“Chicken Thighs with Sun-Dried Tomato Cream Sauce”

My husband and I are watching the NCAA tournament and these games are keeping us on the edge of our seats. The neighbors may be wondering what all the hooping and hollering is all about. However, what to do for dinner is also on my mind. I decided to serve a go-to recipe like Chicken Thighs with Sun-Dried Tomato Cream Sauce. The tomatoes and cream are the star of this dish.

Chicken Thighs with Sun-Dried Tomato Cream Sauce

What makes my recipe so special is how quick and easy it is to prepare. Simply saute boneless, skinless chicken thighs in butter and Olive oil. Remove chicken from skillet and add in shallots, garlic, basil, and tomatoes, cooking for a couple of minutes. Pour in chicken broth and add chicken back to skillet. Stir and cover chicken to cook for 20 minutes. Stir in cream and cook and additional 10 minutes until sauce is thickened. Serve over rice or noodles as desired.

Chicken Thighs with Sun-Dried Tomato Cream Sauce

Super simple and delicious. While chicken is cooking, prepare your vegetable side dish. Either broccoli or green beans go marvelously with this chicken recipe. A nice green salad works really well here as well. You decide on what your family would like best.

Chicken Thighs with Sun-Dried Tomato Cream Sauce

Enjoy an undeniable flavorful meal and one even the kids will love. In addition this meal can be made ahead of time and served the next day. As a result, anything with Italian flavors always taste better the next day. Also, checkout another quick chicken recipe, Chicken Breast in Vegetable Cream. And now back to basketball…enjoy!

Chicken Thighs with Sun-Dried Tomato Cream Sauce

1 1/2-pounds boneless, skinless chicken thighs, trimmed

2 T. Olive oil

1 T. unsalted butter

Kosher salt and black pepper to taste

2 shallots, thinly sliced

2 garlic cloves, finely minced

1/4 cup chopped sun-dried tomatoes

1/2 t. dried basil

1 1/2 cups low-sodium chicken broth

1/2 cup heavy cream or more, if needed

In a large skillet, heat oil and butter over medium-high heat.

Season chicken with lightly with salt and pepper. Sear chicken 3 to 4 minutes on both sides. Remove from skillet and set aside.

Using the same skillet, reduce heat to medium and add in shallot, garlic, basil, and sun-dried tomatoes. Cook and stir occasionally 1 to 2 minutes until shallots are soft.

Pour in chicken broth and add chicken back to skillet. Partially cover skillet with lid and simmer for 20 minutes.

Remove lid and stir in heavy cream. Leave chicken uncovered and simmer 10 minutes more, stirring occasionally.

Serve hot, spooning sauce over chicken with rice or noodles.

Makes 4 to 5 servings.