Ingredients
6
6 servings
- •1.5 pounds boneless, skinless chicken thighs
- •salt and ground black pepper to taste
- •1.5 tablespoons olive oil, divided
- •1 tablespoon minced garlic
- •2 teaspoons dried thyme
- •1 teaspoon dried rosemary
- •0.5 cup chicken broth
- •0.33333334326744 cup oil-packed sun-dried tomatoes, drained and cut into strips
- •1 cup heavy cream
- •0.5 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Season chicken thighs with salt and pepper.
- Heat an oven-proof skillet over high heat. When hot, add 1 tablespoon oil, then add chicken. Cook until well seared, about 3 minutes per side. Transfer chicken to a plate and reduce the heat to medium.
- Add remaining 1/2 tablespoon oil, then add garlic, thyme, and rosemary; let spices bloom for 1 minute. Pour in chicken broth, then add sun-dried tomatoes, then add cream. Stir well, then blend in Parmesan cheese. Bring to a light simmer. Return chicken to the pan.
- Transfer the skillet to the preheated oven and bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven and allow to cool slightly to let the sauce thicken before serving, about 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 362
- Carbohydrate: 4g
- Fat: 28g
- Fiber: 1g
- Protein: 23g
- Sugar: 0g
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