It’s an easy, delicious, popular, fast dinner. I’m sure your family will love this creamy chicken recipe.
Let’s start with boneless chicken thighs that are fried in olive oil until golden brown.
We’ll use heavy cream – for a super creamy and flavorful sauce. I love boneless and skinless chicken thighs. They are so tasty and easy to cook!
Ingredients to Make Chicken
- boneless and skinless chicken thighs
- sun dried tomatoes
- heavy cream
- flour
- salt
- pepper
- garlic
- olive oil
- chicken stock
How to Make Creamy Chicken
Season the boneless and skinless chicken thighs with pepper and salt.
Dredge the chicken in flour and shake off any excess flour.
Heat 2 tablespoons of olive oil in a large pan or skillet over medium-high heat and sear chicken thighs until browned on each side. Transfer to a plate.
Saute the garlic until it’s fragrant. Add the chicken stock and deglaze the pan scraping any bits stuck.
Then add the heavy cream to the skillet, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly.
Return chicken to the pan, add the sun-dried tomatoes, season with salt, pepper to your taste and let the thicken for a few more minutes.
Try these incredibly delicious Chicken this week — you likely won’t find a single piece leftover in the pan by the time dinner is done.
How to Store and Reheat it
You can store leftover creamy chicken in an airtight container in the refrigerator. It should last for about 1-2 days. To reheat it, just warm it for a few minutes in the microwave or place it back on the pan.
Serve the creamy chicken with roast potatoes and fresh vegetables or try my https://topmomsideas.com/keto-brussels-sprouts/
More recipes…
Easy Green Chile Chicken Casserole 2 Ways
Creamy Chicken
Ingredients
- 750 gr bonelessand skinless chicken thighs
- 1/4 cup sundriedtomatoes
- 1 cup heavy cream
- 4 tbsp flour
- 1/2 tbsp salt
- 1/4 tbsp pepper
- 2 cloves garlic
- 2 tbsp olive oil
- 1 cup chicken stock
Instructions
- Season the boneless and skinless chicken thighs with pepper and salt.
- Dredge the chicken in flour and shake off any excess flour
- Heat 2 tablespoons of olive oil in a large pan or skillet over medium-high heat and sear chicken thighs until browned on each side. Transfer to a plate.
- Saute the garlic until it’s fragrant.
- Add the chicken stock and deglaze the pan scraping any bits stuck.
- Then add he heavy cream to the skillet, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly.
- Return chicken to the pan, add the sun dried tomatoes, season with salt, pepper to your taste and let the thicken for a few more minutes.
- Serve this creamy chicken over pasta or rice.
