Skillet Sun Dried Tomato Chicken Thighs
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(34)
Ingredients
4 servings
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 ½ tablespoons all-purpose flour, divided
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, diced
- 1 cup chicken stock
- ½ cup half and half
- ½ cup sun-dried tomato halves
- 2 cups baby spinach
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
Step 2
Heat canola oil and butter in a large cast iron skillet over medium heat.
Step 3
Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
Step 4
Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
Step 5
Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
Step 6
Gradually whisk in chicken stock, half and half and sun-dried tomatoes. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.
Step 7
Stir in spinach, Parmesan and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
Step 8
Serve immediately.
Step 9
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Chef's notes
Chicken breasts can be used, but chicken thighs are juicier and more flavorful due to their higher fat content.
Half and half is equal parts whole milk and cream. For 1 cup half and half, substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
