Test

By ACarroll

Prep Time

15

Cook Time

20

Servings

4

Difficulty

Hard

3 Tbsp. extra-virgin olive oil, divided 4 boneless, skinless chicken breasts Kosher salt Freshly ground black pepper 2 garlic cloves, finely chopped 1 Tbsp. fresh thyme leaves 1 tsp. crushed red pepper flakes 3/4 cup low-sodium chicken broth 1/2 cup finely chopped sun-dried tomatoes 1/2 cup heavy cream 1/4 cup finely grated Parmesan Torn fresh basil, for serving

Step 1 Arrange a rack in center of oven; preheat to 375°. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate. Step 2 In same skillet over medium heat, heat remaining 2 Tbsp. oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet. Step 3 Transfer skillet to oven. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 10 to 12 minutes. Step 4 Arrange chicken on a platter. Spoon sauce over. Top with basil.

https://www.delish.com/cooking/recipe-ideas/a46330/skillet-sicilian-chicken-recipe/