Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 2 pounds chicken thighs (bone-in, skin-on, about 6)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 3 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ¾ cup chicken broth (low sodium or no sodium added)
  • ½ cup heavy cream
  • ½ cup sun-dried tomatoes (chopped)
  • ¼ cup Parmesan cheese (freshly grated)
  • 1 tablespoon fresh parsley (chopped, or basil for garnish)

Instruction

  • Preheat the oven to 375 F degrees.
  • In a large, oven-safe skillet heat the olive oil over medium-high heat.
  • Season the chicken generously with salt and pepper on both sides then add it to the skillet skin side down and sear it for 4 to 5 minutes until golden. Flip and sear the other side for another 4 to 5 minutes. Transfer the chicken to a plate.
  • Turn the heat down to a medium and it the same skillet add garlic, oregano, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan cheese. Taste for seasoning and adjust as necessary with more salt or pepper. Bring to a simmer, then return chicken to skillet, skin-side up.
  • Transfer the skillet to the preheated oven and bake until the chicken is cooked through, 17 to 20 minutes.
  • Garnish with parsley or basil and serve over rice or with a side of steamed vegetables.