Instructions
1. Prepare and Sear the Chicken:
- Season the chicken thighs on both sides with all your chosen seasonings.
- Heat olive oil in a skillet over medium-high heat.
- Pan-sear the chicken thighs 3–4 minutes per side until golden brown.
- Transfer the seared chicken to a separate baking pan.
2. Make the Creamy Sauce:
- In the same skillet, melt butter and sauté the minced garlic for about 3 minutes until fragrant.
- Add chicken broth, sun-dried tomatoes, and heavy cream.
- Stir in seasoning (salt, pepper, Italian herbs) and let it simmer for 3–5 minutes.
- Gradually add shredded Parmesan while stirring constantly to create a smooth, creamy sauce.
3. Combine and Bake:
- Pour the sauce over the seared chicken in the baking pan.
- Bake in the oven at 400°F (200°C) for 30–35 minutes until the chicken is fully cooked and the sauce is bubbly.
4. Serve:
- Serve hot over mashed potatoes, rice, or pasta for a complete, comforting meal.
Tips & Tricks (Nsa2i7):
- Chicken thighs vs. breasts: Thighs stay juicier, but you can use chicken breasts if preferred.
- Sun-dried tomatoes: Add more for a tangy, intense flavor; chop them finely for better integration into the sauce.
- Cheese choice: Parmesan adds a nutty flavor; mix with mozzarella for extra creaminess.
- Pan deglazing: Use the chicken pan drippings when making the sauce for extra depth of flavor.
- Serving suggestion: Mashed potatoes or creamy polenta work best to soak up the delicious sauce.
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