Marry Me Chicken
Chicken smothered in a creamy, dreamy, savory sun-dried tomato & thyme cream sauce.
Easy breezy dinner for two that will definitely seal the deal!
Tools: Large Cast Iron Skillet
Prep Time: 1 hour
Serves: 2-4
INGREDIENTS
1 Tbsp. extra-virgin olive oil
6 chicken thighs, bone-in, skin-on | Opt. chicken breasts
Kosher salt
black pepper, freshly ground
2 leeks, trimmed and sliced
2 garlic cloves, minced
1 Tbsp. thyme leaves, fresh
1 tsp. crushed red pepper flakes
1-2cups chicken stock, low sodium
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped (or fresh cherry tomatoes if you prefer)
1/4 cup Parmesan cheese, freshly grated
1 Tbsp. basil, fresh & torn
Serve over pasta, or low card option zucchini noodles, or cauliflower rice
INSTRUCTIONS
Preheat oven to 375°. Season chicken generously with salt and pepper.
Heat oil n a large cast-iron skillet over medium-high heat, and sear chicken, skin-side down, until golden, 4 to 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet.
Return skillet to medium heat, add leeks and sauté for 3 minutes. Next, add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in chicken stock, heavy cream, sun-dried tomatoes, and Parmesan. Season with more salt. Bring to a simmer, then return chicken to skillet, skin-side up.
Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.
Garnish with torn basil, parmesan cheese and serve.