Creamy Sundried Tomato Chicken Thighs
Juicy chicken thighs cook to perfection in a creamy sundried tomato sauce. This meal is ready in your plate and no time and full of delicious flavor.
Servings: 6 servings
Ingredients
- 3 tbsps. Sun Dried Tomato Pesto
- 1 tsp. Italian Seasoning
- ¾ tsp. Black Pepper
- 4 cloves Garlic minced
- 1 small Onion petite diced
- ½ cup pimentos petite diced in jar
- 1 handful Fresh baby spinach
- ½ cup Parmesan Cheese grated or shredded
- 1 cup Heavy Cream
- 1½ cup half and half
- ½ tsp. Salt
- 1/4 cup Fresh Basil chopped
- 3 Tbsps. Olive Oil
- Chopped Basil for garnishing
Chicken
- 6 large Chicken Thighs boneless and skinless
- 2 tbsps. All Purpose Flour
- 1 tsp. Paprika
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- ½ tsp. Salt
Instructions
- To begin, dice the onion, mince the garlic and chop the basil. Set aside.
- To prepare the chicken, trim the excess fat and pat the chicken thighs dry.
- In a small bowl mix together the flour, paprika, onion powder, garlic powder, and salt. Coat both sides of the chicken thighs with the rub.
- In a large skillet over medium heat, heat 2 tbsps. of olive oil. Pan sear the chicken for 6-7 minutes on each side or until golden and fully cooked. Set aside and cover to preserve the heat.
- Add 1 tbsp. of olive oil into the same pan and add in the diced onions. Sauté the onions until tender, and then add in the minced garlic. Sauté for a little and add in the sundried tomato pesto. Stir to combine well and sauté for another 30 seconds to 1 minute. Add in the black pepper, Italian seasoning, salt, pimentos and stir them well to simmer for another 1-2 minutes.
- Pour in the heavy cream and half and half milk. Mix well. Cover and simmer on low heat for a few minutes until the sauce thickens up a bit.
- Add the basil, spinach, and parmesan cheese. Stir and cook together for a minute of two. Once the sauce cooks and thickens up, return the chicken to the pan.
- Drench the chicken with the sauce and cover to cook for 2-3more minutes. Remove from heat and garnish with fresh basil. Serve with your favorite side.
Notes
- Prep the chicken by trimming any excess fat and pat the chicken dry. This will allow the coating to stick to the chicken thighs.
- Garnish with some fresh chopped basil.
- Grate/shred the Parmesan yourself, the pre-shredded cheese doesn't melt well.
- If you are worried your chicken isn't fully cooked, check the temperature by using a digital thermometer at the thickest point of the chicken. 165° F is what the FDA considers a safe temperature.
- For an extra kick of heat, try adding some wholegrain mustard - lovely!
Nutrition
Calories: 604kcal | Carbohydrates: 14g | Protein: 24g | Fat: 50g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 650mg | Potassium: 492mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2352IU | Vitamin C: 18mg | Calcium: 234mg | Iron: 2mg