Skillet Sicilian Chicken

By rossboys

Ingredients

• 1 tbsp. extra-virgin olive oil
• 5 bone-in, skin on chicken thighs (I use boneless, skinless so it's less greasy)
• 2 cloves garlic, minced
• 1 tbsp. fresh thyme leaves
• 1 tsp. crushed red pepper flakes
• 3/4 c. low-sodium chicken broth
• 1/2 c. heavy cream (I substituted condensed skim milk to cut down the fat)
• 1/2 c. chopped sun-dried tomatoes
• 1/4 c. grated Parmesan
• Kosher salt and black pepper
• Fresh basil, for serving

Preparation

Step 1

Preheat oven to 350 degrees F. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Sear until golden, 3 minutes per side. Transfer chicken to a plate and pour off half the fat.
To skillet, add garlic, thyme, and crushed red pepper flakes and let cook until fragrant, 1 minute. Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan and season with salt. Bring to a simmer, then return chicken to skillet and bake for 15 minutes, until chicken is fully cooked through.
Garnish with basil and serve.