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2 lbs bone-in & skin on chicken thighs

2 tablespoons extra virgin olive oil

salt & pepper

onion & garlic powder

1/4 cup onion, chopped

5 cloves minced garlic

1 teaspoon fresh thyme

1 teaspoon oregano

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon basil

1/4 cup white wine

3/4 cup chicken broth

1/2 cup heavy cream

1/2 cup sun-dried tomatoes, minced

1/2 cup Parmesan, fresh grated

parsley, to garnish


Preheat oven to 375.

Season thighs with salt, pepper, onion, & garlic powder. Pan sear on medium-high in a cast iron skillet on each side about 4 minutes. Remove from skillet and put aside.

Remove all but 2 tablespoons of leftover oil from cooking. Lower to medium heat and add onions, thyme, oregano, red pepper flakes & basil. Cook about 3 minutes. Add garlic and cook another minute, until fragrant.

Add in white wine, broth, cream, sun-dried tomatoes, & parmesan. Return chicken back to skillet. Bake in the oven about 20-25 minutes, until a meat thermometer reads done! I pair this with garlic parmesan herb mashed potatoes, rice, noodles, or mashed cauliflower.

See also  Henny Butter Shrimp

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