DirectionsStep1Heat up the skillet to medium-high heat and add olive oil. Brown up the chicken thighs for 2-3 minutes on each side. Remove them from the skillet and set aside.Step2Now, add minced garlic, Italian seasoning, oregano, red pepper flakes and sun-dried tomatoes into the skillet. Sauté for 2-3 minutes.Step3Pour in the chicken stock and heavy cream, and add in the parmesan. Add the cornstarch and start whisking immediately to disperse it throughout the cream.Step4Add the chicken thighs back into the skillet, cover them with the sauce, lower the heat, and cover with a lid. Cook for 15-20 minutes until the chicken thighs are fully cooked; it will depend on their size. The bigger the c…Step5Once fully cooked, stir in fresh basil leaves and remove from the heat. Serve warm, and make sure to spoon the sauce over each chicken thigh. Sprinkle some parmesan, sun-dried tomatoes, and basil on top before ea…IngredientsIngredients1 tablespoonOlive Oil4 Chicken Thighs (boneless, skinless)add Salt And Black Pepper2 clovesGarlic (minced)1 tablespoonItalian Seasoning1 teaspoonOregano¼ teaspoonRed Pepper Flakes½ cupSun-Dried Tomatoes (drained and thinly sliced)1 cupChicken Stock½ cupHeavy Cream¼ cupParmesan (grated)1 tablespoonCornstarch¼ Fresh Basil Leaves (chopped)See moreNutritionalNutritional387 Calories24 gTotal Fat170 mgCholesterol11 gCarbohydrate621 mgSodium33 gProteinFrom allnutritious.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Baked Italian Chicken and Vegetables
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