Creamy Skillet Chicken Thighs
1 ½ kilos boneless, skinless fowl thighs
salt and floor black pepper to taste
1 ½ tablespoons olive oil, divided
1 tablespoon minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary
½ cup rooster broth
⅓ cup oil-packed sun-dried tomatoes, drained and reduce into strips
1 cup heavy cream
½ cup grated Parmesan cheese
Preheat the oven to 350 stages F (175 levels C). Season poultry thighs with salt and pepper.
Set an oven-proof skillet on excessive heat. When hot, add 1 tablespoon oil and chicken. Cook tillnicely seared, about three minutes per side. Remove poultry to a plate and limitwarmness to medium.
Add ultimatehalf of tablespoon oil, then add garlic, thyme, and rosemary. Bloom spices collectively for 1 minute. Pour in fowl broth, then add sun-dried tomatoes, and eventually the cream. Stir properly and then combination in Parmesan cheese. Bring to a mild simmer. Add henlower back to the pan.
Transfer to the preheated oven and bake, uncovered, tillrooster is no longer red in the middle and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the middlemustexamine at least a hundred sixty fivestages F (74 tiers C).
Remove from the oven and enable to cool barely to let the sauce thicken earlier than serving, about 5 minutes.