Description
Creamy Sun-Dried Tomato Chicken with Mashed Potatoes
Ingredients:
3 chicken thighs, bone-in, skin-on
2 tbsp olive oil
Salt and black pepper to taste
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/3 cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
2 tbsp grated Parmesan cheese
Fresh parsley for garnish
4 cups mashed potatoes (prepared beforehand)
Instructions:
1. Heat olive oil in a skillet over medium heat. Season chicken thighs with salt and black pepper. Sear the chicken on both sides until golden brown, about 5-6 minutes per side. Remove and set aside.
2. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
3. Pour in chicken broth and deglaze the skillet, scraping any browned bits.
4. Stir in heavy cream, sun-dried tomatoes, Italian seasoning, and Parmesan cheese. Bring the sauce to a gentle simmer.
5. Return the chicken thighs to the skillet. Cover and cook for 20-25 minutes over low heat until the chicken is cooked through and the sauce thickens.
6. Serve the chicken over mashed potatoes, pouring the creamy sauce on top. Garnish with fresh parsley.
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