Empty My Fridge
Low-Carb Mediterranean Chicken And Tomato As Made By Kevin Curry • Tasty
Ingredients
- Chicken thigh · boneless skinless1 ½ lb
- Salt1 tsp
- Black pepper · ground½ tsp
- Olive oil1 tbsp
- Garlic · minced1 tbsp
- Thyme · dried2 tsp
- Rosemary · dried1 tsp
- Chicken stock½ cups
- Sun dried tomato · chopped⅓ cups
- Heavy cream1 cup
- Parmesan cheese · grated½ cups
- Parsley · finely chopped, for garnish2 tbsp
- Cauliflower · for serving
Instructions
- Preheat the oven to 350°F (180°C).
- Season the chicken thighs on both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
- Heat a 10-inch cast iron skillet over high heat, add the olive oil and chicken, and sear for 3–4 minutes until the edges are browned. Transfer the chicken to a plate.
- Reduce the heat to medium-low, add the garlic, thyme and rosemary, and sauté for 2–3 minutes until fragrant.
- Add the chicken stock, sun-dried tomatoes and heavy cream, season with the remaining ½ teaspoon salt and ¼ teaspoon pepper, and simmer for 1–2 minutes. Stir in the Parmesan until melted.
- Return the chicken to the skillet, nestling it into the sauce, and spoon some sauce over it.
- Bake for 15 minutes until the chicken is cooked through.
- Rest for 5 minutes until slightly cooled and the sauce thickens.
- Garnish with parsley and serve over cauliflower rice with more sauce.
Summarized from Tasty's video. Watch it for the details.
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GarlicCheeseCreamParmesan cheeseHeavy creamChicken thighCauliflowerSun dried tomato
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