Go Back
–+ servings
Skillet Sun Dried Tomato Chicken Thighs

Skillet Sun Dried Tomato Chicken Thighs

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!
4.9 stars (36 ratings)

Ingredients

  • 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 tomatoes halves
  • 2 cups baby spinach
  • 3 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
  • Heat canola oil and butter in a large cast iron skillet over medium heat.
  • 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.
  • Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
  • Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
  • 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. Stir in spinach, Parmesan and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
  • Serve immediately.