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Creamy Tomato Chicken
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Ingredients
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Step by step
Method
4 steps
- 1
Pat 1½ pounds boneless chicken thighs dry. Season with ¾ teaspoon kosher salt and ½ teaspoon black pepper, then sear in 1 tablespoon olive oil over medium-high for 5–6 minutes per side. Transfer them to a plate while the center is still underdone.
- 2
Lower the heat to medium. Cook 1 diced shallot for 3–4 minutes, then add 3 minced garlic cloves and 1 teaspoon Italian seasoning for 30 seconds.
- 3
Stir in one 14-ounce can crushed tomatoes and ½ cup chicken broth. Simmer 8–10 minutes, until the sauce darkens slightly and leaves a clear trail when stirred.
- 4
Pour in ½ cup heavy cream and return the chicken with its juices. Cover and simmer 6–8 minutes, until the thighs reach 165°F. Finish with basil and grated Parmesan.