1 tbsp extra-virgin olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tsp crushed red pepper flakes
3/4 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup chopped sun-dried tomatoes
1/4 cup freshly grated Parmesan
Freshly-torn basil, for serving
Recipe by Frank Lahtinen
Why I Love This Recipe
Ingredients
1 tbsp extra-virgin olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tsp crushed red pepper flakes
3/4 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup chopped sun-dried tomatoes
1/4 cup freshly grated Parmesan
Freshly-torn basil, for serving
Directions
1. Preheat oven to 375 degrees F. In a large oven-safe skillet over medium-high heat, heat oil.
2. Season chicken generously with salt and pepper and sear, 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 and add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, 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 basil and serve.
My Favorite Holiday Cooking Song
More Dish Recipes from YOU at College
