Ingredients
6
6 servings
- •6 bone-in, skin-on chicken thighs
- •salt, to taste
- •pepper, to taste
- •3 tablespoons unsalted butter
- •4 cloves garlic, sliced
- •1 cup chicken broth
- •½ cup heavy cream
- •⅓ cup sun-dried tomato
- •1 teaspoon dried oregano
- •1 teaspoon dried thyme
- •¼ cup fresh basil, sliced
Instructions
- Season chicken thighs with salt and pepper.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
- Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
- Bake at 400˚F (200˚C) for 25 minutes.
- Serve immediately and drizzle remaining broth mix over chicken.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 344
- Carbohydrate: 7g
- Fat: 21g
- Fiber: 1g
- Protein: 34g
- Sugar: 4g
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