Skillet Sun Dried Tomato Chicken Thighs

Skillet Sun Dried Tomato Chicken Thighs

from damndelicious.net
4 servings

Ingredients

  • 1 1/2 pounds boneless (skinless chicken thighs)
  • Kosher salt and freshly ground black pepper (to taste)
  • 5 1/2 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
  • 1/2 cup half and half
  • 1/2 cup sun dried tomatoes halves
  • 2 cups baby spinach
  • 3 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions

  1. 1

    Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.

  2. 2

    Heat canola oil and butter in a medium skillet over medium heat.

  3. 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.

  4. 4

    Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.

  5. 5

    Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.

  6. 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. Stir in spinach, Parmesan and parsley; season with salt and pepper, to taste. Return chicken to the skillet.

  7. 7

    Serve immediately.