Supper idea via Delish. I LOVED it. The boys thought eh?, but that’s because they don’t like sundried tomatoes. Little do they know, sundried tomatoes are one of life’s greatest pleasures! I love them in anything and everything. I couldn’t convince them otherwise so they ate just the chicken and no delicious saucy goodness. Their loss. Totally leave them out if you’re like my crew.
You know we are huge fans of cast iron skillet meals. This one always stays at the top of that list.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 6 bone-in skin-on chicken thighs
- Kosher salt
- Black pepper
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon crushed red pepper flakes
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup chopped sun-dried tomatoes
- 1/3 cup freshly grated Parmesan
- Freshly torn basil, for serving
Preheat the oven to 375 degrees. In a large oven-safe skillet over medium-high heat, heat oil and butter. Season chicken generously with salt and pepper. Sear, skin side down, until golden, about 4-5 minutes per side. Transfer chicken to a plate covered with a paper towel.
Add garlic, thyme, and red pepper flakes to the skillet. Cook until fragrant, about 1 minute. Stir in broth, heavy cream, tomatoes, and Parmesan. Season with more salt and pepper. Bring to a simmer, then return chicken to skillet, skin side up.
Transfer skillet to oven and bake until chicken is cooked through, 20 minutes.
Garnish with basil and serve.
*Recipe from Delish.
(Ashley Madden Rowton is a wife, mom and cookbook author.)
To report an issue or typo with this article – CLICK HERE