Creamy Sundried Tomato Chicken Thighs
Cookin' with Mima
- 6 Chicken Thighs large, boneless
- 2 Tbsp Sun Dried Tomato Pesto
- 1 tsp. Herb de Provence
- 1 tsp. Black Pepper
- 1 Tbsp. Garlic minced
- 1 Onion small, minced
- 1 Red Bell Pepper petit diced
- 1 handful Fresh baby spinach
- ½ c. Parmesan Cheese
- 1 c. Heavy Cream
- ½ tsp. Salt
- 2 Tbsp. Fresh Basil chopped
- 3 Tbsp. Olive Oil
- 1 cup Chicken Broth
- Chopped Basil for garnish
- ¼ c. Flour
- 1 Tbsp. Paprika
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- ½ tsp. Salt
To begin, dice the onion and bell pepper. Mince the garlic and chop the basil. Set aside.
To prepare the chicken, trim the excess fat and pat the chicken thighs dry.
In a small bowl mix together flour, paprika, onion powder, garlic powder, and salt. Coat both sides of the chicken thighs with the rub.
In a large skillet, heat 2 Tbsp olive oil over medium high heat. Pan sear the chicken for 6 minutes. Flip and sear the other side for 6 minutes, until golden and almost fully cooked. Set aside.
Add 1 Tbsp olive oil and diced onions to the pan. Caramelize the onion. Add the sundried tomato pesto and stir. Then add the garlic, diced pepper, black pepper, herbs de Provence, and salt, stir then simmer for 1-2 minutes.
Next, pour in the heavy cream and chicken broth. Mix well. Cover and simmer on low heat for a few minutes until the sauce thickens up a bit.
Add the basil, spinach, and parmesan cheese. Mix into the sauce and cover again for another few minutes.
Return the chicken to the pan and drench with the sauce. Cover and cook for 2-3 minutes. Remove from heat and garnish with fresh basil.
All images and original content Copyright © 2003 - 2020Joe Kennedy