Ingredients

The following ingredients have 4 Servings
  • 4-6 skinless chicken thighs (boneless, skin removed)
  • salt and pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 tablespoon dried oregano (or Italian seasoning)
  • ¼ teaspoon red pepper flakes (or to taste (optional))
  • ½ cup sun-dried tomatoes (thinly sliced, dry or packed in olive oil (drain first if packed in oil!))
  • 1 cup chicken stock
  • ½ cup heavy cream
  • ¼ cup freshly grated Parmesan
  • 1 tablespoon cornstarch (or tapioca starch)
  • ¼ fresh basil leaves (chopped)

Instruction

  • Season the chicken thighs with salt and pepper on both sides. Heat the olive oil in a large skillet over medium heat and brown the chicken thighs on both sides for 2-3 minutes each, or until golden brown. Remove the chicken thighs from the skillet and set aside. They will not be full cooked yet - that's OK!
  • Add the minced garlic, dried oregano, red pepper flakes, and sun-dried tomatoes (save some for garnish, if you like) to the same skillet and saute for 2-3 minutes.
  • Add the chicken stock, heavy cream, and grated parmesan. Add the cornstarch and whisk immediately to make sure it dissolves and does not clump up.
  • Gently add the chicken thighs back to the skillet, placing them into the sauce. Lower the heat and cover with a lid. Cook for 15-20 minutes, or until the chicken thighs are fully cooked (165F when measured with meat thermometer), stirring gently between the chicken thighs every few minutes to ensure the sauce does not burn to the bottom of the skillet. Stir in fresh basil and remove from heat. Serve warm, spooning the sauce over pasta or rice and garnishing with fresh basil, sun-dried tomatoes, and Parmesan.