Skillet Sun Dried Tomato Chicken Thighs
A delicious and quick meal made with juicy chicken thighs, sun dried tomatoes, and creamy sauce, perfect for weeknight dinners.
Ingredients
Main ingredients
- 1.5 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste Use as needed for seasoning.
- 5.5 tablespoons all purpose flour, divided 4 tablespoons for dredging and 1.5 tablespoons for the sauce.
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, diced
- 1 cup chicken stock
- 0.5 cup half and half
- 0.5 cup sun dried tomato halves
- 2 cups baby spinach
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
Preparation
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
Cooking
- Heat canola oil and butter in a large cast iron skillet over medium heat.
- Add chicken to the skillet in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side; set aside.
- Reduce heat to medium low and add garlic and shallot, cooking until fragrant, about 2 minutes; season with salt and pepper.
- Whisk in remaining 1.5 tablespoons flour until lightly browned, about 1 minute.
- Gradually whisk in chicken stock, half and half, and sun dried tomatoes. Bring to a boil; reduce heat and simmer until reduced and slightly thickened, about 3 minutes.
- Stir in spinach, Parmesan, and parsley; season with salt and pepper.
- Return chicken to the skillet and serve immediately.
Notes
For extra flavor, consider marinating the chicken thighs briefly in olive oil, lemon juice, and herbs before cooking. Use a meat thermometer to check that the chicken is fully cooked; it should reach an internal temperature of 165°F. This dish can be paired with rice, pasta, or a side of crusty bread.
