Tbsp. butter, divided
  • 3 cloves garlic, minced
  • 1/4 tsp. red pepper flakes
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup sun dried tomatoes
  • 1/4 cup freshly grated Parmesan
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried basil
  • 1/4 cup chopped basil leaves

Directions

Preheat oven to 400º.

Season chicken thighs with salt and pepper. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides for 2 to 3 minutes or until golden brown; set aside.

Melt remaining butter in the skillet. Add garlic and red pepper flakes, and cook for 2 minutes or until fragrant. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer for 3 to 5 minutes or until slightly thickened. Return chicken to the skillet. Place into oven and roast for 25 to 30 minutes. Serve immediately and garnished with basil leaves.

chicken to the skillet. Place into oven and roast for 25 to 30 minutes. Serve immediately and garnished with basil leaves.






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