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

1. Preheat oven to 375°. Season chicken generously with salt and pepper.

2. 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.

3. 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.

4. 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.

5. Garnish with torn basil, parmesan cheese and serve.