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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

DirectionsInstructions Checklist

Step 1
Preheat the oven to 350 stages F (175 levels C). Season poultry thighs with salt and pepper.

Step 2
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.


Step 3
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.

Step 4
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).

Step 5
Remove from the oven and enable to cool barely to let the sauce thicken earlier than serving, about 5 minutes.

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