Sun-Dried Tomato Skillet Chicken

Name: Sun-Dried Tomato Skillet Chicken
Total time: 30
Yield: 3
Ingredients: 1 ½ lb boneless, skinless chicken thighs; kosher salt, to taste; freshly ground black pepper, to taste; italian seasoning, to taste; ¼ cup all-purpose flour; 2 tablespoons avocado oil; 1 tablespoon unsalted butter; ⅓ cup diced shallot; 2 ½ tablespoons minced garlic; 1 ½ teaspoons fresh thyme leaves; ¼ teaspoon red pepper flakes; ¾ cup chicken broth; ¾ cup heavy cream; ½ cup sun-dried tomatoes, oil drained and chopped; ½ cup freshly grated parmesan cheese; 2 tablespoons chopped fresh basil, chopped; mashed potato, or pasta, for serving

Recipe by Jeri Mobley from tasty.co

Dinner 30 Mins.

Ingredients

3 servings

•

1 ½ lb boneless, skinless chicken thighs
•

kosher salt, to taste
•

freshly ground black pepper, to taste
•

italian seasoning, to taste
•

¼ cup all-purpose flour
•

2 tablespoons avocado oil
•

1 tablespoon unsalted butter
•

⅓ cup diced shallot
•

2 ½ tablespoons minced garlic

•

1 ½ teaspoons fresh thyme leaves
•

¼ teaspoon red pepper flakes
•

¾ cup chicken broth
•

¾ cup heavy cream
•

½ cup sun-dried tomatoes, oil drained and chopped
•

½ cup freshly grated parmesan cheese
•

2 tablespoons chopped fresh basil, chopped
•

mashed potato, or pasta, for serving

Instructions

Remove the chicken from the refrigerator 30 minutes prior cooking.
Pat the chicken dry with a paper towel, then season both sides generously with salt, black pepper, and Italian seasoning. Dredge in the flour, shaking off any excess.
Heat a medium skillet over medium-high heat. Melt together the avocado oil and butter, then add the chicken in a single layer and cook for 3½ minutes on each side, or until golden and crispy. Remove the chicken from the skillet and set aside.
Add the shallot and garlic to the skillet and cook for 3 minutes, being careful to not let them brown. Add the thyme and red pepper flakes and stir for 1 minute, until fragrant.
Add the chicken broth, heavy cream, and sun-dried tomatoes and cook until the liquid reduces slightly, 3–5 minutes.
Add the Parmesan cheese and stir until the sauce thickens slightly. Season the sauce with salt and black pepper to taste.
Return the chicken to the skillet and cook for 2 minutes, or until warmed through.
Garnish with the basil and serve with mashed potatoes or pasta.
Enjoy!