Creamy Tomato Chicken
main
Nov 1, 2024Prep time: 20 min.
Cook time: 60 min.
Servings: 4
Ingredients
- Chicken thighs, 4
- Salt and pepper, to taste
- Flour, 1/4 cup
- Olive oil, 3 tbs.
- Butter, 3 tbs.
- Garlic, 3 cloves
- Tomato paste, 3 tbs.
- Oregano, 1/2 tsp.
- Basil, 1/2 tsp.
- Red pepper flakes, 1/2 tsp.
- Chicken stock, 1 cup
- Heavy cream, 3/4 cup
- Parmesan, 1/2 cup
- Sun-dried tomatoes, 1/3 cup
Equipment
- Grater
- Large pan
Prep
- Thaw chicken
- Grate parmesan
- Chop garlic
- Slice sun-dried tomatoes
Instructions
Season chicken with salt and pepper.
Place flour on a large plate.
Heat oil and butter in pan until butter is melted.
For each piece of chicken: coat, shake off excess flour, and place into pan. Cook until golden, about 5 minutes.
Flip chicken over and cook until the other side is golden, about 4-5 minutes. Add more oil as needed.
Transfer chicken to a plate.
Reduce heat and add garlic. Cook until fragrant.
Add tomato paste. Stir until color deepens.
Add oregano, basil, and red pepper flakes.
Increase heat and add chicken stock.
Bring to a simmer and stir occassionally until liquid is reduced by half.
Stir in 1/2 cup of cream.
Stir in parmesan, sun-dried tomatoes, and rest of the cream.
Place chicken back into the pan to heat, about 4 minutes.