Skillet Sun Dried Tomato Chicken Thighs

Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!

https://damndelicious.net/ (this is one of my favorite places to get recipes)

Ingredients

1 pounds boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper, to taste

2 3/4 tablespoons all purpose flour, divided

1/2 tablespoon canola oil

1/2 tablespoon unsalted butter

2 cloves garlic, minced

1/2 small shallot, diced

1/2 cup chicken stock

1/4 cup half and half

1/4 cup sun dried tomatoes halves

1 cups baby spinach

1.5 tablespoons freshly grated Parmesan

1 tablespoons chopped fresh parsley leaves

Directions

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 2 tablespoons flour until evenly coated.

Heat canola oil and butter in a medium skillet over medium heat.

Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.

Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.

Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.

Gradually whisk in chicken stock, half and half and sun dried tomatoes. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.

Stir in spinach, Parmesan and parsley; season with salt and pepper, to taste. Return chicken to the skillet.

Sheet Pan Lemon Rosemary Chicken

SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

https://damndelicious.net/

Ingredients

8 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper, to taste

4 tablespoons olive oil, divided

1 1/2 pounds pee wee potatoes (about 1/2 inch size)

3 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh rosemary

1 lemon, sliced

1 bunch kale, stems removed and leaves torn into bite-sized pieces

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Season chicken thighs with 1 1/2 teaspoons salt and 1 teaspoon pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.

Place chicken in a single layer onto the prepared baking sheet.

In a large bowl, combine potatoes, garlic, thyme, rosemary, lemon and 2 tablespoons olive oil; season with salt and pepper, to taste.

Place potato mixture in a single layer around the chicken on the prepared baking sheet.

Place into oven and roast until the chicken is almost cooked through and the potatoes are almost tender, about 25-30 minutes.

In a large bowl, massage kale with remaining 1 tablespoon olive oil.

Remove sheet pan from oven; stir potatoes and add kale. Place into oven and continue to roast for an additional 10-12 minutes, or until the kale has crisped. Let stand 5 minutes.

Serve immediately.

Thai Coconut Curry Soup

Skip the takeout! This will be your go-to Thai curry soup! Serve with fresh Thai basil, cilantro and lime juice. So cozy, so good.

Ingredients

2 tablespoons coconut oil

1 large red bell pepper, thinly sliced

1 large yellow bell pepper, thinly sliced

1 medium red onion, thinly sliced

3 tablespoons red curry paste

1 tablespoon freshly grated ginger

3 cloves garlic, minced

2 cups chicken stock

1 (8-ounce) can tomato sauce

1 ½ tablespoons fish sauce

2 teaspoons brown sugar

1 (13.5-ounce) can coconut milk

1 ½ pounds medium shrimp, peeled and deveined

¼ cup chopped fresh Thai basil leaves

¼ cup chopped fresh cilantro leaves

2 tablespoons freshly squeezed lime juice

Kosher salt and freshly ground black pepper, to taste

Instructions

Heat coconut oil in a large stockpot or Dutch oven over medium heat.

Add bell peppers and onion, and cook, stirring occasionally, until just tender, about 3-4 minutes. Stir in red curry paste, ginger and garlic until fragrant, about 1 minute.

Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.

Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes.

Stir in shrimp, and cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.

Remove from heat; stir in basil, cilantro and lime juice; season with salt and pepper, to taste.

Serve immediately.

Bacon Harvest Chicken Skillet

Brussels sprouts + bacon + caramelized onions = Harvest Skillet Chicken.

Ingredients

6 bone-in skin-on chicken thighs

Kosher salt

Freshly ground black pepper

½ c. whole pecans

4 slices thick-cut hardwood-smoked bacon, cut into ½" pieces

1 lb. Brussels sprouts, trimmed and halved

1 small fennel bulb, green tops removed, bulb halved and thinly sliced

1 small onion, sliced into half moons

3 sprigs thyme

3 cloves garlic, chopped

½ c. white wine

1 c. low-sodium chicken broth

1 lemon

6 slices sourdough bread, lightly toasted, for serving (optional)

Directions

Preheat oven to 400°. Pat chicken thighs dry with paper towels and place on a small sheet tray.

In a large cast iron skillet over medium heat, toast pecans, tossing, until fragrant and lightly toasted, about 2 minutes. Turn off heat, remove pecans, set aside to cool, then roughly chop.

Return skillet to low heat and add bacon. Cook, stirring occasionally, letting fat render, until bacon pieces crisp up, 5 to 6 minutes. Transfer to a paper-towel lined plate, leaving bacon fat in the pan.

Return skillet to medium-high heat. Season chicken all over with salt and pepper, then add chicken carefully to the hot pan in one layer, skin side down. Cook, undisturbed, until skin is deeply golden and crispy, 5 to 6 minutes. Transfer thighs to a clean plate.

Reserve 1 tablespoon fat in skillet and carefully drain remaining fat. Over medium high heat, add Brussels sprouts, fennel, onions, and thyme. Cook, stirring occasionally, until vegetables are beginning to soften, about 5 minutes. Add garlic and continue cooking until vegetables are slightly golden, 3 to 5 minutes more. Season with salt and pepper.

Add white wine, increase heat to high, and scrape to deglaze brown bits from pan with a wooden spoon. Reduce until there is about 2 tablespoons liquid left.

Add broth, stirring well, and nestle chicken thighs skin side up into the vegetables. Add any juices to the pan as well. Bring to a boil, then transfer to oven. Bake until chicken is cooked through, about 20 minutes.

Place vegetables on a platter, sprinkle with pecans and bacon and any oil drippings, then top with chicken thighs. Drizzle pan sauce over all. Zest lemon with a microplane over the dish, then cut the lemon and squeeze a lemon half over chicken. Serve with warm bread.