Recipe
20 mins
4 people
American
– Add the seasoning to a small bowl and remove/reserve 1/4 tsp. Use the seasoning in the bowl to season both sides of the chicken. – Heat 1 tablespoon of oil in a skillet over medium-low heat. Once hot, add the onions. Saute for about 3-5 minutes or until onions are soft. Add the garlic and drained sun dried tomatoes. Cook until garlic is fragrant. Set to the side.
– In the the same skillet heat oil over medium high heat, add the remaining oil. Place chicken thighs in the skillet and cook for about 5 minutes on each side or until internal temperature reaches 165 degrees Fahrenheit. Remove chicken from the skillet and set to the side.
– Add the butter and. Reduce heat to medium low. Add the chicken broth an heavy whipping cream and bring to a boil then set stove to low heat. Add the Parmesan cheese to the skillet and stir until the sauce has thickened slightly and is creamy. – Add the remaining reserved seasoning. Season with a pinch of garlic, onion powder and crushed red peppers.
– Stir in basil. Taste and season to your preference with salt and pepper or more garlic and onion powder if needed. Simmer for a couple of minutes until the basil has wilted. Add the chicken back to the skillet. If necessary, cook until warmed throughout. Spoon the sauce over the top of chicken.
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